Harissa is a sauce with Tunisian origins which usually involves a blend of peppers and spices. Sometimes rose is included in its many variations. This version incorporates wild foraged ingredients alongside more traditional spices. This sauce is shown here with seared Alaskan halibut, a few toasted pinenuts, and candied rose petals. Oh, and some black garlic turnips, and a celery, endive, cucumber, and tomato salad with poppyseeds. This harissa would pair well with just about any fish or poultry. My diet is mostly plant-based, and I also imagine pairing with cauliflower steaks, eggplant, or even just as a sauce for roasted vegetables.
Makes 1/2 cup sauce
Ingredients;
1/2 small red apple or 5 small red crabapples
3 cloves garlic
1/2 tsp salt
1/2 tsp sumac
1/2 tsp fresh ground caraway
1/2 tsp fresh ground cumin
2 TBS smoked paprika
1 tsp hot paprika
1 tsp rose water
water
1/4 cup rose petals (optional)
pinch nutmeg or mace (optional)
Method
Heat oven to 350F. In a small oven proof dish, put garlic and apple cut into chunks. Just cover with water and add salt. Let cook until soft. This can also be done in the microwave.
Combine contents of dish: softened apple, garlic, salt with all the other ingredients in a blender or food processor. Blend until smooth. Taste, and add salt and spice to your liking.