HARISSA  (about 1 cup)

This is an all-purpose Moroccan hot sauce.  It can accompany couscous or grilled meats, be used to marinate chicken or, thinned with more olive oil, it is a spicy dip for pita.

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon caraway seeds

1 teaspoon fennel seeds

3 tablespoons sweet paprika or mild ground red chile

1 teaspoon cayenne or other powdered red chile

1 to 2 garlic cloves, smashed to a paste with a little salt

1 teaspoon salt

1 cup olive oil

a few drops of red wine vinegar

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1. Toast all the seeds in a dry pan over medium heat until they are fragrant. Grind the toasted seeds in a mortar or spice  mill, then put them in a bowl.

2. Add the paprika, red pepper, garlic and salt. Stir in the olive oil and vinegar.  The harissa will keep in the fridge for up to a week.

SERVE WITH:

Lamb shanks braised in chicken broth with chickpeas and North African spices 

Moroccan grilled chicken with harissa and curried couscous

Spicy vegetable couscous

from David Tanis, A Platter of Figs