Originally from Tunisia, Harissa is a purée made from sun-dried chilies which are ground with spices, salt, olive oil and garlic. In North Africa there are as many varieties of Harissa as there are regions and families, as each home, village or district lays claim to its own, unique recipe. The most classic recipes usually contain spices such as cumin, caraway, and coriander. Our version, which is boldly rich and aromatic, is perfumed by roses and other rare spices.
To prepare your homemade Harissa, you must grind the spices and mix them with lemon juice, olive oil, tomato paste, vinegar and a little water. For a milder Harissa simply add grilled sweet peppers, to taste. Traditionally served with couscous, Rose Harissa is a wonderful accompaniment for Olive Chicken or Lamb Tajine. Use this spice blend to make a marinade for poultry, to perk up a tomato and vegetable soup or add to quartered, oven-baked potatoes.
Ingrdients: chile, garlic, caraway, cumin, rose, ginger, Guinea pepper, white pepper, long pepper, mint, turmeric, cardamom, cassia buds, clove, kentjur, nutmeg, cinnamon, allspice, bay leaf, lavender, nigella, licorice, fenugreek.