Harissa Oil

• 3 tablespoons harissa paste
• ¾ cup (180 ml) vegetable

In a small pan over medium heat, whisk together the harissa paste, oil, and 3 tablespoons water. Bring the liquids to 170°F (80°C) to set the color, then remove from the heat and let sit for 15 minutes. Repeat this two more times. Pass the mixture through a coffee filter. Refrigerate for up to 2 weeks.