This spicy Libyan condiment really shines as a marinade on fatty meats. Chicken thighs with crispy skin, and oily onions are stuffed into a pitta, the perfect home. Sour cream calms the heat, sharp dill pickles cut through the fat, and heaps of parsley provide the freshness. It's an easy meal with big flavours, and it all comes down to the strength of the pilpelchuma paste.
Full Recipe
Author
Ottolenghi | 2024-10-01
Source
