David Vanille's opinion: This blend, which sometimes takes the place of ingredients, will be your ideal companion for all your traditional preparations in the Maghreb and the Middle East. It will surprise you in many other recipes.
Food pairing: Couscous, tagines, vegetable stir-fries, rice, mayonnaise, meat and fish.
Packaging: 40 gr
Composition: hot pepper, salt, ground garlic, caraway, coriander.
Dosage: 2 to 5g per recipe.
Warning: Last items in stock!
|2||3,71 €||Up to 0,39 €|
|5||3,51 €||Up to 1,95 €|
|10||3,12 €||Up to 7,80 €|
Harissa Maghreb Spice Blend is inspired by the famous red pepper puree (raw or cooked) enriched with salt, garlic, oil and spices, whose origins can be found in Tunisia.
From an etymological point of view, the word harissa comes from the Arabic verb harasa, which means "to crush", "to crush".
The date of arrival of chilli pepper in Tunisia is estimated between 1535 and 1574, at the time of exchanges with Colombians during the Spanish occupation.
Nowadays, this preparation plays a very important role in the preparation of most local culinary specialities.
Its success quickly spread to the whole of the Maghreb and, depending on the country or even the region, different compositions and dosages will be used to form this condiment, which sometimes becomes an ingredient in its own right. This is how it can be found in the kitchens of Djerba, as in eastern Algeria or Israel where it was introduced by Tunisian Jews.
In order to give you the benefit of the aromatic quintessence of this preparation, I have chosen to carefully select for you 5 ingredients in their ground form, in order to offer you a ready-to-use mixture.
This essential preparation of Tunisian and Maghrebian cuisine is renowned for its rather high spiciness.
One of the advantages of this Harissa Maghreb Spice Blend powder is that it slightly reduces this pungency while providing you with the aromatic notes and flavours that will allow you to travel through the Sahel.
Simply sprinkle half a spoonful to a teaspoon of this Harissa Spice Blend from the Maghreb to perfume and give a little more warmth to your preparations.
If you want to obtain a purée such as the original version of harissa in its fresh version, simply add water or oil (ideally olive oil) in an equivalent quantity to the powder used.
This Maghreb Harissa Spice Blend will of course excel when used in the preparation of typical Middle Eastern and Maghreb dishes. But it will also bring you some taste surprises in other recipes. Follow the guide!
Maghreb and Middle East cuisine :
Whether you want to prepare a couscous, a tagine, a kefteji or any other dish typical of the Maghreb, you will not be able to do without the warm and spicy touch of the Harissa Spice Mix from the Maghreb. In these recipes, it is more of an ingredient than a condiment.
This blend will be perfect with any dish made from lamb meat, whether simmered or roasted.
You can also use this deliciously hot blend in Alain Ducasse's recipe for Tajine de poissons, citron, almond.
Taste surprises in your meats and fish :
Like many spices and spice blends, many taste surprises are on the program when you dare to use them in dishes or on ingredients you thought you already knew everything about.
Feel free to sprinkle half a teaspoon of this mixture on your meats and fish, whether they are prepared for a stewing dish, or in a marinade that will reveal all the power of this mixture when grilling on the barbecue. It will be excellent in your fish and shrimp papillotes.
It will surprise you if you include it in the preparation of your homemade mayonnaise, or if you sprinkle it on all your egg-based preparations.
Hot, vegetables !
The Harissa Maghreb Spice Blend will also allow you to give all your vegetable dishes a unique and unforgettable flavour!
So, whether in a pan, on a salad, in the preparation of your vegetable fritters or in a soup, it will make you travel while using rather local vegetables.
Remember to include it in your tomato sauces when preparing a pasta or rice dish: a guaranteed delight!