Tunisian harissa

Bring the fire from North Africa to your table at home. Harissa is a truly fiery blend of spices that is an integral part of traditional cuisine in countries such as Morocco, Tunisia, Algeria and Libya. Harissa is also gaining more and more importance in Arab countries, as well as in Israel and Europe. It is usually served as a paste. To create such a paste, the Harissa powder is mixed with olive oil. Harissa is part of the daily meal in many countries in North Africa. It is used here with couscous, rice, in soups or as part of marinades for chicken, lamb, beef and fish. But also think of the North African lamb bratwurst Merguez, which only gets its characteristic taste through harissa. Europeans like to use harissa to give classic dishes such as pasta sauce, goulash or tomato soup a fiery kick. The main component of harissa is chili, which largely explains the spiciness. It is best to dose it more carefully and feel your way towards the sharpness. Should you actually have "caught" too much, a milky component can help to bind the spiciness. Caution is advised with the combination with water, as this only distributes the heat in the mouth. At Nabali Fairkost, we stand for fair and sustainable trade. Our premium harissa spice mix is made according to a traditional Tunisian recipe and we purchase it directly from the producer.