Cookbook:Harrisa

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Cookbook | Ingredients | Recipes

Harrisa is an extremely spicy chile paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.

Ingredients[edit]

Procedure[edit]

The ingredients are blended together to form a smooth paste.

By covering the paste with a little olive oil, it can be stored for several months allowing the sauce to take on a richer flavour, it is not recommended to store in a humid or damp environment.

Notes, tips and variations[edit]

  • Mixed with mayonnaise, this paste makes an excellent side dish for chicken and cooked meats, particularly lamb. It can be used sparingly as a marinade or served with yogurt as a sauce.