Name: Pilpelchuma (Filfel Chuma), a Libyan Jewish Red Chilli Paste from Tripoli
Prep time: 20 min
Cook time: 2 min
Ingredients: 15 non smoky dried red chillies (any sort, heat level is up to you); 1/2 Tbsp whole caraway seeds; 1/2 Tbsp whole cumin seeds; 15 medium-sized garlic cloves; 1 Tbsp Aleppo pepper flakes (or chilli powder or paprika, non smoky); 80 ml (1/3 cup) light olive oil, not extra virgin; 1/2 tsp salt; 1/2 tsp white sugar; 3 Tbsp fresh lemon juice; plus more olive oil (any kind for covering before storage); You will also need a spice or coffee mill (as well as a chopper to blitz everything. ); You could

Pilpelchuma (filfel chuma) recipe, a red chilli paste from the Libyan Jews of Tripoli. Spicy, garlicky and tangy, it can be used a condiment and ingredient.

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Filfel Chuma (Pilpelchuma), red chilli paste in small white bowl

Pilpelchuma (filfel chuma) recipe, a red chilli paste in small white bowl — Pilpelchuma (filfel chuma) a Libyan Jewish Chilli Paste

This is a very easy recipe, and doesn’t need any cooking apart from the couple of minutes of dry roasting the 2 whole spices, cumin and caraway seeds.

This Libyan Jewish chilli paste was introduced to the world at large when Jerusalem was published, the book by Ottolenghi and Sami Tamimi. And I’ve had so many questions about it ever since, so here I am, finally delivering on my promise to chat about the recipe.

The word pilpelchuma translates to pepper-garlic in Hebrew, and that basically sums up this most delicious chilli paste. It bears a strong similarity to so many chilli paste recipes we have here on LinsFood, like Chipotle Paste, Harissa and the multi purpose Red Chilli Paste. :

Homemade Red Chilli Paste in a glass jar, dark photo — Homemade Red Chilli Paste

Chipotle Chilli Paste — Homemade Red Chilli Paste

Libyan Jews

Jews in Libya? Absolutely, once upon a time.

Libyan Jews can trace their history back to around 300 BCE, when the Sahara Desert, which now covers 90% of Libya, was a lush, green expanse. Theirs was a thriving, cosmopolitan community, especially under Italian rule in modern Libya.

Sadly though, not a single Jew is to be found in the Libya of today. I’m going to explore a little Libyan Jewish history in my next post, when we’ll be cooking a traditional fish recipe from this cuisine. It’s this reader requested post, Chraime (Aharaimi) that prompted today’s spicy little number, as I always use it in that recipe.

Pilpelchuma Recipe

Filfel Chuma, in its most basic form, is made with dried red chillies (or chilli powder/paprika), garlic and lemon juice. Its garlicky, spicy and tangy, as we ascertained right off the bat.

Cumin and caraway add some earthy depth and a hint of smokiness to this Libyan Chilli sauce. And there are a few more ingredients that you can add, if you like, but more of that later.

I learnt this recipe from an old colleague, Moise A. He would always bring food from home for lunch, and it was, without fail, always delicious smelling. I was, after all, a big fan of Jewish food by then, having worked in a very Jewish area for a year and a half in the 90s.

Pipelchuma is a Garlic Lover’s Paradise!

I remember one particular lunchtime, I’d gone to the gym, and got back to the office with about 5 minutes to spare, with something shop bought. I walked into a room filled with the most tantalising garlicky aroma, much to the consternation of some of our colleagues, who insisted on opening all the windows in the middle of January!

Now, being a lover of all things garlic, I just had to know what it was, and, more importantly, how to make it! Not only did I learn the recipe (and others), but I learnt all about the Libyan Jews.

I love history, in whatever form. If you’ve been following me a while, you’ll know that, as evidenced by some of my more detailed articles like the following:

Risotto dark picture. White risotto on dark blue plate on dark blue background — Basic Risotto, Risotto Bianco

Basic Focaccia, top shot, dark photo — Basic Risotto, Risotto Bianco

So weeks after my discovery of filfel chuma (as Moise called it), I read up as much as I could on the history of Libyan Jews. But more of that in my next post.

How to use Pilpelchuma

as a table condiment, it totally jazzes up an ordinary meal, whatever the cuisine
use it as a cooking ingredient – add it to soups and stews, think Shakshuka
it’s fantastic as a marinade – before roasting, barbecuing, frying, it’s great with all meat, seafood, tofu and vegetables
as a sandwich spread or burger sauce
stir it through couscous, rice and any other grains
great as a topping for canapés and flatbreads like Man’oushe or Focaccia
it makes a super dip
great stirred into mayo

How hot should Pilpelchuma be?

Traditionally, this is a spicy paste. How spicy you make yours is completely up to you, and can be determined by the type and amount of chillies you use.

Dried red chillies

I’m using sichuan chillies, which are medium-hot to me, and have a lovely fruity, citrusy flavour.

Dried jalapeños, called chipotle, will be perfectly mild, if you don’t do spicy.

Aleppo Pepper Flakes

Aleppo pepper is a mild, dried chilli that is very popular in the Middle East. It’s named after the city in Syria, and the flakes are a deep red, almost burgundy colour, with a fruity, raisin-y flavour.

If you can’t get aleppo pepper flakes, non smoky, mild paprika or a mild chilli powder will work just as well. Or hot, that’s completely up to you.

To my American readers: when I say chilli powder, I’m talking about pure chilli pepper powder, not a mix of chilli pepper and other stuff.

Other Filfel Chuma Ingredients

I’m using half a tablespoon of caraway and cumin seeds each, as I don’t want their presence to be too strong. Once you’ve made this recipe, feel free to experiment with a little more of both or either.

Moise also mentioned his mum using the following sometimes:

preserved lemons – chop both the skin and pulp this along with all the ingredients
clear or white wine vinegar, instead of or along with, the lemon juice
fresh green chillies – also chopped with the other ingredients
a small amount of parsley – probably an Italian influence, but more of that in the next post

Now that we’ve got all that out of the way, shall we get our aprons on?

Oh, one last thing. Below is another very detailed post, full of history that you may be interested in. I also play food detective in this post, and along with a couple of readers, try to make an educated guess on the origin of the curry.

Chicken Chitarnee
an Indian Jewish Curry

Chicken Chitarnee, an Indian Jewish Recipe

More Chilli Paste Recipes on LinsFood