Harissa is a North African condiment, made with hot chiles, garlic, olive oil, and an array of warm, aromatic spices. It infuses these meatless meatballs with a wonderful, intense flavor. The turmeric broth is fragrant, warm, and comforting, with earthy, slightly gingery flavors. In this recipe, it’s the vital wheat gluten that gives a meaty…
In Tunisia, harissa is served as a dip, drizzled with olive oil, and often garnished with canned tuna and olives. It is a fixture of most main meals, brought to the table with bread before any other food is served. The chilies used for harissa in Tunisia are very mild and I usually bring back…
Harissa is a spicy Tunisian or Moroccan condiment used to flavor meat or veggie dishes. You can make your own with our easy harrisa recipe, or use store bought, to save on time. 8 medium carrots 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ¼ cup prepared harissa (use our recipe or…
Since moving to Brooklyn from Israel a little over four years ago, Ron and Leetal Arazi have dedicated themselves to sharing the Middle Eastern and North African foods they grew up with through their artisanal company New York Shuk. They met in the kitchen of a Tel Aviv restaurant — he at the meat station;…
Makes two personal pizzas 1 cup chickpea flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt a few cracks of black pepper 1 cup water olive oil, to coat the pan About 2 tablespoons harissa* (this amount may vary depending on your taste and how hot your harissa is) 1/2 large onion, chopped and caramelized…
Photos by Molly Yeh I am the child of two very strong pizza traditions. A pizza mutt, if you will. Growing up outside of Chicago, pizza night meant ordering delivery of my beloved deep dish. When I lived in New York, pizza night meant a greasy folded slice at the little old place where the…
I don’t know when it happened, but one day I started liking a little spice in my food. It started slowly, little by little, and before I knew it, I found myself sprinkling red pepper flakes or squirting Sriracha on many of my meals. Not to say that I don’t appreciate non-spicy cuisine. On the…
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