Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.
It is not especially chilli-hot (those who like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.
Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.
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Spicy and aromatic, our Julie Le Clerc harissa is the perfect match to smoky, seared eggplant. Tossed with El Navarrico chickpeas and fresh coriander, this recipe is packed full of Moroccan flavour.