1 red bell pepper
12 teaspoon coriander seeds
12 teaspoon cumin seeds
12 teaspoon caraway seeds
1 12 tablespoons olive oil
1 small red onion, coarsely chopped
3 cloves garlic, coarsely chopped
0-3 hot red chili peppers, seeded and coarsely chopped
1 12 teaspoons tomato paste
2 tablespoons lemon juice
12 teaspoon salt

1. Place the bell pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft. Transfer to a bowl, cover with plastic wrap, and allow to cool. Peel the pepper and discard its skin and seeds.

2. Place a skillet over low heat and lightly toast the coriander, cumin, and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder or grind in spice grinder. 

3. Heat olive oil in same skillet over medium heat, and cook onion, garlic, and chilies for 10 to 12 minutes, until a dark smoky color and almost caramelized.

4. Process all ingredients in food processor until smooth, adding extra oil if necessary. 

5. Store in fridge for up to 2 weeks.  Makes about 34 cups. 


This recipe is from the really super awesome Jerusalem.  I used this to make Shakshuka for breakfast with company one morning.  Super delicious spice mix and a super delicious dish.