Pilpelchuma Is the Bold Libyan Spice Paste Ottolenghi Calls the “New Harissa”

Libyan cuisine deserves a spot on your culinary radar. It’s bursting with bold, aromatic flavors, thanks to the generous use of warm spices like cumin, coriander, cinnamon, turmeric, paprika, and the signature Libyan blend, hararat. Its diverse flavors are equally impressive, shaped by strong Middle Eastern and Mediterranean influences that add depth and variety.

Renowned chef Yotam Ottolenghi is among those singing its praises, especially when it comes to one standout ingredient: pilpelchuma paste. He has even created his own version for UK grocery chain Waitrose, dubbing it “the new harissa.”

“It’s ideal for enriching sauces and stews, or as a quick coating when roasting vegetables,” Ottolenghi’s website reads. “One spoonful, and you’ll wonder how you ever cooked without it.”

Ready to level up your cooking game? Here’s everything you need to know about pilpelchuma and how to use it like a pro.

What is pilpelchuma?

Pilpelchuma is a pungent, spicy, earthy, tangy Libyan paste made with ingredients like dried red chili, lemon juice, paprika, cumin, and a heck of a lot of garlic. It has roots in Libyan Jewish cooking and is often used to add depth of flavor to soups, stews, and marinades, but it can also work as a condiment, too.

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If you want to cook with it, you can purchase Ottolenghi’s version straight from his website. But it’s also possible to make your own, too. This recipe from Lin’s Food, for example, comes together in just over 20 minutes.

And once you’ve got your pilpelchuma, it’s time to get cooking. 

How to cook with pilpelchuma

Find some of our favorite dishes to make with the delicious and aromatic paste below.

Cook Eat World

1 Pilpelchuma With Sweet Potatoes

Sweet potatoes and pilpelchuma are a match made in heaven. Together, their distinct flavor profiles create the perfect contrast, as the sweet creaminess of the potato balances out the heat while allowing the complexity of the pilpelchuma to shine.
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Waitrose

2 Pilpelchuma Carrots With Coriander and Olives

This dish was created by Ottolenghi himself, so you know it’s going to be full of outstanding taste and texture. The recipe brings together sweet, spicy, briny, and herbaceous flavors to create a mouthwatering side dish you’ll want to make again and again.
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Bosh

3 Pilpelchuma Bean Bowl

If you love nothing more than a nourishing, hearty bowl of beans, this recipe from Bosh is calling your name. It’s rich, flavorful, satisfying, and packed with health benefits, thanks to the combination of nutrient-dense ingredients like butter beans, pilpelchuma paste (an antioxidant powerhouse), tomatoes, garlic, and onions.
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Delicious

4 Brussels Sprouts, Pilpelchuma, and Macadamia Nuts

The macadamia nuts in this delicious side dish add a rich, buttery crunch that contrasts beautifully with the Brussels sprouts’ crisp edges and the chili heat. Serve it alongside roasted sweet potatoes, baked tofu, and brown rice or warm flatbread for a complete and ultra-tasty meal.
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My Name is Yeh

5 Pilpelchuma Roasted Potato Salad With Radish Microgreens

Another way to balance out the heat of the pilpelchuma? Pair the spicy paste with radish microgreens, which bring a peppery, fresh element to any recipe. Serve with a roasted potato salad for a next-level lunch.
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