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| Alternative names | Pilpelshuma, Filfelchuma, Filfel chuma |
|---|---|
| Course | Chili garlic paste |
| Place of origin | Libya |
| Created by | Libyan Jews |
| Main ingredients | Dried and steamed red peppers,garlic,olive oil, lemon juice andspices,salt |
Pilpelchuma (Hebrew:פלפלצ'ומה), also spelledpilpelshuma (lit: "pepper garlic"), is a chilli-garlic paste similar to ahot sauce originating from theLibyan Jews and commonly used inIsraeli cuisine.[1][2]
Pilpelchuma traditionally has been the main condiment in Libyan Jewish cuisine. Pilpelchuma made its way into Israeli cuisine in the mid-20th century with the community's forced migration to Israel. Pilpelchuma has a consistency similar totomato paste and is available in Israel in packaged form typically in a tube or jar. Pilpelchuma is also commonly made at home. The two main ingredients of pilpelchuma are dried sweet and hotpeppers that have been steamed andgarlic. Other ingredients are olive oil, groundcumin andcaraway seeds, lemon juice and kosher salt.[1]
Pilpelchuma is used as acondiment and as an ingredient in dishes such as salads, meat, fish, legumes and rice dishes. Today in Israel it is a popular condiment used in falafel sandwiches, shawarma, chicken schnitzel, sabich, and to top hummus. It is especially popular inJerusalem,[3] where it is used in the local variety ofshakshuka. This popularity is due to the area's large Libyan Jewish community.[4][5]
In recent years pilpelchuma has become popular in the West and is used as a condiment in such dishes aspotato salad.[6]
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