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 Preserve
Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.
Salad with figs and feta
Make the dressing by mixing olive oil, lemon juice, honey and garlic.
Rose water
The best rose water is the one that has been distilled, but this is not an easy thing to do by yourself.
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RHUBARB Pie WITH PISTACHIOS AND ROSE WATER
For the bottom layer: beat sugar with egg yolk and add water.
Persian rose tea
To dry your own rose petals at home, all you need are freshly picked rose petals, washed and then carefully dried of all remaining water.