EditorialPan-seared chicken with harissa, dates and citrus in New York, Dec. 28, 2012. Food Stylist: Simon Andrews. (Armando Rafael/The New York Times)
EditorialLablabi, a traditional Tunisian chickpea soup with cumin and harissa, in New York, Feb. 6, 2020. Food Stylist: Barrett Washburne. (Andrew Purcell/The New York Times)