Make the dough for these in advance and leave the tray in the fridge. Preheat the oven, and pop them in when people start to arrive. The smell of these buns baking is enough to get the party going, and they are perfect served hot from the oven with a cold drink.


Makes about 20


175g/6oz/11/3 cups self-raising flour
100g/31⁄2oz butter (at room temperature), diced
1 egg, lightly whisked and divided into 2 small bowls
60g/21⁄4 oz/ generous 2⁄3cup finely grated pecorino or Parmesan, divided into 2 small bowls
125g/41⁄2oz/ 1⁄2 cup ricotta
125g/41/2oz soft, young, rindless goat’s cheese
30g/1oz/2 tbsp harissa paste
1 tsp sea salt or a generous pinch of table salt
1 tsp whole cumin seeds

I use a mixer to make these; the dough is easy enough to make by hand, but it’s a little messy. Place the flour and butter in a mixer bowl with a paddle attachment and combine to a crumb-like consistency. Add half the egg and half the grated pecorino or Parmesan, along with the ricotta, goat’s cheese, harissa paste and salt. Mix together until everything forms a nice, soft, pliable dough.

Divide the dough into two pieces and roll each one into a log about 20cm/8 inches long. Brush each log all over with the other half of the egg, which you set aside earlier.

Mix the remaining pecorino or Parmesan and the cumin seeds together, and sprinkle on the work surface. Roll the logs in the cheese- cumin mixture until coated all over. Place on a tray in the fridge to rest for at least an hour, and up to 48 hours.

When you are ready to bake – best done just before serving as these are great hot – heat your oven to 200°C/180°C fan/400°F/gas mark 6. Cut each log into about 10 slices, each about 2cm/3⁄4 inch thick, and lay them flat on a lined baking tray. Bake for about 13–15 minutes until the cheese becomes golden but the buns are still soft. Remove from the oven and serve hot.

This recipe is from Honey & Co: At Home by Sarit Packer & Itamar Srulovich (Pavilion, 2018)

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