Harissa

Put the dried chiles in a bowl and cover with boiling water. Let them sit for 20 minutes.

Heat a small skillet over medium heat and dry roast the caraway, coriander, and cumin seeds, frequently stirring them, until very fragrant. This will take about 4-5 minutes. Remove skillet from heat. Let them cool completely and then transfer them to a spice or coffee grinder and grind them to a fine powder.

Next, drain and squeeze the chilies to release as much liquid as you can. Add them to a food processor along with the ground spices, olive oil, garlic, salt, and lemon juice. Process to a smooth paste. Add more olive oil if it’s too dry.

Transfer the paste to a glass jar and pour some extra olive oil on top, about 1/4 inch in depth. After each use, top it off with olive oil. Keep refrigerated. Will keep up to 3 weeks.