Harissa

Tunisia (origin); Morocco and Algeria (adopted and adapted)

Harissa is North Africa's foundational chilli paste — a blend of dried red chillies (baklouti for Tunisian; a mixture of dried birds and medium chillies for Moroccan), garlic, caraway seeds, coriander seeds, and olive oil, processed to a smooth, deep-red paste. It is the universal heat condiment of Tunisia and a significant presence in Moroccan and Algerian cooking. The caraway seed distinguishes harissa from other global chilli pastes — its slightly anise, medicinal note is unique to the North African tradition and what makes harissa immediately identifiable. Tunisian harissa is typically hotter than Moroccan; Moroccan harissa often includes preserved lemon for additional complexity. Both versions are sold in tubes and tins across North Africa and are essential table condiments.

Applied to couscous, tagines, and sandwiches as a heat condiment; stirred into yoghurt as a dip; key flavour component of shakshuka; used as a marinade base for grilled fish and merguez sausage.