I have a question about the recipe "Lamb Merguez" from MrsWheelbarrow. Do you use harissa sauce or harissa paste?
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Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Recently, I've been using a sauce, made locally (MD?) by Cava, and carried at Whole Foods. I first made it with a paste. Because you season to your own taste, the harissa you like will be best.
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