Preparation info
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Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Harissa is the fiercely hot chilli paste of North Africa, where it is used in small amounts to lift dishes with its aromatic fire. It is also used in rouille, the spicy orange mayonnaise served with Mediterranean fish soups, and in the making of merguez sausages. It is an excellent hot relish to add to many dishes, and the more you eat it the more you are seduced by it, for what starts out startlingly hot seems to get milder as you grow accustomed to its bite. Despite its natural heat, hari