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Hot Harissa: This traditional spice is made in most Tunisian and Moroccan homes and used in a paste form in many dishes. Enjoy this mildly hot spice blend with white meats, lamb or vegetable dishes. Or combine with olive oil to make a versatile spread for sandwiches or flat beads.
Recipes:
Harissa Paste:
Fearlessly blend several tablespoons of Kula Harissa spice with olive oil, enough to make a spreadable paste texture. You can keep this in a jar in your refrigerator for weeks and use as you would mustard…
Try it on your favorite Panini combination. Perhaps a Harissa Turkey Club
Sandwich Panini:
Stack sliced turkey, Swiss cheese, bacon slices (pre-cooked), tomato slices, and Harissa paste, grilled on your choice of bread.
Harissa paste marinated pork chops:
• 4 pork chops
• 2 cloves crushed garlic
• 3 Tbsp Kula Harissa paste
• Salt to taste
• Marinade pork chops in crushed garlic and Harissa paste for 2-3 hours in your refrigerator.
• Then grill or broil chops to taste.
• Season with kosher salt to taste
