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The Boston Globe

Food & dining

Recipe for spicy feta-harissa spread

Food styling by Sheryl Julian and Valerie Ryan; Lane Turner/Globe Staff

Serves 6

Harissa, the Moroccan red pepper paste available at special markets, is beaten into feta cheese with a little grated onion and Greek yogurt to make this spicy spread. You need feta that will turn creamy in the food processor; French feta is one choice. Garnish it with maras or Aleppo pepper, which are not as hot as crushed red peppers, but a little smoky.

8ounces creamy feta (such as French feta)
1tablespoon olive oil
1teaspoon harissa, or more to taste
2tablespoons grated onion
½cup plain Greek yogurt
Maras or Aleppo pepper, or crushed red pepper (for garnish)

1. In a food processor, combine the feta, olive oil, harissa, and onion. Pulse the mixture.

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2. Add the Greek yogurt and pulse just to blend it until smooth. Taste for seasoning and add more harissa (up to an additional 1 teaspoon) or grated onion, if you like.

3. Pack the spread into a bowl and sprinkle with maras, Aleppo, or crushed red pepper.

Sheryl Julian

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