Harissa Biscuits and Gravy with Levant's Scott Snyder

To celebrate Greasy Spoons Week, Eater asked four restaurants to embrace the classic diner experience and make a special Eater Greasy Spoons creation, available on their menus all this week.

Grid View

[Avila/EPDX]

If biscuits and gravy is traditionally a down-home Southern dish, chef Scott Snyder makes a solid argument for a Tunisian and Turkish twist. For an Eater Blue Plate Special at Arabesque spot Levant, Snyder first whips up a batch of his house green harissa: pureed poblano, serrano, and anaheim chiles combined with more traditional harissa ingredients: garlic, parsley, cilantro, and a ground spice blend of cumin, coriander, and caraway. With harissa in hand, Snyder crafts his flour biscuits, adding yogurt, and folding the biscuits into three layers.

For the white sausage gravy, Snyder grinds a Turkish-style sujouk sausage and renders it in a pot, creating a roux with flour and milk. The gravy is finished off with salt, pepper, aleppo pepper, and ras el hanout (a Moroccan spice blend). The green biscuits emerge from the oven and are topped with the gravy — and the plate could be yours for $10, all this week at Levant.
· Levant [Official site]
· All Previous Levant Coverage [Eater PDX]
· All Greasy Spoons Week Coverage [Eater PDX]