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1
First the tabil (To make 1/3 cup): Combine the caraway seeds, coriander seeds, and good quality curry powder in a coffee grinder (if youre using a blender, youll need to double these quantities) and puree to a powder, about 2 minutes.
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2
(Most recipes for tabil call for red pepper, but since we add it later to the harissa, theres no need to use it here.)
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3
The tabil will keep in a small jar in the freezer for up to a year.
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4
Now the harissa: Cut the stems off the chilies and then cut the chilies lengthwise in half.
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5
Brush out the seeds.
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6
Put the chilies in a bowl and pour over 2 cups of boiling water.
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7
Let the chilies soak until they become pliable and leathery, about 30 minutes.
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8
Drain, squeeze out the excess water, and discard the soaking liquid.
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9
Coarsely chop the chilies.
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10
Combine the chilies and the rest of the ingredients except the extra virgin olive oil in a blender and puree until smooth.
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11
Spoon the mixture into a bowl and work in the extra virgin olive oil a tablespoon at a time.
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12
(I don't put the extra virgin olive oil in the blender with the rest of the ingredients because it sometimes turns bitter.)
