Ingredient Spotlight: Harissa! July 23, 2015
Spice blends are the ultimate way to up the flavor of any summer dish. In this week‘s Lamb dish, we’re featuring Tunisia’s chili blend: Harissa. This delicious spice comes in both powder an paste form and can go well beyond lamb – here are some of our favorite (and different) ways to use Harissa:
- Mix it into softened butter, form a log, then freeze it. Slice it up as needed, and melt on top of juicy steaks or grilled chicken.
- Stir in some olive oil and lemon juice for a spicy vinaigrette to drizzle over grilled veggies or a salad.
- Add some to your Peanut butter for a spicy twist on a classic. Serve with crackers or celery sticks.
This week our tasty lamb meatballs were spiced with Harissa – why not try mixing it into a turkey burger or even adding some to your chicken marinade next time? As with all spices, practice makes perfect – it’s all about testing different amounts with different ingredients in order to find the perfect balance for your individual palette.
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