Harissa (Hot Moroccan sauce)

Harissa (Hot Moroccan sauce)

2 teaspoons cumin seeds
2 teaspoons coriander seeds
½ teaspoon cardamom seeds
4 teaspoons dried chilli
10 cloves
½ teaspoon black peppercorns
½ teaspoon cayenne pepper
1-teaspoon salt
2 cloves garlic
2 tablespoons olive oil

Place cumin, coriander, cardamom, cloves and peppercorns in a small saucepan, set over moderately high heat, and toast spices 3-4 minutes, shaking pan frequently. Note: cumin seeds will turn bitter if browned. Cool spices 2-3 minutes, transfer to a mortar, and crush thoroughly with a pestle. Add cayenne, salt and garlic and crush all to paste. Transfer to a small jar, add oil, cover tight and store at room temperature. Sauce will keep several weeks. Use sparingly to flavour hot sauce for couscous, meatballs, and meat loaves. Replenish oil each time so that the spice mixture is covered at all times by about 1/3 in oil
When making harissa, you may substitute crushed or ground spices for the whole and omit roasting them, but the flavour of the harissa will not be as intense.