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Harissa Paste
Description
Harissa paste is often described as the ketchup of the Middle East. Harissa is added to dishes to enhance flavours, used as a condiment, or even slathered onto a chunk of bread.
What is harissa paste?
Harissa paste is a hot, aromatic chilli paste originally from the Barbary coast of North Africa. The main chilli in harissa paste is the Tunisian Baklouti – a large, fiery red chilli pepper. These are pureed with garlic, coriander and salt, and spices that differ depending on where in North Africa you try it.
Harissa is most closely associated with Tunisia, Morocco, Algeria and Libya. It is so deeply rooted in Tunisian cuisine, that harissa is sometimes described as Tunisia’s national condiment.
How do I cook with harissa paste?
Harissa paste is a great ingredient in marinades, bringing the fruity heat of chilli peppers and fragrance of coriander in one ingredient. Try adding a spoonful of harissa paste to a lamb stew, or use to marinate chicken before roasting or barbecuing.
Put a North African twist on your burger by using harissa paste instead of ketchup. Or use it to spice up a tomato sauce for chicken, lamb or goat and serve with rice. Harissa is also popularly used to flavour couscous – stir a spoonful through a steaming bowl of couscous and serve with roasted vegetables.
Whisk the harissa paste with water and a little oil to emulsify and make harissa sauce or dip. This is great with freshly baked flatbreads and roasted aubergine slices.
How do I choose which harissa paste to buy?
This is the classic harissa paste you can add to anything – just squeeze and go!
Belazu rose harissa is also available – rose petals add a floral fragrance and slight sweetness. This is a particularly good partner for chicken.
Or try Belazu verbena harissa – a blend of verbena and green chillies rather than red. It’s less fiery than the classic and rose varieties, but still hot. The lemony fragrance of verbena makes this harissa fantastic with white fish.
You can also find harissa spice powder to add to dry spice rubs or for sprinkling over finished dishes. Harissa spice powders may use cayenne pepper instead of Baklouti, but will still contain coriander and garlic.
Stuck for inspiration? Try our recipe for Harissa Roast Sea Bream with Preserved Lemon Potatoes – a one-tray wonder bursting with bold, fresh flavours.
Ingredients: Red hot peppers (87%), garlic, coriander, salt, caraway
Quick Comparison
| Settings | Harissa Paste remove | Freeze-Dried Pomegranate Molasses Rocks remove | Falafel Spice Mix remove | Urfa / Isot Chilli Flakes remove | Mymoune Pure Pomegranate Molasses remove | Mymoune Zaatar remove |
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| Price | 1.50€ | 15.63€ | 3.13€ | 4.38€ | 9.94€ | 5.94€ |
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| Content | Harissa paste is often described as the ketchup of the Middle East. Harissa is added to dishes to enhance flavours, used as a condiment, or even slathered onto a chunk of bread. What is harissa paste? Harissa paste is a hot, aromatic chilli paste originally from the Barbary coast of North Africa. The main chilli in harissa paste is the Tunisian Baklouti – a large, fiery red chilli pepper. These are pureed with garlic, coriander and salt, and spices that differ depending on where in North Africa you try it. Harissa is most closely associated with Tunisia, Morocco, Algeria and Libya. It is so deeply rooted in Tunisian cuisine, that harissa is sometimes described as Tunisia’s national condiment. How do I cook with harissa paste? Harissa paste is a great ingredient in marinades, bringing the fruity heat of chilli peppers and fragrance of coriander in one ingredient. Try adding a spoonful of harissa paste to a lamb stew, or use to marinate chicken before roasting or barbecuing. Put a North African twist on your burger by using harissa paste instead of ketchup. Or use it to spice up a tomato sauce for chicken, lamb or goat and serve with rice. Harissa is also popularly used to flavour couscous – stir a spoonful through a steaming bowl of couscous and serve with roasted vegetables. Whisk the harissa paste with water and a little oil to emulsify and make harissa sauce or dip. This is great with freshly baked flatbreads and roasted aubergine slices. How do I choose which harissa paste to