Living in Turkey and traveling to Greece made me fall in love with yogurt, particularly when used in savory dishes. This is a healthy alternative to the usual side dishes that has a nice kick to it with the harissa!
Ingredients
Olive oil
2 cloves garlic minced
1 1/2 lb green beans trimmed
2 tsp. ground cumin
1 heaping tsp. ground cinnamon
1 tsp. tumeric
1 can diced tomatoes
pinch sugar
Maldon sea salt and freshly ground black pepper
2 tbsps. harissa
olive oil
1 cup whole milk yogurt
toasted peanuts chopped
Drizzle olive oil into a large wide rimmed skillet. Add the minced garlic and fry in the oil for 1 minute. Add the green beans and cook until they are not as green and begin to color (about 4 minutes) over medium heat. They should soften.
Add the spices and diced tomatoes into the pan and raise the heat to medium high, then add the sugar, and a generous amount of salt and pepper. Simmer until the beans are cooked through and the sauce has reduced about 20 minutes.
Serve the green beans in a bowl and top with the yogurt in dollops and spoon on the harissa on top of it with a drizzle of olive oil and top with the chopped peanuts.
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