Moroccan carrot soup

Starters (Starter (4 servings))

Ingredients
olive oil
1 large sweet onion, roughly chopped
2 cloves of pressed garlic
400 g carrot, cut into small pieces
5 g grated ginger root
1 small chilli pepper, finely chopped (seeds removed)
black pepper
sea salt
1 tsp coriander powder
1 tsp ras el hanout
½ a tsp cumin powder
1 litre chicken stock
1 dl cream
2 tsp rose water


For decoration:
handful of rose petals
2 tbsp fresh coriander leaves

Preparation

Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently. Season with black pepper, sea salt, coriander powder, cumin powder and ras el hanout. After 3 minutes add chicken stock and let it cook gently until the carrots get soft.
Mix the soup fine with a hand blender and finish off with cream and rose water.  If necessary, flavour the soup with extra black pepper and rose water.

Decorate the soup with some coriander leaves and chopped rose petals.

Rose Petal Salad with Rucola, Mint and  Celery

Rose Petal Salad with Rucola, Mint and Celery

Take rucola, mint, celery, rose petals and wash and rinse them well.

Salad with figs  and feta

Salad with figs and feta

Make the dressing by mixing olive oil, lemon juice, honey and garlic.

Moroccan carrot soup

Moroccan carrot soup

Heat olive oil in a high pan and cook onion, garlic, ginger and red chilli pepper gently.

Rose Petal Preserve

Rose Petal Preserve

Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.

Traditional rose hip tea

Traditional rose hip tea

The best rose hip tea is the one you make on your own. First, you need to collect the hips.