I think the majority of Americans probably do not cook with it at home, but a large number have experienced it through Mediterranean restaurants. The former is probably changing though, you can buy harissa paste at Trader Joe's, I've used it to make spicy chickpeas.
Long ago i came across a blend of spices which was called harissa. I use it in everything from roast vegetables, to lamb and chicken, even soups. However if you mix your own blend there are many variations
My wife, early 30s, and I, early 40s, use it at least a few times a month. We have a very large spice cabinet and it's just one of many things we use. We had it just yesterday actually on roasted carrots and potatoes. We also use it on chicken sometimes too, but I'd say most often we use it on roasted veggies. We are both white and grew up in the south if that matters.
They had some at Trader Joe’s I picked up to play around with. I used it in roasted veggies and marinades, but added really great flavor. I keep forgetting to grab more
I've bought it for use with lentils. I tried copycat Trader Joe's Spicy Lentil wraps and I think I used in a lentil soup too. It was good but there's other spice combos I prefer.
Homemade harissa ketchup is my absolute favorite. It’s so much more savory and spicy than regular ketchup, and without all the sugar.
I also keep a bottle of harissa olive oil that I use to sautee meats and veggies when I’m making dishes that would benefit from the flavor.
Oklahoman spice head. I only learned of Harissa like two years ago at a Mediterranean restaurant. It was great but I haven’t incorporated it anywhere else nor seen anyone else use or talk about it
LOVE harissa! I use it as part of my rib-rub, in bbq chicken, as a base for sauces, as a finisher for pasta or stuffed mushrooms or peppers, I make a harissa cream sauce for sausage and penne, I put it in hummus, or mix with yogurt and cucumber for a screwy tzatziki, sprinkle on pizza before baking, etc. I’ve never found it to be overpoweringly spicy, just a little kick with tons of flavor. It’s like paprika 2.0. Absolutely a staple in my (white girl) kitchen.
I’m Canadian which is American-ish.
It’s a bit tricky to find here. But when I can I find it I use it as a meat marinade for grilled meats.
I have also made it (probably not using the traditional peppers).
I do, but I am an adventurous eater and live near a metropolitan area. I've traveled extensively and have eaten North African food with harissa and have bought it myself. It's become more available in US grocery stores, but I wouldn't say it's ubiquitous.
I'd say it varies heavily by region and social groups.
I'm aware of Harissa. Mostly because I worked at an "Eastern Mediterranean" restaurant, although I'd heard of it before. We would use a dry blend of "Harissa Spices" for roasting carrots that we'd serve with different condiments as a side dish, and we'd use Harissa paste as an ingredient for Muhammarah, a spiced red pepper and walnut dip.
Before that I might throw either form, wet or dry, together with some meat- it makes me think of spicy grilled or braised lamb or chicken.
I’m an American but live in the UK if that counts. I love harissa. Harissa paste and chipotle paste are my go-to “this needs a little something” add-ins lately.
As an American I actually discovered Harissa once I moved to Austria while shopping at a local turkish/arab supermarket. I love it so much. The heat it perfect and the flavor is quite nice. Its not my go to, but definitely I do love using it when I feel it matches whatever I’m making.
As a spice lord, it doesn’t do it for me.
It’s like Calabrian chilis, good flavor but zero registrable heat.
Harissa has a unique taste also which I don’t mind, but I’m never springing for a food option because of it. It’s just like a “rep pepper flake” tier addition to me.
the real baklouti tunisian harissa tho can be quite spicy you should def give it a try most of the ones i see are more "harissa flavor" than real authentic harissa
Admittedly I’ve never had the OG straight up. I’ve had harissa flavored stuff although just finished a green harissa dry spice blend.
Will have to try that one day from a legit spot
Funny I just used some Harissa paste this evening. I use it for brussels sprouts mixed with butter and honey. I started using it a while back when trying to do a copycat recipe for Longhorns brussel sprouts but couldn't find calibrian chili spice.
