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Entries tagged with 'harissa'

Scallops With Spicy Quinoa, Kale, and Pistachios

Serious Eats Yasmin Fahr 3 comments

Seared scallops top spicy quinoa that's mixed with ribbons of kale and crunchy pistachios for a quick and easy weeknight meal. More

Smoky Beer Sangrita

Serious Eats Elana Lepkowski 2 comments

Sangrita moves from lowly shooter to a full-fledged cocktail in this smoky, spicy and refreshing beer-based pitcher drink. More

Harissa Chickpeas With Fried Eggs

Serious Eats Yasmin Fahr Post a comment

This one-pot dish of chickpeas in a spicy harissa sauce with a fried egg doesn't just have to be breakfast: It's delicious for any meal of the day. It comes together in less than 15 minutes, making it the perfect weeknight meal: easy, filling, and delicious. More

Slow Cooker Harissa Beef Stew With Lemon Yogurt

Serious Eats Jennifer Olvera 2 comments

Hearty and lively at once, harissa-flavored beef stew helps ease the transition from winter to spring. More

Spicy Carrot and Ginger Soup With Harissa

Serious Eats J. Kenji López-Alt 7 comments

A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish. More

Harissa Quinoa with Shrimp and Chickpeas

Serious Eats Yasmin Fahr 5 comments

Quinoa, chickpeas, and shrimp are flavored with harissa and topped with crunchy cucumbers. Finished with some lemon and cilantro, it makes a quick and easy meal that comes together in less than 30 minutes, with minimal prep work to boot. More

Roasted Carrots with Harissa and Crème Fraîche

Serious Eats J. Kenji López-Alt 1 comment

Spiced roasted carrots with crème fraîche and harissa. More

Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

Serious Eats Suzanne Lehrer Post a comment

Harissa provides an undercurrent of gentle heat, complemented by sauteed kale, diced Bosc pears, lemon juice and zest, and the aforementioned radishes for nice zip. More

Grilled Merguez Sandwiches with Caramelized Onions, Manchego, and Harissa Mayonnaise

Serious Eats Joshua Bousel 3 comments

Grilled merguez on a toasted baguette with sweet caramelized onion, sharp Manchego cheese, fresh cilantro, and spicy harissa mayo makes for one insanely awesome sandwich. More

Grilled Corn with Harissa and Mint

Serious Eats J. Kenji López-Alt 1 comment

Charred grilled corn with spicy harissa paste flavored with lime, garlic, cumin, and fresh mint. More

Chicken Hash

Serious Eats Yvonne Ruperti 2 comments

Chunks of chicken and creamy Yukon Gold potatoes are stir fried with za'atar and spicy harissa. More

Grilled Cheese Sandwich with Sun-Dried Tomatoes and Harissa

Serious Eats Marvin Gapultos Post a comment

A grilled cheese sandwich made with sharp white cheddar cheese is given new life with new flavors when studded with sun-dried tomatoes, and spread with spicy Harissa. And instead of using butter to brown and crisp this sandwich, brush the bread with the olive oil in which the sun-dried tomatoes are packed for an additional hit of tomato essence. More

Smitten Kitchen's Honey and Harissa Farro Salad

Serious Eats Kate Williams 3 comments

It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted batons of carrots and parsnips-two of my favorite fall staples. And if you're lucky enough to live in a place with choices in your carrots, go for a rainbow of colors for a vibrant fall meal. More

Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)

Serious Eats J. Kenji López-Alt 6 comments

Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek. More

French in a Flash: Moroccan Spiced Seared Rare Tuna

Serious Eats Kerry Saretsky 4 comments

This simple but special rare seared tuna is coated in ras-el-hanout and marinates for hours so the spices can really penetrate the outer flesh of the fish. Then it gets a quick sear, is sliced up and served with spicy harissa instead of wasabi, and lemon wedges instead of soy sauce. It's like my French Moroccan interpretation of tuna tataki. More

Charred Eggplant and Tomatoes with Harissa and Mint

Serious Eats Max Falkowitz 2 comments

Young, firm eggplants are the best for this dish. Cook them just till they char and become tender, any longer and they will turn mushy. After a few seconds, they will absorb all the oil in the pan; they will cook just fine without the need for more. More

Chickpea Stew with Eggplants, Tomatoes, and Peppers

Serious Eats Nick Kindelsperger 2 comments

My original plan was ratatouille, one of my absolute favorite seasonal meals. I picked up eggplant, zucchini, tomato, and set about finding a recipe. The problem is, I'm already quite fond of this one and couldn't find another that excited me in the same way. Luckily, I came across a recipe that uses all of the above vegetables, then adds some chickpeas and bell peppers. How could that be bad? More

Cook the Book: Harissa Ravioli

Serious Eats Caroline Russock 1 comment

The ingredients list for these Harissa Ravioli from Heidi Swanson's Super Natural Every Day read like a map of the Mediterranean. Cheese ravioli and broccolini from Italy, feta from Greece, oil-cured olives from the south of France, and harissa from Morocco—all big flavors to say the least. More

Dinner Tonight: Merguez Sausage with Fennel and Couscous

Serious Eats Nick Kindelsperger 5 comments

There is something really satisfying about the one-pot meal. This happens to be true whether it's the depth of winter or the height of summer. One-pot meals don't have to be long simmering stews, or something that sticks to your ribs. This sausage and couscous recipe from Padma Lakshmi goes the Moroccan route, and it's perfect for this time of year. More

Dinner Tonight: Harissa and Yogurt-Marinated Chicken

Serious Eats Blake Royer 5 comments

Yogurt is a remarkably effective tenderizer, and when cooked, it causes the meat to brown beautifully while also ensuring it stays tender and moist. And it works: this was some of the juiciest chicken I've eaten in a long time. More

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