Tunisian harissa stands as one of the most emblematic symbols of the country’s culinary identity. It is a staple on nearly every Tunisian table—whether in humble family kitchens or at grand celebrations. More than just a spicy chili paste, harissa is deeply rooted in Tunisia’s gastronomic and social heritage, reflecting the country’s diversity, creativity, and distinctive local taste.
Traditionally prepared from sun-dried red chili peppers ground and mixed with olive oil, garlic, and local spices, harissa offers a unique flavor that combines heat with the natural aroma of its ingredients. It plays a central role in many beloved Tunisian dishes such as couscous, pasta, and grilled meats, and it is ever-present as a side condiment on daily dining tables.
In recognition of its cultural significance, Tunisian harissa was inscribed in 2022 on UNESCO’s Intangible Cultural Heritage of Humanity list, honoring its social and cultural value as a true symbol of Tunisian tradition.
Within this context, the coastal city of Nabeul, located in the Cap Bon region, is hosting the 11th edition of the Harissa Festival from October 17 to 19, 2025. Organized by the Nabeul City Preservation Association, the festival gathers artisans, local producers, and chefs to celebrate this iconic product. The event features workshops on traditional harissa preparation, live cooking shows, competitions for the best chefs, and artistic performances highlighting Tunisia’s rich culinary heritage.
Over the years, the Harissa Festival has become a highly anticipated annual event for locals and visitors alike. The city transforms into a vibrant showcase of traditional foods, artisanal goods, and agricultural products—blending a festive atmosphere with deep cultural appreciation.
Organizers emphasize that the festival serves as a bridge between generations, a platform to honor the pivotal role of women in preserving and transmitting culinary traditions, and a vital contributor to promoting cultural tourism and supporting local food industries in the region.
TunisianMonitorOnline (Douha Essafi)
