Wednesday, April 30, 2014

Filfel Chuma (Libyan Hot Sauce)


This thick hot paste from the ancient kitchens of Libyan Jews goes with ANYthing! It's spicy alright but not painfully so, an ideal condiment for egg dishes, rice and beans and grilled or roasted meat, poultry or fish. Because it keeps in the fridge for weeks, when covered with a thin layer of oil as per directions below, it's handy to always have a supply chilling on your shelves. Try it as a flavor booster by stirring a tablespoon into simmering soups and stews or marinara sauce. Cafe Drake HRV has just slightly adapted the recipe from The Book of New Israeli Food by Janna Gur.

To make 1 cup or so, put all of this is a food processor or blender and whir until you have a smooth paste: 10 cloves of minced garlic, 2 t. cayenne pepper, 2 T. sweet paprika, 1 t. caraway seeds, 1 t. ground cumin, 1/2 cup oil, 2 T. lemon juice and 1 t. salt.




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