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.