What are the different uses for harissa?

To build on what Merrill said, here are a few recipes in which I've use harissa to delicious effect:

- http://food52.com/recipes/20542-fennel-merguez-and-preserved-meyer-lemon-braise?from_related=1 (or any couscous/vegetable dish)
- http://food52.com/recipes/18476-lamb-burger (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.

Happy cooking!

This is always a hit at our house. http://food52.com/recipes/534-moroccan-merguez-ragout-with-poached-eggs I had some on my eggs this AM, it's also good on beef and sometimes I serve it with a crudite.

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/

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.

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.