What to do with leftover rose harissa
It’s one of THOSE ingredients, where you might have a little leftover in a jar, stashed in your fridge door. This smokey, spicy red pepper paste has a gentle floral fragrance from added rose petals.
Discover five moreish ways to finish off your leftover rose harissa jar, and see our collection of harissa recipes too – you might be surprised at what you can use it in.
Recipes using rose harissa
Rose harissa has got more punch than harissa, great if you like your food spicy. If it’s too hot, you can always cool it down with some yogurt or a yogurt dressing on the side.
- Harissa-spiced slow-roast lamb
- Ravioli with rose harissa, chorizo and summer veg
- Warm roast vegetable salad with hazelnuts and rose harissa
- Houmous and harissa kofte pittas
- Turkish meatballs
How to use up leftover rose harissa
- Lamb cutlets. Heat the oven to 180°C/160°C fan/gas 4. Sear 6 lamb cutlets in a hot ovenproof griddle pan for 1-2 minutes on each side. Transfer the pan and cutlets to the hot oven and cook for 5-6 minutes for medium-rare. Toss the warm cutlets in a tablespoon of rose harissa paste, lemon juice and plenty of chopped parsley, then serve with salad and bread as a quick meal for two.
- Yogurt dip. Mix 2-3 tbsp harissa with 200g greek yogurt and a squeeze of lemon juice. Stir in freshly chopped coriander and season with salt and pepper for a spicy dip or serve with a roast.
- Spicy roast vegetables. Heat the oven to 200°C/ 180°C fan/ gas 6. Roughly chop 2 red onions, 2 red peppers and 1 large courgette, then toss in olive oil, salt and pepper. Roast on a baking tray for 15 minutes. Remove and stir in 2 tbsp harissa. Return to the oven for 15-20 minutes, then serve with bread for lunch or as a side.
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