Makes ½ cup
6 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground dried Aleppo pepper
1 teaspoon ground cumin
¾ teaspoon caraway seeds
½ teaspoon table salt
Combine all ingredients in bowl and microwave until bubbling
and very fragrant, about 1 minute, stirring halfway through
microwaving; let cool to room temperature. (Harissa can be
refrigerated for up to 4 days.)