Harissa Moroccan Style
Halve 4 long chillies. Remove the seeds and discard. Finely chop the chilli. Combine 1 tbsp. Harissa, 1 tbsp. olive oil in a mortar and use a pestle to pound until a smooth paste forms.
1 tbsp. Harissa, 1 tbsp. oil, 250 gms green and black olives, preserved lemon. Rinse olives to reduce salt, cook over a low heat for 5 mins serve with Turkish bread.
Combine 1 can tomato, 2 tbsp. tomato paste, garlic, 1 tsp. Harissa, 1 tsp of each cumin & paprika, 1 tsp. treacle, 2 tsp. Worcestershire sauce, 1 tsp. mustard and 200ml cold water in a large saucepan over medium heat. Season, and then bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened and reduced. Add 1 can rinsed kidney beans, 1 can rinsed cannellini beans and 1 can rinsed chickpeas, then cook, stirring, for a further 5 minutes
Add 2 Tbsp. Harissa to 500gms mince meat, 1 egg to bind. Mix together roll into long sausage meatballs chill in refrigerator for 2 hours. Fry on B-B-Que. Serve with Yoghurt on a crisp salad.
Add to a coconut milk sauce
Combine 1 can tomato's, garlic, ginger, 1 tbsp. Harissa Blend, fry for 4 mins. Remove and blend, add 1 can coconut milk return to stove, add 1/2 cup water let simmer for 5 mins or until it thickens. Add Kofta balls and cook for 5 mins.