Name: Filfel Chuma
Total time: 25 min
Ingredients: 2 dried guajillo chiles, stemmed, seeded, and torn into ½-inch pieces (¼ cup); 1 cup boiling water; 12 garlic cloves, minced to paste; ¼ cup extra-virgin olive oil; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1 tablespoon paprika; 1½ teaspoons caraway seeds; 1 teaspoon grated lemon zest plus 3 tablespoons juice; ½ teaspoon kosher salt; ¼ teaspoon cayenne pepper

Why This Recipe Works

The Libyan chile paste called filfel chuma isn't just for Chraime; it brings gutsy flavor to meats and vegetables too: Make a batch to use as a marinade or to dress food after cooking. Alternatively, stir some into mayonnaise to spice up potato salad or dollop it onto hummus or scrambled eggs.

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Before You Begin

A rasp-style grater makes quick work of turning the garlic into a paste. If making our recipe for Chraime, reserve ½ cup of the chile soaking liquid and omit the lemon zest and juice. For an accurate measurement of boiling water, bring a kettle of water to a boil and then measure out the desired amount.

Instructions

Place guajillos in bowl; submerge in boiling water; cover; and let stand until softened, 10 minutes. Drain chiles. Mince chiles to fine paste and transfer to bowl. Stir in garlic, oil, cumin, smoked paprika, paprika, caraway seeds, lemon zest and juice, salt, and cayenne.