Rose harissa

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…

A beautiful blend of roasted chilies, spices and rose

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

Harissa chicken - flavorful, fall-off-the-bone meat, seasoned with aromatic harissa paste and served with rose water sauce and lemon parsley couscous. #harissa #harissachicken #chickenlegs #rosewater

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

Place the olive oil and butter in a large skillet over medium-high heat.%0A%0ATransfer the carrots to a food processor, add ¾ teaspoon of the salt, and blitz briefly to form a coarse paste.%0A%0AStir in the orange zest, garlic, harissa, half the lemon zest, and some black pepper.%0A%0AIn another bowl, combine the yogurt, lemon juice, the remaining lemon zest and remaining ¼ teaspoon salt; refrigerate if not serving right away.%0A%0APer serving: 230 calories, 7 g protein, 25 g carbohydrates…

Few recipes are as exciting as a well-made tagine. This beautiful oven-to-table dish, named after the stoneware vessel in which it’s cooked, combines the fatty richness of chicken, the spice and aroma of rose harissa, the bitter sourness of preserved lemons, the saltiness of olives and the sweet tartness of green raisi

This is one of my favourite soups: a velvety, ginger-spiked squash and sweet potato soup topped with crisp, harissa-spiced beans and toasted pine nuts for crunch

An Ottolenghi x Nonna Lizzie sweet & spicy fish dish. The first time Jeroen and I made this at home, we truly felt like superstar cooks. The sweet, caramelised and spicy flavours together with fish was something new for us. Today, we make this dish almost every fortnight. It’s definitley a