Harissa Cooking Tips

For Harissa re-fills click here

• Harissa is typically used in Middle Eastern cooking (originating from Tunisia), but it is commonly used across all types of cuisines nowadays.
• To make a harissa paste, simply mix 2 teaspoons harissa spice blend with 2 tablespoons of olive oil. If you prefer to add any additional flavour to your paste such as lemon juice or additional chilli then fell free to do so.
• Stir harissa paste or dry blend through plain yoghurt for a condiment or dip.
• Use harissa paste to season pasta or add to tomato based sauces for added flavour.
• Rub dry blend with some olive oil over thinly sliced potatoes for harissa fries. You can use normal potatoes or sweet potatoes for this.
• Marinade a whole cauliflower and roast in the oven until slightly charred.

• Chickpea, butternut squash & harissa tagine
• Roasted harissa butternut squash
• Harissa humus & flatbreads

• Spice Flavour Profile