Cooling yet warming, this harissa yoghurt is excellent with my Moroccan style lamb kebabs. It would also work well with burgers, squid, chicken, roast vegetables or as a dip for pitta bread or crisps.


100g/ml Greek style natural yoghurt

1 – 2 tsp harissa, depending on how hot you want it

squeeze of lemon juice, to taste

salt and pepper to taste


  1. In a bowl mix together all the ingredients, tasting as you go to check that you’re happy with the amount of harissa, lemon juice and seasoning you’ve added to the yoghurt.