Price: $10.98
(as of Oct 31, 2024 09:37:16 UTC – Details)
Product Description
Recipes with Moroccan Harissa
Tomato Basil Bisque Soup
½C onion minced, 1T garlic minced, 2T clarified butter, 2T Harissa, 2T Salt, 2 jalapeño peppers seeded & minced (optional), 3C whole vine tomatoes peeled & seeded, 4½C tomato juice, 2T fresh basil chopped, ½C basmati rice, 2C water, 2C cream
Sauté onion in butter until translucent. Add garlic, sauté 3 minutes. Add Harissa, salt and jalapeños, cook until peppers are soft. Add whole tomatoes, tomato juice & basil; Simmer on low for 30 minutes. Add rice & water; simmer until rice is completely soft & broken. Soup is very hot: puree in blender in small batches. Add cream; gently simmer 10 minutes. Garnish with additional fresh basil, a few drops of oil and toasted French bread.
Harissa Braised Pork Tacos
4T Moroccan Harissa, 2T salt, 4lb pork butt roast bone-in, 1 onion rough chop, 4 garlic cloves rough chop, 1Qt chicken stock, 2T vegetable oil
Mix Harissa & salt: rub onto entire roast of pork; mix more with same proportions if necessary until no more will stick.
Heat heavy-bottom pan to high, add oil, sear pork on all sides until very brown. Turn every minute for 10 minutes. Remove pork from pan, reduce heat to medium. Sauté onions & garlic in rendered fat until soft. Add enough stock to onions to fill half the pan: bring to a simmer. Return pork to pan & cover. Slowly simmer, turning every 15 minutes until pork is falling apart (2 hours). Remove pork from liquid; let rest until cool enough to handle. Turn heat to medium, reduce the liquid until it thickens. Shred pork by hand, removing fat, connective tissue & bones, all to be discarded. Add pork back into fully reduced stock to re-heat for service. Gather your favorite taco toppings, warm your tortillas, load ‘em up & enjoy!
Spaghetti Squash Salad with Harissa
ROASTED SQUASH: 1 spaghetti squash, 2t salt, 1T Harissa, 2t butter, 1 sage sprig.
Heat oven to 400°. Split squash in half lengthwise, scoop out seeds and discard. Combine the butter, sage, salt & Harissa, then split evenly into the hollowed out cavities of the squash
On a baking sheet covered with aluminum foil, place both halves of squash cut side down. Don’t worry if the butter/Harissa mix falls onto the sheet. Bake for 30 minutes. Remove both pieces of squash into paper bag, then let rest/cool for 30 minutes.
DRESSING
1T Pomegranate molasses, 1t sherry vinegary, 2T extra virgin olive oil. Whisk all dressing ingredients until emulsified
Scoop out squash into bowl, break apart by hand until it looks like spaghetti. Toss squash in dressing with goat cheese, pomegranate & mint.
FINSIH: ¼C mint torn, ¼C pomegranate seeds, ¼C goat cheese. Arrange squash salad on the plate, then drizzle with any left-over dressing. Sprinkle goat cheese & pomegranate on top. Finish with a dash of Harissa.
Chicken Stuffed with Lamb, Jaj ma’a hashwa with Harissa
MARINADE: 1/4C XVOO, 1T salt, 1T garlic paste, 2T Harissa, 2T lemon juice, 2lb chicken skin-on. Mix oil, salt, garlic, Harissa & lemon juice, chicken: marinate 1 hr in fridge.
JAJ SAUCE: 1T XVOO, ½C onion minced, 1T Harissa, 1T garlic minced, 2C tomatoes peeled & crushed, 4T mint dried, 1C lemon juice, 1C water. Sauté onion in oil until soft; add garlic & Harissa, sauté 3 mins. Add tomatoes, simmer 30 min. Add mint, lemon, water, season with salt, simmer 10 min.
STUFFING: 1T XVOO, ¼C pine nuts, 1lb lamb ground, 1T Harissa.
Sauté pine nuts in oil until golden brown. Add lamb, cook until browned; drain fat if necessary. Add Harissa, 1C Jaj sauce, cook until liquid absorbed, salt to taste
FINISH: In heavy bottom skillet sear chicken skin down on medium until skin is golden. Turn, cook 2-3 mins. Add 3C Jaj sauce, bring to simmer. Arrange chicken on top of stuffing in casserole dish; pour sauce evenly over chicken.Bake covered at 350° until fully cooked 30 mins. Fresh mint garnish.
Our Story, Where it Began
Emmaus Road Restaurant
The Risho family spent decades perfecting global cuisine while cooking for their home town of Missoula, Montana.
Sam and Abraham Risho grew up as restaurant-kids, and learned the love of food from their father Ray, whose 45-year career as a chef focused on the anthropological study of world cuisine.
Photo from 1973 at Emmaus Road Restaurant. Sam Risho being held by his father Ray, Emmaus Raod owner and founder.
Perugia Old World Cooking Restaurant
In 1995, Abraham Risho, at 18 years old accepted an apprenticeship in his fathers restaurant Perugia, Old World Cooking. Where, at the same time, his eldest brother Sam perfected the intricacies of fine dining service, and especially old-world hospitality. After a short while, Sam led the restaurant as a responsible and fair General Manager, and Abraham filled his father’s shoes as Executive Chef.
Photo from 1997 at Perugia Old World Cooking. Owner and founder Ray Risho on the far right next to his eldest son, with Sam’s arm on his shoulder, and his wife Susie, and mother of Sam, Ephraim, and Abraham.
Abraham in ducking into the front row, third from the left.
The Silk Road Restaurant
After 20 years working in dozens of restaurants, the Rishos brothers together with Sam’s wife Elise, opened The Silk Road Restaurant in 2009 serving tapas-style cuisine with the tag line: A Global Tasting Experience!
The Rishos were instantly successful and quickly encouraged to share their passion (and recipes!) with the world.
Picture from 2011 at The Silk Road Restaurant. Sam Risho, front row center with his wife Elise, holding their first son Webber. To Sam’s left is Abraham and (at the time) his future wife, Caitlin. Far to the right are Ray Risho and his wife Susie.
The Silk Road Catering & Spice
After seven and a half years, these three Risho decided to retire the restaurant, and focus on their booming spice business, and continue their large catering operation.
Abraham, Elise and Sam are committed to a true Global Tasting Experience with every new endeavor. With placement on 600 store shelves in the Pacific Northwest and all over Canada, the next step is to bring these amazing flavors to you in new ways by partnering with restaurant and corporate chefs across the country.
And, don’t miss the cameo by little Raena, peeking behind her mom’s legs in the bottom of this picture!
Product Dimensions : 3.14 x 2 x 1.12 inches; 2 ounces
UPC : 857178003070
Manufacturer : The Silk Road Cooking, LLC
ASIN : B005ZIQ2YK
Moroccan Harissa – This spice blend has an unforgettably intense, slow burn that will spice up any dish with a flavor that is more than merely chile-hot, possessing a complex flavor that many hot spice blends cannot claim. If you are looking for a spice blend that multi-tasks while tasting stand-alone delicious, then look no further.
Customers say
Customers like the flavor, quality, and aroma of the seasoning. They mention it makes for wonderfully flavorful dishes that aren’t too spicy. Some also say it blends well with other spices for a robust flavor. Customers also like the freshness and heat level. However, some customers are disappointed with the gluten content and disagree on the value for money.
AI-generated from the text of customer reviews
