the one that makes it
harissa
chili, garlic, coriander — and caraway, the one seed most people miss. that seed is what makes it north african, not just spicy.
watch it made
no wok theatre. just the build.
every component prepped from scratch, assembled cold to order. this is the actual harissa bowl, start to finish.
the story
where it comes from
harissa is a paste every tunisian house makes a little differently. ours leans on caraway and roasted red chili — warm before it's hot, and never one-note.
across north africa it's the table condiment, the marinade and the base of the stew all at once. a spoon of it turns anything from plain to alive.
the 97 / 3
what we changed
traditionally harissa fires up lamb or merguez. we spread it on paneer and falafel instead, and balance the heat with herb feta and tahini.
97% familiar · 3% you've never had
how it's built
cold-makeline, no frying
greens and rice, roasted carrots and spiced chickpeas layered in.
harissa paneer or falafel, herb feta, roasted cauliflower.
tahini and harissa drizzle — the three-sauce hit.
lil nuggets
things to say at dinner
tunisia eats an estimated ~10 kg of harissa per person a year — it's on nearly every table.
in 2022, unesco added harissa to its list of intangible cultural heritage.
caraway (not cumin) is the tell — it's the note that separates north african harissa from a generic chili paste.
make it at home
a home version
2 bowls · 25 min
ingredients
- ·1 cup cooked rice + greens
- ·150g paneer
- ·2 tbsp harissa
- ·1 cup cauliflower, roasted
- ·½ cup chickpeas, spiced + roasted
- ·2 carrots, roasted
- ·feta + herbs
- ·tahini + lemon
method
- 1roast cauliflower, carrots and chickpeas with cumin until edges char.
- 2toss paneer with half the harissa; sear.
- 3loosen tahini with lemon and water to a drizzle.
- 4build over rice and greens; crumble feta.
- 5drizzle tahini, then thin harissa. eat warm.
the secret we keep
we bloom whole caraway and coriander in oil before blending the harissa — toasting the seeds is the step that makes it taste north african.
what's in it
every dish is veg · swap paneer for chicken, same price · air-fried falafel on request
allergens
our kitchen isn't allergen-free — tell us what you can't have and we'll tell you exactly what's in it.
pairs well: a rose lemonade to cool the finish.
the numbers
26g
protein
~440
kcal
- ·chickpea + paneer protein
- ·warming, not just hot
- ·zero frying
numbers approximate · base-dependent
why it's good
warm spice, not just chili — flavour that satisfies so you don't snack at 4.
chickpeas and paneer stack the protein without a single fry.
have it your way, or ours.
more bowls
