Harissa

Harissa is a spicy and aromatic paste used both as an ingredient and as a condiment throughout North Africa. The backbone of harissa-chiles can vary greatly from recipe to recipe. For a condiment that we could make on the fly, we chose a mix of ground dried chiles. Paprika gave the paste a mild, sweet flavour, and Aleppo pepper added a complex fruity flavour with a more slowly building heat than that of red pepper flakes. To the ground chiles we added plenty of garlic and olive oil as well as aromatic spices including coriander, cumin, and anise-like caraway seeds. A dollop of this bright, spicy paste can enliven vegetables, eggs, lamb and soups.

6 Tbsp. extra-virgin olive oil
6 cloves garlic, minced
2 Tbsp. ground paprika
1 Tbsp. ground coriander
1 Tbsp. ground dried Aleppo pepper
1 tsp. ground cumin
¾ tsp. caraway seeds
½ tsp. sea salt

If you can't find Aleppo pepper, you can substitute ¾ tsp. of paprika and ¾ tsp. of finely chopped red pepper flakes.

Combine all ingredients in bowl and microwave until bubbling and very fragrant, about 1 minute, stirring halfway through microwaving; let cool completely. (Harissa can be refrigerated for up to 4 days.)

Makes about ½ cup.