Garlic, spice, and smoke are flavors we crave time and again—and these recipes with harissa give us all three. Actually, the North African (specifically Tunisian) chili paste delivers more than that: It makes us thankful…to be…alive? Not kidding; it ranks high on our list of things to be grateful for.
Made from sun-dried red chile peppers, ground and blended with olive oil, garlic cloves, cumin, coriander, caraway seeds, and sometimes other ingredients like smoked paprika or vinegar, harissa is fiery yet complex. You can make your own—find a recipe for homemade harissa here—or, since it’s gained popularity in the modern American pantry, you can probably pick up a tube or jar at your local grocery store. Note that there will be differences in heat levels and texture: Many brands make hot and mild varieties, and harissa can range from loose and sauce-like to thick and pasty. We’re fans of the brand NY Shuk; its consistency is almost jam-like (yet another thing to put on the gratitude list).
As for how to cook with harissa: Use it as a marinade for chicken thighs, toss it with roasted vegetables right on a sheet pan and call it sauce, or dollop it like you would a condiment on many Middle Eastern, Mediterranean, and Moroccan dishes. Or, of course, make one of our favorite harissa-laced recipes, which you’ll find below.
