This delicious North African breakfast dish hits on all the savory, spicy, saucy notes. Our Harissa Extra Virgin Olive Oil joins forces with our Zhug Blend for a flavor combo that seasons the tomato-rich sauce – the perfect liquid for poaching eggs to perfection. Have lots of naan, pita or slices of baguette handy for...
Soup and grilled cheese go together like, well, like soup and grilled cheese! Take your soup and sandwich lunch to new heights with this curried version that leaves you with a vibrant bowlful of warm, comforting goodness. Pair it with our Slab Grilled Cheese, and you’ve not only got soup and sandwiches – you’ve got...
This recipe from Bon Appetit caught our eye because of…well, everything. Cashews whip up into a luxurious sauce that is the perfect blank canvas for big flavors from sambal oelek and soy sauce. Broccolini gets a dunk in our Harissa Extra Virgin Olive Oil then it’s roasted – blistered (don’t you just love that word?)...
Maghreb b’stilla – pronounced pas-tee-yah – is a special-occasion dish firmly routed in Morocco. Often made with chicken, traditionally it was made with pigeon. We stuck with chicken. This meat pie is made in a round baking dish with phyllo pastry on top. In our version, we moved the filling to phyllo pockets to make hand...
We haven’t met a butternut squash dish we didn’t like. And now we can add this one to our list of likes! The hint of spiciness from our Harissa Extra Virgin Olive Oil plays perfectly alongside the sweet butternut squash and umami creaminess of the chickpeas and tahini. We definitely like – no, love –...
We love using the Insant Pot to create a big pot of protein to use throughout the week in grain bowls, on salads or to stuff into sandwiches. This Moroccan Chicken is one of our new favorites. The cinnamon-allspice-clove combo of our Moroccan Blend makes for a fragrant and spicy flavor profile that is perfect...
This incredible salad is a delicious take on an iceberg wedge. But this is not your average wedge. Smoky eggplant becomes a creamy dressing atop the cold lettuce. Harissa spiced pecans seal the deal. Recipe adapted from Ottolenghi.
Intensely flavorful with amazing texture, these meatballs are all about layering flavors. Harissa Extra Virgin Olive Oil and Madras Curry season the meat and sauce. Roasted cashews and coconut bring in beautiful rich, roasted flavors. This recipe is a multi-step process, but it all happens in the same skillet with no need to clean between. Brilliant!
Our Cook the Book cooking class series has taken us in new directions, and this recipe is a great example. This appetizer from Jerusalem: A Cookbook by Yotam Ottolenghi is a flavor explosion that’s a fantastic appetizer but also makes a great meatless meal. We cooked this one up on our podcast Smidgen and there...
Take crawfish season in a new direction with these North African flavor-inspired meat pies. A nice hit of spice from Harissa Extra Virgin Olive Oil plus rich, savory flavor from Ras El Hanout makes for a nice change of pace. This recipe was featured in Country Roads Magazine.