Harissa is popular throughout North Africa and is used liberally in their cuisine. The blend is robust with rich flavors, a hint of citrus, and chile heat. The heat level of Harissa blends varies depending on who is doing the mixing—ours is right in the middle of the road.
Harissa can easily be made into a paste by whisking the spices with hot water, olive oil, and a squeeze of lemon. This makes an all purpose condiment, that graces the regional table as a bottle of Tabasco might in this country. Harissa is delicious with grilled chicken or lamb. A staff favorite at the spice shop we use it in everything from beef chili to vegetable barley stew.
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