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.
|8||ounces creamy feta (such as French feta)|
|1||tablespoon olive oil|
|1||teaspoon harissa, or more to taste|
|2||tablespoons grated onion|
|½||cup 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.
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.