Moroccan Harissa Butter
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Step 1 of 6
1 of 6
Lightly bloom the cumin, coriander, cinnamon and paprika in a tiny splash of olive oil for 20 to 30 seconds. Cool slightly.
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What you are cooking with
- 500 g Unsalted butter, softened
- 80 g Harissa paste
- 1 each Garlic, clove, microplaned
- 1 tsp Smoked paprika
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.25 tsp Cinnamon
- of 1 lemon Lemon zest
- 1 tbsp Preserved lemon, brunoise, optional but exceptional
- 1 tsp Honey or palm sugar
- 1 tsp Fresh lemon juice
- 1 tbsp Coriander, chopped
- 1 tbsp Mint, chopped
- 1 tsp Sea salt flakes
- a few drops Olive oil