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Homemade Rose Harissa

Chef Zhoro Apostolov


Instagram: @topfoodfacts |

Makes 1 small jar | Prep time: 1 min | Cook time: 15 mins | Total time: 16 mins 



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



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:



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



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.


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