Harissa

Directions

1. 1
   First the tabil (To make 1/3 cup): Combine the caraway seeds, coriander seeds, and good quality curry powder in a coffee grinder (if youre using a blender, youll need to double these quantities) and puree to a powder, about 2 minutes.
2. 2
   (Most recipes for tabil call for red pepper, but since we add it later to the harissa, theres no need to use it here.)
3. 3
   The tabil will keep in a small jar in the freezer for up to a year.
4. 4
   Now the harissa: Cut the stems off the chilies and then cut the chilies lengthwise in half.
5. 5
   Brush out the seeds.
6. 6
   Put the chilies in a bowl and pour over 2 cups of boiling water.
7. 7
   Let the chilies soak until they become pliable and leathery, about 30 minutes.
8. 8
   Drain, squeeze out the excess water, and discard the soaking liquid.
9. 9
   Coarsely chop the chilies.
10. 10
    Combine the chilies and the rest of the ingredients except the extra virgin olive oil in a blender and puree until smooth.
11. 11
    Spoon the mixture into a bowl and work in the extra virgin olive oil a tablespoon at a time.
12. 12
    (I don't put the extra virgin olive oil in the blender with the rest of the ingredients because it sometimes turns bitter.)