is a Tunisian hot chilli sauce whose main ingredients are bird’s eye chilli peppers and spices such as garlic paste, coriander, red chilli powder, coriander, caraway and blended with extra virgin olive oil.

It is a standard ingredient of North African cuisine, most closely associated with Tunisia and Algeria but recently, commercially produced Harissa also making it inroads into Morocco and the Arab Gulf countries.

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 nearly every style of container, including jars, cans, bottles, tubes, and plastic bags.
In Tunisia, Harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavouring for couscous. It is also used for Lablabi, a popular chickpea soup usually eaten for breakfast.