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Harissa Paste Kit

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I was born near Carthage in Tunisia during the pepper harvest. Those peppers were mashed into a paste with lemon juice and garlic and scented with a spice blend called tabil (a mixture of caraway, cumin and coriander). It went on EVERYTHING! (maybe even my baby bottle milk). But we westerners have so many choices now that a jar of paste would probably spoil before it was finished. So we at WayGood decided to try to take my mothers Harissa Paste recipe I grew up with and convert it into a powder like the sands of the Sahara that could be brought to life with an oasis of water. Now you can easily make small batches of authentic Tunisian harissa paste yourself by just adding water. Or forget the water and sprinkle it like a dry desert sand storm.

Great on yams, eggplant, eggs, lamb, pork, chicken, and just about anything. Experiment. Enjoy.

Harissa Mayonaise: Use as a simple "Mayo Mixin" - 1TB harissa to 1/2 cup mayo
Try these Grilled Potatoes with Harissa Aioli! See the 'Lamb Sliders' recipe below for the Aioli, or just use the "Mayo Mixin" above.
Tunisian stew with Cous cous This is very close to how my mother made hers. Later, we just used instant cous cous. Easier to find and make.
Eggplant with harissa