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    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

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It is worth making your own harissa as some commercial pastes tend to be fiery but a little bitter and one-dimensional. With home-made harissa, you can really taste the spices and the chillies, and as it lasts well in the fridge, you can make enough to last for a couple of weeks. Harissa is traditionally served with couscous, eggs or bread, but gives zip to any dish. At Moro we also put it with grilled squid or brik.