Harissa goes with everything
Hot sauces
Armenian cuisine
My grandmother used to make the perfect harissa: not too hot or overly spiced, just the perfect quantity of each spice. She used to use it in sandwiches and on the side of traditional dishes. My husband likes to put harissa on just about anything he eats. One day he discovered the beautiful and tasteful combination of harissa and ketchup when he added both to his burger sandwich. After that day, ketchup alone was never the same. My grandmother, who knew nothing about ketchup yet a lot about harissa added hers to Moroccan couscous, chicken tagines, fish and to the famous Moroccan cooked salads, like one of my favorites, Spicy Carrot Salad. For those of you, who are not familiar with harissa, it is a Moroccan spicy paste, made of dried red chili peppers and small hot chili peppers and spices. You can buy the peppers in Middle Eastern stores and even in some supermarkets (I buy them at Whole Foods).
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