Spicy Moroccan Butter
Elevate your dishes with the bold and aromatic flair of Spicy Moroccan Butter, a vibrant compound butter infused with the alluring warmth of North African spices. This easy-to-make recipe combines creamy, softened unsalted butter with harissa paste for a smoky heat, complemented by the earthy richness of cumin, cinnamon, paprika, and coriander. Bright lemon zest and fresh cilantro add a fresh, zesty pop, while optional red pepper flakes provide an extra kick for those who crave heat. Perfect for spreading over warm bread, melting onto grilled meats, or enhancing roasted vegetables, this versatile butter brings a burst of flavor to any meal. With just 10 minutes of prep time, this homemade Moroccan-inspired condiment is a must-try addition to your culinary repertoire.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 1 tablespoon harissa paste
- 1 medium garlic clove (finely minced or grated)
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground paprika (sweet or smoked, based on preference)
- 0.5 teaspoon ground coriander
- 1 teaspoon lemon zest (finely grated)
- 1 tablespoon fresh cilantro (finely chopped)
- 0.25 teaspoon salt
- 0.25 teaspoon crushed red pepper flakes (optional, for extra heat)
Instructions
Take the unsalted butter out of the refrigerator and let it soften at room temperature until it is pliable, about 20 minutes.
Once the butter is softened, place it in a mixing bowl and mash it with a fork or a spatula until smooth and creamy.
Add the harissa paste, minced garlic, ground cumin, ground cinnamon, ground paprika, and ground coriander to the butter. Mix thoroughly to evenly distribute the spices.
Stir in the grated lemon zest, chopped fresh cilantro, salt, and crushed red pepper flakes (if using). Mix well until all ingredients are fully incorporated.
Lay out a sheet of parchment paper or plastic wrap on a flat surface. Spoon the mixture onto the center of the sheet and shape it into a log or rectangular block.
Roll the parchment or plastic wrap tightly around the butter, twisting the ends to seal. Refrigerate for at least 1 hour or until firm.
Once firm, slice the butter into disks or leave it whole and serve as needed. Store in the refrigerator for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
