WHAT? This fiery, rust-colored condiment made from chiles, 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? Local and Salted, Pacific Northwest
WHEN? April 21, 2015
HOW? Anderson Ranch Lamb Loin with Charred Ramps, Sweet Tooth Mushrooms, Harissa, and Takesumi Bamboo Carbonized Deep Sea Salt