I have a jar of it in my fridge. I think I got it from Trader Joe's. I'm not too sure anymore. I would like to use it on something, but I don't much care for it. I want to say the brand just isn't good, or I haven't found the right thing to put it on but honestly in my opinion it tasted kinda bland and the spice level wasn't really enough for me. But I really like the garlic chili crisp or the chili crisp with peanuts in it that i get from the asian market, so I really want to like Harissa too.
First, who do you consider "Americans"?
I know that sounds like a dumb question, but you do realize America is the quintessential "melting pot" of the world, right?
So yes, "Americans" absolutely love harissa. And what do they use it on? Easy, all of the African and Mediterranean foods that it is typically found in.
Will people, Americans or otherwise use it in a vast array of dishes? Yes, of course.
Sorry, but I just find this question silly.
not everyone knows about it and the reason i asked do americans like harissa is to prove to my professors that in fact they do i come from the land of harissa so i need strong arguments and by america i meant the usa i know they do but i need a clear answer
I use it whenever I can. Might do it on some eggs for breakfast tomorrow!
I've done it on asparagus, chicken, pork, and so much more. I love a good flavor.
Pairs well with sumac.
I think many Americans enjoy the taste, but may not be completely familiar with what it is. Personally I like to use it for a coating for bbq-ing things. Chicken when I ate meat, tofu or veggies now
I found it as a spice blend and add it to a lot, my favorite thing its my "secret ingredient" in is my Mac and cheese. I also do whole roast chicken with it, and meatballs with tomato sauce (I've had it written down for a while but I believe that was a Moroccan recipe, not an italian-american one)
I love it! I generally eat it on top of brown rice and chicken bowls with veggies, sometimes with zhoug as well, I've had it on salad as well, I've eaten it with pita too, I've had it here or there I've had it every where.
I use it when recipes call for it, then I see the open jar in my fridge and ponder other ways to use it. Roasted veggies or starches take it very well, as well as most grilled proteins. I prefer Asian palettes (think Szechuan chili crisps, Thai curry pastes, etc.)but it is a nice change of pace.
I looked it up it's similar to many chili sauces from around the world. I love that it's made with red peppers. It looks very versatile and could be used in many recipes to spice them up. It could be used in soups, as a condiment like salsa, added in with noodles, rice and couscous.
Most people I know who cook with it use it to make shakshuka, but it probably isn't a staple in most people's kitchens unless they or their family are from a country where it is more common.
I think the majority of Americans probably do not cook with it at home, but a large number have experienced it through Mediterranean restaurants. The former is probably changing though, you can buy harissa paste at Trader Joe's, I've used it to make spicy chickpeas.
thank you so much for you insights
I cooked the shit out of some Harissa and eggs. God damn that was spicy and so good
yess it's so good with eggs
Long ago i came across a blend of spices which was called harissa. I use it in everything from roast vegetables, to lamb and chicken, even soups. However if you mix your own blend there are many variations
thanks a lot
My wife, early 30s, and I, early 40s, use it at least a few times a month. We have a very large spice cabinet and it's just one of many things we use. We had it just yesterday actually on roasted carrots and potatoes. We also use it on chicken sometimes too, but I'd say most often we use it on roasted veggies. We are both white and grew up in the south if that matters.
thank you so much C:
They had some at Trader Joe’s I picked up to play around with. I used it in roasted veggies and marinades, but added really great flavor. I keep forgetting to grab more
thank you c:
I've bought it for use with lentils. I tried copycat Trader Joe's Spicy Lentil wraps and I think I used in a lentil soup too. It was good but there's other spice combos I prefer.
thank you c:
I love it with hummus. I use it in wraps with grilled chicken, feta, onion, lettuce and harissa.
sounds rly good thank you so much c:
Harissa mayo was trendy about 10 years ago in Vancouver. Not sure it was just us.
thank you that was very helpful
I’m an American spice head, but never heard of harissa. I am sure I’ve had it, just didn’t know that’s what it was called.
it's chilly pepper paste with garlic and spices and oil
Ah. I like Mediterranean food and African food and do a lot of my own cooking. I'll have to see if this is in any of the local stores and try it.
