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Harissa: huh-REE-suh, Tunisian. North African cupboards would be considered bare without this spicy mash used to turn the heat up as a meat rub, or in soups, stews and couscous.The paste always contains garlic, chiles, caraway, coriander, salt and olive oil. Variations include the addition of fresh mint or roasted red bell peppers. How blazing the paste becomes is determined by the chiles that go into the pan. Marcus Samuelsson, author of “The Soul of a New Cuisine,” favors mild chile powder, whereas the crew at Le Baobab in Aurora hits the top of the Scoville scale with the addition of smoky habaneros. |Sources: “The Soul of a New Cuisine”; foodsubs.com; recipesource
.com|Dana Coffield
