Joseph wrote:

> Harrissa
>
> 1 cup dried red chilli peppers
> 2 tbs. coriander seeds
> 1 tbs. cumin seeds
> 2 garlic cloves
> 1 tbs. salt
> 2 tbs. extra virgin olive oil
>
> Remove the stems and seeds from the chilli peppers. Place the peppers
> in a bowl and cover with hot water; set aside until very soft.
>
> Meanwhile, place the coriander and cumin seed in a mortar and pound with
> a pestle until powered. Add the garlic and pound until smooth.
>
> Drain the red pepper; add them to the mortar and pound to a smooth
> paste. Slowly add the oil until the sauce is smooth and well blended.
> Transfer to a container , cover and refrigerate until needed.

Sounds like something I'd like. All the other harissa recipes I've seen
contained caraway, which my mouth rejects.

Bob