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How To Make The Moroccan Rose Harissa – Moroccan Cooking

I am almost certain all of you think about harissa. Harissa is the following sriracha sauce. I mean the stew sauce you will need to splatter on every one of your sustenances.

Harissa is a hot glue/sauce that contains mostly stew peppers, red peppers, garlic, salt and olive oil. Crosswise over North Africa, you will discover numerous varieties of the harissa relying upon the district (or the family) since a few formulas incorporate herbs and flavors.

In Morocco we like our harissa truly fundamental, we as a rule do exclude herbs and flavors in the sauce so we can add it to any feast without having a contention of taste.

All things considered, I read about rose harissa a day or two ago and I thought, wouldn’t it be cool to try it out? In all actuality, I want to influence exceptional mixes of fixings to taste yummy and the second in all actuality, I got extremely amped up for having a pink fixing on the blog!

The fragrance of the flower petals conveys a sweet and unobtrusive aroma to the splendid and fiery taste of the bean stew and red chime peppers. I had some for lunch today with my burger. I added a spoonful of harissa to my yogurt/mayo sauce. It was astonishing, anticipating having it again for supper! Not a moment burger, obviously… Who eats two burgers per day?!


Makes about 500 gr rose harissa

  • 500 gr red bell peppers
  • 1 to 4 chili peppers (any type), depending on how spicy you want the harissa
  • 5 garlic cloves
  • 4 tablespoons olive oil and more for preservation
  • 4 tablespoons dried or fresh (edible) rose petals, ground
  • 1 teaspoon salt or more to taste
  • ½ teaspoon rose water


  1. Preheat oven to 100 C (210 F)
  2. Deseed and devein the bell and the chili peppers (use rubber gloves for the chili peppers as they might irritate your skin).
  3. Quarter the bell peppers and half the chili peppers lengthwise.
  4.  In a roasting tray place the red bell peppers, chili peppers and garlic. Make sure the skin side of the peppers is facing upwards because you don’t want their flesh to over-dry in the oven. Drizzle with olive oil (about 2 tablespoons) and place the tray in the warm oven for 1 hour.
  5. After one hour, your peppers should look a bit wrinkled. Remove the tray from the oven and leave to cool.
  6. Once the peppers and the garlic are cool enough to handle, chop them very finely or transfer them in a food processor.
  7. Heat a large deep pan with 2 tablespoons of olive oil over medium-low heat and place the chopped/processed bell peppers, chili peppers and garlic in the pan. Leave and stir occasionally until there is no more liquid in the pan. We want the mixture to dry and all the water from the peppers to evaporate. It will take about 45 minutes. Don’t cover the pan, otherwise the liquids won’t evaporate. Once there is no more liquid in the pan (except oil), add the rose petals and the rose water and leave for 5 minutes, stirring occasionally.
  8. Transfer your harissa in a sterilised jar and leave a bit of room in the jar to top the harissa with olive oil. Olive oil will act as a natural preservative. Close the jar, place the jar in the fridge and keep for up to a month.
  9. Enjoy with everything!


I like my harissa quite chunky but if you prefer a more paste like consistency, transfer your harissa in a food processor to make it very thin.

I added 4 chili peppers to my harissa and it was very very spicy. Some chili peppers are spicier than others, to be safe I advise to chop them separately and to add them progressively in the pan.


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