Features
by Malou Herkes
published on 25 August 2020
Yotam Ottolenghi describes North African harissa as hisfavourite of allchilli saucesand he puts it to all kinds of uses, from flavouring stews andmarinating meat and fish, to jazzing upvegetables,plain rice and couscous. Made from chillies and a mix of spices, traditionally including caraway and cumin, harissa is a brilliant quick-fix condiment, adding fragrance, spice and sweet smokiness to your dishes.
Harissa is available in North African shops andmost supermarkets these days,butthe difference in chilli kick between one harissa and the next can be huge. Ottolenghi uses Belazu’s rose harissa, with the addition of rose petals for a subtle floral fragrance and with more heatthan regular supermarket varieties. “If you’re starting with something else, then you’ll need to taste what you have and gauge how much to use”, he recommends or go a step further and make your own homemade harissa so that you can control the heat levels.
Harissa is a must-have ingredient if you love cooking your way through Ottolenghi’s cookbooks as much as we do. Here are some of our favourite Ottolenghi recipes championing harissa, including a selection you’ll find in hisnewest cookbook, Ottolenghi FLAVOUR.
From the book
Ottolenghi FLAVOUR
Ixta Belfrage, Yotam Ottolenghi
Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
Buy Book
The Ultimate Traybake Ragù from Ottolenghi FLAVOUR by Yotam Ottolenghi & Ixta Belfrage
Yotam and Ixtatested thisspecial meatless ragù again and again to get the balance and depth of flavours just right.“There’s no denying the list of ingredients is long, but these are all there to give the ragù its fantastic umaminess”, he says. Rose harissa provides fragrance and modest spice here, along with earthy lentils,porcini mushrooms, white miso, red wine and coconut cream for layers of complex flavour. It’s a winner!
Order your copy of Ottolenghi’s new FLAVOURcookbookto get the recipe.
Shakshuka fromJerusalem by Yotam Ottolenghi & Sami Tamimi
A brunch classic is a brunch classic for a reason. This shakshuka combines fragrantly spiced tomatosauce with runny eggs,cooked in one pan and served with spoonfulsof labneh and bread to scoop it all up.
Order yourcopy of Ottolenghi’sJerusalem here.
Pan-Fried Sea Bream with Harissa and RosefromJerusalem by Yotam Ottolenghi & Sami Tamimi
Hailing from the Tunisian city ofBizerte –thenorthernmost city in Africa – this pretty dish is,in Ottolenghi’s words “sweet and spicy and beautifully aromatic”. Fish fillets are marinated in aharissa and cumin concoction, fried and served in a tangy, sweet, cinnamon and rose-spikedsauce with juicy currants. Delicious with rice or couscous.
Order your copy of Ottolenghi’s Jerusalem here.
Roasted Baby Carrots with Harissa and PomegranatefromOttolenghi SIMPLEby Yotam Ottolenghi
Fragrant harissa, earthy cumin and sweet honey work wonders with carrots here, roasted until caramelised and sticky. Bright and full of flavour, Ottolenghi recommends serving these carrots withchicken, slow-cooked lamb or a selection of vegetables and legumes.
Order a copy of Ottolenghi’s SIMPLE here.
Pappardelle with Rose Harissa, Black Olives and Capers fromOttolenghi SIMPLE by Yotam Ottolenghi
Wide strands of pappardelle pasta pair perfectly with this sweettomato and harissa sauce, dotted with Kalamata olives and capers. Ottolenghi likes it spicy but you can reduce the amount of harissa if you prefer.
Order a copy of Ottolenghi’s SIMPLE here.
Slow-cooked chicken in a Crisp Corn CrustfromOttolenghi SIMPLE by Yotam Ottolenghi
Spicy, smoky and fragrant best describes this sumptuous autumnal chicken dish, topped with a rich corncrust. You can serve the chicken just as it is, without the corn topping, and with plenty of bread to mop up the sauce.
Order a copy of Ottolenghi’s SIMPLE here.
Super Soft Courgettesfrom Ottolenghi FLAVOUR by Yotam Ottolenghi & Ixta Belfrage
Courgettes are cooked slowly in their own juices here until luxuriouslysoft. Soaked in fried garlic, harissa, chilli and preserved lemon to sponge up all those delicious flavours, this dishis best served at room temperature as part of a mezze spread.
Order your copy of OttolenghiFLAVOURto get the recipe.
Crushed Carrots with Harissa and PistachiosfromPlenty More by Yotam Ottolenghi
“The sweetness of carrots makes them a bestselling vegetable in North Africa, where the combination of sweet with sour and spicy is used to make some unusually harmonious creations”, says Ottolenghi who has created this sharp, hot spread combining carrots with harissa, garlic and orange zest, and contrasting it with cold, zingy yoghurt. Delicious!
