WHAT? Tunisian hot sauce. This fiery, rust-colored condiment made from chilies, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines.
WHERE? Mark Beaupre, Oliver Reschreiter, Kaushik Chowdhury, and David O’Reilly's Beard House dinner
WHEN? November 13, 2009
HOW? Brown’s Orchard Lamb Loin with Red Kuri Squash, Garam Masala, Sheep’s-Milk Yogurt, and Harissa
WHAT? Tunisian hot sauce. This fiery, rust-colored condiment made from chilies, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines.
WHERE? Mark Beaupre, Oliver Reschreiter, Kaushik Chowdhury, and David O’Reilly's Beard House dinner
WHEN? November 13, 2009
HOW? Brown’s Orchard Lamb Loin with Red Kuri Squash, Garam Masala, Sheep’s-Milk Yogurt, and Harissa
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