Harissa is a fiery, garlicky chili paste that has endless uses – think of it as the North African equivalent of Sriracha. It’s delicious and addictive simply prepared as a dip with bread, and can also be used as a condiment to add a dimension of heat to sauces, soups and stews. One of our favourite brands is made according to traditional Tunisian recipes in the GTA - El Tounsi.
We love harissa in our Couscous with Roasted Cauliflower & Harissa. Here’s our crash course on how to put this powerhouse paste to work in your kitchen.
- Add heat to sweet: before roasting, toss chopped root veggies in harissa and savour the interplay between caramelized veggies and smoky spice.
- Spice up your salad: whisk harissa into your favourite citrus- or tahini-based dressing.
- Burger blend: mix harissa into your favourite veggie burger recipe.
- Between the buns: add harissa to mayo or ketchup to kick up your sandwich or burger.
- No more ho-hum hummus: add harissa to home-made or store-bought hummus.
- Hot-and-cold: whisk harissa into coconut or soy yogurt and use as a topping swirl for squash- or lentil-based soups.
- Paste-a: let your tomato sauce sing with a harissa kick.
- Spice rub: think of harissa as a ready-made rub for tofu or other proteins.
- Souped up: a teaspoon of harissa in a pot of soup adds a delicious warmth.
- Dilute and dip: add harissa to cashew sour cream for a delicious veggie or pita dip.