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10 comments to “Rose Petal Harissa”

  1. 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?

  2. 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.

  3. Fantastic post! I’m curious as to what your other top harissa recipes are, though.

  4. 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!

  5. This looks wonderful Tim. Wow. I can smell it in my kitchen already. Thanks so much. D

  6. I never thought of making harissa, but it looks great.

  7. Also, I love the photo of the limes. I’d dehydrate the peel and make it into a powder. It’s tasty on the kale chips I make.

  8. What’s wrong with all you guys, rose water is one of my favorite flavas!
    Mixed in hot sauce? Intrigued.
    I like rose water syrup poured over baklava at the end. Ohhh my it’s good.

  9. I’m catching up on a few months of favorite blog backup, and man! this recipe sounds like straight magic out of “Like Water for Chocolate”. I can’t wait to try it.

  10. Also, go home Judi.