Ingredient Highlight | Mina Harissa
Artisans: Mina Kallamni
New York, NY
Mina Kallamni began her love affair with harissa growing up in Casablanca and using the spread on "everything and anything savory". After attending cooking school in Paris, she moved to New York and became a personal chef. When she started thinking about what to do with her retirement, she realized that there was no harissa on the market that would appeal to mainstream America and set off to create a brand that could showcase the versatility of the cuisine she most identified with.
After launching in 2011, the company has gone on to produce three varieties of harissa spreads and have begun plans to start selleing tfaya, carmelized onions with raisins and saffron; the spiced eggplant salad called zaalouk; argan oil; and spice blends in the effort to usher in a resurgence of Moraccan cuisine and transform any meal into a culinary journey.
For our November Basket we are featuring her Spicy Harissa, a carefully blended pepper sauce - made using only 6 simple, all-natural ingredients: Red Bell Pepper, Red Chili Pepper, Garlic, Olive Oil, Vinegar, and Salt. The key to the brand's success is their ability to procure only the finest of each of these components, resulting in a Harissa spread that is flavorful, piquant, and ideal for nearly all savory dishes.
Delicious folded into couscous or tangines the sauce adds depth and spice that pairs well with lamb, goat, and poultry. Added to humus, dips, or dressings the Mina Harissa will add a richness synonymous with Moroccan cuisine. And during breakfast, coat bacon before cooking in the oven, or dollop atop eggs for a fiery wake up call.
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