Q: What are some good recipes that use harissa? My husband and I usually buy it in tubes from France, but recently at a market I snapped some up that is packaged in a can. We have a few recipes, but probably not enough to use an entire can before it goes off. Any ideas?
Sent by Amanda
Editor: Since it's a paste similar to tomato paste, I suspect that red pepper harissa would freeze very well. Try freezing it in tablespoon scoops on a parchment-lined plate and then combining them in a freezer container once solid.
But back to your original question! Readers, what are your favorite recipes with harissa?
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Here's a good link to recipes with harissa:
http://www.bbcgoodfood.com/search.do?keywords=harissa
My favorite thing to do with harissa is to smear it on both sides of a piece of sashimi grade tuna. Sear on high heat for 30 seconds a side.
Oooh, I love harissa. Two of my favorite recipes - one a bit involved, one super easy:
http://www.maddhatterskitchen.com/tag/harissa
The simple recipe is a pita filled with grilled veggies, slathered with harissa, and finished with a bit of goat cheese. The more involved recipe are my lamb sliders, ground lamb mixed with harissa and other Mediterranean-inspired spices, topped with crispy cucumbers, haloumi, and feta.
I also mix harissa with haloumi into my scrambled eggs. Just add both in as you're scrambling the eggs. Another quick use - mix with butter and pour over freshly-popped popcorn for a snack with a spicy kick!
love love harissa and shrimp. i peel the shrimp and devein it. then i mix harissa with lemon and olive oil and throw the shrimp in there and let it marinate for 30 min. or longer. then i skewer it along with green onions and grill it. i usually serve it with quinoa with grilled veggies. it's delicious!!
I like to add harissa spices to cauliflower before I roast it. I've never bought harissa paste, but I bet it would be good mixed with roasted cauliflower or potatoes - either before or after you roast.
I find that this recipe from 101 Cookbooks is a great way to enjoy harissa: http://www.101cookbooks.com/archives/harissa-spaghettini-recipe.html .
I even throw it into soup or a saute when I feel it needs more flavor.
@tsmasala already mentioned Heidi Swanson's blog 101 Cookbooks: http://www.101cookbooks.com/
Harissa is one of her staple ingredients, so it's in quite a few of her recipes. My favorite is the harissa spiked ravioli from one of her cookbooks (Super Natural Every Day); sadly I don't think it's on the blog.
Yep, I say freeze it. Then you have a spoonful for soups, sauces, etc. We eat ours on eggs, and its also great in stews / tagines.
I, too, was going to mention 101 Cookbooks. And I second the roasted potatoes comment (and, @claireooto, I'll have to try it on cauliflower!).
But my favorite recipe, hands-down, is this carrot salad recipe on Smitten Kitchen. It's great as a side, with lamb skewers, or as the main event, with a bit of pita.
http://www.deliciousmagazine.co.uk/recipes/yogurt-and-harissa-chicken-and-rice-salad
This one is GREAT for summer :D
Mix it 50/50 with hummus. Best dip ever!
We mix it 50/50 with honey and use it as a glaze for roast chicken, use it as a sandwich spread, add it to marinades, and most frequently as we do here in Tunisia, place a mound of it in the center of a plate and pour the best olive oil you can get your hands on around it. Serve it as a dip for crudite or baguettes.
Do try Ottolenghi's harissa-marinated chicken with grapefruit salad - it's fantastic! (Do NOT omit the grapefruit sauce.)