Her grandmother, who had emigrated from Riga, Latvia, was a renowned cook and hotelier (and a sharp poker player—which drew many boarders to her hotel). At Passover time she’d serve her freshly made gefilte fish using 5 varieties of fish. Kyra’s father Simeon, who then owned the only winery that produced kosher wine for Pesach in South Africa, served his own vineyard’s wine; and her Uncle Issy, the largest candy manufacturer in the Southern Hemisphere, brought an assortment of his candies. Grandmother Katie Osrin supplied desserts—never fewer than 5 choices, including chocolate-dipped candied ginger, almond cakes, apricot pletzlach (dried apricots, ground, cooked into a thick dry paste, rolled in sugar, and dried), and carrot ingerblach (similar to pletzlach but made with grated carrots and ginger). Fruit-stuffed chremslach, or matzo meal pancakes, were also served. Kyra’s eyes lit up when she described her grandmother’s geshmirta matzah: milk-soaked matzah coated with lightly sweetened cream cheese and then broiled to a light golden brown.

This Passover, why not add South African cuisine to your family’s memories. Eat in good health!

Roasted Chicken, South African Style

This adaptation of Katie Osrin’s roast chicken—a family favorite—includes potatoes, apples, and ginger. Many varieties of apples are cultivated in South Africa, and the use of ginger is directly related to the spice route that made its way around the Cape of Africa.

1 whole chicken (4–5 pounds)

1 teaspoon salt

1⁄2 teaspoon ground ginger

1⁄2 teaspoon black pepper

11⁄2 Tablespoons grated, peeled, fresh gingerroot

1 apple (Fuji, Gala, or Jonagold)

1 medium onion

8 small red new potatoes, cut into quarters

2 Tablespoons rendered chicken fat or pareve margarine

1 Tablespoon honey (optional)

1⁄2 cup apple juice

1⁄2 cup chicken broth or water

1. Using running tap water, rinse the chicken cavity well and drain. Place the chicken in a roasting pan large enough to leave 1–2 inches open around the sides.
2. Combine the salt, ground ginger, and black pepper in a small glass dish.
3. Sprinkle 1⁄2 teaspoon of the salt-ginger-black pepper mixture throughout the inside of the chicken cavity and rub it into the cavity walls. Set aside.
4. Core the (unpeeled) apple and cut into 16 pieces. Peel the onion and cut it into 16 pieces as well.
5. Stuff the chicken cavity with as many apple and onion pieces as you can fit. Place any remaining pieces, along with the quartered potatoes, around the chicken in the pan.
6. Thoroughly combine the chicken fat with the remaining dry spices, grated ginger, and honey (if using). Spread the mixture evenly all over the chicken skin, massaging the mixture well.
7. Preheat the oven to 350°F. Cover the chicken with a tent of foil, making sure that the shiny side of foil is facing you.
8. Pour the apple juice and chicken broth around the bird in the pan’s base.
9. Roast for 1 to 11⁄2 hours (if the bird is very large), then remove the foil tent. Baste with some of the juices at the bottom of the pan. Continue roasting the chicken until the leg can be moved easily, the breast meat is tender when pierced with a fork, and the skin is golden brown, approximately 15 to 30 minutes more depending on the size of the chicken.
10. Let the chicken sit for 10 minutes to reabsorb some of its juices.
11. Carve and serve with the roasted vegetables and accumulated gravy.

Serves 4–5 people.

Tina’s Tidbit

• Be sure to salt the cavity of a chicken. It not only flavors the meat, it also prevents bacteria from growing.
• To prevent poultry from overcooking, cover with the shiny side of foil facing you. Whereas the shiny side reflects the heat, the dull side out will absorb it, too rapidly cooking the white meat, making it dry and pasty.
• Glazing your roasted poultry with a touch of honey will insure a beautiful golden brown skin on the bird.

Bubele, Modern Style

Last year a Reform Judaism magazine reader asked me to help re-create her grandmother’s recipe for Bubele, a matzah meal fritter similar to chremslach. I researched it for months and then, thanks to Kyra, who gave me a South African Union of Jewish Women cookbook, I found a recipe! The following is my adaptation for the modern cook.

