Harissa, the Moroccan red pepper paste available at special markets, is beaten into feta cheese here with a little grated onion and Greek yogurt. To make this spicy spread, you need a creamy feta (French feta is one choice). Sprinkle the top with maras or Aleppo pepper, which are a little smoky and not as hot as crushed red pepper.
|8||ounces creamy feta (such as French feta)|
|1||tablespoon olive oil|
|1||teaspoon harissa, or more to taste|
|2||tablespoons grated onion|
|¼||cup plain Greek yogurt, or more if needed|
|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 to blend it.
2. Add ¼ cup of the Greek yogurt and pulse just until smooth. Add more yogurt, 1 tablespoon at a time, until the mixture is smooth but not too loose. 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.