Harissa is a fiery-hot Moroccan condiment that is usually served with couscous.
- Yield: Makes 1 cup
Source: Martha Stewart Living, February/March 1994
- 1/4 cup cumin seeds
- 1/4 cup coriander seeds
- 4 small dried chile peppers
- 2 garlic cloves, peeled and finely chopped
- 2 to 3 tablespoons olive oil
Place the seeds in a saute pan over medium heat, and dry-roast, shaking pan often, until they give off an aroma, about 5 minutes.
Pound seeds in a mortar to a rough powder. Add peppers and pound until flaky. Stir in garlic and salt to taste. Gradually add olive oil until a runny paste is formed. Store in an airtight container; keep refrigerated until ready to use.