1 cup matzo meal

1⁄4 teaspoon salt (or to taste)

1⁄4 teaspoon ground ginger

1⁄4 cup seedless raisins

2 Tablespoons finely ground almonds

Grated zest of 1 lemon

1 Tablespoon fresh lemon juice

1 apple, peeled and coarsely grated (Gala or Fuji)

1⁄4 cup Passover wine, preferably sweet to semi sweet

2 Tablespoons honey (or to taste)

2 eggs, lightly beaten

3⁄4 cup water or more as needed

Vegetable oil for frying

2 Tablespoons sugar with 1⁄4 teaspoon cinnamon (optional)

1. Combine the first 6 dry ingredients in a 2-quart medium bowl.
2. Place the lemon juice in a 1-quart bowl and grate the peeled apple into the bowl. If you’re grating with a food pro­cessor, immediately mix the apple with the lemon juice to prevent browning.
3. Add the wine, honey, and eggs to the apple mixture. Combine well.
4. Stir mixture into dry ingredients.
5. Add water until the mixture is a thick batter, but thin enough to drop from a spoon.
6. Heat about 1 inch of oil in a frying pan until it’s hot, but not smoking.
7. Drop 2 tablespoons of batter at a time into the hot oil. Repeat with additional spoonfuls, being sure not to crowd the pan. Fry until golden brown on both sides, for no more than 1 minute per side.
8. Remove the Bubele with a slotted spatula or spoon. Drain on paper towels. If preparing as dessert, combine the sugar and cinnamon and sprinkle on top while the Bubele is still hot. Serves 4–6

Tina’s Tidbit

• Don’t overcrowd the food in your frying pan. This is the best way to keep oil at an even frying temperature, which will insure a light, crispy end product.
• Drain fried foods on a plate covered with crumpled paper towels. You’ll create a larger surface area for absorbing more oil and use fewer paper towels—saving trees at the same time!

Tina D. Wasserman, a member of Temple Emanu-El in Dallas, is the author of the new URJ Press book, Entree to Judaism, from which this column is adapted. She also teaches at her own cooking school, writes a kosher cooking newsletter on the Internet, and serves as a culinary scholar-in-residence throughout the U.S.

MOHNBRODT

3 3/4 cup flour

2 Tablespoons cornstarch

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon salt

2 Tablespoons poppy seeds

1 cup sugar

1 cup peanut oil

3 eggs

Zest 1 lemon, grated

2 teaspoons lemon juice

1 ½ teaspoons vanilla

1Tablespoon sugar

1/2 teaspoon cinnamon

2. Cream sugar and oil on high speed until light and fluffy.  Add eggs, zest, juice, and vanilla and mix until thoroughly combined.

3. Stir in flour mixture and mix well.

4. Lightly oil your hands and then divide dough into four portions.  Lightly handle each portion as you form a loose log that is about 10 inches long and 2 inches wide.  Place 2 logs on each parchment paper lined cookie sheet. Gently shape the soft dough into a uniform log that is now probably 12 inches long.

5. Sprinkle the tops of the loaves with the cinnamon and sugar mixture.

6. Bake at 350F for 20 minutes, or until edges are golden brown,.

7.Remove the loaves from the oven.  Let cool for 5 minutes.  Slice horizontally into 1/2 inch cookies.  Place cut side up and bake for another 5 minutes.  Turn cookies over and bake for another 5 minutes.  Cool and then store in air tight container for 2 weeks or freeze.

This is a very easy recipe, especially because you don’t have to make the dough from scratch.  I have given you detailed steps but in no time all of the cookies can be prepared.

Purchased puff pastry sheets are pareve so this can be served with tea after a meat meal.

EASY PALMIERS

1 17.3 ounce box of puff pastry sheets

Granulated sugar

1. Remove the two frozen sheets of dough from the box and defrost at room temperature for 20-30 minutes.

2. Spread about ¾ cup of sugar over a pastry board or countertop and press the sugar into both sides of one sheet.

3.Roll the sheet lengthwise on the sugar surface until the dough is slightly thinner and about 16 inches long.  Do not change the width of the sheet.

4.Find the center of the dough on the long side and make a little mark with a knife.

5. Starting from each short end, tightly roll up the dough so that each side meets in the middle.  Wrap with plastic wrap and freeze for 30 minutes.  Repeat the procedure with the other sheet of dough.

