While I generally make my own harissa these days, I still buy Mustapha’s Harissa, from time to time, because it’s one of those unique recipes that is the good kind of different.
Harissa is to Middle Eastern cuisine what Ketchup is to Americans, or Sriracha is to parts of Southeast Asia. It’s the thing you put on other things to give that thing’s taste a little zing!
What I like about Mustapha’s Mediterranean Harissa is that it is huge flavor and has a nice consistency that can be used as a topping to an omelette, as the center zip of a plate of hummus in place of olive oil or tahini, or spread on a nice flatbread or pizza as the sauce base with a little Arabic cheese like Ackawi or Jibneh Arabieh melted on top of it.
They source locally, in Tangier and elsewhere, and buy some great base product which makes for a pretty authentic harissa that tastes like mom’s homemade.
It earns my three diamond Choicestuff™ nod for being one of the top in a crowded field.
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