+

Harissa Paste

  • Guajillo chiles, seeded, stemmed, split 28.0 g
  • Cumin seeds, toasted, ground 0.5 Tbsp
  • Coriander seeds, toasted, ground 0.5 Tbsp
  • Caraway seeds, toasted, ground 1.0 Tbsp
  • Extra virgin olive oil 29.0 ml

Harissa Tzatziki

  • Cucumbers, seeded, grated 1.0 cup
  • Greek yogurt, dairy free 1.0 cup
  • Harissa Paste 2.0 Tbsp
  • Roasted Garlic 1.0 Tbsp
  • Cilantro, chopped 1.0 Tbsp

Kofta

  • The Vegetarian Butcher Ground Beef 0.5 kg
  • Cumin seeds, toasted, ground 1.0 Tbsp
  • Coriander seeds, toasted, ground 0.5 Tbsp
  • Harissa Paste 1.5 Tbsp
  • Garlic clove, smashed with salt 2.0 Tbsp
  • Ginger, minced 2.0 Tbsp
  • Onion, white, medium, minced 0.5 cup
  • Green onion, minced 0.25 cup
  • Parsley, chopped 2.0 Tbsp
  • Mint, chopped 2.0 Tbsp
  • Lemon zest 1.0 Tbsp
  • Lemon juice 1.0 T.
  • Olive oil 2.0 Tbsp

Assembly

  • Heirloom tomatoes, sliced 0.5 kg
  • Arugula 2.0 bunch
  • Mint leaves, torn 0.25 cup
  • Parsley leaves 0.25 cup
  • Extra virgin olive oil 6.0 Tbsp
  • Feta cheese 0.25 cup
  • Lemon juice 1.5 Tbsp
  • Flatbread, whole wheat 8.0 each
  1. Harissa Paste

    1. Toast the chiles, and soak in water to cover until soft.
    2. Drain chiles, place in a blender with the remaining ingredients. Blend until smooth.

    3. Combine all ingredients in a small bowl. Adjust seasoning with salt and pepper.

  2. Harissa Tzatziki

    1. Place the cucumbers in a bowl. Season with salt. Place in a sieve and let drain for 15 minutes.
    2. Combine the cucumbers with the remaining ingredients. Season with pepper and salt as needed.
  3. Kofta

    1. Combine all the ingredients in a large bowl. Mix well. Season with salt and pepper. Cook off a sample, taste and adjust seasoning with salt and pepper. Form into 15cm sausage. Chill for 1 hour.
  4. Assembly

    1. Preheat a grill.
    2. Brush the Kofta with a little oil. Grill, turning periodically until cooked through and nicely charred.
    3. Serve with sliced tomatoes, arugula, herbs, feta cheese, Harissa Tzatziki on whole grain flatbread. Drizzle with lemon juice and sprinkle with salt and pepper.