The harissa (هريسة) ​​is a puree of red peppers and sun-dried and then ground in the presence of spices like cumin.

There are regional varieties depending on the type of pepper, taste and preparation.

The harissa is generally used as a condiment or as an ingredient. It is often used to prepare snacks or to accompany dishes such as couscous or kefteji.

It is a "national sauce"in Tunisia and Algeria, where it is an important part of local cuisine, particularly in the Sahel region from Cap Bon and eastern Algeria. The population of rural artisan manufactures its own harissa, which can also be found in other cuisines in the Maghreb region and in Israel where she was brought by Tunisian Jews.

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