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Lamiri Harissa

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Lamiri Harissa

$14.95

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This is genuine Tunisian harissa made from the Lamiri family’s very own recipe, passed down from their Grandma Selma. Where other North African harissas are milder, bright and acidic, this one is rich, smoky and seriously spicy—a little goes a very long way. (If your palate can’t take higher levels of heat, this harissa may not be for you.) Lamiri’s version is built around spicy baklouti chilies that are dried and smoked in traditional log ovens over eucalyptus and olive woods. This process gives the chilies a deep, rich smokiness and deep brick-red color that translates to the finished condiment. A generous dose of tabil—a Tunisian spice blend containing caraway, coriander, cumin and chili flakes—adds warm, aromatic notes with a hint of anise from the caraway; fresh garlic and extra-virgin olive oil round out the flavors and give the harissa a silky texture. Try mixing a dab or two into plain yogurt for a spicy dip or adding a little bit to your next chicken marinade. Harissa is so central to Tunisian heritage and national identity that it’s on UNESCO’s list of intangible cultural heritage, which recognizes certain cultural artifacts as “human treasures” to be protected—and after tasting Lamiri’s, we can see why.

Dried Chilies, Tabil (Caraway Seeds, Coriander Seeds, Cumin Seeds, Red Chili Flakes), Extra-Virgin Olive Oil, Salt, Fresh Garlic

Net Weight: 6.7 ounces

Place of Origin: Tunisia

This real-deal Tunisian harissa adds an extra kick of smoky heat to our Grilled Harissa-Spiced Chicken, Harissa Mayonnaise with Olives and Lemon and Harissa-Braised Cauliflower and Chickpeas. It’s also flavorful enough to turn plain yogurt or good extra-virgin olive oil into a fragrant, spicy, habit-forming dip for pita or veggies. Note: This is one of the hotter harissas we’ve tried, so we recommend starting small and adding more to taste until you’re familiar with its heat level.

Lamiri Harissa

$14.95

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Grandma Selma’s Recipe Goes Global

Harissa is deeply personal. Visit Tunisia and you’ll find that harissa recipes vary from neighborhood to neighborhood and family to family. Inspired by their Berber origins and a generations-old recipe passed down by Grandma Selma, the Lamiri family’s spicy-smoky harissa is made with oven-dried baklouti chilies from coastal La Marsa, plus locally sourced tabil, fresh garlic and EVOO. Before demand skyrocketed, Lamiri’s first few batches of harissa were made by an aunt in Tunisia.