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Homemade Rose Harissa
Chef Zhoro Apostolov
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Instagram: @topfoodfacts | topfoodfacts.com
Makes 1 small jar | Prep time: 1 min | Cook time: 15 mins | Total time: 16 mins
INGREDIENTS
20 red bird’s eye chilies
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp caraway seeds
1 clove of garlic
½ tsp sea salt
2 tsp tomato puree
2 tsp lemon juice
1 tbsp olive oil
Rose petals
METHOD
Roast the peppers in the oven at 390°F for 15 minutes, until they get dark marks all around. Toast the seeds in a hot pan for 1 minute to bring out their flavor. Place in a mortar with the roasted peppers. Add all the other ingredients and start crushing until it becomes a paste. Keep in the fridge for 2-3 weeks.
+ A Loaded Bagel, below:
INGREDIENTS
1 of your favorite bagels (I chose the one with poppy seeds and sesame seeds)
1 tbsp hummus
3½ oz cherry tomatoes
A few needles of rosemary
1 clove of garlic
Pinch of sea salt
METHOD
Preheat the oven to 355°F. Cut your cherry tomatoes in half and put them in a baking tray. Season them with sea salt, and add the garlic and the rosemary as well. Roast them for 15 minutes. Spread the hummus on your bagel and spoon over the roasted tomatoes.