African food isn’t something I have a lot of experience with, but after making a batch of preserved lemons recently, I have been dreaming up some tasty and creative ways to use them. Being a traditional Moroccan staple food, it felt right to pair them with the harissa.

Harissa is a bit spicy and it has such a robust and full flavor. So much more than your run-of-the-mill pepper blend. Harissa comes in paste form or as a dried blend, for this recipe I used a dry blend, but you could certainly use a paste, you may want a tad bit more, but use your judgement. Read the rest of this entry »