I’ve been curious about this stuff for a while. I finally went and ordered some off of Amazon. Now I’m not sure what I should do with it.
I’m open to any and all suggestions guys.
Thanks for your input.
You could try gluing two harissas to each other…
From experience, do not put 3 ounces of it in your batch of chili to spice it up. I did that once, and the chili was way, way, way too spicy to eat.
I’ve only seen it used on couscous (the grain or the stew that usually goes on it) to fire it up a bit. Use sparingly, and at your own risk.
But I don’t get around much, so it is probably used for all sorts of things.
Add it to your pizza sauce. I like to use it instead of pizza sauce.
Mix it with sour cream to create a really simple sauce that’s good on chicken. Use it in Stir Fries to up the heat quotient a bit. If you have a tagine then it’s ideally suited for those sorts of recipes (Moroccan and Mediterranean). Even if you don’t have the actual cooking vessel you can get much the same flavor in a dutch oven.
Use it as a rub on roasted or grilled meats.
Big tin of pilchards in tomato sauce and some millet. Possibly extra tomato.
Empty the pilchards into a pan, add some harrisa for spicy pilchards in tomato.
Plop the pilchards onto the millet.
That’s it.
Mix it with mayonnaise for a spicy dip.
I need to expand my cooking horizons.
The only food item I knew of in that quote was tomato 
This is a delicious side dish…
Grilled eggplant in honey and spices
1 eggplant sliced in circles, not peeled, thickly sliced about diameter of fingers
Olive oil for frying
2-3 garlic cloves, crushed
2 inch piece of fresh ginger peeled and grated.
1 tsp ground cumin
1 tsp harissa
5 tbsp clear honey
Juice of lemon
Salt
Preheat the grill (broiler) or a griddle. Dip each slice of eggplant in olive oil and cook in a pan under the grill or in a griddle pan. Turn the slices so that they are lightly browned on both sides.
In a wide frying pan, fry the garlic in a little olive oil for a few seconds, then stir in the ginger, cumin, harissa, honey and lemon juice.
Add enough water to cover the base of the pan and to thin the mixture, then lay the eggplant slices in the pan. Cook the eggplant gently for about 10 minutes, or until they have absorbed all the sauce.
Add a little extra water, if necessary, season to taste with salt and serve at room temperature with chunks of fresh bread to mop up the juices.
Alternatives- use grilled zucchini, bell peppers, tomatoes, or other veggies oranges, pineapple and mangoes .
“It rubs the harissa paste on its skin…”