Mina grew up on the wave crashing shores of Casablanca where a morning promenade between the white walls of this majestic city was a culinary journey onto itself. When the salty air would breeze through the narrow streets of the city, every kitchen window produced some of the most beautiful aromas from recipes passed down from one generation to the next over centuries.
Mina first learned the art of cooking from her dear mother; at 16 she tasted her next door neighbor’s homemade Harissa and fell in love with this fiery red sauce. From a thick spreadable consistency Mina played with the recipe until she made it exactly hers. She added extra virgin olive oil, a touch of vinegar, and some garlic to the red hot pepper base that gives the sauce its unique tangy-hot flavor profile.
Mina Harissa is the ultimate red pepper condiment and sauce that, with its spicy kick, transforms many dishes into a culinary delight.
This harissa, unlike so many on the market that are overwhelmingly spicy just to be spicy-hot, is ALL ABOUT FLAVOR, with just enough zing to keep it interesting.
You can even buy one jar of the regular, and one jar of the mild, and do your own custom blend to adjust the heat level to your own particular recipes and personal taste preferences!
- Sauce: Steak, lamb, poultry, grilled fish, eggs, vegetables, or pasta.
- Dip: A side dip for chips, bread, ribs, BBQ chicken, or wings.
- Spread: On a burger, a sandwich, a pizza, or panini.
- Use it in Yotam Ottolenghi's recipe Straccetti with red mullet, harissa and black olives
Mediterranean Stew with Harissa
- 1 pound purple sweet potatoes, peeled, and cut into 1/2 inch cubes
- You can substitute any potatoes, squash, or even cauliflower; we like the color of the purple sweet potatoes.
- 1 28-ounce can of crushed tomatoes. We like the "fire roasted" ones.
- 2 medium carrots, peeled, and cut into 1/2 inch pieces
- 1 medium sweet onion, peeled, and minced
- 1 yellow bell pepper, seeded, and diced
- 3 garlic cloves, minced
- 1.5 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons yellow curry powder
- 1 cinnamon stick, about 3 inches in length
- 1.5 Tablespoons Mina Harissa
- 2 Tablespoons tomato paste
- 1/4 teaspoon Fleur de Sel Sea Salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon saffron threads
- 3 whole bay leaves
- 2 Tablespoons coconut oil or duck fat
- 4 cups chicken broth
- 1 15 ounce can of chickpeas, drained and rinsed
- 2 cups orzo or cous cous
- 1 bunch parsley, finely chopped
- Lemon zest, finely grated
- Extra Virgin Olive Oil
Combine the cumin, coriander, curry powder, harissa, and tomato paste in a small bowl. We'll refer to this as the "spice mix".
Melt the coconut oil in a large skillet (make sure you have a lid that fits, or use a dutch oven about 6 quarts in size) using medium heat. Add the onions. Saute until they are translucent, about 2-3 minutes. Add the garlic, cook about 1 minute while constantly stirring (you don't want it to burn). Add the spice mix and the cinnamon stick. Saute another 2-3 minutes.
To this same pot add the potatoes, carrots, crushed tomatoes, salt, and black pepper. Allow to cook for 1 minute while stirring. Add the chicken broth and bay leaves. Simmer for 10-15 minutes until the potatoes and carrots have started to soften. Reduce the heat to low and simmer uncovered for 20-25 minutes.
While the stew is simmering, cook the cous cous in a separate pot.
Add the saffron threads and chickpeas to the stew pot. Put the lid on the pot and simmer for another 10 minutes. Add the yellow bell pepper and stir to incorporate.
Remove the cinnamon stick and bay leaves, add the cous cous.
To serve take several large bowls, ladle the stew into them. Garnish with the chopped parsley, grated lemon zest, and add a drizzle of extra virgin olive oil on top. Serve with crusty bread.
All natural ingredients: red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar, salt.
10 ounce glass jar