Harissa

• 3 teaspoons caraway seeds
• 3 teaspoons cumin seeds
• 3 teaspoons coriander seeds
• 3 fresh red chilies
• 1 red pepper
• 4 garlic cloves
• 1 small bunch cilantro, leaves only
• 1 lemon
• 6 tablespoons good olive oil
• 1 teaspoon kosher or sea salt

1. Toast caraway, coriander and cumin seeds in a dry pan, pound the seeds in a mortar and pestle, puree in a food processor with chilies (deseeded), charred and peeled red bell pepper, peeled garlic, cilantro leaves, a good squeeze of lemon juice, olive oil and salt. You will end up with a spicy, thick paste. Pack it into a glass jar, cover with a layer olive oil and refrigerate. It will keep for about a month and can be used as a marinade for meat (rub it on flank steak or kebabs), as a condiment with couscous, or spread on pita with hummus for a quick appetizer.

caraway seeds, cumin seeds, coriander seeds, red chilies, red pepper, garlic, cilantro, lemon, olive oil, kosher

Taken from food52.com/recipes/13534-harissa (may not work)