A favorite of Israeli chef Yotam Ottolenghi, this aromatic version of 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 like to dollop it on Lablabi
, a Tunisian chickpea soup that's garnished with harissa. Or thin out a few tablespoons of Rose Harissa with extra-virgin olive oil as an alternative to Aleppo pepper oil for our Turkish Poached Eggs with Garlicky Yogurt
(Çilbir) or Turkish Red Lentil Soup
Net Weight: 130 grams
Ingredients: Rehydrated chili peppers, sunflower oil, garlic, salt, spices, rose petals, citric acid, sunflower oil, paprika, cumin, water.
Place of Origin: England