Harissa

A North African chili paste of red chilies, garlic, olive oil and spices such as caraway, coriander and cumin. It is hot, smoky and savory.

Flavor

How to use it

Bloom in Oil. Fry a spoonful in oil with onions or tomatoes for a minute. Heat deepens its flavor and spreads it through the dish.

Mix Into Something Cool. Stir it into yogurt, mayonnaise or tahini for a quick sauce, or whisk it with lemon juice and olive oil for a marinade.

Common mistakes

• Assuming all jars are equal. Heat and salt vary a lot by brand, so taste first.
• Using the whole amount at once. Add a little, then more.

What goes with harissa

• Lamb Shoulder. Harissa's smoky heat stands up to the rich, gamey flavor of lamb.
• Chickpea. Chickpeas soak up harissa's heat and smoke in stews and roasted snacks.
• Tomato. Tomato's acid and sweetness balance harissa's heat, as in shakshuka.
• Egg. Eggs poached in harissa-spiced tomato sauce make shakshuka.
• Olive oil. Olive oil carries harissa's flavor and smooths its heat.
• Garlic. Garlic doubles down on harissa's savory bite.
• Cumin. Cumin's earthy warmth is part of the harissa flavor itself.
• Lemon. Lemon's acid brightens harissa's smoky heat.

Try tonight

• Shakshuka with a spoonful of harissa
• Harissa roasted carrots with yogurt
• Harissa lamb with couscous

Storage

Refrigerate after opening and cover the surface with olive oil to keep it fresh.