Harissa is a wonderful Moroccan spice rub that is great on meats or in a vegetable tagine or stew. If you are looking for a new flavour this could be for you.
This recipe is dedicated to my good friend Ingerid who made the Harissa Sauce. Minimum marinating time is 2 hours; overnight is preferred. It is best to use fresh herbs. Dried herbs in the quantities indicated can be used as a substitute. Rubbing them between the palms of your hands helps to release the oils during marinating and cooking, thereby enhancing the flavour and aroma.
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.
This is called Middle Eastern broad bean stew and not Moroccan, because I have also borrowed flavours from my Lebanese roots. The first time my carnivorous partner tried it, he honestly thought it contained meat. To make this dish completely vegetarian/vegan, omit the anchovies. Serve with steamed basmati rice or couscous.
One of the main condiments of Northern African cuisine, harissa is a fiery blend of chillies and spices which is ideal in stews, as a dip, on sandwiches - anywhere you need a little heat!
This is also a great use for leftover chicken - harissa, yoghurt and a little bit of mint make a scrumptious sandwich filling.
Delicious salmon is complemented by fiery harissa and smoky paprika in a mayonnaise base. Delicious!
I love this lamb and fennel stew! I serve it with couscous as well as the yoghurt-harissa mixture. Delicious.
An easy sauce made with harissa spice mix, tomato paste, lemon juice and herbs. Goes well with any meat or couscous dish.
Yoghurt makes a great marinade that really makes chicken tender. Here drumsticks are made a touch spicy with some harissa paste (which you can buy in most supermarkets).
Harrisa is a spice paste used all the time in Moroccan cooking. You can buy it in plenty of supermarkets but homemade is even better. It's good on chicken, fish and meat.