Ingredients
12 dried red chiles
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 cloves garlic, peeled
1/2 teaspoon salt
4-6 tablespoons olive oil
Preparation
To make the harissa, discard the stems and seeds from the chiles, then place in a bowl and cover with boiling water. Leave to soak 30 minutes until softened. In a heavy skillet, heat the coriander and cumin seeds until they smell aromatic. Grind to a powder in a grinder. Drain the chiles and place in a blender with the garlic, coriander mixture and salt. Blend together, trickling in the olive oil until the sauce has a mayonnaise–like consistency.
