Harissa is a hot chili pepper paste, a flavorful condiment made of roasted red peppers and a large selection of spices and herbs. Though Harissa originates in Tunisia, it has become highly popular across all North Africa and Morocco. In Tunisia, Harissa is most often used for meat dishes, such as lamb and goat meat, fish and vegetable stews, couscous and legume dishes, most often, chickpea soups. Europeans tend to rub Harissa into meat or season eggplants while in Israel, this blend is used as a dressing for kebab served in lavash or pitta.

Experiment and add this seasoning mix to soups, stews, snacks, meat, rice and couscous dishes, use it when marinading meat or fish and add it to mashed chickpeas (humus) or any other spread. Layer it on top of a pizza or mix it with olive oil and spread on a slice of bread.

If you want to make yourself some spice-infused oil, simply mix a bit of Harissa with olive oil and let it rest.