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Arjoli (Maltese Herbed Bread Dip)

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Sauce, Bread, Mediterranean, Baked

Tags: mediterranean, recipes for dip, recipes using anchovy, recipes using anchovy paste, recipes using caper, recipes using garlic, recipes using mint, recipes using olive, recipes without servings, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AArjoli_%28Maltese_Herbed_Bread_Dip%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AArjoli%20%28Maltese%20Herbed%20Bread%20Dip%29&oldid=4531806

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 packets Maltese galletti (round hard Ship's Biscuit)
  • Fresh Basil, minced
  • Fresh mint, minced
  • Fresh parsley, minced
  • 4 cloves garlic, diced
  • Olives (black and green), diced
  • Capers, chopped
  • Anchovy paste
  • 1 tsp tomato paste (kunserva)

Directions

  1. Let the galletti soak in water overnight to soften.
  2. Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency.

Notes

Use dry Maltese bread instead of the galletti.

Add one or two sun-dried tomatoes for a spicy taste.

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.