About 

Harissa is a hot chilli based condiment that originated in Tunisia, and is widely used throughout Northern Africa particularly in Moroccan and Algerian cooking. In recent times harissa has enjoyed widespread popularity in western cuisines. The combination of chillies, garlic, olive oil and fragrant spices (cumin, coriander, and caraway seeds) is most often found in a paste form. Yet, dried harissa can be made into a paste or simply used as a dry spice rub. Heat rating of 9 /10 

Uses & Ideas 

Harissa paste - place 3 tbsp olive oil in a bowl and heat (microwave for 1 minute). Add 3 tbsp Harissa with 3 tbsp boiling water, 1 tbsp red wine vinegar or lemon juice and mix to a paste. Allow the flavours to infuse. Use sparingly as a marinade for joints of beef, lamb, goat, fish, or whole chicken before roasting.

Use to add spice to soups, pasta, rice dishes and tomato-based sauces.

Add to sautéed onions and garlic when braising pulses like chickpeas, lentils, or white beans. Add a fine dusting of harissa powder when grilling/ barbecuing vegetables like asparagus, corn, eggplant, and zucchini.

When grilling (use sparingly as a dry rub) over steaks, chicken pieces and lamb chops. Simply moisten the surfaces of the steak etc. with olive oil and dust with Harissa. Finish with a good squeeze of fresh lemon juice!!!