Harissa Ciabatta

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 3 to 4 servings
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30 grams (1 ounce) fresh ginger, roughly sliced

1 teaspoon ground coriander

1 teaspoon ground cumin

Pinch salt

6 cloves garlic, roughly chopped

4 sprigs fresh thyme, leaves only

3 red chiles, seeded

1 roasted red bell pepper, skin removed

Handful fresh coriander (cilantro)

2 tablespoons olive oil


200 grams (7 ounces) unsalted butter, softened

1 large ciabatta loaf, sliced in half horizontally

1 ball buffalo mozzarella

Handful chives, roughly chopped

Handful fresh parsley, roughly chopped


  1. Preheat the broiler.
  2. For the harissa: Place the ginger, ground coriander, cumin, salt, garlic, thyme, chiles, red bell pepper and fresh coriander in a food processor. Blitz, and then with the motor running, add the oil in a steady thread until well combined, lighter in color and paste-like.
  3. For the ciabatta: Mix 3 tablespoons of the harissa with the softened butter and stir well to combine. Put the ciabatta on a baking sheet and spread the harissa butter over the cut sides. Tear over the mozzarella.
  4. Grill (broil) in the oven until the cheese has melted, approximately 5 minutes. Slice and transfer to a serving board. Sprinkle with the chives and parsley and serve.

Cook’s Note

Use the harissa immediately, or store in a sterilized jar with a layer of oil on top to seal.