Monday, June 8, 2009

Harissa, Lemon, Olives & Olive Oil

When Majid Mahjoub was here last week, I asked him what's the simplest way he likes to eat harissa. He made a little picture. It's a dish with some harissa in the middle, surrounded by some sliced preserved lemons and olives, all swimming in some of his olive oil. Serve at room temperature, eat with a bit of bread.

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