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Arjoli (Maltese Herbed Bread Dip)

Arjoli (alternately spelled Ajjoli) is a Maltese dip or spread. It is typically held together with bread.

Source and licence

"Arjoli (Maltese Herbed Bread Dip)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Arjoli_(Maltese_Herbed_Bread_Dip), revision 4531806), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Arjoli_(Maltese_Herbed_Bread_Dip)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4531806

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Malta. Associated with Malta by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Let the galletti soak in water overnight to soften.
  2. Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency.