- 1 cup ground Urfa chilies
- 2 teaspoons chopped garlic (about 2 large cloves).
- ½ cup, sun dried tomatoes, soaked in warm water for at least 1 hour
- 3 teaspoons kosher salt
- 1 cup water
- 1 tablespoon moroccan ras el hannout
- ¼ cup olive oil
- Combine all the ingredients in a blender and purée them on high speed until smooth, for about 3 minutes. The harissa should be as smooth as a thick ketchup. Store it in an airtight container in the refrigerator for a couple of weeks.