Harissa Mix

Harissa is a staple in Arabic cuisine, a combination of chili peppers, garlic, cumin and coriander. Adds heat and flavor to any dish. It is used to flavor tagines, slow-cooked stews, soups and rice dishes, and to marinate meats for grilling and roasting. In Tunisia, Harissa is not just a spice, it’s a way of life. Everything you cook with it will be remembered.

Ingredients:

chilli, sweet paprika, coriander, cumin, cumin, garlic

Net weight: 50 g

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    Harissa in North African cuisine

    Harissa is a spicy dry spice mix or chili paste that is widely used in North African cuisine, particularly in Tunisia, Libya, and Algeria.

    The significance of harissa in North African cuisine is multifaceted. First and foremost, it adds a distinctive and delicious flavor to many dishes, from stews and soups to grilled meats and vegetables. The spice mix is also often used as a condiment, served alongside bread or added to sandwiches and wraps.

    Beyond its culinary uses, harissa is also deeply ingrained in the cultural and historical fabric of North Africa. The spice mix has been a part of the region’s cuisine for centuries, and its roots can be traced back to the Muslim and Jews refugees from Spain who brought chili peppers to the area in Tunis from the New World. Today, harissa is considered an essential component of North African identity and is often associated with the region’s vibrant and diverse food culture.

    The significance of harissa spice mix in North African cuisine lies in its ability to add bold and complex flavors to a wide range of dishes, as well as its cultural and historical importance to the region.

    Shakshuka

    Ingredients
    • 8 eggs
    • 800 g tomatoes/passata
    • 2 tbsp. tomato puree
    • 2 peppers
    • 2-3 garlic cloves
    • 1 tbsp. Harissa spice mix
    • oil
    • parsley (optional)
    Preparation
    1. Finely chop the garlic.
    2. If using fresh tomatoes, peel and dice them.
    3. Chop the peppers.
    Cooking
    1. In a wide pan, heat 2 tbsp. olive oil on medium heat and cook the garlic for a minute.
    2. Add tomato puree, 0.5 tsp. salt and the peppers, stir well and cook until the peppers are soft – about 10 minutes.
    3. Add 1 tbsp. Harissa Spice mix and stir.
    4. Add tomatoes and cook for 10 minutes until thickened. If necessary, add some salt.
    5. Make 8 nests in the mixture and crack one egg in each. Cover with a lid and cook until the egg whites harden and the yolks are still runny – about 4-5 minutes.
    6. Serve sprinkled with finely chopped parsley/cilantro.

    Chicken with okra and harissa

    Ingredients
    • 1.5 kg chicken thighs
    • 250 g okra
    • 1 onion
    • 2-3 garlic cloves
    • lemon
    • 2 tbsp. Harissa spice mix
    • 4 tbsp. tomato puree
    • oil
    • parsley
    • salt and black pepper
    Preparation
    1. Finely chop the onion and garlic.
    Cooking
    1. In a thick bottom saucepan/skillet with some oil sear on both sides the chicken, seasoned with salt and black pepper.
    2. Take out the chicken, add some more oil and sweat the onion for about 10 minutes.
    3. Add garlic and cook 2-3 minutes.
    4. Add tomato puree, 2 tbsp. Harissa Spice mix and 1 cup of water, stir and cook for 5 minutes.
    5. Return the chicken to the pan, pour 0.5 l of warm water and cook for 15-20 minutes.
    6. Add the juice of one lemon and finely chopped parsley.
    7. Add the frozen okra and cook for another 10-15 minutes. If you use fresh okra, add it 10 minutes earlier after soaking it for 30 minutes in water with a little vinegar).
    8. Serve with couscous or bread.

    Harissa chicken breasts

    Ingredients
    • 6 chicken breasts
    • 150 g thick yogurt
    • 2 tbsp. Harissa spice mix
    • 2-3 garlic cloves
    • lemon
    • oil
    • salt and black pepper
    • fresh coriander/parsley
    Preparation
    1. Make cuts in the thickest part of the chicken breast so that it opens up in a “butterfly” shape and becomes evenly thick.
    2. Crush the garlic with a press.
    Cooking
    1. Mix yogurt with garlic, 2 tbsp. Harissa spice mix, 1 tsp. salt, the juice of half a lemon and some oil and make the marinade.
    2. Coat the chicken breasts well with the marinade and let them sit for at least 30 minutes.
    3. In a wide pan heat 2 tbsp. oil on medium heat and cook the chicken for 4 minutes per side.​​
    4. Serve sprinkled with fresh cilantro and your favourite salad.

    Shakshuka with merguez sausage (Ojja)

    Ingredients
    • 1 red onion
    • bunch of parsley
    • 500 g merguez sausage
    • 400 g tomatoes/tomato passata
    • 1-1.5 tbsp. Harissa spice mix
    • 200 g cherry tomatoes
    • 8 eggs
    • oil
    Preparation
    1. Finely chop the onion and parsley and mix them.
    2. Cut the merguez sausage into bite size pieces.
    3. Cut the cherry tomatoes in half.
    Cooking
    1. In 1-2 tbsp. oil, heated over medium heat, cook the sausages for about 10 minutes.
    2. Add the tomatoes (tomato passata), 1-1.5 tbsp Harissa spice mix and salt to taste and cook for 7-8 minutes.
    3. Add half of the chopped onion and parsley and the cherry tomatoes and mix with the sauce.
    4. Crack and add the eggs, cover and cook for 4-5 minutes. If you want the eggs hard-boiled, add 2-3 minutes.
    5. Add the remaining onion and parsley and serve warm with your favourite bread.
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