For dinner: coho salmon with oregano pesto breadcrumbs that aren’t browned enough. Boring. Alongside: Ottolenghi’s Spicy Carrot Salad, with couscous mixed in (regular and Israeli, because Ottolenghi).
I finally broke down and bought myself Yotam Ottolenghi’s latest book, Jerusalem. I got all starry-eyed over the first recipe I looked at: a recipe in the way, way back of the book, with all the other weird sub-recipes you need to make half the items in the book.
It’s a spice paste called pilpelchuma, and involves a quarter cup each (each!) of cayenne and paprika, along with 20 cloves of garlic. Y’all, it is intense.
This Spicy Carrot Salad uses a single tablespoon of this spice paste. (Someone posted the recipe here, which uses the suggested double amount of harissa instead of pilpelchuma.) With the couscous, I got about 7 servings out of that salad, and the spice level was not messing around. From one tablespoon. You will see more of pilpelchuma.