While considered to be a Tunisian Chilli paste, the taste of Harissa sauce is so familiar to my palette that either the sauce is Cypriot or myself Tunisian.
Just a small tablespoon can take you so deep in the depths of chilli, matching neatly with bulgur, rice, meats (white and red) as well as in pasta dishes. While I love Asian chili pastes this one is by far greater, at least to my taste, and I will make sure that there is always some in my fridge. (it can be stored for almost 2 months)
Have a look below at the full recipe. Don’t forget, you can always print it.
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