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LOCATION: Recipes >> African >> Harissa 07

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Harissa

1 tsp caraway seeds
1 tsp coriander seeds
1/2 tsp cumin seeds

2 cloves garlic, quartered
salt to taste

3 Tbsp sweet paprika
1 Tbsp red pepper flakes
1 Tbsp olive oil

additional olive oil

Toast the caraway, coriander, and cumin in a skillet over medium
heat until very aromatic, about 2-3 min. Let cool and grind to a
fine powder. Add the garlic and salt and grind again until smooth.
Add the paprika, pepper flakes, and 1 Tbsp oil and grind till well
combined. The harissa will be very thick and dry. Transfer to a
small jar and cover with olive oil. It will keep, covered, in the
refrigerator for 6 months. Makes 1/3 cup

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