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Print this Recipe    Harissa

1 cup red pepper flakes
3 tablespoon paprika
3 garlic clove, minced
1 teaspoon ground coriander
3 teaspoon ground caraway
2 to 3 tablespoons water
Olive oil

In a food processor or blender combine the pepper flakes, paprika, garlic,
coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree
until mixture forms a paste, adding additional water and/or oil if necessary.
Transfer to a jar and cover with olive oil. Harissa will keep in the
refrigerator for up to 6 months.

Yield: about 1 cup

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