Emanating from North Africa, this hot chilli pepper spice blend is a staple ingredient in many countries and rightly so. It is estimated that over a quarter of the world’s population eat Harissa in any single day.
Usually sold as a paste, I have created a powdered version here that I am particularly happy with. The heat of the chilli is tempered by the sweetness of the fennel seeds.
It works well as a coating for meats and burgers for frying or barbecuing, it goes great with vegetables, or sprinkled in yogurt, in stews, or pepping up a salad dressing. A fresh salad wrap with a touch of Harissa and some crumbled feta cheese is delicious.