Harissa is sometimes described as Tunisia's main condiment even "the national condiment of Tunisia, or at least as the hallmark of Tunisia's fish and meat dishes. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavouring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast. In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or aubergine. In Israel, harissa is a common topping for sabich and shawarma, although other hot sauces like the Yemeni sahawiq or the Iraqi amba are also used. Add harissa spice to olive oil and drizzle on the top of hummus, stir into couscous and grain based dishes. This fiery blend of classic spices can also be used in a variety of ways, a little goes a long way, so use sparingly, used as a dry rub or wet marinade it adds flavour to fish, meat and vegetables. Sprinkle it lightly over freshly popped corn to make a tasty spicy savoury snack, or sprinkle over potato wedges or homemade crisps. Add to minced chicken, turkey or pork with a little chopped onion to make your own spicy burgers. Mix into salad dressings or low fat yogurt to make marinades, dips or toppings for baked potatoes, salads, grilled/baked fish and roasts.