buy? This is the classic harissa paste you can add to anything – just squeeze and go! Belazu rose harissa is also available – rose petals add a floral fragrance and slight sweetness. This is a particularly good partner for chicken. Or try Belazu verbena harissa – a blend of verbena and green chillies rather than red. It’s less fiery than the classic and rose varieties, but still hot. The lemony fragrance of verbena makes this harissa fantastic with white fish. You can also find harissa spice powder to add to dry spice rubs or for sprinkling over finished dishes. Harissa spice powders may use cayenne pepper instead of Baklouti, but will still contain coriander and garlic. Stuck for inspiration? Try our recipe for Harissa Roast Sea Bream with Preserved Lemon Potatoes – a one-tray wonder bursting with bold, fresh flavours. Ingredients: Red hot peppers (87%), garlic, coriander, salt, caraway | Sabrina Ghayour and Yotam Ottolenghi have introduced you to the flavour of pomegranate molasses, and now it’s time to try it in a whole new way – freeze-dried rocks! The caramel-coloured shards are light and airy, and dissolve on the tongue with an intense hit of sweet-sour pomegranate flavour. Use the freeze-dried pomegranate molasses rocks to add an exciting new dimension to salads and starters. To balance the intensely sweet-sour flavour, use to top rich and oily dishes, or ones full of roasted, nutty flavours. You could even use the rocks on sweet dishes – surprise dinner guests by using them instead of honeycomb to top ice cream! Ingredients: pomegranate molasses, maltodextrin. Once opened, keep tightly sealed in a dry place. | Falafel spice mix is a beautiful and complex spice blend of ten spices to season homemade falafels. Also blend the falafel spice with oil and garlic as a meat rub or marinade, or sprinkle over popcorn just before serving. The Arabic word for spices is baharat, so the falafel spice mix is also an example of baharat. Ingredients: coriander, cumin, cloves, caraway, fennel, turmeric, nutmeg, cardamom, chilli pepper, garlic | Urfa chilli flakes, or isot biber in Turkish, is a unique roasted paprika with an intense purple colour. The spice is made from paprika peppers, which are slow dried in an oven. It has a warm, rounded, smoky spice flavour, with hint of citrus. Urfa chilli flakes or isot biber is most famously used in çiğ köfte, heavily spiced patties made from raw mincemeat and bulgur wheat, and lahmacun, a baked flat bread made with meat. To use, sprinkle over salads and meat. | Mymouné’s Pomegranate Molasses is made with 100% pure pomegranates – no extras, no additives. Thick, sweet and tangy, the pure pomegranate molasses makes a great alternative to balsamic vinegar when served in salad dressings with good quality olive oil. Try using the pomegranate molasses to marinate duck or chicken, for a sticky-sweet glaze you and your family will love. Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East. See full range of Mymouné products here Ingredients: pomegranates | Mymouné zaatar is made to a recipe typical to the mountainous region of Lebanon where the company is based. Try zaatar the traditional way by mixing with olive oil to form a runny paste - then brush onto flatbread, heat and roll it up to eat. Flatbreads of this type are called manoushi, and are a popular snack and breakfast food in Lebanon and Syria. Also try using zaatar in marinades and dry rubs for lamb, chicken and fish.
Mymouné zaatar is an all-natural blend of wild dried thyme, mildly roasted sesame seeds, sumac and salt. Zaatar is a quintessential Middle Eastern spice blend, and apart from thyme the exact ingredients of zaatar can vary almost from household to household.
Mymouné is a family-run business making artisan Lebanese specialities. Based in the village of Ain El Kabou, at the foot of Mount Sannine, Mymouné takes full advantage of the rich Lebanese soil and Mediterranean weather to grow succulent fruits and fragrant flowers. These are handpicked and carefully selected for use in their preserves, flower-waters, jams and seasonings. Mymouné use traditional Lebanese methods with no artificial preservatives to bring you exquisite flavours from the Middle East.
See full range of Mymouné products here
Ingredients: thyme, sesame seeds, sumac, salt. Contains allergens: sesame. |
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