From the kitchen
Camel Milk Harissa Cream
Smoky, spicy harissa loosened with camel milk for a bold, creamy North African-leaning sauce.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 tbsp harissa paste, or less to taste
- 1/2 cup pasteurized camel milk
- 1 tbsp olive oil
- 1 to 2 tsp fresh lemon juice
- 1/8 tsp fine salt, only if needed
Method
- Whisk harissa with 2 tablespoons milk until smooth.
- Gradually whisk in the remaining milk and olive oil.
- Stir in 1 teaspoon lemon juice and taste before adding the second teaspoon.
- Add salt only after tasting the harissa.
- Spoon over cooked vegetables or grains. Stir before use and add a teaspoon extra milk only if too thick to drizzle.
Cook with confidence
Before you start
Before you start
Harissa heat and salt vary considerably. Begin with 2 tablespoons if using a particularly hot paste, then add the third after tasting. The result is a light sauce, not whipped cream.
Serving and keeping
Refrigerate covered for up to 3 days. Use a clean serving spoon and keep away from raw-meat brushes.
Lemon Comes Last
The squeeze of lemon is intentionally added just before serving. Harissa may already contain acid, and camel milk is present, so add lemon by teaspoons rather than squeezing blindly.
Olive Oil Rounds the Heat
One tablespoon olive oil softens chile perception and gives the sauce a more luxurious finish. Whisk until no oil droplets remain.
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