Lamiri Harissa

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Harissa is a key ingredient in North African cuisine. You can spread it on flatbreads or stir it into soups. It’s also used to flavour couscous. Try adding a spoonful to homemade tomato sauce. Serve over lamb meatballs with a drizzle of cooling yoghurt.

The Lamiri family sources their ingredients directly from local farmers. Baklouti chilli peppers are dried in traditional wood-burning ovens. This gives the chilli paste a rich, smoky character.

Lamiri harissa is flavoured with tabil, a Tunisian spice blend. Caraway and ground coriander add warm, earthy notes to the spicy paste.

Allergens are stated in BOLD CAPITALS

Onion, Olive Oil (Olive Oil, Rapeseed Oil), Wild Mushrooms (Chanterelle, Porcini, Trumpet) (14%), Mushrooms (Shiitake, Chestnut) (14%), Parsley, Truffle Infused Oil (Rapeseed Oil, Black Truffles) (5.5%), Garlic, Cider Vinegar, Lemon Juice, Salt, Onion Powder, Garlic Powder, Black Pepper, Paprika