Lamiri harissa is imported from La Marsa, Tunisia. The recipe has been passed down through generations of the Lamiri family. The chilli paste adds smoky heat to sauces, dips and stews.

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.

For a speedy marinade, mix harissa with yoghurt, lemon juice and crushed garlic. It’s delicious with lamb, chicken thighs and monkfish.

Learn more about harissa and how to use it.

Store in a cool, dry place. Refrigerate after opening and consume within three weeks. Top up with a dash of olive oil after each use.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Smoked dried baklouti peppers (57%), extra virgin olive oil, salt, garlic, tabil spice mix (coriander and caraway)

Allergy advice: For allergens see ingredients listed in bold.