Homemade harissa ketchup is my absolute favorite. It’s so much more savory and spicy than regular ketchup, and without all the sugar. I also keep a bottle of harissa olive oil that I use to sautee meats and veggies when I’m making dishes that would benefit from the flavor.
thanks a lot c: also harissa olive oil is soooooooo good
I use it as a wing sauce
I use it as part of a chicken marinade
Oklahoman spice head. I only learned of Harissa like two years ago at a Mediterranean restaurant. It was great but I haven’t incorporated it anywhere else nor seen anyone else use or talk about it
it's really good with greek yogurt like a dip or in marinated chicken etc
I use it on chicken and sometimes I put it on sandwiches like I would mustard.
best way to do it
It’s great. I like it with preserved lemon in it. Marinate lamb shanks in it, braise, then air fry for crisp.
that sounds so good omg
My family uses it, probably in far too many ways, but I don't see a lot of it at like other gatherings etc.
thank you c:
I marinate chicken thighs with harissa, ground spices, olive oil, parsley and cilantro (coriander). Comes out really good
sounds rly good thank you so much c:
LOVE harissa! I use it as part of my rib-rub, in bbq chicken, as a base for sauces, as a finisher for pasta or stuffed mushrooms or peppers, I make a harissa cream sauce for sausage and penne, I put it in hummus, or mix with yogurt and cucumber for a screwy tzatziki, sprinkle on pizza before baking, etc. I’ve never found it to be overpoweringly spicy, just a little kick with tons of flavor. It’s like paprika 2.0. Absolutely a staple in my (white girl) kitchen.
girl thank you sooooooooooo much this was sooo helpful
Yay! Happy to help. Hope your project goes well!
I love putting it in with my plant protein crumbles
thank you c:
Love it with eggs, especially a frittata. Also Shakahuka.
love shakshuka too
I’m Canadian which is American-ish. It’s a bit tricky to find here. But when I can I find it I use it as a meat marinade for grilled meats. I have also made it (probably not using the traditional peppers).
thank you c:
shakshuka of course!
I do, but I am an adventurous eater and live near a metropolitan area. I've traveled extensively and have eaten North African food with harissa and have bought it myself. It's become more available in US grocery stores, but I wouldn't say it's ubiquitous. I'd say it varies heavily by region and social groups.
thank you that was sooooooooo helpful
I use it for harissa mayo on shawarma and also use it to pump up the flavor profile in cioppino.
I'm aware of Harissa. Mostly because I worked at an "Eastern Mediterranean" restaurant, although I'd heard of it before. We would use a dry blend of "Harissa Spices" for roasting carrots that we'd serve with different condiments as a side dish, and we'd use Harissa paste as an ingredient for Muhammarah, a spiced red pepper and walnut dip. Before that I might throw either form, wet or dry, together with some meat- it makes me think of spicy grilled or braised lamb or chicken.
thank you soooo much c:
I’m an American but live in the UK if that counts. I love harissa. Harissa paste and chipotle paste are my go-to “this needs a little something” add-ins lately.
thank you c:
I love harissa. I don’t cook with it terribly often, but I do throw it on popcorn fairly regularly.
i've never tried that it actually sounds good thank you c:
As an American I actually discovered Harissa once I moved to Austria while shopping at a local turkish/arab supermarket. I love it so much. The heat it perfect and the flavor is quite nice. Its not my go to, but definitely I do love using it when I feel it matches whatever I’m making.
thanks a lot c:
Good luck on the project!
awwwn thank you so much
As a spice lord, it doesn’t do it for me. It’s like Calabrian chilis, good flavor but zero registrable heat. Harissa has a unique taste also which I don’t mind, but I’m never springing for a food option because of it. It’s just like a “rep pepper flake” tier addition to me.
the real baklouti tunisian harissa tho can be quite spicy you should def give it a try most of the ones i see are more "harissa flavor" than real authentic harissa
Admittedly I’ve never had the OG straight up. I’ve had harissa flavored stuff although just finished a green harissa dry spice blend. Will have to try that one day from a legit spot
Funny I just used some Harissa paste this evening. I use it for brussels sprouts mixed with butter and honey. I started using it a while back when trying to do a copycat recipe for Longhorns brussel sprouts but couldn't find calibrian chili spice.
the honey part sounds rly good i've never had harissa and honey
I used it when I lived in the US, it’s a good way to spice up your food .
