I’ve taken a lover her name is Harissa

While this won’t blow anybody’s mind for  being on the cutting edge of exotic ingredients, I have discovered recently that I have a deep love for harissa. At first I was just using it as it was called for in North African recipes, but I eventually realized that it works in a lot more. It is great on buffalo burgers with brie cheese. On New Years day I discovered that it helped to make a great spicy thousand island dressing. And, this weekend, the greatest revelation of all: as I was searching desperately for something to eat for lunch, I found a can of tuna (in olive oil). I grew up eating tuna mixed with mayo on saltine crackers (with yellow cheese and green olives!). This time, I thew a little harissa in with the tuna and ate the resulting mixture on rye hardtack with spicy pickles. It was good.

Harissa Treat

So if you need some spice and smoke with a peppery body to hold it up, I recommend getting a jar of harissa. As far as I can tell, it keeps a long time. I have had my jar in the fridge for well over six months, and I haven’t died yet.

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  1. MARTHAANDTOM » Collapsible Baskets by Reisenthel—Update &c. 4 March, 2009 at 9:35 pm

    […] you look closely at the contents, you’ll notice this basket is how Tom came to know harissa. 1.5 years later, we’re still going strong on this […]

  2. MARTHAANDTOM » Merguez 3 November, 2010 at 6:58 am

    […] one of my first posts on this blog I declared my love for harissa, the spicy North African red pepper spread. Since then I have […]

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