Fairly piquant but nowhere near as hot as zhug, this condiment is a great enhancer of any sandwich and many kinds of salads.
Ingredients (makes 2 cups)
1/2 kg (1 lb 2 oz) dried sweet red peppers
2-3 dried hot red peppers
10 cloves garlic
1/2 cup olive oil
1 tablespoon salt
1 tablespoon ground cumin
Juice of 2 lemons
Grind the dried peppers and the garlic with a mortar and pestle or in a meat grinder . A blender may be used as well, but will produce a more liquid harissa.
Stir in the olive oil, salt, cumin and lemon juice. Taste and adjust the seasoning.
Variation: Add some fresh parsley or fresh coriander while grinding the peppers and garlic.
photo: Danya Weiner ("The Magic of Moroccan Cuisine")