Hot, hot, hot! But oh, so delicious. Harissa is consumed in its native Tunisia as a side dish to many dishes like couscous & grilled meats.
Stir it into soups & stews; mix with plain yoghurt to marinade chicken or as a dip; combine with diced tomatoes to spoon onto kebabs & wraps; or use as a dry rub.
To make harissa paste, mix equal parts spice with boiling water. Rest for 5 mins. Stir in olive oil until mixture is a paste-like consistency (approx. 1/3 of amount of spice).
Country of origin:
Ingredients: Coriander, red bell peppers, salt, chilli, cumin, cayenne pepper, garlic, caraway, mint.
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