Harissa is a Moroccan condiment which will be an ingredient in the next recipe I post. It is available jarred which saves you the work if you can find it at a Whole Foods or Eastern grocer. I use the powdered ingredients rather than mortaring the seed, except for the garlic and rock salt.
1 tbsp. coriander seeds or ground
2 tsp. cumin seeds or ground
1/2 tsp salt
1/4 cup olive oil
Dry fry cumin and coriander to bring out flavor. Mince garlic in press (I like to soak the garlic in a small amount of boiling water to remove the strong enzymes that can cause bad breath or stomach aches for some). Soak chili flakes in warm water for 1/2 hour. Either use mortar or blender or electric spice mill to blend all ingredients, gradually adding oil to make pasty consistency. You can use it now or store in a jar for a few weeks refrigerated.