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Dan Neville/The New York Times
Harissa is the sriracha of North Africa, a chile-based condiment that elevates many a dish. Though its origins are Tunisian and it is most widely used there and in Algeria, its popularity has recently spread to Morocco, where more restaurants are serving it, especially with grilled meats. Mina Kallamni, 65, who grew up in Casablanca, said she did not even taste it until she was 16, but then she became hooked. In New York, she has founded Casablanca Foods with her son Fouad, and their first product is harissa. Unlike typical harissa, which is a ruddy red-orange, hers is a vibrant magenta. It is made without preservatives. The spicy version takes no prisoners; the tangy mild and medium are more approachable.
Mina Harissa is $8.95 for 10 ounces at Crate & Barrel stores, crateandbarrel.com andcasablancafoods.com. The Web site abesmarket.comsells the $8.95 jar, and two for $16.95.
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