Harissa is a bold North African seasoning traditionally used throughout Algerian and Tunisian cooking. Mix it with olive oil and water to create the classic harissa paste, or sprinkle it directly into your favorite dishes for deep chili flavor, warm spices, and just the right amount of heat.
It is excellent with roasted vegetables, beef, chicken, lamb, soups, and stews. We also love using it in place of traditional chili seasoning—and local gardening expert Tony Works will not make his prized Bloody Marys without it.
Ingredients: Pasilla Chili, Ancho Chili, Caraway Seed, Coriander, Cumin, Ginger, Cinnamon, Sea Salt, Garlic
Sold by the ounce.
Harissa Stew
Ingredients:
- 2½–3 pounds beef roast, such as chuck or top round
- ½ cup plus 1 tablespoon olive oil, divided
- 3 tablespoons Harissa Seasoning
- 2 tablespoons minced garlic
- 4 Yukon Gold potatoes, halved
- 3 onions, quartered
- 8 ounces tomato sauce
- 1 Maggi or beef bouillon cube
- 2 cups chicken, beef, or vegetable stock
- 10–12 green or Kalamata olives, minced
- Juice of 1 lemon
- Salt, to taste
- Extra-virgin olive oil, for serving
Directions:
- Preheat the oven to 350°F. Heat a Dutch oven over medium-high heat. When using a slow cooker, begin with a large skillet.
- Add ¼ cup olive oil and sear the roast on all sides. Remove the beef and set aside.
- Make the harissa paste by combining 3 tablespoons olive oil, the Harissa Seasoning, and minced garlic. Mix thoroughly.
- Sear the potatoes cut-side down, followed by as many onion quarters as will fit. Remove them from the pan and reduce the heat to medium.
- Add the remaining olive oil and harissa paste. Cook for about 1 minute, stirring, until fragrant and beginning to stick to the pan.
- Add the tomato sauce and cook until slightly thickened and roasted-smelling, stirring occasionally.
- Deglaze the pan with the stock and lemon juice. Add the bouillon cube and stir until dissolved.
- Return the beef, potatoes, onions, and olives to the Dutch oven. Bring to a boil, cover, and bake for about 80 minutes, or until the beef is fork-tender and reaches approximately 188°F internally.
- For a slow cooker, transfer everything after deglazing and cook on low for 6–8 hours.
- Remove the beef, slice it as thinly as possible, and return it to the stew. Adjust the salt as needed.
- Serve about 1 cup of stew over basmati rice or couscous and finish with a drizzle of extra-virgin olive oil.
Easy Harissa Paste
Mix 1 tablespoon of Harissa Seasoning with 1 tablespoon of olive oil and enough water to form a thick paste. Use it as a rub, marinade, sandwich spread, or flavorful addition to soups and sauces.