6.When ready to bake, line a cookie sheet with parchment paper or foil lightly   sprayed with cooking oil.

7.Slice the dough into ½ inch slices.

8.Use a rolling pin to gently roll each slice-cut side down- in the sugar until the dough is about 1/8 inch thick.  Turn the dough over and coat the other cut side with sugar and then place it on a cookie sheet.

9.Repeat the rolling and coating of each slice and place it on the cookie sheet with about 1 ½ inches between pastries.

10. Place in a preheated 400’F oven and bake for 12- 15 minutes or until the bottom and sides of the cookies are caramelized.

11.  Remove sheets from the oven and gently turn the cookies over using two spatulas.

12.  Return to the oven and bake for another 3-5 minutes until tops are golden.

13. When thoroughly cool remove from sheets and store in an airtight container for a week or freeze until needed.

HAMAN’S “EARS”

2 cups all purpose flour plus additional for rolling

2 Tablespoons sugar

¼ teaspoon salt

½ teaspoon baking powder

1/3 cup milk

1 egg

1 egg yolk

2 Tablespoon olive oil

2 Tablespoons Brandy

1 ½ teaspoons vanilla

Vegetable oil for frying

Confectioner’s sugar

1. Combine the first four ingredients in a mixing bowl. Set aside.
2. Combine the remaining ingredients in a small bowl and whisk together until well combined.  Proceed immediately to add this mixture to the flour and stir by hand or machine until soft, slightly sticky dough is formed.
3. Turn out dough onto a generously floured board and gently knead the dough for 15 strokes to form a soft ball of dough.  Cover with the inverted used mixing bowl and let the dough rest for ½ hour.
4. Divide the dough in half and roll one half on a moderately floured board until it is very thin 1/16^th of an inch and almost transparent.
5. Pour three inches of oil into a deep pot or fryer and heat to 375’ F.
6. Cut strips of dough that are about 4 inches in length by 1 inch.  As you lift up each strip the dough will stretch a little; this is o.k.  Bring the two ends of dough together and lightly press them to form a sagging O.
7. Fry dough 3 or 4 pieces at a time until golden. Drain on crumpled paper towels.
8. When all the dough is fried, place on a serving tray and sprinkle liberally with Confectioner’s sugar while still warm.  Serve.

4 Tablespoons margarine (you can use butter if you are not kosher)
2 Tablespoons curry powder
1/4 cup dry white wine
2-3 pounds chicken wing drummettes or chicken cut into 1/8ths
1 cup mango chutney
1/4 cup shredded coconut
1 Tablespoon finely chopped scallion
2 Tablespoons finely chopped peanuts

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1.    Melt the margarine in a saucepan and stir in the curry powder.  Cook for 2-3 minutes and add the wine.  Remove from heat.

2.     Remove any excess fat from the chicken parts.  Wash and pat dry.  If using whole wings, discard the tip and cut the two bone section and drummettes apart.

3.    Place the chicken parts in a roasting pan and baste with the curry sauce.  Bake for 20 minutes in a 350F Oven.

4.    Chop up any large pieces of mango in the chutney and then spread the chutney over the chicken parts.  Bake for 30 minutes or until chicken is tender.

5.    Place the chicken on a serving platter and reduce the sauce by 1/3.

6.    Pour the sauce over the chicken and sprinkle with the coconut, scallions and peanuts.  Serve.

NOTE:  May be made in advance and reheated in the microwave or oven.  Garnish with the coconut, scallion, and peanuts only after reheating and before serving.

MOROCCAN COUSCOUS WITH DRIED FRUITS AND NUTS

8 ounces Israeli couscous
2 Tablespoons unsalted butter or pareve margarine
1/4 -cup sugar
1/2 teaspoon cinnamon
1 7-ounce package of chopped mixed dried fruit, or 1½ cups assorted dried fruits
1/3 cup whole almonds, roasted and coarsely chopped
2 Tablespoons pine nuts, lightly roasted
1/3-cup water or milk with 1 drop of almond extract added
Cinnamon and medjool date halves for garnish
_______________________________________________________
1.    Cook couscous according to package directions.  Drain and place in a large mixing bowl.

