A while back I decided to try out a few new uses for my harissa recipe, besides the lamb tagine dish I posted last year. One great thing about harissa is that it’s so full-flavored that it can take an otherwise simple dish and make it immediately and exponentially complex (not to mention tasty). For example, I tried simply spooning it onto a couple steaks before grilling them, and the taste was ridiculous: the North African condiment formed a nice crust around the steak, but didn’t fully penetrate the pure meaty taste of the steaks themselves. It was a winning combination.
Warning: this is a super simple recipe. I’m still recovering from my trip to Atlanta for the Ancestral Health Symposium, where I spoke about gourmet culinary practices in a Paleo context. I’ll post more about my trip later this week.