Made with dried rose petals, this aromatic harissa has an amazing depth of flavor, with an up-front warmth that builds gradually. The subtle rose flavor doesn't overpower but rather enhances the other ingredients, layering botanical notes with earthy spices and playing up the fruity and floral notes of the chili.
We first learned about this uniquely aromatic harissa from Israeli chef Yotam Ottolenghi.
Originating in Tunisia before catching on in Libya, Algeria, Morocco and eventually the rest of the world, harissa is made with dried chilies, tomato or roasted pepper and a blend of spices that varies depending on where it's made.
We taste a lot of pantry items. Here’s how we’d use this.
Try rose harissa swirled into chickpeas with a drizzle of extra-virgin olive oil and squeeze of lemon juice or smeared on salmon steaks or lamb chops before broiling. We like bending it into yogurt with chopped herbs to serve as a crudité dip or simple sauce for blanched or roated vegetables. Or try spooning into a simple red lentil soup enriched with Greek yogurt and topped with pistachios or pine nuts.
The rose flavoring in this harissa is a common Moroccan touch, where the floral aroma and subtle flavor balances out strong spices.
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