Rose harissa recipe

Rose harissa is a fragrant red pepper paste with the subtle floral hum of rose water used in Middle Eastern and North African cuisine.

I don’t know about you, but my spice cupboard{s} runneth over. Like the hall closet we had growing up, when I open the doors to my spice stash something inevitably jumps out. But now, instead of a balled up and rarely used coat falling at my feet, a bottle or jar finds itself in something I … Continue reading

Harissa is a North African chili paste that’s wonderful when stirred into soups and stews or spooned over roasted vegetables and meats. Store-bought harissas are available by the jar or tube at many Mediterranean markets or online, but making your own is a fun and easy way to customize the flavor, as Yotam does here with the addition of rosewater and dried rose petals. A word to the wise: Harissa has a serious kick, but you can remove the stems and seeds from the chilies after they rehydrate…

This Rosy Harissa Chicken recipe gets its flavor from garlic, shallots, and rose-infused harissa. Get the recipe from Food & Wine.

This month Heather, from All Roads Lead to the Kitchen and the founder of the Food'N'Flix, is hosting this month's edition of #FoodNFlix. Read her invitation: here. She asked us to watch What's Cooking?* It seems an appropriate month for a Thanksgiving movie. And you have plenty of time to join in the fun, if you wish. Posts aren't due to Heather until November 29th. On the Screen This is a movie that I've never seen before and I can't imagine why. It's a food movie through and through…

The sweet smoke and spiciness of rose harissa gets store-cupboard staples such as chickpeas, tinned tomatoes and onions dancing to a great rhythm with very little fuss, and lots of wonderful flavour

A beautiful blend of roasted chilies, spices and rose

We know it’s a big call, but this may be one of the most delicious roast chickens we’ve ever tried. Cooked at a high temperature, the rose harissa, honey and lemon marinade stuck to the chicken’s skin bakes together into a charred, fiery glaze while the meat inside stays juicy, making it taste even better than it looks

Ottolenghi's easy three-step rose harissa and olive pappardelle pasta has become one of the most popular recipes from his seminal cookbook, SIMPLE.

Rose Harissa & Goat's Cheese Crown with Jewelled Cheese Dip - Ainsley Harriott