harissa

• IPA^(key): /həˈɹɪsə/, /həˈɹiːsə/

From Armenian հարիսա (harisa), ultimately from Arabic هَرِيسَة (harīsa) and originally identical to Etymology 2 below.

harissa (countable and uncountable, plural harissas)

1. A traditional Armenian dish; a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.

From Arabic هَرِيسَة (harīsa).

harissa (uncountable)

1. A North African spice mix, containing chillis, garlic and salt, used as both a condiment and an ingredient.
   • 2000, Catherine Hanger, Morocco‎^[1], page 37:

     Another sauce, mainly used as a condiment, is harissa, made from pulverised chillies, garlic, salt and olive oil. Harissa is not generically Moroccan, but nevertheless is often found accompanying tajines and couscous.

   • 2008, Chris and Carolyn Caldicott, World Food Café 2‎^[2], page 25:

     Tunisians love spicy food and harissa is the main ingredient used to provide the heat.

   • 2010, Dave DeWitt, “Pita Pockets Stuffed with Harissa-Spiced Moroccan Lamb Brochettes”, in 1,001 Best Hot and Spicy Recipes, page 451:

     Harissa is a fiery pepper paste that is used as an ingredient in couscous and grilled dishes or as a condiment served on the side of a Moroccan meal.

• asshair

• IPA^(key): /xaˈɾisa/ [xaˈɾi.sa]
• Rhymes: -isa

harissa f (plural harissas)

1. harissa