Harissa

Harissa Tuna Sandwich

Ingredients

  • Baguette (Vietnamese style or Ciabatta)

  • 3-4 Tbls Harissa

  • 1 cup Green or Black Olives

  • 2 cans Tuna (we prefer Albacore or any good quality tuna in olive oil)

  • 1 large Tomato (sliced)

  • 1/2 Red Onion (thinly sliced)

  • 2-3 Tbls Mayo

  • 2 Hard-boiled Eggs (Sliced)

  • 7-10 Cornichons pickles (French gerkins)

  • Parsley (handful)

  • Salt & Pepper (to taste)

    Mix Tuna, Mayo and Harissa together first and spread onto baguette, then layer all remaining ingredients to your liking.

Harissa Citrus Salad

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  • 2 Oranges 

  • 1 tbsp Villa Jerada Harissa

  • 5-6 Oil Cured Olives

  • 1tbsp Olive oil

  • Parsley, Fennel or Mint leaves (to taste)

  • Onions (finely sliced)

    Peel the oranges, paring away all the exterior white pulp. Cut each orange into supremes or wedges (to your preference. If wedges then cut each wedge into 1-inch pieces). 

    Place the harissa, lemon, olive oil in a salad bowl. Add some juice from the oranges and whisk to combine. Add the oranges, parsley, mint or fennel, olives and onions. Toss gently to mix. Serve cold or at room temperature.

Moroccan Harissa Grilled Chicken

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  • 3lbs Chicken Legs

  • 3 Tbls Harissa

  • 1 Tbls Olive Oil

  • 1 Tbls Honey

  • 2 Garlic Cloves - grated

  • 1 Lemon - squeezed

  • Salt to taste

    Create marinade by whisking Harissa, Olive Oil, Honey, Lemon, Garlic and Salt until well blended. Add Chicken to the marinade to soak up all the flavors ideally overnight but doing so for at least an hour will also add some nice flavor when you’re in a pinch for time.

    Heat up your grill. Meanwhile create a small slit into each chicken leg to allow the heat to enter and cook the meat evenly so the skin doesn’t become too crisp. Cook roughly 6 min each side or until meat is cooked and tender and skin is slightly crispy.

Kefta Meatball Tagine

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Ingredients:

  • 3-4 Eggs

  • 1tbsp Tomato paste

  • 2-3 Tomatoes grated

  • 1 Onion

  • 1tbsp Harissa

  • 3tbsp Olive oil

  • 1 cup Water

  • 1tbsp Kefta rub

  • Parsley

  • Cilantro

  • Salt

In a tagine, sweat some onions in olive oil on a light heat for about 15 min.

Meanwhile make the kefta

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  • 1lb Ground Meat

  • 2 tbsp Kefta Rub

  • 2 crushed Walnuts

  • 1 cup chopped Parsley

  • 1 cup chopped Cilantro

  • 1 Green Onion

  • 1/3 cup diced Onion

  • 2-3 Mint leaves

  • 1 Sage leaf

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  1. Mix the ingredients together and knead until the mixture resembles a dough ball.

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3. Make small little balls. Could make this ahead of time and let the kefta sit overnight.

4. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops.

5. Add the kefta balls, cook for 5 min, add the eggs. Remove from heat once everything is cooked or until the eggs are to your liking.

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Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).

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Grilled Whole Branzino with Chermoula

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  • 3 Whole Branzino

  • 2 Tbls Chermoula

  • 1 Tbls Harissa

  • 2 Tbls Olive Oil

  • 1 Tbls Water

  • 1 Tsp Sea Salt

  • 1/2 cup Cilantro

  • 1/2 cup Parsley

  • Lemon (to taste)

    Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Grilled Quail with Harissa and Sumac

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Harissa Quail:

  • 3 tbsp Villa Jerada Harissa
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1/2 tsp crushed thyme
  • 2 quail

Sumac Quail:

  • 3 tbsp Sumac
  • Half a lemon juiced
  • 1 tsp salt
  • 3 tbsp olive Oil
  • 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.

Harissa Fish Tagine

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  • Halibut or cod filet
  • 1 tbsp Harissa
  • 2 tsp Kefta rub
  • 2 Anaheim fresh peppers
  • 4 Wax potatoes
  • 1 Fennel
  • 2 Tomato
  • 2 Small onions
  • Olive oil
  • 2 Garlic cloves
  • Water
  • Cilantro
  • Parsley
  • Salt

Start by heating olive oil, lay sliced onions onto the tagine or the bottom of your pan. Add the tomatoes sliced and the fennel, garlic, Harissa, Kefta rub and a little bit of water so the spices don’t burn. Cook for 5 min. Add potatoes, Anaheim peppers, cilantro and parsley chopped. Add more water to create a stew consistency. Once vegetables are almost cooked add the fish. Cook for 5-7 min depending on the desired thickness.

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