Aye Chef - Cooking with style

Filfel chuma, (Hebrew: פלפלצ'ומה‎), also spelled pilpelshuma (lit: "pepper garlic") is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added. It serves as a condiment and as an ingredient in dishes such as salads, meat, fish, legumes and rice, and egg dishes such as shakshouka. It is very similar to the Tunisian harissa.

I  was usually buying the stuff, as it is available in Israeli supermarkets quite freely, but recently I found out that it is quite easy to make at home, so here is a nice recipe for it.

Ingredients: (makes 1 cup)


10 cloves garlic, minced
1 teaspoon high quality hot paprika (cayenne pepper)
4 tablespoons high quality sweet paprika
1 level teaspoon ground caraway
1 level teaspoon ground cumin
1/2 cup oil, plus more oil, to cover
2 tablespoons freshly squeezed lemon juice
1 teaspoon salt

Mix the ingredients into a smooth paste. Taste and adjust the seasoning. Transfer to a sterilized jar, cover with two tablespoons of oil to prevent spoilage, and store in the refrigerator. It keeps for a long time.