I’ve heard of rose harissa but never have actually tasted rose harissa before. Then I came across a recipe for cabbage with rose harissa. The funny thing about finding that cabbage with made with rose harissa recipe was that it is by Ixta Belfrage who is a cook and cook book author and has worked for Yotam Ottolenghi in his Test Kitchen. The Cabbage with rose harissa in the ingredients for the recipe doesn’t have a rose harissa recipe to it. I guess you can purchase jarred rose harissa or find a recipe and make it yourself. I found Yotam Ottolenghi’s Master Class Recipe for Rose Harissa on www.Masterclass.com . I had the majority of the ingredients that this recipe needs but I had to make a few minor changes or substitutions. Rose petals was the only ingredient that I omitted. To my surprise Rose Harissa taste very different from regular harissa. You do taste rose in the background but it isn’t gross. The peppers are much more bold in rose harissa than from regular harissa. Regular harissa has a nice roasted pepper flavor enhanced with warm spices and some heat. Rose Harissa is deeper flavored and sort of smoky but also with a little heat.Serving size is difficult to determine. I don’t know if you want a small amount to spread on part of a pita or if you want enough to cover a kabab or a steak. This made enough to fill a small bowl. I’ll guesstimate around 8 servings.

Ingredients for around 8 servings

2 oz dried guajillo chilies

1 oz chili powder (I used mild)

5 garlic cloves

2 teaspoons cumin seeds

1 Tablespoon coriander seeds

1 1/2 teaspoons caraway seeds

1 Tablespoon tomato paste

1 1/2 teaspoons sugar

1 teaspoon smoked paprika

1/2 teaspoon paprika

2 Tablespoons lemon juice

1 Tablespoon rose water – divided

4 Tablespoons apple cider vinegar

4 oz extra virgin olive oil

1 teaspoon sea salt (I used my homemade smoked pecan sea salt)

Directions

In a hot pan toast the chilies and garlic till charred. Put the chilies in a heat proof bowl.

Cover the chilies with boiling water. Let them soak 30 minutes. If you have a blender chop up the chilies after the 30 minute soak and blend. If you don’t have a blender you can scrape out the insides. You should discard the stem, core, and seeds. Set to the side.

Add the cumin, coriander, and caraway seeds to a hot pan and toast till fragrant. Either blend or use a mortar to the seeds when cool. Blend or pound the seeds with the chilies, garlic, tomato paste, paprikas, and sugar.

Add the lemon juice, half of rosewater, vinegar, oil, and salt. Add rest of rose water.

To preserve this you can add another 4 Tablespoons of oil if desired.

ENJOY!!!!

A Special THANKS!!!! To Yotam Ottolenghi and Master Class so I could come up with what I got here!