There is something about rose petals and rose water, as ingredients, that make me want to run away. Are they really crucial to the recipe or could I sub for something not easily found in a Goop newsletter?
Hi Judi- I don’t really understand what GOOP has to do with anything? You can surely do whatever you want. But if you don’t like rose, maybe just find a different harissa recipe? Rose might not be common in western cooking now (though in the 18th and early 19th century it certainly was) but it is definitely common in other parts of the world.
Harissa is absolutely trending right now and I’m seeing it all over menus so I’m glad you’ve done a post on how to create a unique version of it at home. Rose isn’t my favorite flavor, but I can see how it would provide a unique twist on this sauce, plus it’s totally accurate for the region where this sauce originates. I’m all in!