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Ingredients
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Whipped Yogurt
Apricot Harissa (gluten-free)
To Finish & Serve
Method
Whipped Yogurt
Drain & Strain (optional for thicker texture)
If your Greek yogurt is unusually loose, line a fine-mesh strainer with cheesecloth or a paper towel and set over a bowl. Spoon the yogurt into the strainer and let drain in the refrigerator for 30–60 minutes. Otherwise proceed to the next step.
Whip the yogurt
Place the Greek yogurt in a medium mixing bowl. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper. Using a whisk or an electric hand mixer on low to medium speed, whip the yogurt for 1–2 minutes until light, creamy and slightly aerated. Taste and adjust seasoning — add more salt or lemon if needed. Cover and refrigerate while you make the apricot harissa so flavors can meld.
Apricot Harissa (gf)
Soak dried apricots
Place the 3 oz dried apricots in a small heatproof bowl. Pour 4 tablespoons warm water over them and let soak for 10 minutes to soften, stirring once or twice.
Blend the harissa
Transfer the softened apricots and any remaining soaking liquid to a small food processor or blender. Add 2 teaspoons smoked or regular paprika, 1 teaspoon Aleppo pepper or crushed red pepper flakes, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 peeled garlic cloves, 1 tablespoon apple cider vinegar, 2 teaspoons honey or maple syrup, and 1 teaspoon kosher salt. Pulse until the mixture becomes a thick, slightly coarse paste. With the motor running, drizzle in 2 tablespoons extra-virgin olive oil to emulsify and create a glossy paste. If the mixture is too thick, add up to 1–2 tablespoons more warm water, 1 tablespoon at a time, until you reach a spreadable but not runny consistency. Taste and adjust for heat, sweetness, or acidity as desired.
Rest
Transfer the apricot harissa to a small bowl and let sit at room temperature for 10–15 minutes to allow flavors to meld. The paste can be made ahead and refrigerated in an airtight container for up to 5 days; bring to room temperature before serving.
To Finish & Serve
Assemble: Spoon the whipped Greek yogurt into a shallow serving bowl and use the back of a spoon to create a shallow well in the center.
Top: Dollop or spoon 2–3 tablespoons (or to taste) of the apricot harissa into the well and gently swirl or leave as a contrasting smear. Drizzle 1 tablespoon extra-virgin olive oil over the top.
Garnish: Sprinkle 1 teaspoon toasted sesame seeds or za'atar if using, and scatter 2 tablespoons chopped fresh herbs (mint or parsley) over the yogurt. Serve with warm pita, grilled vegetables, roasted meats, or as a dip for crudités.