I came across green harissa on the epicurious website. It’s fun to make green and red versions of condiments, like traditional chimichurri as well a red variety. It seems like both versions, although different, are so good.

Harissa, generally, is made with hot red chile peppers, roasted red bell peppers, garlic, and many wonderful spices. This herb-based spin is great with roasted vegetables, as a rub for fish, or on hummus or labneh.

I once saw Ottolenghi put green harissa over labneh and dip crackers into it. I will be doing that.

Green Harissa
printable recipe below

2 tablespoons cumin seeds
1 tablespoon coriander seeds
3 jalapeños, seeded, sliced
2 small scallions, sliced
1 small garlic clove, smashed
1/2 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1/2 cup fresh cilantro leaves with tender stems
1/4 cup fresh lemon juice
1 teaspoon fine sea salt

Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. (I use my seed toaster, which keeps the seeds from popping and flying.)

Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.

As I promised myself, I spread labneh on a plate and topped it with the harissa.

I had pita and seedy crackers that I dipped into both the labneh and harissa. Incredible.

Or you could just lick the plate.

This is so good – it reminds me of schug. But it is spectacular with the labneh!

Reminder to self: red and green do not mix. Don’t sprinkle smoked paprika on the green harissa.