Harissa is a spicy flavour enhancer in traditional Maghreb cuisine and a particular speciality in Tunisia where it is a mainstay ingredient in every kitchen. We decided to make our harissa slightly milder by combining hot peppers and roasted red pointed peppers. To season, we used our house ‘tabl’, the classic spice mix used in harissa, consisting of caraway, coriander seeds, cumin and chilli. Use harissa to add some spice to your cooking. It’s delicious with eggs in shakshouka, with merguez sausages, in marinades, soups, open sandwiches, sprinkled on fresh olives, or to make a traditional Tunisian fish cous cous. It’s great with fish in general, but then, it works well with pretty much everything!