NY SHUK Harissa

SPICY, CHILE PASTE FLAVORED WITH CORIANDER & CUMIN
HARISSA—A CHILE CONDIMENT POPULAR IN NORTH AFRICA AND THE MEDITERRANEAN, INCLUDING TURKEY, ISRAEL AND LEBANON—VARIES FROM REGION TO REGION, AS WELL AS FROM HOUSEHOLD TO HOUSEHOLD. NEW YORK SHUK'S SIGNATURE HARISSA IS BASED ON CO-FOUNDER, RON ARANZI, GRANDMOTHER'S RECIPE AND DRAWS INFLUENCE FROM HIS FAMILY'S MOROCCAN AND LEBANESE ROOTS.
THEIR HARISSA IS A MEDIUM-SPICY COMBINATION OF DRIED CHILES THAT ARE REHYDRATED AND BLENDED WITH LEMON JUICE, GARLIC AND NON-GMO SUNFLOWER OIL, CORIANDER, CUMIN AND SALT.
HOW TO USE
NEW YORK SHUK'S SIGNATURE HARISSA ADDS DEPTH, RICHNESS AND SUBTLE PEPPER-FILLED HEAT TO A VARIETY OF DISHES. ADD THIS AMERICAN-MADE HARISSA TO HEARTY STEWS AND BRAISES. WE PARTICULARLY LOVE IT WITH CHICKEN OR LAMB. OR, STIR A TABLESPOON OR TWO INTO A TOMATO BASE FOR SHAKSHUKA (EGGS POACHED IN A TOMATO AND PEPPER SAUCE).
A SPOONFUL OF HARISSA BRINGS A LITTLE FIRE AND A LOT OF FLAVOR TO DRESSING, MARINADES AND DIPS, TOO. MIX A COUPLE TEASPOONS OF HARISSA WITH EXTRA VIRGIN OLIVE OIL, LEMON AND SALT AND DRIZZLE OVER A PLATE OF PEAK SEASON CARA CARA ORANGES, DRY-CURED OLIVES AND TORN MINT LEAVES. OR, TOSS THE SAME MIXTURE WITH POTATOES AND ROAST UNTIL TENDER AND CARAMELIZED. LOOKING FOR A DIP? TRY SUBSTITUTING TWO TABLESPOONS OF NEW YORK SHUK'S HARISSA FOR THE PEPPER COMPOSTA IN OUR RECIPE FOR SMOKY EGGPLANT & PEPPER SPREAD.
MORE INFO
PRODUCER
NEW YORK SHUK
COUNTRY
UNITED STATES
REGION
NEW YORK
SIZE
10 OUNCES (255 GRAMS)