Waiting for a cook

Harissa

Tunisia

What we know so far

Harissa is the red chilli paste of Tunisia: sun-dried red peppers soaked, pounded with garlic, salt and the caraway-coriander blend called tabel, and kept under olive oil. It is on the table at every meal as a dip for bread with a little oil and tuna, and it goes into chorba, ojja, couscous, brik and lablabi. Families in the Cap Bon make it by the kilo each autumn when the pepper harvest is in. It is also made in Algeria, Libya and Morocco, but Tunisia is its home.

The draft was written from 3 published sources and holds 8 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Harissa

Tunisia

What we know so far

The draft was written from 3 published sources and holds 8 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting