a pungent paste or sauce made with chiles, garlic, cumin, caraway, coriander, paprika, and olive oil, used as a condiment and flavoring in North African and Middle Eastern cooking.
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Kari suggests harissa, chile crisp, relish, gochujang, sriracha and mustard.
The chicken legs were red and wild from a soak in harissa and lemon juice, and the nearby steamed carrots benefited from a sprinkle of farm-fresh spring garlic.
This assortment from the New York-based company features their signature fiery harissa, zingy preserved lemon paste, warming Baharat and bright sumac berries.
Best eaten with strong, spicy harissa as a condiment, to counter the fattiness of the meat.