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Rose Harissa

Prep Cooking Serves
0 mins 0 mins 0 Adults

Serve as a dip, add to salad dressings, soup and stews or use as a marinade for meats, cheese, fish and vegetables.

Recipe by The Devilled Egg | The Online Cookery School.


  • 15 dried chillies (medium spice)
  • 1 tablespoon of loosely packed dried rose petals
  • 2 roasted peppers
  • 1/2 tablespoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of salt
  • 2 tablespoons of Fussels Chilli Rapeseed Oil
  • 2 tablespoons of Fussels Garlic Rapeseed Oil
  • 1 tablespoon of rose water
  • 2 tablespoons of white wine vinegar
  • 1 tablespoon of tomato puree


Place the dried chillies in a bowl and cover with boiling water for 20 minutes.

Once they are softened, strain and place in a blender.

Add the rest of the ingredients and pulse until smooth (or keep chunkier if preferred).

Taste and season with more salt or add a splash of lemon juice if you desire more kick!

You can keep this in an airtight container for up to a week.


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