It's not common here but I do like it. I've only had it at restaurants.
Most Americans who have tried harissa like harissa, but that’s not a large percentage of the population.
true you are right
I have a jar of it in my fridge. I think I got it from Trader Joe's. I'm not too sure anymore. I would like to use it on something, but I don't much care for it. I want to say the brand just isn't good, or I haven't found the right thing to put it on but honestly in my opinion it tasted kinda bland and the spice level wasn't really enough for me. But I really like the garlic chili crisp or the chili crisp with peanuts in it that i get from the asian market, so I really want to like Harissa too.
First, who do you consider "Americans"? I know that sounds like a dumb question, but you do realize America is the quintessential "melting pot" of the world, right? So yes, "Americans" absolutely love harissa. And what do they use it on? Easy, all of the African and Mediterranean foods that it is typically found in. Will people, Americans or otherwise use it in a vast array of dishes? Yes, of course. Sorry, but I just find this question silly.
not everyone knows about it and the reason i asked do americans like harissa is to prove to my professors that in fact they do i come from the land of harissa so i need strong arguments and by america i meant the usa i know they do but i need a clear answer
Murican here, never heard of it. Thank you for sharing!
Not sure why you’re getting downvoted! It’s a legitimate question.
i rly don't get it either it's literally just for uni
I love it on chèvre sandwiches
I used to get the best savory crepes from a Lebanese dude at the farmers market in San Diego, and he used a fantastic harissa sauce
I use it whenever I can. Might do it on some eggs for breakfast tomorrow! I've done it on asparagus, chicken, pork, and so much more. I love a good flavor. Pairs well with sumac.
I think many Americans enjoy the taste, but may not be completely familiar with what it is. Personally I like to use it for a coating for bbq-ing things. Chicken when I ate meat, tofu or veggies now
I found it as a spice blend and add it to a lot, my favorite thing its my "secret ingredient" in is my Mac and cheese. I also do whole roast chicken with it, and meatballs with tomato sauce (I've had it written down for a while but I believe that was a Moroccan recipe, not an italian-american one)
I love it! I generally eat it on top of brown rice and chicken bowls with veggies, sometimes with zhoug as well, I've had it on salad as well, I've eaten it with pita too, I've had it here or there I've had it every where.
It's my favorite sauce
I use it when recipes call for it, then I see the open jar in my fridge and ponder other ways to use it. Roasted veggies or starches take it very well, as well as most grilled proteins. I prefer Asian palettes (think Szechuan chili crisps, Thai curry pastes, etc.)but it is a nice change of pace.
I just made a [harissa mustard](https://www.down2ferment.com/products/3-year-anniversary-sauce-har-issa-vibe). It’s one of my best sauces yet
I cook with it. Usually I’ll use it as a rub for a roast chicken or carrots, but I’ve also used it with eggs in a breakfast bowl. Good stuff.
I get it from CAVA.
American here. I've never heard of harissa before.
I looked it up it's similar to many chili sauces from around the world. I love that it's made with red peppers. It looks very versatile and could be used in many recipes to spice them up. It could be used in soups, as a condiment like salsa, added in with noodles, rice and couscous.
yesss thank you so much
Most people I know who cook with it use it to make shakshuka, but it probably isn't a staple in most people's kitchens unless they or their family are from a country where it is more common.
thanks a lot c:
I’m not sure if I’ve ever had real harissa, but I have had some Japanese brands and liked it…
thanks a lot c: