1 tbs red pepper flakes (like they serve with pizza in America)
1 clove crushed garlic
1 tbs olive oil
1/4 tsp caraway seed
1/4 tsp ground coriander seed
1/4 - 1/2 tsp salt
Cover the red pepper flakes in water and let them soak for about an hour (I did this in a demitasse espresso cup)
Drain. (I used a tea strainer)
Add the remaining ingredients and stir well. Add olive oil if necessary to obtain a pasty texture. Ideally, everything should be pureed or otherwise pounded to a pulp but if you're going to mix it into a broth to serve with couscous, save yourself the trouble. Let it sit as long as possible to develop the flavors.
This isn't the real thing, but it's pretty close. This demi demitasse produced by this recipe is probably enough for four normal people or one couscous dinner. I don't know how long it will keep, but I think if you keep it in a jar covered in olive oil, it will keep a very long time.
Harissa is mixed with some of the broth from couscous (stew) and served on the side as a condiment. It's also good in Spaghetti sauce. I've known people of Tunisian descent who eat it on toast in the morning.
Harissa will not put hair on your chest. It removes it.
x posted to veggie_diaries and my own LJ.