2.    Melt the butter in a 1 cup bowl.  Add the sugar and cinnamon and stir to combine.  Pour the mixture over the couscous to coat thoroughly.

3.    Add the dried fruit and toasted nuts.

4.    Mix the teaspoon of almond extract into the water or milk and then add just enough to moisten the couscous.  Do not add too much or the mixture will be runny.

5.    Pile the couscous into a pyramid shape on a clean serving platter.  Sprinkle with additional cinnamon and garnish with the medjool date halves.

Serves 10 or more people as part of a holiday buffet.

Tina’s Tidbit:

• An 8 ounce box of couscous contains more than a cup of couscous so add more water to the pot to keep the proportion of liquid to couscous consistent

• If you need to make the couscous in advance, stop after step two and refrigerate the couscous.  When ready to complete bring to room temperature or warm in a microwave for a minute before proceeding to step 3
• If you prefer to serve this pareve, use water or coconut milk for the milk and pareve margarine for the butter

LEMON RICOTTA PANCAKES

1 Tablespoon melted unsalted butter
1-cup whole milk ricotta
2 eggs
2 Tablespoon light brown sugar
Zest of 1/2  medium lemon, finely minced
1/2 teaspoon vanilla extract
1/8-teaspoon ground nutmeg
1/4  teaspoon salt
2 Tablespoons whole-wheat flour
2 Tablespoons all purpose flour
Unsalted butter for frying
______________________________________________________
1.    Place the 1 Tablespoon of butter in a 1 1/2 quart glass bowl and microwave on high for 40 seconds or until butter is melted.

2.    Add the ricotta and eggs and mix well with a whisk to thoroughly combine.

3.    Add the brown sugar, lemon zest, vanilla, nutmeg and salt as well as the two flours and stir well.

4.    Heat a griddle over medium high heat and rub the end of a stick of butter all over the surface of the pan to coat it well.

5.    Drop heaping Tablespoons of batter on to the griddle and cook for 3 minutes or until the underside of the pancake is golden brown and the top is slightly dry.

6.    Gently flip the pancakes over (it might be easier to use 2 small spatulas to do this) and cook for another 2 minutes until edges are barely crisp and both sides are golden brown.

7.    Serve drizzled with additional melted butter, honey, or a dollop of sour cream if desired.

Yield: About 20 silver dollar sized pancakes

Note: recipe may be doubled if desired.

Tina’s Tidbits:

•    These pancakes are light as air and delicate so turning is best achieved using two spatulas, one in each hand to evenly brown both sides.

•    Whole wheat flour contains more gluten than white flour so less is needed in delicate foods to bind ingredients together.

•    A rasp-type grater like the Micro plane© is perfect for creating fine shards of lemon zest that will flavor the batter evenly without any bitter white pith from the inner peel.

LATKES-POTATO PANCAKES

6-8 large thin skinned potatoes, California long whites or Yukon Gold

3 eggs, beaten well

1 Tablespoon salt

1/2 teaspoon freshly ground pepper

1/2-cup matzo or cracker meal

1 large onion, cut into 8 pieces

Oil for frying

—————————————————————————

1.    Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate onion.

2.    Combine eggs, salt, pepper and matzo meal in a 3 quart bowl.  Mix thoroughly.

3.    Change to the cutting blade on your processor.  Add onions to the work bowl.  Pulse on and off 5 times.  Add ¼ of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.

4.    Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.

5.    Heat a large frying pan or large skillet for 20 seconds.  Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan.  Fry on both sides until golden.  Drain fried latkes on a platter covered with crumpled paper towels.  Serve with applesauce and sour cream.

Tina’s Tidbits:

•    Grated potatoes turn black when exposed to air.  Rinsing the potatoes under running water washes away excess starch and the discoloring culprit.
•    Always grate your potatoes separately from your onions that way you won’t lose any of the flavorful juice when you drain the potatoes
•    The best way to drain fried foods is on a plate covered with crumpled paper towels.  Crumpling gives more surface area for absorption.

In short, the dough pie is the ultimate Jewish finger food.

