so have this jar of Harissa..

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

boomchakabowwow

Senior Member
Joined
Feb 1, 2013
Messages
3,952
Reaction score
6,746
I bought it for my Shakshuka. now I own a jar of Harissa.. I tasted it and it is almost like napalm to my tongue. super hot!!

my friend said to mix some in scrambled eggs. I tried it yesterday, and the sourness comes thru. tart eggs are not my jam.

any other ideas.?
 
I mainly use it on roast veg, combined with some tomato paste, olive oil and salt and that sort of thing. Or similarly as a marinade for kebabs, like how acı biber salçası is used in Turkish recipes, again often with a small amount of tomato paste, or in pasta with chickpeas (along with Aleppo pepper, garlic, fresh thyme or rosemary, tomato paste, olive oil) and that sort of thing.
 
Cut it with acid--vinegar, vinegar+lemon juice, vinegar+orange juice--and water to get the acidity balanced how you like it. It should be thin, about the consistency of a pan sauce. This is a common way to use it as a condiment.

It's also a nice add to french sauces--a little goes a long way. Incredible in mushroom bordelaise, nice with poivre vert, great with capers and lemon, etc.

Cap Bon, in the can (now tube), was a classic.
 
Back
Top