Harissa #3 (Harissa-Harous)

Preparation info

  • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

My friend chef Haouari Abderrazak taught me to combine harous and harissa fifty/fifty to make the most magnificent of all Tunisian red pepper sauces. The flavor of harissa-harous is one of the most exciting in the world of red hot pepper sauces, and if you have the temperament to prepare both you will not be disappointed. Use harissa-harous to provide a glowingly delicious, smoky flavor to any savory dish.