Recipe Kit:
North African Harissa


For next week we have a different kind of recipe kit, one that explores using dried chiles to create a flavor packed sauce or paste. Harissa is a spicy paste popular in North African cuisine, it's often referred to as Tunisia's main ingredient. You can use it as a rub or marinade for meat, a dipping sauce for kabobs, flavoring in soups or stews, on top of grains like couscous, as a condiment in wraps, or even as a simple spread on bread or crostini. This is also a great opportunity to learn about cooking with dried chiles, which can be expanded out into dozens of different flavoring options, across a wide variety of cuisines. A great skill to have in the kitchen, especially during the winter months when fresh ingredients are harder to come by.

Makes about 2 cups of sauce:

Kit Includes:
Recipe Card & Instructions
Dried guajillo chiles (2 oz.)
New mexico chiles (2 oz.)
Caraway seeds (1/2 tsp.)
Coriander seeds (1/4 tsp.)
Cumin seeds (1/4 tsp.)
Lemon juice (2 Tbsp.)

You Provide:
Extra virgin olive oil (3 Tbsp.)
Kosher salt (1.5 tsp.)
Garlic (5 cloves)



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