HARISSA

The third product in the Sarafian Melbourne range - HARISSA, handmade proudly using fresh red chillies and bullhorn peppers from local farms in Victoria and Queensland.

Harissa has been a staple in my menus, most recently at Cumulus Inc served with BBQ octopus, potatoes and lamb shawarma.

And just like my Hummus and Toum, I make each jar of Harissa by hand.

I cook fresh red chillies and bullhorn peppers over charcoal until they are charred and smokey, then peel and remove the seeds before marinating in olive oil overnight.

The following day the barbequed chilli and peppers are slowly simmered with toasted cumin and coriander seeds and maras pepper, a sweet sundried chilli from Turkey. Finally the harissa is blended until smooth and toum is folded through, adding a splash of vinegar and Pink Lake Salt from Mount Zero.

My Harissa is ready to be enjoyed straight from the jar, and used as a condiment.

I recommend using it with lamb and vegetables cooked over charcoal, to dip fried potatoes in, with roasted fish and as a condiment for cold seafood.

My harissa is really versatile, it’s beautiful as a spicy dressing for warm salads with cauliflower, chickpeas and sweet potatoes.

It’s also great spread on breads in sandwiches with grilled eggplant and cheese and it’s really delicious with fried eggs, to give your breakfast a tasty kick.

I also love adding it to sauteed calamari, and serving it with fresh rocket leaves for a beautiful salad.

It contains no added chemicals, preservatives, or additives. 

Sold in a 300g jar, Sarafian Harissa is vegan-friendly, gluten-free and dairy-free.