This Moroccan rub is especially good with lamb but is also great with chicken and vegetarian dishes. I also use this in guacamole and casserole bases to give an extra zing.
I come from a tribal area of Morocco eating harissa all my life - I know a good one! This is the best I have ever tasted (sorry mom.....) - 15 Jun 2002 (Review from Allrecipes USA and Canada)
Very tasty and traditional african condiment. I used a large handful of rehydrated del arbol peppers as these are easy to find in the grocery store. I sauteed the garlic first in a bit of olive oil and add chopped fresh mint after removing from the heat. Then blended all the ingredients in my chopper. Slather on steaks before grilling/broiling and mix into mayo to make a killer steak sandwich. - 01 Nov 2009 (Review from Allrecipes USA and Canada)
Wonderful recipe, very forgiving! I modified ingredients based on what was available, and came out excellent, probably not quite as spicy as the original, as the bird chilies weren't to be found. Makes a great sauce for pork or chicken when mixed with plain yogurt, can be used as a stir-fry sauce, and was yummy just plain on top of smoked oysters. One thing that seemed nice was to toast the cumin and coriander seeds in a dry skillet before blending. Next time I will add the chilies after blending the rest so that the sauce is slightly chunky instead of pureed. - 16 Jul 2008 (Review from Allrecipes USA and Canada)