Harissa !
My grandmother’s very own version of the North African Harissa. It has a slow warm burning chilli heat, that adds real depth of flavour to almost any dish. We make it using red chillies cumin, corrinander and garlic ground down into a paste
You can use it as a rub for meat for roasting or grilling. It is great in vegetable stews. Try a little smeared on slices of Aurbagine before you grill them. A dollop on eggs , toast or avocado. Mix it with yoghurt or mayonnaise to make a wonderful tasty dip. You can also add it to your beef burger mix!
You can buy this right now from @greenspoonke ! Link in our bio !
Like all our products it is glutton and additive free and vegan friendly.
A random fact The name Harissa comes from the Arabic harasa, meaning ‘to pound’ or ‘break into pieces’. It is not far from a straight translation of the Italian pestare, to ‘pound’ or ‘crush’ – which is where we get the word ‘pesto’ from.
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