I sometimes impulse-buy food stuff. Stuff I may have read about, or saw used on a cooking show on the telly, or have been vaguely aware of when it just jumps out at me at the supermarket and it has to come home with me. So it was with me and harissa. But then the little glass jar just sat in the fridge and I’d almost forgotten about it. Until today.
I googled “harissa paste use”, and found this: http://www.rd.com/slideshows/harissa-recipes/#slideshow=slide3
- 2 sweet potatoes, peeled and cut into bite sized pieces
- 1 1/2 tbsp Harissa Chili Paste
- 2 tbsp honey
- 1 tsp coriander, ground
- 1 tsp cinnamon, ground
- Olive oil, for tossing
- squeeze of lemon
- cilantro, for garnish
- salt and pepper to taste
It just so happens I had all the ingredients for the harissa sweet potatoes, except – gasp, how untypical of me – lemon in the house. But I figured I could substitute it this time with some lime juice. 200 degrees, 45 minutes roughly.
And oh my, the smell and taste of the spices and the paste, even before I popped the dish in the oven, was just heavenly. I do believe harissa will work its way into a lot of my picnic dishes this summer. Moreover, I feel there is a middle-easterny, North Africany, Persiany vibe in the air. This summer is going to be spicy…