Harissa Prawns with Hummus & Pita (3 Recipes!)

Since I haven’t posted a recipe in a while, here are a bunch of them - a mix of African and Middle Eastern flavours.


I had written recently about the new addition to my cookbook family (read Of a Memorable Brunch and New Cookbooks) – the very entertaining The Married Man’s Guide to Creative Cooking by Samar Halarnkar. The book is filled with interesting anecdotes and recipes that will make you want to venture into the kitchen even in this infernal October heat! Written in his usual chatty style, the book is a bit heavy on the meats and fish dishes rather than the veggies. Also, there are some great recipes for condiments that you can easily make at home instead of relying on preservative-laden store-bought stuff.
Harissa


Harissa is one such recipe mentioned in the book and I tried it out recently in this delectable prawn dish. It was quite a hit with the husband and I made it again last night for a potluck dinner with some girlfriends – who also made the right noises about it ;) Harissa is a condiment of disputed origin but it’s popular in North African and Middle Eastern cuisine – from Tunisia to Morocco, harissa is used to flavour meats, stews and vegetables.


Recipe #1 – Harissa

Here’s how you can make it at home. This recipe makes about 200 gm of harissa.

You’ll need:
How to:
Harissa
Recipe 2 – Harissa Prawns

You’ll need:
How to:

Recipe 3 – Hummus

You’ll need:
Tahini
How to: 
Hummus

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