Sunday, November 28, 2010


Harissa is a spicy sauce which features in Tunisian, Libyan, and Algerian and other North African cuisines. It is generally made from a grind of chilli peppers, cumin, coriander, caraway seed, garlic, and olive oil, although there are many variants. Freshly made harissa is generally spicier, as you can control the ingredients and use fresh chilli. Roasted chilli can give a smoky flavour.

Used as a condiment, in a small dish on the table to accompany North African traditional meals, it is also a major ingredient in many soups, stews, and curries. The spicy sauce may be used to rub meats before roasting or barbecuing, and is often paired with couscous since the starch of the couscous helps to cut the spice of the harissa.

When purchasing a packaged harissa, always check the expiration date, as it will get progressively less hot the older it is. Harissa by Suzanne Quintner Fine Food has been chosen by Gordon Ramsay’s Maze restaurant in Melbourne for a soft shell crab recipe.

Brighten up a carrot dish with this simple recipe from Suzanne Quintner’s website

Tunisian carrots

What you need:-

1kg carrots, washed and sliced

2 tablespoon olive oil

3-6 cloves crushed garlic

1 teaspoon (or more!) harissa

3 tablespoon red wine vinegar

3 tablespoon brown sugar

salt to taste

What to do:

Saute carrots in oil, then add garlic and other ingredients and cook uncovered until carrots are tender and caramalised (you can do this in the oven as well).

Serving Suggestion:

Sprinkle with carraway seeds or sesame seeds

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