Tabil

Tabil

By
From
Moorish
Makes
300 ml
Photographer
Mark Roper

A very hot salsa from North Africa.

Ingredients

Quantity Ingredient
1 1/2 cups fresh coriander, roots removed
1 tablespoon caraway seeds, roasted and crushed
1/2 head garlic, cloves peeled
1 red pepper, roasted and peeled
6 small red chillies, seeded, scraped and finely chopped
80ml olive oil

Method

  1. Place all the ingredients, except the olive oil, in a food processor and whiz together. Slowly add the oil to make a smooth paste. Tip into a jar, seal with a thin layer of olive oil and refrigerate. This will keep for around a week.
Tags:
Malouf
Greg
Lucy
Moorish
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