![]() Adding tomatoes will also help reduce the heat. Harissa is quite a hot blend, but the sweeter flavours of caraway and mint mellow it down nicely. To make into a sauce, simply add a little water and a splash of olive oil and mix well. As a dry blend it can be used as a rub before roasting meat, fish or veggies, and it can also be used to perk up a tagine or the chickpea stew served with couscous. ![]() Harissa is usually found in the form of a paste, however this dry spice blend is a healthier way of using it as it contains no oil. Rose petals are commonly added to fresh harissa in Morocco, and of course they are a popular ingredient generally in the area. We’ve added rose petals to the blend, and they give it both a delicious floral aroma and flavour which works so well.
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