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A North African spice mix, containing chillis, garlic and salt, used as both a condiment and an ingredient.
2000, Catherine Hanger, Morocco, page 37:
Another sauce, mainly used as a condiment, is harissa, made from pulverised chillies, garlic, salt and olive oil. Harissa is not generically Moroccan, but nevertheless is often found accompanying tajines and couscous.
2008, Chris and Carolyn Caldicott, World Food Café 2, page 25:
Tunisians love spicy food and harissa is the main ingredient used to provide the heat.
2010, Dave DeWitt, “Pita Pockets Stuffed with Harissa-Spiced Moroccan Lamb Brochettes”, in 1,001 Best Hot and Spicy Recipes, page 451:
Harissa is a fiery pepper paste that is used as an ingredient in couscous and grilled dishes or as a condiment served on the side of a Moroccan meal.
