With DIABLO
Harissa dip
Red, rich, head-on. DIABLO, in a bowl.
- Time
- 10 min
- Serves
- 4
- Heat
Ingredients
- 250 glabneh (or well-strained yoghurt)
- 1 tbspharissa
- 2 tbspolive oil
- ½ lemon, juiced
- 1 clovegarlic, grated
- 1 pinchcumin
- salt, to taste
- 1 bagVOLTA DIABLO 165 g
Method
Step 1
Beat the labneh and harissa to one even pink. No streaks.
Step 2
Add the lemon juice, garlic, cumin and salt. Taste. Fix.
Step 3
Spoon it into a bowl, drag a trench through it and fill that with olive oil and a streak of harissa.
Step 4
Open the bag and dip. It holds on the 1.8 mm ridge — that is why we drew it.
No chef: tested at home, in Rouiba. Several times.