Pilpelchuma from Jerusalem (page 302) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on May 21, 2017

    Amazing flavors! Since I did not have any ground cayenne pepper I substituted ground Pasilla chiles and I also reduced the paprika by half. We even used it as a pesto substitute with pasta for dinner because we loved it so much!

  • Rutabaga on May 14, 2014

    Amazing depth of flavor! This has become a favorite of mine to stir into anything that needs a little heat and spice. I've had it in the fridge for months (a little goes a long way), and it keeps very well. This morning I enjoyed some mixed with fried rice and egg for a delicious wake-up call.

  • radishseed on February 25, 2014

    This is a wonderful, complex, smoky, and very hot chile-garlic sauce.

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