Cookbook:Arjoli

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Cookbook | Ingredients | Recipes

Ingredients[edit]

  • 2 packets Maltese Galletti (round hard Ship's Biscuit)
  • 4 cloves garlic
  • Basil
  • Mint
  • Parsley
  • Anchovy paste
  • Olives (black and green)
  • Capers
  • Teaspoon tomato paste (kunserva)

Procedure[edit]

  1. Let the galletti soak in water overnight to soften
  2. Cut up the basil, mint and parsley into very small pieces
  3. Dice the garlic, olives and capers
  4. Add all ingredients, including the anchovy paste, and crush with a mortar and pestle

Variations[edit]

  1. Use dry Maltese bread instead of the galletti
  2. Add one or two sun-dried tomatoes for a spicy taste

Version 2[edit]

  1. 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. Optional fresh or dried mint - the dried kind gives a different flavor but is equally good.