Grandmother's recipe, modernized: a Moroccan harissa of smoky chilies, tomato, preserved lemon, and fresh mint that's good on everything and named a top 10 Harissa by Food and Wine mag.

• Not one-dimensional: Most jarred harissas rely on heat alone; Villa Jerada layers preserved lemons for acidity, tomato for fruitiness.
• Real ingredients, no shortcuts: No artificial flavors, sweeteners, or preservatives - just good chili heat and complex flavor.
• Silky, spreadable texture: Moroccan olive oil gives it a smooth, mousse-like consistency that spreads cleanly.
• Award Winning: Ranked among the best harissas available in the US by multiple publications (Food & Wine top 10, Milk Street, etc).

For the home cook who wants a condiment that does real flavor work, and for anyone who's had harissa in North Africa and was disappointed by everything they found .

Origins

Harissa is the defining condiment of North African cooking, eaten across Morocco, Tunisia, Algeria, and Libya, with each household making it differently. Villa Jerada's is a Moroccan version from Mehdi Boujrada's grandmother's recipe, using preserved lemons (a Moroccan pantry staple) for its signature tang and caraway seed for an aromatic backbone rarely found in Tunisian-style versions.

Taste: Citrusy, Spicy, Fruity.
Texture: Thick, creamy, mousse-like

How to enjoy

• Stir into yogurt or labneh for a delicious dipping sauce
• Use as a marinade or rub for chicken, lamb
• Add a spoonful to couscous, pasta sauce, or shakshuka for depth
• Pairs well with: Roasted vegetables or grilled chicken, or Za'atar Pita Chips: the herbal chips and smoky harissa make a proper Levantine spread

Details

• Size: 6 oz
• Key ingredients: Dried chili peppers, water, olive oil, cumin, coriander, garlic, preserved lemons, mint, caraway, tomato paste, vinegar, salt
• Dietary notes: Vegan, gluten-free
• Allergens: None declared
• Storage: Refrigerate after opening