Known as Maghrebian cuisine, it blends traditions of Algeria, Libya, Morocco and Tunisia with strong colonial accents (French, British).
[ad_1] Fiery Tunisian Harrisa. Try rubbing this chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment [...]