You can be lazy like me and buy preserved lemons to make this preserved lemon harissa. Or, you can really go the whole hog and start off by preserving your own. Either which way, this condiment is worth making.
Head straight on to the Recipe For ♥ Preserved Lemon Harissa ♥
Making Preserved Lemon Harissa
I like to keep harissa in my fridge. Not because I use it that often, but because when I need it, it is there. The last jar I had was a rose harissa I found in Johannesburg. My father insisted on getting it for me as a gift, and my mother nearly fainted at the price. But it lasted so long as you really don’t need a lot, so to me, the price was worth it. When Sherry shared her recipe for Preserved Lemon Harissa, I printed it off, for the day I would run out of the rose harissa. And that happened in December of 2024! I was lazy, and bought a bottle of the preserved lemons. Usually I would make these myself, but then I would have had to preplan the recipe, or wait until the lemons did their thing.
Controversy surrounding recipes
It takes a very big person to admit they have copied a recipe word for word! And with this in the limelight right now, I thought I would briefly touch on the subject. I have had recipes plagiarised, and the hassle that went into dealing with it was exhausting. I made a few enemies for standing my ground, and that is on them, and not me. The worst form of plagiarism I have seen is when my introduction email to a recipe was printed in a recipe book verbatim. That is one friendship that ended there and then, as the recipe I provided was not acknowledged as being mine. Suffice it to say, give credit where credit is due, and try and make the recipe your own. I do this mostly by changing the ingredient order. And I always change the wording of the method.
Take a look at this inspiring recipe for ♥ Preserved Lemon Harissa ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Preserved Lemon Harissa
Ingredients
- 110 g preserved lemon rinds
- 6 small red chillies, stems removed
- 2 cloves garlic, peeled
- 60 mls olive oil
- 5 mls ground coriander
- 5 mls ground cumin
- 2.5 mls fine salt
- 2.5 mls dried rose petals
Method
- Place the preserved lemons, chillies and garlic into a blender and blitz until chunky
- Add the olive oil, coriander, cumin, salt and rose petals and blitz to combine
- When the consistency is as you would like it, place the harissa into a sterilized glass jar and refrigerate to use as needed
Notes
See the links below for blog posts I published on June 17:
- 2022: Carrot Cake Cupcakes
- 2020: The Deck Restaurant
- 2019: Strained Yoghurt
- 2016: Groot Constantia
- 2015: L’Aspérule
- 2013: Zucchini Sourdough Bread
- 2012: Oranges and Honey: Something Savoury Challenge
- 2011: Choux Pastry
Sounds delicious
Thank you!
thanks for the mention Tandy. Yes plagiarism is rife at the moment. I saw an artist’s post today on FB where she said she is so exhausted by seeing her work stolen – and there is so little she can do about it. AI is really a curse when it comes to theft of work. Yep i always rewrite the method too. I am often surprised that american bloggers just blithely say to me – oh yes you only have to put the original writer’s name don’t you? I think their copyright laws would be the same as ours so no is the answer. Sorry – rambling on…
sherry
Some bloggers do not change a thing, or give credit, which is SO wrong!
An interesting recipe I am trying to taste on my tongue as I so like preserved lemon but have been wary of using rose petals. Like the cumin and coriander addition . . .
I think rose petals are amazing to use, if used in the correct proportion 🙂
This is a very different harissa. Gotta make a batch to try soon!
This is a very different harissa. I am going to make a batch to try soon!
I hope you enjoy the flavours 🙂
I love everything about lemons so I’m already obsessing over this! I’m so curious to taste how such a delicate ingredient like rose petals can stand up to the bold heat of chilies. Definitely need to try it!
Please let me know if you do 🙂
I love preserved lemons, and using them for a condiment sounds like a good way. And thx addition of rose petals? I’m in!
Hope you make this!
Hi Tandy, I have only ever purchased harissa spice mix which is very nice. My parents don’t like spices but I am getting a bit passed worrying about them as the can never be pleased 🤣😂
I am giggling here to your comment! Rather eat what you enjoy tee hee 🙂
My husband is a big fan of pickled lemon. We rarely make our own . He usually buys a large jar in the middle eastern stores and it last him a long time.I’ll have to try this recipe for him but cut back on the chilis. I one time found my full blog posts on another blog. I couldn’t stop it as the person posting couldn’t even be identified. crazy.
That is crazy – and so wrong! Did you ever get the post taken down?