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What Tabasco is to Avery Island, harissa is to Tunisia. This brick red tomato, garlic and spice paste is stirred into stews, served as a condiment for elaborate couscous dishes, and used as a rub for meat. Though originally Tunisian, it's ubiquitous in Moroccan and Algerian cooking as well, and tends to show up wherever North African food is served, whether at a Parisian kebab joint or a Manhattan merguez sandwich stand. I like to use it to spice up bean dishes, mix it with a little mayo for a sandwich spread, and stir it into yogurt as a dressing for cold lamb.
You can find harissa in cans or bottles at many North African and Middle Eastern markets, or you can make your own. Mediterranean food expert Clifford A. Wright has a good recipe on his website, using guajillo chiles easily found in Hispanic markets.
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5-19-2008 @3:13PM steenbok68 said... This comes in tubes as well, which is a lot easier to use when you only need some spice.
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5-19-2008 @4:43PM Elana Aptowitzer said... Oh wow!!
I'm a Tunisian Jew, who cooks with harissa DAILY! This is my favorite way to add kick to salads and dishes. I'm SO exciting that you're profiling it.
Here's a fantastic way to enjoy it!
Open a can of chickpeas and drain them, then toss them with a bit of olive oil, white vinegar, salt, pepper and harissa. SOOOO delicious.
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