Rose Harissa {Morocco}

Inspired by this recipe for Rose Harissa Moroccan Lamb and Flatbreads, I set about trying to track down rose harissa. It wasn't as easy to obtain as you would think. Harissa, yes. Rose harissa, no. So, I did what I always do when I hit an ingredient hurdle: I make it! Though that wasn't as easy as you would think either. I put out a call to a few of my gardener friends, asking for fresh roses, though this completely the wrong season for it. Two of the three I asked said, "Can you wait till May?" One said, "Well, I have a few." I'll take 'em! So, I drove over to Belle's house and, while Dylan fed her koi, I took every last bloom on her bush. Sorry, Randy!

I started with this harissa recipe and this rose harissa recipe, then, as expected, I did some swapping and swerving to come up with this - my own version of rose harissa.

4 C roasted red peppers, skinned and deseeded
1 t ground guajillo chile
2 t crushed garlic
1/2 C dried, organic, food-grade rose petals
1 C organic, food-grade rose petals (Thanks, Belle!)
peel from 1 clementine
pinch of saffron
1/2 t ground ginger
1 t ground cinnamon
1/2 t ground coriander
2 t organic brown sugar
1 T rose water
1 t orange blossom water
2 T sesame seed oil
2 T olive oil

For toasting and grinding
8 whole cloves
2 star anise
1/4 t brown mustard seeds
1/4 t caraway seeds
1/4 t cumin seeds
4 cardamom pods








In a dry skillet, toast the above ingredients until they are aromatic and releasing their essential oils. Let cool, slightly, and grind in a spice or clean coffee grinder.

In a blender, in two batches, blend all of the ingredients form a smooth paste or sauce. Spoon into clean jars and top with a layer of olive oil. I garnished my jars with a few dried rose petals. Store in the refrigerator and use within a month.