This all purpose seasoning is native to North Africa, but it can be used in anything from tomato sauce for pasta to egg drop soup. This recipe is from The New Book of Middle Eastern Food.
Harissa (about 1 cup):
- 2 oz dried chiles (I recommend a mixture of chile guajillo and chile arbol)
- 4 cloves garlic
- 1 tsp ground caraway
- 1 tsp ground coriander
- 1/2 tsp salt
- olive oil to taste
Soak the chiles for 30 minutes, or until soft. Blend in a food processor with the garlic, spices, and salt. Add olive oil to cover in the jar. Keeps in the fridge for quite a long time.