Belazu Harissa & Pesto
Belazu's signature chilli paste: roasted red peppers and smoked paprika blended with chilli and fragrant rose petals for a smoky, warm, gently floral heat — the harissa championed by Ottolenghi.
Smoky and warm rather than fiercely hot, with sweet roasted-pepper depth, mellow chilli and an unmistakable floral rose lift on the finish.
Stir through couscous, roasted vegetables, soups and stews; rub on lamb, chicken and aubergine before roasting; whisk into dressings, yoghurt or mayonnaise; spread on flatbreads.
No major allergens in the listed ingredients.
Recipes change — always check the label before buying for an allergy.
Belazu
Belazu began in 1991 when co-founder George brought a haul of fresh Provençal olives back to London; more than thirty years on it is one of the UK's most trusted names in Mediterranean and Middle Eastern ingredients, known for working hand-in-hand with its growers for decades. Rose Harissa, prepared to a closely held recipe since 1995, is the product that put the brand on chefs' shelves — Yotam Ottolenghi calls for it by name in his books — combining roasted red peppers and smoked paprika with chilli and a distinctive note of dried rose petals.
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