Julie’s version of this typically Moroccan/Tunisian chilli paste was inspired by her travels throughout Morocco while researching the cuisine for her cookbook, Made in Morocco.
It is not especially chilli-hot (those who like more heat can add more chilli), but is concentrated with layers of flavour achieved by a unique blend of spices.
Use traditionally in Moroccan tagines or add to rice dishes. It is great as a rub or marinade for lamb or chicken.
Julie Le Clerc is a passionate cook, author, food stylist and presenter who has had an eventful culinary career including many years cooking in professional kitchens, running her own boutique catering business and owning and cooking for two highly successful cafés.
Her style of food is accessible, ingredient-driven and flavour-focussed. A relaxed and intuitive approach to cooking is part of her philosophy, along with a deep respect for authentic and seasonal produce. Having cooked and eaten her way around the world many times, Julie has an extensive knowledge of different cuisines. She travels regularly, believing that eating food in the country of its origin is the most authentic way to experience a culture.
Julie Le Clerc’s signature, small batch production range of preserves and chutneys is produced in collaboration with Sabato and has been created according to Julie’s ethos; high-quality ingredients, packed full of flavour, inspired by her travels and easy-to-use to create that ‘wow-factor’ in your home cooking.
