This recipe is Middle Eastern, vegan, and perfect.
This Moroccan harissa recipe is essentially the building block of spices.
Store-bought harissa is an excellent time saver if you don’t have time to make your own version of this North-African condiment.
Driven by an infectious passion for their culinary heritage, an Israeli couple introduced a line of handmade harissa and spice mixtures — along with classes and dinners.
Try Molly Yeh’s simple, healthy and delicious pizza made with a chickpea flour crust, spicy harissa, spinach and mozzarella.
When Molly Yeh moved from New York to North Dakota, she longed for good pizza — and Domino’s didn’t cut it. Her solution? Make her own.
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 contrary, I love simple roasted vegetables with the perfect sprinkle of sea salt, or a sun-warmed summer tomato with a drizzle of extra virgin olive oil. But I also love reaching for hot sauce to give certain dishes a kick. Not one for Tabasco-style sauces (no flaming XXX bottles here), I started experimenting with more complex chili sauces. After a recent affair with North African cuisine inspired by picking up a few recipes from a friend’s Jewish Moroccan mother, I have been enjoying harissa, a blended hot pepper condiment. Most people think Jewish food is quite tame in the spice department, but not so! This fiery condiment is a testament the diversity of Jewish culinary roots, and our love of flavor. If you’ve ever asked for your falafel “spicy” — then you, too, have had harissa.