Harissa has been relied upon by cooks in North Africa for seasoning cooked meats and vegetables for a long long time. It’s very dependable, and highly flexible to most food. This sauce adds a wonderful depth of flavour to bring a spark to any dish, for instance a lightly spread onto falafel, rubbed onto slow cooked lamb, or served as a dip alongside bitesized snacks. This recipe is quite spicy, so use only a little bit of Harissa at a time. Thanks to the garlic, salt, and lemon used, Harissa should be safe to store in the fridge for up to 2-3 weeks.
Recipe: Harissa Paste
100 grams Regency Harissa
4 tablespoons extra-virgin olive oil
Extra Pink himalayan salt (to taste, optional)
Extra Lemon juice (to taste, optional)
additional extra virgin olive oil to get runnier consistency as you prefer.
1. Mix the Harissa with Extra Virgin Olive oil in a deep small saucepan, cook on gentle heat for a few minutes.
2. Taste and add more salt and lemon juice if you need.
3. Transfer to a sterilized 1-pint glass jar add more oil if you want a runnier paste.
4. Refrigerate, topping off with a little more oil after each use. Harissa paste will keep for up to 3 weeks.