Cookbook:Harrisa
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Harrisa is an extremely spicy chili paste used in North African cooking, mostly in Morocco, Tunisia and Algeria, although strains can be found in all neighboring countries.
[edit] Ingredients
[edit] Procedure
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.
[edit] Notes, tips and variations
- 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.
