350 Main Harissa

Harissa is a North African chile paste.  It makes a great marinade for meat, especially lamb and goat, adds zest to grilled and/or roasted vegetables, and gives depth to stews.  Don't feel like you have to use yuzu, when all lemon juice or lime juice would be fine.  If you have access to preserved lemons, remove the seeds and grind it into a paste and use in place of the citrus juice and salt.  

I use mild Korean chile flakes in mine.  The have a great fruitiness to them and just a peck of spice.  If you like spicy, then go right ahead and use spicy Korean chile flakes.  I do believe the chile used in most Korean food is related to chile guajillo, so if you have those go right ahead and use them.  Really you can use any chile you want if you are feeling squirrely.  It's up to you.

  • 1 cup Korean chili flakes
  • 1 teaspoon cayenne pepper
  • ¼ cup lemon juice
  • ¼ cup yuzu
  • ½ cup water
  • 1 Tablespoon allspice, ground
  • 2 Tablespoons whole toasted coriander, ground coarse
  • 1 Tablespoon whole caraway seeds, ground coarse
  • 1 Tablespoon kosher salt
  • 2 Tablespoons garlic, chopped
  • 1 cup olive oil
  • ¼ cup parsley, chopped

Whisk together.

 Crispy Cauliflower with Harissa, Pine Nut-White Bean Hummus, and Preserved Lemon.

Crispy Cauliflower with Harissa, Pine Nut-White Bean Hummus, and Preserved Lemon.