This recipe makes a nice big batch of harissa, which can be used to spice all sorts of
things from scrambled eggs to roasted vegetables.
3 garlic cloves
1 Tbsp tomato paste
1 Tbsp ancho chile powder
1 Tbsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp ground cumin
1/4 tsp caraway seeds, ground up in a spice grinder
1/4 cup plus 2 Tbsp extra-virgin olive oil
On a work surface, using the flat side of a chef's knife, mash the whole garlic cloves to a
paste with a pinch of salt. Scrape the garlic paste into a small bowl and stir in the tomato
paste and fresh lemon juice. Add the ancho chile powder, smoked paprika, cayenne,
cumin, and caraway. Gradually stir in the olive oil and season with salt to taste.