Harissa paste

First, it is recommended to soak dried chilies (5-6 pieces) in hot water for 10-15 minutes to soften them. After that, you can remove the seeds if you want the paste to be less spicy.

Next, toast coriander seeds (1 tsp) and cumin seeds (1 tsp) in a dry skillet until fragrant. Then, grind them in a mortar or using a coffee grinder to obtain a fine powder.

Blend the chilies, garlic (2 cloves), toasted spices, juice of half a lemon, and salt (a pinch) in a blender or mortar.

Gradually add olive oil (2 tbsp) until you achieve a smooth paste.

The finished paste can be stored in an airtight jar in the refrigerator for up to two weeks.