I've been using harissa (and often making it from scratch) for years. Most often, it's the paste that is meant (powder blend seems relatively new in USA). But you could use one for the other, if you had to: • add oil if you have powder and need paste • remove some oil from the whole recipe if you have paste and it calls for powder. Just out of curiosity, what is the dish or could you send link?
Thanks Nancy. It's a Melissa Clark recipe from her Dinner in French cookbook. The recipe is Swordfish Brochettes with Basil and Harissa and lists as an ingredient 2 TBSP of harissa which is mixed with EVOO, lemon and lime zest, garlic salt and pepper as a marinade for the swordfish.
Drew, As the harissa in this swordfish recipe is already mixed with olive oil (and seasonings) to disperse the flavors, I find no need to add more olive oil...whichever format of harissa you use. Enjoy the cooking and the results.
3 Comments
Most often, it's the paste that is meant (powder blend seems relatively new in USA).
But you could use one for the other, if you had to:
• add oil if you have powder and need paste
• remove some oil from the whole recipe if you have paste and it calls for powder.
Just out of curiosity, what is the dish or could you send link?
As the harissa in this swordfish recipe is already mixed with olive oil (and seasonings) to disperse the flavors, I find no need to add more olive oil...whichever format of harissa you use.
Enjoy the cooking and the results.