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Doctored Tinned Harissa If You Must

(recipe, Adam Ried)

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The ease of squeezing a tube or opening a can is undeniable. If you must, take a cue from David Waltuck and Melicia Phillips’ book [%amazonProductLink asin=0761116982 "Staff Meals from Chanterelle" newpage=true], from which this recipe is adapted, and add a few fresh ingredients to the canned stuff to improve its flavor. The honey is very unorthodox, but I think it helps offset the saltiness and sharpness I’ve noticed in packaged harissa. Look for prepared harissa in supermarket international aisles and high-end and Middle Eastern specialty stores.


  1. 5 oz. prepared harissa
  2. 2 Tbsp. tomato paste
  3. 1 Tbsp. honey
  4. 2 tsp. fresh lemon juice
  5. 2 Tbsp. finely chopped fresh mint leaves
  6. 3 Tbsp. finely chopped cilantro


  1. Whisk all the ingredients in a small bowl to combine well. Taste the harissa and adjust the seasoning with additional tomato paste or honey, if necessary. Scrape the harissa into a glass container, pour in olive oil just to cover, cover the jar, and refrigerate for up to three days (each time you use some, tilt the jar or add a little more olive oil to make sure surface of harissa is covered).