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Arjoli (Maltese Herbed Bread Dip)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4531806
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 packets Maltese galletti (round hard Ship's Biscuit)
- Fresh Basil, minced
- Fresh mint, minced
- Fresh parsley, minced
- 4 cloves garlic, diced
- Olives (black and green), diced
- Capers, chopped
- Anchovy paste
- 1 tsp tomato paste (kunserva)
Directions
- Let the galletti soak in water overnight to soften.
- Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency.
Notes
Use dry Maltese bread instead of the galletti.
Add one or two sun-dried tomatoes for a spicy taste.
Another Maltese version of Ajjoli (alternative spelling) mixes lots of diced tomato flesh (no skin or seeds) with very finely diced garlic and plenty of olive oil which should be left for flavors to blend for at least an hour.