Mehyawa with Garlic and Harissa

If using whole salted anchovies, rinse them thoroughly under cold water to remove excess salt, then pat dry with paper towels and remove any visible bones. If using jarred anchovy fillets in oil, simply drain and roughly chop them. If using a ready-made sardine or anchovy paste, measure out the required amount and set aside. The fish should be finely chopped or mashed into a rough paste before cooking.

Place the peeled garlic cloves in a small heavy-bottomed pan with 2 tablespoons of olive oil over low heat. Cook gently, stirring frequently, for 8 to 10 minutes until the cloves are golden, soft, and fragrant but not burnt. Remove from heat and allow to cool slightly, then crush the roasted garlic with the back of a fork or a mortar and pestle into a smooth paste. Roasting mellows the garlic's sharpness and introduces a subtle caramelized sweetness.

In the same pan used for the garlic, add the remaining tablespoon of olive oil over medium-low heat. Add the ground cumin, ground coriander, and sweet paprika. Stir constantly for 30 to 45 seconds until the spices are fragrant and have darkened slightly. This process, known as blooming, activates the essential oils in the spices and dramatically deepens their flavor. Be careful not to let them burn.

Add the prepared anchovy paste or chopped anchovies to the pan with the bloomed spices. Stir well to combine and cook over low heat for 3 to 4 minutes, mashing the fish pieces with the back of a wooden spoon until a smooth, cohesive paste begins to form. Add the crushed roasted garlic and harissa paste, stirring vigorously to fully incorporate all the ingredients. The mixture should be fragrant, deeply colored, and beginning to come together as a thick sauce.

Reduce the heat to the lowest setting and allow the mehyawa to simmer gently for 10 to 12 minutes, stirring occasionally. This slow cooking stage is essential—it allows the individual components to meld together and the flavors to deepen and harmonize. The sauce will thicken slightly, become glossy, and take on a rich, complex aroma that fills the kitchen. Adjust the consistency if needed by adding a drizzle of olive oil.

Remove the pan from heat and stir in the fresh lemon juice. Taste the mehyawa carefully and adjust seasoning—it should be intensely savory, moderately spicy, and balanced with a hint of brightness from the lemon. Add more harissa if you prefer greater heat, or a pinch of salt if needed (though the anchovies usually provide sufficient saltiness). Transfer the finished mehyawa to a clean glass jar or serving bowl and allow it to cool to room temperature before serving.

Instead of: Fermented anchovies

Use: High-quality sardine fillets in olive oil can be used, though they produce a milder, less pungent flavor. Increase the quantity slightly and add a small pinch of fish sauce to compensate for the reduced fermented depth.

Instead of: Harissa paste

Use: A combination of roasted red pepper paste and a pinch of cayenne pepper can approximate the heat and color of harissa, though the smoky complexity will be reduced. Alternatively, sambal oelek mixed with a pinch of cumin can work in a pinch.

Instead of: Fresh lemon juice

Use: A small amount of white wine vinegar or lime juice can provide the necessary acidity if lemons are unavailable, though fresh lemon juice is strongly preferred for its more compatible flavor profile with Moroccan spices.

Instead of: Extra virgin olive oil

Use: Argan oil, which is traditional in the Souss-Massa region of Morocco, can be used as a finishing oil to add a distinctly Moroccan nutty flavor. However, avoid using it for cooking as it has a lower smoke point than olive oil.