Harissa - Whoops - It's powdered
Being new to the Sacramento area, I couldn't find Harissa paste anywhere. Ran in to Williams
Sonoma and grabbed what I thought was paste. Nope. It's powdered. Does anybody know
how much water or other liquid to add - or do I just make a paste-like consistency? And where
can I get the paste?
I'm going to respond to the where can I get the paste part of your question on the California board, because I am curious to see what others in the Sacramento area have to contribute.
About making the paste from powder- I have been planning to buy a powdered version from Whole Spice in Napa (located in the Oxbow market) the next time I am there. Here are their instructions:
ETA: here is the link to the other thread
True (easier). And it's how I've always done it so far. Lately, I have been interested in checking out variations, so the powder method seems pretty easy as a first step. I'm also interested in making Paula Wolfert's recipes,
and this one cited by Clifford Wright: