Harissa is a hot paste commonly found in Moroccan, Algerian, and Tunisian homes and restaurants in Israel. It is a very delicious sauce to add some spice to couscous or other North African culinary delights. Harissa is also very nice when used with other dishes that are not specifically North African. For information about other Middle Eastern spreads, click here

Ingredients: 

· 10-12 dried red chili peppers 
· 3 cloves garlic, minced 
· 1/2 teaspoon salt 
· 2 tablespoons olive oil 
· 1 teaspoon ground coriander 
· 1 teaspoon ground caraway seeds 
· 1/2 teaspoon cumin 

Preparation: Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds. In a food processor combine chili peppers, garlic, salt, and olive oil. Blend. Add remaining spices and blend to form a smooth paste. Store in air-tight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator. 

For exclusive WOJ content on other Israeli kosher foods, click here.