eat:

Rose Harissa mix

Using rose water, rose buds and harissa to make a delicious rose harissa mix
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  • 4 Dried chili de arbol rehydrated
  • 4 teaspoons olive oil
  • 2 serrano chilies chopped and seeded
  • 3 tbsp harissa paste
  • 1 tsp rose petals
  • 1 tsp rose water
  • 2 tsp shallot rough chopped
  • 4 cloves garlic rough chopped
  • 2 tsp tomato paste
  • 2 tsp lemon juice
  • Pinch of sugar
  • ½ tsp salt

You could mix the spice with Greenfields preserved lemon which makes a rub you can add to chicken – and then simply bake – it is utterly delicious! Also add to soups and stews, or even liven up egg dishes such as scrambled eggs or an omelette, there is also the much loved Ottolenghi’s Pappardelle with Rose Harissa recipe.

The homemade version will last in a fridge for around 2 weeks, and can also be frozen.

The recipe makes enough for one serving

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In this recipe:

At Greenfields we supply many of the hard to find Middle Eastern ingredients for your pantry, including rose water, rose buds and harissa, so, if you are a fan of smoky, spicy heat (& Ottolenghi cookbooks) why not put these ingredients together for a delicious – easy to make –  rose harissa mix! Dried rose petals and rosewater soften the chilli heat in rose harissa and add a delicious floral counter to the smoky peppers, there are so many great recipes to create.

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