Tunisian Harissa is an integral ingredient in North African cuisine. It has an orangey-red and vibrant colour and scent. It is made from chillies, garlic, and various other spices and is characterized by its grainy consistency and tangy, slightly smokey flavour. It is often used as a paste or condiment by mixing a little olive oil and a dash of lemon juice.
This bespoke spice blend is typical of the Tunisian style that is medium to hot. Harissa dishes are generally savoury, slightly sweet and tangy with medium heat, and sometimes slightly smokey. Add a little cayenne pepper to turn up the heat or add a little brown sugar to tone down the heat.
Tunisia, North Africa.
Cumin, paprika, oregano, chilli, Australian sea salt (14.5%), garlic, caraway, mint, onion
Other names or spelling:
Tunisian chili paste, harissa mix, harissa, harissa sauce
Best added at the beginning of cooking to release the volatile oils in the spices to enjoy the full flavor
To enrich the flavor of your dish, add tomatoes and roasted red bell peppers.
Classic harissa paste is made by blending the harissa powder with a splash of hot water, chopped garlic, lemon juice, and olive oil. This can be used as a table condiment or a rub for meats, including chicken and fish, as well as for eggplant.
Mix with olive oil to form a smooth paste to drizzle into soups, stews, or rice dishes.
Use to flavor couscous dishes
Blend it into hummus to create a fresh and spicy flavored dip
Combine yogurt and harissa to create a spicy dip or condiment
Sprinkle Harissa on lamb, beef, fish, or chicken as a dry marinade/seasoning before roasting or grilling.
Traditionally, brown sugar can be added to help in the caramelization of the spices. To sweeten it up or if the spice is too hot please add 1/4 - 1/2 teaspoon of brown sugar, to 1 tablespoon of the spice blend
Alternatively, for mild heat reduce the amount of spice to 2/3 of the recipe recommendation amount
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions
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