Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Harissa is a North African hot chilli sauce commonly eaten in Tunisia whose main ingredients are Piri piri chili peppers, tomatoes and Paprika. Though most closely associated with Libya, Morocco, Tunisia and Algeria, it is a standard ingredient of North African cuisine. Recipes for harissa vary according to the household and region. Variations can include the addition of cumin, red peppers, garlic, coriander, and lemon juice. In Saharan regions, harissa can have a smoky flavor. Prepared harissa is also sold in tubes, jars, and cans. One finds varieties of harissa or harissa-themed spreads in almost every supermarket. In Tunisia, harissa is served at virtually every meal as part of an appetizer. It is also used as an ingredient in a meat or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a popular chickpea soup usually eaten for breakfast. In the West it is eaten with pasta, in sandwiches and on pizza. In some European countries it is popular as a breakfast spread for tartines or rolls. Harissa paste can be also used as a rub for meat or aubergine.

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