Harissa

Harissa does the job three ingredients would otherwise do: chili, garlic, and spice all landed in one spoonful. Mina’s version is thick enough to cling to a spoon and hold its shape on a plate, with an oil sheen that tells you it hasn’t been thinned out for shelf life. Use it as a rub before the sear, whisk it into a pan sauce to wake up drippings, or spoon it cold across a finished steak so the heat hits after the fat does. It reads red pepper first, then a slow chili burn that sits in the back of the throat instead of the front. One jar covers marinade, glaze, and finishing sauce, which means less prep and fewer half-used containers taking up rail space.