Recipe courtesy of Siba Mtongana
Show: Siba's Table
Episode: Dinner Deadline
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Harissa Ciabatta
Total:
20 min
Active:
20 min
Yield:
3 to 4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Harissa:
  • 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
Ciabatta:
  • 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

Directions

Preheat the broiler.

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.

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.

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.

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