Libyan Amazigh Chilli Condiment
Lusa-stye Harissa
Lusa - لوسة - is a traditional Amazigh condiment from the Nafusa Mountains of western Libya. It has been made there for generations: sun-dried tomatoes, onions and chillies, garlic, cumin, caraway and salt. Fried with tomato paste. Ground coarsely. Eaten with everything.
Use it as a spread on flatbreads, stir it through eggs, spoon it over roasted vegetables, use it as a marinade for lamb or chicken. A 180g jar goes further than you think.
Ingredients: Sun-dried tomatoes, Dried red chilli, dried white onion, garlic, tomato paste sunflower oil, cumin, caraway and salt. No additives. No preservatives.
Allergens: None. May contain traces of nuts (produced in a kitchen that handles nuts).
Net weight: 180g. Store in a cool, dry place. Refrigerate after opening and consume within 2 weeks.
- Made in Chorlton, Manchester
- Traditional Amazigh Recipe
- No Fillers. No Stabilisers.
- UK Delivery
What's in it
Five Ingredients. That’s It.
Nafusa chillis, sun-dried and coarsely ground. Cold-pressed olive oil. Fresh garlic. Freshly ground cumin. Salt.
That’s the recipe. No gums. No preservatives. No mystery ingredients. Just five things done right.
The chillis come from the Nafusa Mountains in northwest Libya — the same region where this condiment has been made for generations. The rest is bought fresh in Manchester.