Harissa 1 cup red pepper flakes 3 tablespoon paprika 3 garlic clove, minced 1 teaspoon ground coriander 3 teaspoon ground caraway 2 to 3 tablespoons water Olive oil In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil. Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months. Yield: about 1 cup From: Peg Baldassari <75402.3465@CompuServe.COM> Newsgroups: rec.food.recipes Date: 5 May 1997 20:39:57 -0600