Saturday 1 October 2011

Arjoli



 

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. 

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