Pilpelchuma

This is an intense chilli and garlic paste that is used by Jews from Tripoli as a basic seasoning for many of their dishes, a bit like the Tunisian harissa. It is concentrated and deep in flavour so use it carefully. It can be smeared over root vegetables before roasting, or mixed with oil and herbs to marinate meats for the barbecue. It is also wonderful whisked into the eggs when making scrambled eggs.