My harissa recipe includes the addition of rose petal jam that I have had in my cupboard for ages picked up on a trip to France. However you could easily substitute this with rose flower water - another North African staple ingredient. The resulting sauce has a big chilli kick but also a really full and complex mix of flavours - citrussy, garlicky and floral all at the same time. I hope you enjoy it.
My recipe for rose harissa lamb with roast vegetable salad will follow shortly........
3 tsp coriander seeds
3 tsp caraway seeds
3 tsp cumin seeds
6 fresh chillies (I leave the seeds in, but you can take them out if you want)
3 tsp dried chilli flakes
10 garlic cloves
juice and zest of 1 lemon
small bunch of fresh coriander
2 tbs rose petal jam or rose flower water
100ml oil (plus more for storing)
salt to taste
- add the coriander, caraway and cumin seeds to a dry pan and toast for about 3-4 minutes to release the flavour - do not take your eye off this as you need to be careful not to burn the spices. When this is done blitz in a spice mill or pestle and mortar.
- next add all the other ingredients to a food processor and blend until smooth. At this stage you can omit the water for a thicker paste but I am going for a thick, pouring consistency.
- pour the blended sauce into a sterilised jar and top with a layer of oil to help preservation. Store in the fridge - I would use this within 3 weeks - but it will definitely be gone before then! You can of course make a smaller batch of this recipe to start off with to see how you get on.