£7.99
North Africa’s chilli spice blend, built on dried Baklouti chilli — mix with olive oil and lemon juice to make your own harissa paste.
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Dried Baklouti chilli, ground cumin, ground coriander, and ground caraway, with garlic powder and salt. Mix with olive oil and a squeeze of lemon juice to bring it back to the paste harissa is known as, or use dry as a rub. Featured in Episode 5. Dry blend, shelf-stable — adapted from the original recipe by dropping the fresh garlic, lemon juice, and olive oil that turn it into a paste; add those yourself.
Harissa — North Africa’s chilli paste. Chilli and garlic amounts are exact; the ground spices go in to taste.
Blend everything to a paste. Use wet as a paste, or keep the dry blend and add the oil, garlic and lemon when you cook.
Blend video coming soon.
Using harissa
Harissa rarely gets its own dish — it’s what finishes everything else. Stir it into couscous broth, spoon it into shakshuka’s tomato-and-pepper sauce, or rub it onto merguez sausages before the grill. It shows off cumin and cinnamon best stirred through a fruit-and-meat tagine.
Cooking video coming soon.
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