Arjoli (Maltese Herbed Bread Dip)
Illustration
Arjoli is a Maltese herb and olive spread built on softened ship's biscuit, and it is meant to be scooped up with bread. The galletti soak overnight, then get crushed in a mortar with basil, mint, parsley, garlic, capers and anchovy paste. The result is salty, savory and green, with the biscuit giving body instead of oil or cream. It needs no cooking, only patience and a good pestle.
Instructions
Put the galletti in a bowl, cover them with water and leave them overnight until they are completely soft.
Mince the basil, mint and parsley, dice the garlic and the black and green olives, and chop the capers.
Put the soaked galletti into a mortar along with the herbs, garlic, olives, capers, anchovy paste and tomato paste.
Crush everything with the pestle until it forms a paste. Scoop it up with bread to serve.
For variations, dry Maltese bread can replace the galletti, and one or two sun-dried tomatoes can be added for a sharper taste.
Make it personal.
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