HARISSA PASTE WITH LEMON

This key flavour of North African cooking is fiery, flavourful and aromatic – just the thing to breathe life into all kinds of Moroccan meals.

Shop Cooks’ Ingredients Harissa Paste with lemon

Stir through Greek yogurt or mayonnaise for a simple mezze dip for anything from flatbreads to roast sweet potato wedges.
Use in a marinade for chicken thighs, fish fillets or lamb steaks before frying or roasting.
Add to couscous dishes and slow-cooked Moroccan tagines.
Blend with butter to spread beneath the skin on the breast-side of a chicken before roasting.
Use a couple of teaspoons to add flavour and heat to a dish of oven-baked rice.

Roast aubergines with yogurt and harissa.

This simple lunchtime dish punches way above its weight when it comes to flavour.

For 2 people, slice 2 aubergines lengthways and lay the halves on a baking tray. Cut a criss-cross lattice into the flesh of each, sprinkle over some Cooks’ Ingredients Pul Biber, season well with salt and pepper, drizzle with plenty of olive oil, then transfer to a 220C/gas 7 oven for 30 minutes, or until soft and beginning to blacken around the edges.
Place two halves of the aubergine on each of 2 plates. Spoon over a couple of dessertspoons of Greek Yogurt, then a couple of teaspoons of Harissa Paste. Sprinkle over a little chopped parsley and some sesame seeds, then serve with wedges of lemon for squeezing over.

The word harissa is derived from the Arabic verb harasa, which means ‘to pound’ or ‘to mash’. This makes it an etymological cousin of pesto, which is derived from the Italian word pestare, which also means ‘to pound’.

HARISSA PASTE WITH LEMON
This key flavour of North African cooking is fiery, flavourful and aromatic – just the thing to breathe life into all kinds of Moroccan meals.

Shop Cooks’ Ingredients Harissa Paste with lemon

what does it taste like?

They’re a zesty punch from preserved lemon, a spicy depth from cumin, coriander, fennel and sweet paprika, backed up with a fiery chilli kick that is ever so slightly tempered by the mellowness of rose petals.

tips, tricks & hacks

Stir through Greek yogurt or mayonnaise for a simple mezze dip for anything from flatbreads to roast sweet potato wedges.
Use in a marinade for chicken thighs, fish fillets or lamb steaks before frying or roasting.
Add to couscous dishes and slow-cooked Moroccan tagines.
Blend with butter to spread beneath the skin on the breast-side of a chicken before roasting.
Use a couple of teaspoons to add flavour and heat to a dish of oven-baked rice.
Toss a teaspoonful through cooked stem broccoli to quickly add a boost of flavour.
Mix a teaspoon together with a little olive oil and the zest/juice of a lemon for a simple, tasty dressing.
Stir a teaspoon of paste through roasted vegetables for the last 10 minutes of cooking.

easy meal idea

Roast aubergines with yogurt and harissa.

This simple lunchtime dish punches way above its weight when it comes to flavour.

For 2 people, slice 2 aubergines lengthways and lay the halves on a baking tray. Cut a criss-cross lattice into the flesh of each, sprinkle over some Cooks’ Ingredients Pul Biber, season well with salt and pepper, drizzle with plenty of olive oil, then transfer to a 220C/gas 7 oven for 30 minutes, or until soft and beginning to blacken around the edges.
Place two halves of the aubergine on each of 2 plates. Spoon over a couple of dessertspoons of Greek Yogurt, then a couple of teaspoons of Harissa Paste. Sprinkle over a little chopped parsley and some sesame seeds, then serve with wedges of lemon for squeezing over.