Chilli, garlic and cumin paste

Recipe from: 11 October 2010

Ingredients 6
Servings 2
Minutes 12 hours


Serving Change
  • 45
    dried red chillies
  • 2
    heads of fresh garlic
  • 1
    whole preserved lemon
  • 60
    fresh powdered cumin
  • Salt
  • Enough olive or sunflower oil to make a wet paste


12 hours
Soak the dried chillies in a bowl of water overnight, weighing them down with a plate so that they are totally submerged.
Put on a pair of gloves and, using the sharp pair of scissors, snip off the stalks, slit the chillies length ways and scrape out most of the seeds. It doesn't matter if you leave a few behind. Put them into the goblet of a blender fitted with a metal blade.
Peel the garlic and add the whole cloves to the blender. Scrape the pulpy flesh away from the quarters preserved lemon, chop roughly, and add to the mixture, along with a good pinch of salt.
Half-cover the ingredients with olive oil, cover the blender and blitz to a fine paste.
If the blades clog, add more oil. Tip into a glass or plastic jar, cover with a little more olive oil and seal tightly.
Makes on jar.

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