Harissa is a dark red, hot, and highly spiced sauce common across North Africa, from Morocco to Tunisia. It can be made with a variety of spices, usually inlcuding caraway, cumin and coriander seed. It’s wonderful as a marinade for meat. It’s a great seasoning for olives, lupinos, and feta cheese (perhaps together with preserved lemons). It works well as a side for stews and vegetables; or a sauce for kebab. It’s also perfect for a making a quick, flavourful pasta sauce.
Because the spices are typical of many cuisines, from around the Mediterranean, into Iran and India, harissa is an ideal all-purpose condiment when you’re serving people who have variable spice tolerances. It saved my life in Japan, when spicy food was hard to come by, and my SO found even black pepper painfully hot.