Rose harissa

Rose adds the most intoxicating smell and flavor to any harissa, the floral overtones help soften the chili and give it a romantic floral allure.  Rose harissa tastes wonderful on just about everything from roasted veggies and eggs to meat and cheese.     

Here is a simple one-bowl quick rose harissa. If you want to cheat, you can also add some dried rose petals and a little rose water to any supermarket harissa you have on hand. 

Print Pin Share Rate

---

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine Israeli, Middle Eastern

Servings 1 small jar

---

Ingredients

  

1x2x3x

• 1 Tablespoon dried rose petals
• ¼ teaspoon caraway seeds ground in a spice grinder
• 1 Tablespoon pure chile powder such as ancho or ground dried chillies of your choice
• 1 Tablespoon smoked paprika
• ¼ teaspoon cayenne
• ¼ teaspoon ground cumin
• 1 Tablespoon rose water
• 1 Tablespoon tomato paste
• 1 teaspoon fresh lemon juice or vinegar
• ⅓ cup extra-virgin olive oil
• 1 garlic clove crushed
• Pinch of sea salt to taste

Instructions

 

• In a mortar and pestle or spice grinder place dried rose petals and caraway seeds and grind them into a powder. Add remaining ingredients and mix together until a paste-like sauce forms. Harissa can be stored in a jar in the refrigerator for a couple of weeks.

Keyword dairy free, gluten free, keto, low carb, vegan, vegetarian

Tried this recipe?Let us know how it was!

For more recipe inspiration, visit laurenlulutaylor.com.