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Angus and Oink RAS EL HANOUT HARISSA SEASONING
Developed thanks to inspiration from our travels, this is a traditional spice of Northern African, and in particular, Morocco. You'll find this amazing flavour on North African street food, and BBQ, and used in many dishes by home cooks too.
There are so many ways to enjoy this seasoning, from Chicken and Seafood, to Flat Breads and Salads. We even love it sprinkled over fried eggs or in a Shakshuka.
Apply an even coating, use at approx 3-5% meat weight. Apply rub to a moist surface at least 1 hour prior to cooking and allow to soak in. Can also be mixed with olive oil and lemon juice to form a paste. Add to tagine cooking for stupendous lamb and vegetable dishes, Amazing for grilled kebabs or slow cooking!
