Originating in Tunisia, harissa is a purée made from sun-dried chili peppers, then 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 household, village, or region has its own recipe. More classic recipes usually contain spices like cumin, caraway, and coriander. This rich and aromatic version is enhanced with rose, rare peppers, and around twenty other spices.

To make your own harissa, simply grind the spices and mix them with lemon juice, olive oil, tomato paste, vinegar, and a little water. For a milder harissa, you can add roasted peppers to taste. Traditionally served with couscous, rose harissa also goes well with chicken and olives or lamb tagine. Use the ground spice blend to make a marinade for poultry, to enhance the flavor of a bean and tomato soup, or to flavor baked potato wedges.

Ingredients: chili, garlic, caraway, cumin, rose, ginger, maniguette, white pepper, long pepper, mint, turmeric, cardamom, cassia buds, cloves, kentjur, nutmeg, cinnamon, allspice, bay leaf, lavender, nigella, liquorice, fenugreek.