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Westernised harissa almost always uses red chili's because of the trouble obtaining black cumin which is significantly different from standard cumin.
Home-made harissa spices it up, and the falafel is kosher and gluten-free.
Traditionally, harissa was prepared on feast days in communal pots and served to all comers.
Harissa is made of red chili, garlic, salt, cumin, coriander, olive oil, and sometimes also caraway or mint.
Spice mixtures such as ras el hanout, baharat, and chilli pastes like harissa are frequently used.
The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.
It is served hot and dressed with cumin and harissa.
