This fragrant harissa butter is the perfect condiment to add a touch of spice to grilled or roasted meats, vegetables, and seafood. Or enjoy the harissa-infused compound butter spread over thick slices of warm bread.
Yield¾ cup
Servings12
Ingredients
- 2 to 3 tablespoons harissa paste*
- ½ cup unsalted butter (1 stick), softened at room temperature
- ½ tablespoon lemon zest, from one whole lemon
- 1 tablespoon minced garlic, from roughly 2 medium-sized garlic cloves
- ½ teaspoon ground cumin
- ½ teaspoon Kashmiri chilli powder, or paprika
- ¼ teaspoon salt, or more to taste
Instructions
- Add two tablespoons of harissa paste to a mixing bowl. Add the softened butter and remaining ingredients. Mash it with a fork until it's all fully incorporated and the butter has a smooth and glossy texture.
- Taste your harissa butter. Adjust the seasoning according to preference with more harissa paste, chilli powder, or salt.
- You can use the harissa butter or refrigerate it in an airtight container for up to 10 days.
- To store the compound butter in a log (optional)
- Lay a piece of plastic wrap or parchment paper on a flat surface. Spoon the harissa butter mixture onto the centre of the plastic wrap or parchment paper.
- Shape it by folding the plastic wrap or parchment paper over the butter (with a generous overlap of wrap or paper) and gently roll it into a log. Twist the ends of the wrap to seal the butter log.
- Refrigerate the harissa butter log for 2 hours or until it is firm enough to slice.
Notes
- I use my favourite homemade rose harissa paste. Use your favourite, and you'll be sure to love the result. No harissa? Find the best harissa substitutes you might already have in the house.
- I developed this recipe with unsalted butter simply because not all salted butter is equally salty. Use whichever butter you have, then adjust the salt to taste.