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Found a jar of Harissa at TJ Maxx...

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Brought it home and have no idea how to use it. Anybody out there have a recipe they love using harissa?

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  1. it's a North African hot sauce -- so a tajine or couscous would be the first stop.

    1. It is also a nice addition to shakshuka (also called eggs in purgatory), and also goes quite well with some fish. And I know that there are a few threads on CH concerning favorite uses which would be worth checking out.

      ETA: Here are two threads that look a little promising, escondido:

      http://chowhound.chow.com/topics/284640
      http://chowhound.chow.com/topics/542838

      7 Replies
      1. re: onceadaylily

        Thanks so much. I put harissa into the CH search and didn't see either one of those, guess I had to flip through a few more "pages."

        1. re: escondido123

          You're welcome. I always use google for my chowhound searches (type your query into google, followed by 'chowhound'). I might have to revise the query a few times, but I'm usually successful in finding what I need within one or two tries.

          And I think it never hurts to ask a question again. A new poster, one who doesn't want to resurrect an old thread, might have something interesting to add.

          1. re: escondido123

            few more here:
            http://chowhound.chow.com/topics/510113
            http://chowhound.chow.com/topics/479717
            http://chowhound.chow.com/topics/583530
            http://chowhound.chow.com/topics/625701

            1. re: goodhealthgourmet

              I summoned the master. ;) You *are* good. The first one is the one I was actually thinking of when I searched, the one that interested me enough to buy my own jar.

              1. re: onceadaylily

                ha! Search Queen, at your service :) i added another good one to that post that i accidentally left off earlier - look at the last link.

                1. re: goodhealthgourmet

                  That is a good one! Bloody Mary's, paprikash, Tunisian cooking, and pizza. Escondido may have to pick up another jar, heh?

                  1. re: goodhealthgourmet

                    I suspect the posters who are unsuccessful in searching aren't clicking on the Advanced Search button to access the additional archive options.

                    I don't know if they still have it, but Trader Joe's used to have an English Cheddar with harissa blended in. The presence of fat cut the spiciness for low-heat-tolerance palates like mine.

          2. Go get yourself a bottle of full-sugar Dr. Pepper and some pork butt/shoulder. Braise in the proportion of your liking, 300ºF for about 12 hours or when the bone pulls cleanly.

            1. I added a healthy tablespoon of jarred harissa to a stuffed peppers recipe (crockpot style) recently and the blend really upped the warmth of flavor. I used ground lamb, black rice, onions, parsley and a bit of celery. The broth was equal parts tomato juice & beef stock and the harissa also flavored the broth nicely. I used the poaching liquid to make farro later that day and that was also delicious (made a cold salad from the prepared farro).

              1. There isn't much better than harissa and yogurt mixed as a dip or a sauce. But I also like to braise meat with lots of a variety of peppers in the harissa, broth, and tomato paste, then serve on top of couscous.

                1 Reply
                1. re: katecm

                  Oh I agree - harissa and yoghurt with a grilled lamb chop is divine. Last night I mixed some harissa with olive oil and coated some chicken thighs and drumsticks and baked - simple and yummy.

                2. Thank you all for your recipes and ideas. This particular harissa is made with sundried tomatoes so it would certainly jazz up a simple tomato sauce. Will also be considering the yogurt mix and something in the couscous family since that gives me a chance to consider a dish I've only cooked in passing.

                  2 Replies
                  1. re: escondido123

                    Wait,it's like a paste? I have some harissa but it's a ground powder. How can I use this? Thanks!

                    1. re: italia84

                      Mine is a paste in a jar, a lot like sundried tomatoes.

                  2. This is one of my favorites. Replace most of the spices with harissa, and add some extra cayenne. It's magnificent.

                    2 Replies
                    1. re: LaureltQ

                      This is one of my favorites.
                      ~~~~~~~~~~~
                      what is?

                      1. re: LaureltQ

                        I suppose it would help if i included a link http://homeindisarray.blogspot.com/20...

                      2. on fish--let it sit for a couple hours before cooking
                        mixed with mayo or yogurt for coleslaw, or on french fries or sweet potato fries

                        1. Love harissa. I first found it at farmer's market. I too got one jar from tjmaxx.

                          I have used it as spread on a sandwich. Jazzes up any sandwich, trust me !!
                          It can be used as aioli or dip. or in scrambled eggs. It is not very hot, more like hot-sweet taste ( the one from farmer's market atleast). I have yet to open the tjmaxx jar.
                          But I have better heat-tolerance, I eat Indian food.
                          Add a dash in otherwise creamy pasta sauce.

                          1. http://jamiehassen.multiply.com/recip...

                            http://forum.mowolf.com/showthread.ph...

                            I tried to do a search in arabic for you to find some authentic recipes.

                            I would put it on fish, meat, chicken (maybe with preserved lemons?)

                            A pizza maybe? It goes well with cheese. Or maybe small middle eastern breads topped with ground lamb and pine nuts and some harissa, squeeze some lemon after baking.

                            1. I like it on hot dogs or sausages

                              1. I rub it all over lamb, and let it marinate before grilling