Here's [cooking] at you, kid - the Maghreb edition

SammyF

Happy holidays, all! So I received as an early Christmas present a jar of Harissa from someone who purchased it for me with the expressed desire that I cook her something with it. Harissa, or Hrisa, is a paste not entirely unlike a tomato tapenade, except it's primarily made of spicy chillies. It is, as I understand it, a foundational condiment in North African cooking, particularly in Algeria, Tunisia and Morocco.

Which leads to the following issue: African cuisine is distinctly lacking from my culinary repertoire. Furthermore, Harissa is essentially North African mustard, and it's often hard to come up with an idea for a dish based entirely on a condiment.

Anyone out there with a deeper background in North African cooking and dining want to give me some advice on their favorite dishes to eat with Harissa? Thanks!

-Phil-

Moroccan Lamb Fillet

Kivutar

If you add 2-3 teaspoons to scrambled eggs before beating them, they become a) delicious and b) purple. You can also add minced garlic and strips of pepper if you like.

Pan-fried potatoes with cumin & red chile go well with the above.

edit: You can also dress & grill pretty much any meat with it and it'll turn out well. I spread it on sandwiches sometimes as well, not that I'm suggesting you make your friend a sandwich.

Adda

I normally make my own and then stir it into some water as an accompaniment to a couscous recipe rather than as a base for a recipe.

If it's a style of cooking you are keen to get into then I must strongly recommend that you pick up one of Claudia Roden's books ("A new book of Middle Eastern Food" is the one I use.) Really top notch middle eastern recipes that are responsible for many of my favorite meals.

radroadkill

A delicious Veetable and Couscous Salad would be good as a main or side with the harissa as a "dressing".