Top | Adam Ried
(recipe, Adam Ried)
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.