Harissa, a staple in Tunisian and Moroccan cooking, ordinarily contains dried red chiles. Grace Parisi makes her green version with Anaheim and serrano chiles to add bright flavor to grilled lamb burgersSlideshow: More Spicy Recipes to Try 

Grace Parisi
September 2012

Gallery

© Lucy Schaeffer

Recipe Summary

total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil.

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  • Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.

  • Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve.

Make Ahead

The green harissa can be refrigerated overnight.

Suggested Pairing

Lively, herb-scented red Côtes du Rhône.