This recipe is usually associated with ‘bebbux’ (snails)
however it is really a shame to use arjoli only with snails considering a lot
of people are not fans of such dish.
This paste can be used both as a dip or even better, as a paste for ‘hobz biz-zejt’. I’d rather spread some arjoli instead of
tomato paste.
This is how you do it….
Ingredients
200gr tuna,
400g tomato paste (kunserva)
1 large chopped onion
4 heads of garlic
100 g pitted green olives
6 anchovy fillets
250g breadcrumbs or crushed water biscuits
Fresh parsley
2 chilli peppers
¼ ltr good olive oil
Method
Mix everything into a bowl and put into a blender. Add the olive oil while blending, until you
arrive to the desired consistency. The amount
of chilli peppers depends on your taste-buds.
