Harissa Yogurt Sauce Recipes

HARISSA YOGURT

Steps:

• Place all ingredients in a mixing bowl and mix well until fully combined. Refrigerate covered until use. For best flavor allow the yogurt to chill for at least 1 hour prior to serving to allow the flavors to meld.

HARISSA YOGURT SAUCE

Steps:

• Whisk ingredients in medium bowl. Season to taste sea salt.
• Cover, Chill and Serve.

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE

Steps:

• For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
• For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
• For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

BROCCOLI BALLS WITH HARISSA-YOGURT SAUCE

Steps:

• Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly.
• Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid.
• Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes.
• Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill.
• Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet.
• Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.

CHEF JOHN'S HARISSA SAUCE

Steps:

• Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
• Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.