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Harissa (Moroccan Fiery Condiment)

100 grams dried red chillies
6 cloves garlic, peeled
1/3 cup salt
1/2 cup ground coriander
1/3 cup ground cumin
2/3 cup olive oil

Wearing rubber or cotton gloves remove stems of chillies. Split
chillies in half, remove seeds and soften in hot water.

Dry-fry the coriander and cumin seeds just before grinding.

Process garlic, salt, ground coriander and comin seeds, and drained
red chillies to a paste, slowly adding olive oil until well combined.

May be added to appropriate dishes, including couscous; or served
separately in a bowl.

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