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
- 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.