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Serves 6

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.

8ounces creamy feta (such as French feta)
1tablespoon olive oil
1teaspoon harissa, or more to taste
2tablespoons grated onion
¼cup 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.

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