At The Studio: Pilpelchuma Salad Recipe

A friend gifted me a jar of strong pilpelchuma paste a couple of years ago, and I've been making and adapting it since. Here it shows up in a spicy yogurt dressing to top a Mason jar salad I threw together for lunch at the studio - romaine lettuce, mung beans, pepitas, and avocado...

At The Studio: Pilpelchuma Salad

I'm getting better and more creative when it comes to lunches at QUITOKEETO. Soups are the easiest, and I bring them most often. But, I also love a good, substantial salad. Today's was inspired by the pilpelchuma paste in Yotam and Sami's Jerusalem. A friend gifted me a jar a couple of years ago, and I've been making and adapting it since. It's strong and dynamic with ancho and sweet paprika depth, heat and feistiness from cayenne, and a lot of garlic coming together in a brick-red smear. Pilpelchuma. I add it to all sorts of preparations, and worked it into yogurt for a simple salad dressing here. Of the components in this salad, the paste takes the most time to prepare. That said, you can make quite far in advance, it keeps for a week or so. Once you've made the paste, a salad like this comes together fast. Along with a little ice pack, I bring the romaine lettuce, mung beans, seeds, hard-boiled egg, and any other toppings in one large Mason jar, and then the dressing in another smaller jar. A quick toss, and you've got a beautiful, vibrant salad. It's a good one for work, or picnic, or potluck. I posted the recipe here.

Pilpelchuma Salad

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looks good. as do the shots of you up at MILL on 24th! :)

;) Thanks Maggie.


What a wonderful salad!


This seems like a great recipe to spice up my boring work lunches! On an unrelated note, where did you get the small brass (?) leaf plate from? I love it!

HS: Thanks Kelly - I tend to pick up all sorts of little things for the table at flea markets and yard sales, etc. Just keep your eyes peeled :)

Oh thank you Heidi! I'm always looking for new packable lunches and this is lovely.


Hi Hiedi, it's so funny, I was looking at the name of your post and thinking to myself "what the hell is pilpelchuma" but then when I read it again slowly I realized it was pilpel chuma. Of course I know Pilpelchuma, I used to eat a lot while I was growing up in Israel. I totally forgot about this yummy condiment until you brought up. I will try to make it tomorrow and report back asap. Thank you!

I have never heard of Pipelchulma, but it sounds delicious! I will have to source it here in the UK, or find a recipe to try it!

HS: Hi Bella! There is a version embedded in the salad recipe. Different versions have assorted ratios of spice/garlic. This one isn't shy.

I am a big lover of Ottolenghi's pipelchuma, and your idea on using it is great - I can see it going beautifully with the hard-boiled eggs. Anyone getting to taste of your lunch is extra lucky.

Wow this looks amazing! I have never heard about Pilpelchuma but it looks delicious!!! Thanks for the recipe!!! Love katie

Dear Heidi, one of the benefits of living in Europe is that I am under the first people who are able to read your beautiful recipes. And apparently I am the first to write a comment as well. I didn't hear about Pilpelchuma before but I am always a big fan of spicy pastes and sauces. This time of the year I am craving nutty grains like farro and I was looking for a pesto or something like that to spice up a salad or maybe a risotto. So I will definitely give this recipe a go. Is there more information about this paste in the Jerusalem cookbook? Greetings, Hanna

HS: Hi Hannah - yes, there absolutely is. He goes into the historic context of the paste, and a few suggested uses. Page 302.

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