Harissa Cooking Tips
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- Harissa is typically used in Middle Eastern cooking (originating from Tunisia), but it is commonly used across all types of cuisines nowadays.
- To make a harissa paste, simply mix 2 teaspoons harissa spice blend with 2 tablespoons of olive oil. If you prefer to add any additional flavour to your paste such as lemon juice or additional chilli then fell free to do so.
- Stir harissa paste or dry blend through plain yoghurt for a condiment or dip.
- Use harissa paste to season pasta or add to tomato based sauces for added flavour.
- Rub dry blend with some olive oil over thinly sliced potatoes for harissa fries. You can use normal potatoes or sweet potatoes for this.
- Marinade a whole cauliflower and roast in the oven until slightly charred.
- Chickpea, butternut squash & harissa tagine
- Roasted harissa butternut squash
- Harissa humus & flatbreads
- Spice Flavour Profile
Harissa is a mixture of sweet red peppers, chillies, and the distinctive caraway aniseed flavour. There are many harissa variations in different regions but ours is based on these flavours and is not overly spicy so feel free to add fresh chilli if you prefer more heat..