1/4 teaspoon caraway seeds, ground in a spice grinder
1/4 cup plus 2 tablespoons extra-virgin olive oil
How to Make It
On a work surface, use the flat side of a chef's knife to mash the garlic to a paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato paste and lemon juice. Add the chile powder, smoked paprika, cayenne, cumin and caraway. Gradually stir in the oil and season with salt.
The harissa can be refrigerated for up to 1 week.
Stews, grilled meats and roasted vegetables.
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