In North America, we have been exposed to many permutations of this genre. Long ago, the popular Eastern European and Russian version, the potato knish, was a bite-sized morsel served as part of a Russian zakuski (appetizer plate) or at special events such as a bris, bar mitzvah, or wedding. Today we know it as a 4-inch-square pillow of dense, crusty dough with savory potato-onion filling. Another version, from Poland, is the piroshki (otherwise known as pierogen), boiled, baked, or fried dough with sweet (cheese or fruit) or savory (meat or sauerkraut and mushroom) filling. A 17th-century medieval custom created the kreplach (meat-filled triangles of dough) we know today. At Yom Kippur Jews from Germany would place their New Year’s wishes in a piece of dough to wear around their necks as an amulet. Eventually these amulets made their way into chicken broth, and it is now customary to serve kreplach on erev Yom Kippur.

Sephardic Jews were also fond of filling dough with edible treats. In Turkey, Jews created bolemas, savory pumpkin-filled ropes of yeast dough rolled into small coils and baked. Jews from Bulgaria and other parts of the Ottoman Empire enjoyed borekas, baked half moons of pastry dough packed with eggplant or potato and cheese; and Jews from Iraq stuffed fried yeast dough, called sambusak, with spicy meat or chickpeas.

As you enjoy these delicacies—their preparation simplified with the use of modern cooking equipment—think back to our ancestors who lovingly made each dough pie by hand. And eat in good health!

Grandma Gussie’s Potato Knishes

No family function at my grandmother’s house was without Grandma Gussie’s knishes, and you had to act fast or you got only one. Unfortunately, the recipe for her signature soft patties of potato dough with fried onions encased in the center was passed on to us in a rather imprecise oral tradition: “a bissel” (little) of this and “a shiterein” (throw in a handful) of that. Finally, one day I came across a recipe that reminded me of Grandma’s knishes, close enough with a little tweaking to pass down to the next generation as Grandma Gussie’s culinary inheritance.

41⁄2 cups dry mashed potato (no liquid or fat added)
3 eggs, lightly beaten with a fork
1⁄2 cup flour or matzah meal
1⁄4 teaspoon freshly ground black pepper
3 teaspoons salt, divided use
1⁄4 cup olive oil or chicken fat
3 large onions, finely diced
Additional flour for shaping knishes
Additional olive or vegetable oil for frying knishes

1. Mix the potatoes, eggs, flour or matzah meal, pepper, and 2 teaspoons of salt to form a smooth but slightly sticky dough. Set aside for 20 minutes while you fry the onions.
2. Heat a 10-inch skillet over high heat for 20 seconds. Add the oil or chicken fat and heat for another 10 seconds, turning down the heat if the oil begins to smoke. Add the onions and sauté until they’re dark golden brown (but not burnt). Remove from the heat and stir in the remaining teaspoon of salt.
3. Using flour or matzah meal, heavily flour your work surface and your hands. Using your fingertips, flatten 1 tablespoon of dough in your palm or on the work surface until you’ve created a 2- to 3-inch circle. If the dough is very sticky, roll in more matzah meal or flour.
4. Place a little less than a teaspoon of the onion mixture in the center of the circle, then fold the dough edges over the filling to meet in the center, thereby creating a smaller, slightly flattened, filled circle of dough.
5. Place the formed knish on a floured plate for up to 15 minutes (any longer, it will get soggy) while you shape the remaining knishes.
6. To fry, heat a pan for about 20 seconds. Add oil to a depth of 1⁄4 inch and heat for 15 more seconds. Placing the knish seam side (the side where the dough comes together) down in the hot oil, cook over moderate heat for about 5 minutes, until it’s golden brown. Then, flip the knish over and fry for about two minutes, until the other side is golden. With a slotted spatula place the knish on paper towels to drain. Let cool for about a minute, and serve all of the knishes as soon as they are not too hot to handle. Yield: 2–3 dozen.

Tina’s Tidbit

• Matzah meal acts like a sponge, absorbing excess moisture in dough. To allow for this, any dough or meat mixture containing matzah meal must rest for 15–20 minutes before using.

Hungarian Mushroom Turnovers

Hungarians were fond of making dough containing rich ingredients such as cheese and butter. These mushroom turnovers in a rugelach-like dough are so savory, you won’t miss the nuts, raisins, and sugar!

