Some say it's a condiment, others a sauce... and they're all talking about the same thing. If it is considered the national sauce in Tunisia, here the source of inspiration tends more towards the Moroccan version: a thick paste decorated with coriander and smoked paprika.

Discover the famous harissa in a dehydrated version, to prepare according to your needs. More economical, better preserved and with even more possible recipes!

Any ideas for using harissa?

To prepare dry harissa, mix 1 part dry harissa with 2 parts lukewarm water and a little oil. Let sit for 10 minutes before using.

Harissa is the essential condiment for tagines and couscous. However, let's be clear, this dough can be used in all sauces. It is added everywhere, whenever we want to spice up a dish.

To make a vegetable pan, you start by heating oil, adding one or two spoons of harissa, then the onions, the vegetables... it's a treat. A spoonful of harissa in a tomato sauce is used to enhance pasta, a yogurt or lemon and olive oil sauce, mayonnaise... your sauce then gains flavor and spice.

It is added to shakchouka or to eggs to make an omelette. We brush it on the potatoes before putting them in the oven or we spread it on bread to accompany the meal.

Weight: 50g