Short ribs with fermented pepper harissa from Saveur Magazine, Winter 2018 (#193) (page 28)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Peppers ferment at least one week.

  • rmardel on November 19, 2020

    I haven’t actually made the short ribs yet, but I have made the fermented harissa and it is now my favorite harissa. I want to use it every day. I’ve made two batches, one as written, and one where I added roses and modified the other seasonings lightly. I will never go back to commercial, or non-fermented harissa again.

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