Sabato Harissa Paste

Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.

It is not especially chilli-hot (those who like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.

Use traditionally in Moroccan tagines or add to mayonnaise, vinaigrettes, marinades, soups, stews and tagines, couscous, rice, pasta or lentil dishes. Use as a rub for meats before cooking.