Dough
4 ounces unsalted butter
4 ounces cream cheese
Pinch of salt
1 cup all-purpose flour

Filling
4 tablespoons butter
1 onion, finely chopped
1⁄2 pound fresh mushrooms
Salt and freshly ground pepper
1⁄4 teaspoon nutmeg
1 tablespoon cream sherry

Glaze
1 egg yolk mixed with 1 teaspoon water
Sesame seeds

1. Cream the four ounces of butter and cream cheese in a mixer at high speed until they’re well combined, light, and fluffy.
2. Sprinkle the salt evenly over the mixture, then add the flour. Mix on medium speed only until the flour is incorporated and the mixture just begins to hold together.
3. Divide the dough into 4 equal pieces. Roll each piece into a ball and flatten to 1 inch. Refrigerate for 20–30 minutes.
4. Sauté the onion in the 4 tablespoons of butter until it’s lightly golden.
5. Wash the mushrooms and pat dry. Place them in a food processor and pulse on and off until they become uniformly small, fine pieces. Alternatively, finely mince the mushrooms.
6. Add the mushrooms to the onions. Sauté for approximately 5–7 minutes until the mushrooms give up their juices and begin to look dry.
7. Add the seasonings and the sherry.
8. Roll a ball of dough 1⁄8-inch thick on a lightly floured surface and cut into approximately six 2-inch circles.
9. Place a teaspoon of mushroom sherry filling in the center of each circle. Dip your finger in water and brush the edges of each circle with it. Fold the circle in half. Pinch the edges together and use the tines of a fork to crimp them. Place on an ungreased cookie sheet.
10. Follow the same procedure with the rest of the dough.
11. Brush the egg yolk glaze onto the tops of the turnovers. Sprinkle with sesame seeds. Bake at 400°F for about 15 minutes, until light and golden. Serve hot. Yield: 2 dozen turnovers.

Tina’s Tidbit

• Water is good for sealing dough that has a high flour content and is going to be baked. It helps “glue” the edges together.

Tina D. Wasserman, a member of Temple Emanu-El in Dallas, is the author of the new URJ Press book, Entree to Judaism, from which this column is adapted. She also teaches at her own cooking school, writes a kosher cooking newsletter on the Internet, and serves as a culinary scholar-in-residence throughout the U.S.

1 Tablespoon extra virgin olive oil
½ cup finely chopped onion
1 large clove garlic, finely minced
1 Tablespoon finely chopped flat leaf parsley
8 ounces cooked sweet potato, preferably with pale flesh
2 teaspoons Harissa, or more to taste
1 egg, separated
Salt to taste
12-15 regular sized (8 inch square) lumpia shells or thin spring roll skins

1 or more cups of vegetable oil for frying briks
________________________________________

1.    Heat an 8 inch skillet over high heat for 20 seconds; add olive oil and heat for 10 seconds more.  Reduce the heat if oil is smoking and add the onion.

2.    Sauté the onion until golden.  Add the garlic and sauté another minute until mixture is fragrant; do not let garlic get too dark.

3.    Remove the skillet with the onion mixture from the heat and add the parsley and potato.  Mash the potato well to mix all of the ingredients together.  Add the Harissa, egg yolk and salt to taste and stir to combine.

4.    Combine the remaining egg white with 1 teaspoon of water.

5.    Lay one lumpia skin on a board.  Place 1 heaping Tablespoon potato mixture in the center.  Using your finger, rub some egg white on the bottom and top edge of the shell.

6.    Fold the bottom edge over the filling and lightly press down along the edge.  Do the same with the top edge.

7.    Rub some egg white on the left and right edge of the formed rectangle.  Fold the right edge over the filled section and gently press down to seal the edge.  Repeat with the left edge creating a packet that looks almost square. Place seam side down on a plate while you form the other packets.

8.    Pour the oil into a flat bottomed wok or a small saucepan so that the oil is 1 inch deep.

9.    Heat oil until hot, but not smoking and registers 350F on a frying thermometer.

10.    Place the packets, 2 or 3 at a time into the hot oil seam side down.  Fry until lightly golden and the tops begin to puff up a little. Turn briks over and fry just until lightly browned.  Immediately remove from oil with a wire spatula or slotted spoon.

11.    Drain on paper towel and serve immediately. Additional Harissa may be used for a dip, if desired.