Pungent red paste made from ground chilli peppers (often smoked or dried) and garlic. Originates from North Africa where it is widely used in recipes. Usually contains coriander, caraway, or cumin and olive oil, sometimes tomatoes and even crushed rose petals.
Try adding harissa to salad dressings for a fiery rich flavour, spread it thinly over pizza doughs or stir into tagines, stews and soup recipes. Use to flavour couscous dishes, stir into marinades for lamb or chicken recipes, smother it over barbecue meats and fish before cooking, or stir into crème fraiche or Greek yogurt to make an instant dip. Once opened, pour a layer of olive oil over the paste and store in the fridge.