The combination of savoury harissa and sweet honey may be unusual but it’s delicious. Photos: KALSOM TAIB
Just before Hari Raya this year, my sister-in-law, Junita, asked me where I get my supply of homemade harissa. Ju was not referring to harissa, the hot chilli pepper paste native to Tunisia, which is an essential ingredient in every Tunisian kitchen.
She was referring to the harissa, an Arabic-inspired dish popularly served during Hari Raya in Johorean homes, and of course, is one of the Tok Mat family’s firm favourites.
