Our Honey Harissa seasoning is a blend of sweet and spicy flavors, combining the floral richness of honey with the complex heat of harissa. This blend offers a balance of floral, sweet, smoky, and spicy flavors, making it versatile for marinating chicken, seasoning snacks, or adding a kick to sauces and dressings.

Honey Harissa Cauliflower Wings

Recipe: Jean Heimann

Ingredients

  • 2 quarts Peanut Oil
  • ½ cup Cornstarch
  • ½ cup All-Purpose Flour
  • ½ teaspoon Baking Powder
  • 2 teaspoon Kosher Salt
  • ½ cup Water
  • ½ cup Vodka
  • 1 head of Cauliflower, cut into 1-inch florets
  • 2/3 cups Dark Chili Hot Sauce
  • 1/3 cup Honey
  • 2 Tbsp Honey Harissa Seasoning
  • 8 oz. or 1 Stick of Butter, melted

Method

  1. Mix together the hot sauce, honey, seasoning, and butter.
  2. Preheat the oil in a large heavy pot to 350°F.
  3. Whisk together the flour, cornstarch, baking powder, and salt. Stir in the water and vodka adding a little more water if needed to achieve a thin batter.
  4. Add a floret to the batter, dunk, and let batter drip off before carefully adding to the hot oil.
  5. Fry the cauliflower in two batches for about 5-10 minutes or until crisp and lightly golden. Toss the warm cauliflower in the hot sauce and serve immediately.

Honey Harissa Meatballs

Recipe: Jean Heimann

Ingredients

  • 1-1/2 cups good White Bread, cubed
  • 1 Cup Milk
  • 1 lb Ground Beef
  • 1 large Egg, beaten
  • 4 Tbsp Honey Harissa Seasoning
  • ½ Cup chopped Cilantro or Parsley
  • Olive Oil or Vegetable Oil

Method

  1. Soak the bread in milk then squeeze dry.
  2. In a large mixing bowl add the bread, ground meat, egg, and seasoning. Mix well until seasoning is evenly distributed.
  3. Add in cilantro or parsley and lightly mix in.
  4. Roll meat mixture into small quarter sized meatballs.
  5. Heat 2 Tbsp oil in a large skillet and lightly brown meatballs. Then lower heat, add 1-2 Tbsp water or broth, cover and let steam for 5-10 minutes, or until fully cooked.