Harissa
I do not know if this would be considered a spice mix, but since it is used as a seasoning to many Moroccan dishes I would like to include it for a spice mix, although it is technically a paste. This homemade recipe is so very much better that the same Harissa Paste I got by mail order.
8 Dried red chiles (Horn or New Mexico deseeded)
2-3 garlic cloves finely chopped
1/2 tsp. sea salt
1 tsp. ground cumin
1 tsp. ground corriander
1/4 cup olive oil
Makes roughly 4 tbsp. (a little goes a long way)
Place chiles in a bowl and cover with warm water, let soak for 1 hour. Drain & squeeze out excess water. Using a mortar and pestle, pound them to a paste with the garlic and salt (or whizz them in an electric mixer). Beat in the cumin and corriander and bind with the olive oil.
Store the Harrisa Paste in a sealed jar in the refergerator with a thin layer of olive oil poured on top. Keeps well for approx. 1 month.
Recipe From: Flavors of Morocco cookbook
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