Red Sea Corals Threatened by Mass Sea Urchin Die-off

A scientist holds a sea urchin specimen of the long-spined Diadema setosum, found in the Mediterranean, at the Steinhardt Museum of Natural History of Tel Aviv University in Tel Aviv, Israel, Wednesday, May 24, 2023. (AP Photo/ Maya Alleruzzo)
A scientist holds a sea urchin specimen of the long-spined Diadema setosum, found in the Mediterranean, at the Steinhardt Museum of Natural History of Tel Aviv University in Tel Aviv, Israel, Wednesday, May 24, 2023. (AP Photo/ Maya Alleruzzo)
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Red Sea Corals Threatened by Mass Sea Urchin Die-off

A scientist holds a sea urchin specimen of the long-spined Diadema setosum, found in the Mediterranean, at the Steinhardt Museum of Natural History of Tel Aviv University in Tel Aviv, Israel, Wednesday, May 24, 2023. (AP Photo/ Maya Alleruzzo)
A scientist holds a sea urchin specimen of the long-spined Diadema setosum, found in the Mediterranean, at the Steinhardt Museum of Natural History of Tel Aviv University in Tel Aviv, Israel, Wednesday, May 24, 2023. (AP Photo/ Maya Alleruzzo)

Sea urchins in Israel's Gulf of Eilat have been dying off at an alarming rate, researchers announced Wednesday — a development that threatens the Red Sea’s prized coral reef ecosystems.

According to Tel Aviv University scientists, an unknown pathogen is killing off the black sea urchin, Diadema setosum. The massive die-off first began in the eastern Mediterranean Sea, from where it has spread to the neighboring Red Sea, the scientists said.

The black sea urchin is critical to maintaining a healthy reef habitat. Without them, algae grow unchecked, choking off corals and compromising the delicate balance of the reef ecosystem.
A paper outlining the findings was published Wednesday in the journal Royal Society Open Science, The Associated Press reported.

“It’s a fast and violent death: within just two days a healthy sea urchin becomes a skeleton with massive tissue loss,” said Oren Bronstein, a marine biologist at Tel Aviv University and lead author on a series of papers on the sea urchin deaths.

He added that they have ruled out localized poisoning or pollution, and instead suspect a "rapidly spreading epidemic" caused by an as-yet-unidentified pathogen.

Last month, researchers in the United States identified a single-celled parasite responsible for a similar mass die-off of sea urchins in the Caribbean that has laid waste to reef ecosystems.
The Israeli researchers believe a similar pathogen might also be responsible for killing sea urchins in the Mediterranean and the Red Sea, and have called for urgent action by the Nature and Park Authority to protect Israel's already endangered reef ecosystems.

“This new outbreak of disease is a grave concern," said Ian Hewson, a professor at Cornell University's Marine Mass Mortality Lab who was not involved in the Tel Aviv University study.

He added that it “would be interesting to know if the same agent is at work” in the Mediterranean as has been identified killing sea urchins in the Caribbean. “If that is the case it will raise questions about how it is vectored between such geographically separated sites.”



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.