Etymology 1Edit

 Harissa (dish) on Wikipedia


Harissa (Armenian porridge) served with vegetables

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


harissa ‎(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.

Etymology 2Edit

 Harissa on Wikipedia


Harissa (chilli paste)

From the Arabic root ه ر س ‎(h-r-s) "crush, grind, break into pieces".[1]This etymology is incomplete. You can help Wiktionary by elaborating on the origins of this term.


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.


  1. ^ 2010, Donna Wheeler, Daniel Robinson, Paul Clammer, Emilie Filou, Lonely Planet Tunisia, page 53.
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