1 T Ras el Hanout spice blend, or similar (available online or at Trader Joe's)
6 cloves garlic, roughly chopped
¼ cup olive oil (plus more as needed)
sea salt
¼- ½ cup Greek yogurt
Instructions
Cover chilies with boiling water and let sit for 20 minutes to rehydrate. Meanwhile, add spices to a pan and toast over medium heat until fragrant and slightly nutty, about 2 mins.
Drain chilies. Add chilies, garlic, spices and olive oil to a large food processor and blend until smooth, adding a drizzle more oil if necessary to reach a smooth paste. Season with salt to taste.
Mix ¼ cup of harissa paste with Greek yogurt to taste, beginning with ¼ cup and increasing yogurt as needed for a cooler sauce. Enjoy!
Notes
Store ununsed harissa paste (that is, the paste NOT mixed with yogurt) in the fridge in a tightly sealed jar topped with a quarter inch of olive oil for up to three weeks. It's a tasty pre-grill marinade for chicken, lamb or tofu, too!
Recipe by the pig & quill at https://thepigandquill.com/samosa-croquettes-with-harissa-yogurt-sauce/