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IN SEASON ROSE HARISSA


500g red bell peppers 1-4 chilli peppers (any type), depending on how spicy you want the harissa


5 garlic cloves


4 tbsp olive oil and more for preservation


4 tbsp dried or fresh (edible) rose petals, ground 1 tsp salt Half tsp rose water


1 Preheat oven to 120C/gas 1.


2 Deseed and devein the bell and the chilli peppers (use rubber gloves for the chilli peppers). Quarter the bell peppers and half the chilli peppers lengthwise.


3 In a roasting tray place the red bell peppers, chilli peppers and garlic. Make sure the skin side of the peppers is facing upwards because you don’t want their fl esh to over-dry in the oven. Drizzle with olive oil (about 2 tbsp) and place the tray in the warm oven for 1 hour. After one hour, your peppers should look a bit wrinkled. Remove the tray from the oven and leave to cool.


4 Once the peppers and the garlic are cool enough to handle, chop them very fi nely or run


them through a food processor. Heat a large deep pan with 2 tbsp of olive oil over medium- low heat and place the chopped bell peppers, chilli peppers and garlic in the pan. Leave and stir occasionally until there is no more liquid in the pan. You want the mixture to dry and all the water from the peppers to evaporate. It will take about 45 mins. 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 mins, stirring occasionally.


5 Transfer your harissa into 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.


www.mymoroccanfood.com


Chefs Tip Some chilli peppers are spicier than others. To be safe, chop them separately and add them progressively to the pan.


01275 29 50 29 thecommunityfarm.co.uk


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