An essential ingredient in Middle Eastern Cuisine, Harissa is also a small village in the Lebanese Mountains, approximately 30 miles northeast of Beirut. Whilst many varieties exist, (Tunisian Harissa generally contains Cumin, whilst the Cypriot version often uses Garlic), this is the classic Moroccan Harissa.
Mustapha's Harissa is the gold standard and no other harissa compares! This is Mustapha's personal recipe, which he spent many hours perfecting in his kitchen. It is an all-natural harissa made in Morocco with Agadir peppers, preserved lemons, spices, and tomatoes, and contains no artificial preservatives. This delicious hot sauce has flavors of pepper and lemon, and delivers a temperate heat that delights the palate.Harissa can be used to flavor everything from couscous to salads and brochettes. Decidedly spicy, yet wonderfully flavorful, use on grilled meats, poultry and seafood, incorporated into tagines (stews), soups or in sauces for an extra layer of flavor.
The vibrant, complex flavor profile of harissa makes it a very adaptable and a fascinating ingredient to cook with.