2000s Recipes + Menus
Fiery Harissa
Makes about 1/2 cup
- Active time:5 min
- Start to finish:5 min
April 2007
It's worth doctoring the harissa you buy in a tube or can, which we consider more of a base than a finished product. The result here, used as a condiment for the couscous and a marinade for the lamb, is definitely more intense, and a little goes a long way.
- 1/2 cup Dea brand harissa
- 2 teaspoons dried hot red-pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons olive oil
-
Blend harissa, red-pepper flakes, salt, and cumin in a food processor until puréed. Add oil and blend until incorporated.
Cooks’ note: Harissa can be made 1 week ahead and chilled, covered.
- Keywords
- baija lafridi,
- moroccan,
- african,
- vegetarian
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