Brussels sprouts, pilpelchuma (chilli paste) and macadamias

Name: Brussels sprouts, pilpelchuma (chilli paste) and macadamias recipe
Yield: 4
Ingredients: 100g macadamias; 125ml olive oil; 1kg brussels sprouts, trimmed and halved; 30.00 ml smoked paprika; 25.00 ml caraway seeds, toasted, crushed; 20.00 ml each sweet paprika; 3 tsp cumin seeds, toasted, crushed; 4 garlic cloves, crushed; 250ml olive oil; Juice of 1 lemon

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P80 Brussels sprouts, pilpelchuma and macadamias

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by delicious. team

delicious. team

Jun 16, 2023

“Smoky pilpelchuma and sweet brussels sprouts make a legendary combination! ‘Pilpel’ means pepper and ‘chuma’ means garlic. This paste, which originates from Libyan Jews, is so quick to make and lifts any dish it touches. My mum calls it ‘the working mum’s harissa’ because, although it’s a lot like the spicy paste, it’s less messy to make, you usually have all the ingredients on hand and it takes less than 5 minutes to put together.” Recipe by Louisa Allan and Shuki Rosenboim.

100g macadamias
1/2 cup (125ml) extra virgin olive oil
1kg brussels sprouts, trimmed and halved

Pilpelchuma (chilli paste)

1 1/2 tbs smoked paprika
1 1/4 tbs caraway seeds, toasted, crushed
1 tbs each sweet paprika and hot paprika
3 tsp cumin seeds, toasted, crushed
4 garlic cloves, crushed
1 cup (250ml) extra virgin olive oil
Juice of 1 lemon

Method

1.

Preheat oven to 180°C/160°C fan-forced. Spread macadamias over a baking tray and roast for 10 minutes or until fragrant and lightly coloured. Allow to cool, then chop the macadamias. Increase oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
2.

Heat 2 tbs oil in a large frypan over medium-high heat. Add one-third of the brussels sprouts, cut-side down, and cook for 2 minutes or until golden brown. Transfer to prepared tray. Repeat, in 2 batches, with remaining oil and sprouts. Season to taste. Roast for 20 minutes or until soft. Remove from the oven, allow to cool a little, and check seasoning.
3.

For the pilpelchuma, place spices, garlic and 1 tbs salt flakes in a large jug. Slowly stir in oil until combined. Stir in lemon juice.
4.

Pile the brussels sprouts onto a serving plate and spoon over 1/3 cup pilpelchuma. Finish with the macadamias and serve.

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Recipe Notes

Pilpelchuma will keep in an airtight jar in the fridge for up to 6 months. Use it as a spread or paste, as a salad dressing or in your shakshuka to make it taste right. Once you start including it in your cooking, you won’t be able to stop.