harissa

• IPA^(key): /həˈɹɪsə/, /həˈɹiːsə/

Harissa (Armenian porridge) served with vegetables

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 similar to keşkek; a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.

Harissa (chilli paste)

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, 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, 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/

harissa f (plural harissas)

1. harissa