Harissa

By JDARK

Ingredients

• 12 medium-hot dried chilies
• 2 hot dried chilies
• 1 very hot dried chili
• 1 tablespoon coriander seeds
• 1 tablespoon caraway seeds
• sea salt to taste
• 5 garlic cloves, coarsely chopped
• extra-virgin olive oil, as needed
• 1/2 teaspoon ground cumin

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cover the dried chilies with hot water and set aside for 20 ro 30 minutes to soften.

Step 2

Meanwhile, pound the coriander and caraway seeds in a mortar with about 1/4 teaspoon salt to a soft, but grainy, powder. Add the garlic and pound to a paste.

Step 3

Drain the chilies and discard most of the seeds and membranes. Using a spoon, scrape the softened pulp into the mortar. Pound with a pestle to a coarse paste. Pound in about 1/4 cup oil, a tablespoon at a time. Taste and add salt and cumin, if desired. The sauce should be very thick, but easy to spread.