Harissa is a fiery hot spice blend used as a condiment in Tunisia and Morocco. It adds heat to sauces, butters, stews, broths, vinaigrettes, pastas and soups. Use as an accompaniment to grills, roasts, couscous and rice pilaf.
Tunisians cuisine adds this seasoning to meat (goat or lamb), fish stew, and couscous. Some European countries use it as spread for tartines or rolls.
To make a paste, mix Harissa with equal parts hot water and olive oil.
Ingredients: Certified organic chili flakes, garlic, parsley, caraway, and coriander.
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Last Updated: Saturday, 25 May 2013 19:40