This is the one that scared me: -

classic spice blend, Harissa can either be used as an addition to stews or it can be served as a condiment to accompany rice dishes.

Ingredients:
1 tsp Coriander seeds
1tsp white cumin seeds
1tsp Caraway seeds
1tsp mint
5 cloves garlic
1tsp ground coriander
10 dried red chillies (preferably hot eg birds' eye, scotch bonnet, piri-piri)






Harissa Preparation:


Method:
Cover the chillies with hot water and let stand for 15 minutes until soft. Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it. The sauce should have the consistency of thick paste. If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator.