Harissa à la Rose

Harissa à la Rose is widely used by the great chef Ottolenghi. The rose, this perfume that changes everything. To the peppers and spices needed to make this harissa are added roses.
They bring a floral touch and a delicious depth. Considered the national sauce in Tunisia, this harissa is rather inspired by Morocco, embellished with coriander and smoked paprika. To the peppers and spices traditionally required, real rosebuds have been added.
To make harissa paste, just add the same amount of water or oil as harissa powder.
– Ingredients: Bird’s eye chilies, garlic, sea salt, caraway, cumin, coriander and sweet mint, rose petals