Rose Harissa

Ever have a condiment or ingredient that you needed for some long ago recipe and then forgot about? I just found a jar of rose petal harissa in my cupboard and am trying to recall what I bought it for or alternatively what I can use it for. Anyone have a favourite recipe?

This is the most interesting one I found https://www.epicurious.com/recipes/food ... d-eggplant
but I thought I'd ask in case this was someone's favourite ingredient and they might have a suitable recipe. And by the way, even though it has rose petals it is also a typical harissa in that it packs a fair bit of heat.

Any Tunisian foodies out there?

Recipe?

I just use harissa as a condiment, for anything and everything where you want a bit of that extra flavor. Obviously can also mix it into any sauce or any dish where you want a bit of that extra flavor!

In 2021 I bought a pot of Rose Harissa paste for a recipe from the Sunday Times magazine. It was for four people so we had half and I froze half which we had later. I never made it again, which I suppose tells all that’s needed.

I found some notes about it. It was a one pot Harissa Stew which took a lot longer than the 40 minutes given in the recipe, and the one hour I gave it, to cook the aubergines to softness.

The dish was a stew of aubergines and chickpeas in tomatoes, flavoured with fried onions, Rose Harissa paste, sweet smoked ground paprika, ground cinnamon, minced ginger and juice & zest from half an orange.

I used the rest of the Rose Harissa paste a spoonful at a time in tomatoey dishes. It added a bit of depth but I didn’t notice any heat. The recipe you link to is interesting in the use of capers, but off-putting in its requirement for fruit jam.

The recipe linked to uses Harissa Paste “preferably hot”, not Rose Harissa. I didn’t find Rose Harissa at all hot. But perception of chilli varies.