I made the harissa recipe over the weekend. Quite delicious. Trying to find ways to use it up. Suggestions?
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Merrill is a co-founder of Food52.
It's great with eggs -- you can stir it into scrambled eggs or use it to fill and omelet. It's also wonderful with lamb -- if you can find a nice merguez, the harissa would be a great accompaniment.
After rooting around the freezer, I found some of mrswheelbarrows merguez sausage that i made for the holidays. Moorish paella for dinner tonight. Love cooking from my extended pantry. Thanks for the reminder!
trampledbygeese is a trusted home cook.
I just got some of this spice mix for making merguez sausages. My friend said for each pound of lam, add 12 garlic cloves, parsley and a few tbs of harissa. Use lamb casing to make fairly short, almost cocktail sized sausages.
I recently got turned on to making homemade harissa, and I put it in anything that needs an oomph of flavor: braised Swiss chard, beet greens, or spinach; an avocado half drizzled with olive oil, sea salt and lemon juice; a turkey panini; even a bison burger.
There are some good recipes here from Belazu (they sell Rose Harissa if you don't want to make it yourself!) http://www.belazu.com/product-category/rose-harissa/
This is always a hit at our house. http://food52.com/recipes... I had some on my eggs this AM, it's also good on beef and sometimes I serve it with a crudite.
Making this over the weekend!
To build on what Merrill said, here are a few recipes in which I've use harissa to delicious effect:
- http://food52.com/recipes... (or any couscous/vegetable dish)
- http://food52.com/recipes... (these also work well as meatballs)
- http://theroamingkitchen.net/my-eggs-in-purgatory/ (feel free to adapt this recipe to what you like: beans, vegetables, etc.)
I also like it stirred into homemade mayonaise as a sauce for roasty potatoes, etc, or stirred into tomato sauce for extra zing. I like saucing fish, chickpeas, a steak sandwich.