Pilpelchuma (Filfel Chuma), a Libyan Jewish Red Chilli Paste from Tripoli
Pilpelchuma (filfel chuma) recipe, a red chilli paste from the Libyan Jews of Tripoli. Spicy, garlicky and tangy, it can be used a condiment and ingredient.
- Prep time
- 20 min
- Cook time
- 2 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 15 non smoky dried red chillies (any sort, heat level is up to you)
- 1/2 tbsp whole caraway seeds
- 1/2 tbsp whole cumin seeds
- 15 medium-sized garlic cloves
- 1 tbsp Aleppo pepper flakes (or chilli powder or paprika, non smoky)
- 80 ml (1/3 cup) light olive oil, not extra virgin
- 1/2 tsp salt
- 1/2 tsp white sugar
- 3 tbsp fresh lemon juice
- plus more olive oil (any kind for covering before storage)
- You will also need a spice or coffee mill (as well as a chopper to blitz everything. )
- You could
Instructions
- 1
With a pair of scissors, snip the dried chillies into 2-3 pieces, into a bowl.
- 2
Top the chillies with boiling water, cover with a plate, and leave to soak for 15 minutes.
- 3
Place both seeds in a small frying pan on medium-low heat and dry fry for 2 minutes. Take the pan off the heat as soon as you get a toasty aroma from it, as you don't want them to burn.
- 4
Tip the seeds into a coffee or spice mill and leave to cool for 2 minutes.
- 5
Then grind the spices to a fine powder.
- 6
Drain and rinse the soaked chillies, losing all the seeds at the bottom of the bowl. Add to your chopper.
- 7
Tip the garlic and half the olive oil in and process for about a minute.
- 8
Now add everything else in and process to a fairly fine paste. Don't worry too much about the odd stubborn chilli bit.
- 9
Tip the pilpelchuma into a sterilised jar, seal with a thin layer of olive oil and store in the fridge. It will last for 2 weeks easily. Keep topping it with a layer of oil each time you take some out, and it will last for 2 weeks. The oil is there to prevent bacteria from settling and your paste from getting mouldy.