PrintHarissa: What do you do with it?
I just bought some really good harissa, and I can't stop eating it. I put it in an arugala pesto last night and it was awesome. I've also been eating it on crackers constantly. What else does everyone use it for?
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18 Comments:
I really like it stirred into a chickpea stew, spread on a veggie sandwich, or as a condiment for grilled meat or eggplant. What brand did you buy? I've always made it, but it would be nice to try a ready made product.
Eilen at 6:56PM on 04/14/08
The brand i bought is Les Moulins Mahjoub, its from Tunisia.
ChiefHDB at 7:31PM on 04/14/08
It's good for dipping falafel
sarahj at 8:24PM on 04/14/08
whispering again........what is harissa?
This is getting embarrassing!
PerkyMac at 8:47PM on 04/14/08
harissa
sarahj at 9:12PM on 04/14/08
Thanks sarahj. My acid reflux is saying NO NO NO harissa or sriracha, but maybe I could cut it to make it less spicy. I really want to try some new spicy foods, just have to be careful.
PerkyMac at 9:57PM on 04/14/08
Nothing like good harissa! A better question is "what will you NOT eat it on?" I have had to restrain myself from putting it on my raisin bran in the morning.
I love it with bread, crackers, those thick yellow-gold tostitos, any kind of meat, on sandwiches, oooh, and it probably rocks with eggs (aha! A way to incorporate harissa into my breakfast!)
Kerosena at 10:04PM on 04/14/08
I found some chedder cheese with harissa in it from Trader Joes. Fun stuff! I used some of it to make a variation of pimento cheese (except it would be harissa cheese)
missjess at 10:21PM on 04/14/08
I like to rub a chicken all over with harissa, put half a lemon and some garlic cloves in the cavity and roast it. Really good served with some tabbouleh.
vegemite at 1:55AM on 04/15/08
use it in your sauce base when making shakshouka! it gives the dish an incredible kick.
a decent basic shakshouka recipe (EVERYONE's got their own version):
http://kosherfood.about.com/od/kosherisraelifood/r/shakshouka.htm
enjoy!
Ariel777 at 9:52AM on 04/15/08
Harissa is great rubbed on a porkchop to be panfried, or scrambled into eggs with kale. Though sometimes I'm paralyzed trying to decide between harissa and sambal when it comes to eggs. It's also good in a garlicky dressing for a cracked wheat salad, maybe with pomegranate syrup. Good stuff all the way around.
flood at 11:27AM on 04/15/08
There's a restaurant here in Roanoke that serves popcorn glazed with harissa and cinnamon as finger food at the bar. It's amazing and addictive. Yum....
jenberger at 5:29PM on 04/15/08
I love harissa paired with chick peas. (Try a daub in your next batch of hummus.)
jenberger, that popcorn sounds amazing! Yum, indeed!
Brownie at 6:01PM on 04/15/08
harissa mixed with mayo or aioli makes a great dip with veggies or french fries or sandwich/hamburger spread!
you can also put it in chicken salad, potato salad...anything! rub chicken breasts, pork chops, lamb chops ESPECIALLY! in ground lamb for lamb burgers.
dmarina at 8:17PM on 04/15/08
I rub it on whole roast chicken too. I also use it to make roasted eggplant which you can buzz in the food processor and serve with warm pita mmmm.
JerzeeTomato at 2:46AM on 04/16/08
I love that stuff. mix a generous amount with any quality fruit preserve (I've used mango, quince, etc.) and makes a wonderful chunky glaze for roast poultry. last time I did it, I rubbed it all over turkey thighs when it was about a 1/4 of the way through, so it finished beautifully caramelized.
avisualperson at 3:08AM on 04/16/08
I was sitting in class yesterday and I realized that I have some ground pork in the freeze. How good would pork burgers be filled with harissa, onions, and garlic?
Littlebluesiren at 7:04AM on 04/16/08
Oh my goodness, I can't believe you read my mind. I have been thinking about harissa endlessly as of late. I wanted to make some actually. I just tried the stuff somewhat recently at my aunt's place and I love it! It's sooo spicy and delicious. I just spread it on some bread with some hummus. Yummm.
Hillary
Chew On That
Chew on That at 10:21AM on 04/18/08