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Spice of the month – Harissa

Harissa spice mix is a fiery chili paste or spice blend mix used liberally in Tunisia, other North African countries and the Middle East to flavor all kinds of foods and dishes such as soups, stews, hummus, couscous, vegetables, dips etc. The recipe varies by region and local taste but usually contains a common thread of dried red chilies, paprika, garlic, cumin and coriander.

Harissa spiced lamb with cannellini beans

Source: BBC Food


  • 4 tbsp olive oil
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1kg/2lb 4oz lamb neck fillet, trimmed and cut into small pieces
  • 2.5cm/1in piece fresh root ginger, finely grated
  • 2 onions, thinly sliced
  • 250ml/9fl oz dry white wine
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tbsp clear honey
  • 1½ tbsp harissa paste (preferably rose)
  • ½ lemon, juice and finely grated rind only
  • 400g tin cannellini beans, drained and rinsed
  • salt and freshly ground black pepper

Grilled-Chicken Tagine

Source: delish
This tagine, or stew, is easy to put together if you already have Grilled Harissa Chicken precooked.Recipe: Grilled Chicken Tagine


  • 2 tbsp. extra-virgin olive oil
  • 2 zucchini
  • salt
  • Freshly ground black pepper
  • ½ c. chicken stock or low-sodium broth
  • Chopped cilantro
  • Goat yogurt
  • pitas


Shred the chicken breasts. In a large, deep skillet, heat the olive oil. Add the zucchini and the remaining harissa from the Harissa Chicken with Green-Chile-and-Tomato Salad recipe, season with salt and pepper, and cook over moderately high heat, stirring frequently, until slightly softened, about 5 minutes. Stir in the chicken and chile-tomato salad. Add the stock, season with salt and pepper, and simmer just until heated through, about 3 minutes. Transfer the tagine to bowls, garnish with chopped cilantro, and serve with goat yogurt and pitas.

Moroccan Deviled Eggs

Source: delish

A fresh, spicy take on traditional deviled eggs, this recipe adds hot harissa, sweet almonds, and fresh green herbs for a bit of punch. Recipe: Moroccan Deviled Eggs


  • 12 hard-cooked large eggs
  • ¼ c. mayonnaise
  • 2 tbsp. harissa (a spicy paste available at most grocery stores)
  • 1 tbsp. extra-virgin olive oil
  • ½ tsp. smoked paprika
  • ½ tsp. kosher salt
  • 2 tbsp. finely chopped roasted, salted almonds
  • Chives, parsley, or cilantro leaves


  1. Halve eggs lengthwise and spoon yolks into a mixing bowl. Add mayonnaise, harissa, olive oil, paprika, and salt. Mix with a pastry blender or mash with a fork until smooth.
  2. Spoon mixture into egg-white halves. Sprinkle with almonds and garnish with herb leaves.