Product Description
Found on every table in Morocco this fiery red harissa paste will take your breath away! Dried chillies are mixed with cumin and caraway seeds adding complexity to its flavour. Simply swirled in at the end of cooking Harissa is the perfect seasoning for adding depth and character to sauces and dressings, particularly mayonnaise, hollandaise, vinaigrettes and flavoured butters, and to stews, soups, pasta and risotto. It can also be used as an accompaniment to couscous, rice, tagines, grills, roasts and if you are brave, in sandwiches. We use it always in our Moroccan tagine.
About the producer
Greg Malouf’s eponymous Melbourne Middle Eastern restaurant, MoMo, was one of our favourite haunts when he was in Melbourne. Malouf then went on to have a very successful International career in London and Dubai. Malouf’s Spice Mezza range of authentic Middle-Eastern foods prepared according to his own recipes is a fine legacy to leave to his legion of Australian fans!
Sue Davies (verified owner) –
We use this all the time – in stir fry, curries, soup ….a dash in mornay & marinades. The rich, spicy flavour is fabulous.
Sam (verified owner) –
The best harissa paste I have ever tried. I use it almost every day
Kate Meldrum (verified owner) –
We are more van HAPPY with the products we purchased from Culinary club
the Green Harissa is next level
the Red Harissa i cook with all the time
the chermoula is divine with fish and I cook with it as often as I can