Rose powder is used extensively in Middle Eastern cuisine and was made popular in Australia by chef Yotam Ottolenghi with his beautiful Rose Harissa recipe. Here’s our version: Combine 3 tbsp harissa, 1/2 tsp rose powder & 3 tbsp boiling water. Steep for 5 mins. Stir in 2 tbsp olive oil. Also use in baking, to make rose whipped cream, in smoothies or yoghurt.
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