Is this Tunisian chile paste the new sriracha? Not yet, but it sure should be.
"Taking pride in their ample spice box and sophisticated blending of sweet and savory ingredients, Moroccans can be dismissive of harissa as a substitute for taste, even skill. While showing me how to hand-roll couscous grains some years ago, one women informed me that “Tunisians add harissa because of a lack of flavor and imagination.”
The recipe in this one says;
" MAKE AHEAD : The dried chiles for the harissa need to soak for at least 2 hours and up to 1 day. The harissa needs to cure in the refrigerator for 1 day before serving; it can be refrigerated in an airtight container for up to 2 months"
After reading it, I added caraway to mine. I did not add rose petals or water. Also says to top with oil.
I topped with oil.
Homade Tunisian Harrissa
And I bought “Laila Lalami’s The Moor’s Account, a historical fiction novel about the first slave in America, a Moroccan”.