Herbs & Spices > Middle Eastern Recipes > Kamoon Hoot >
Kamoon Hoot
Libyan seafood spice blend
15 dried hot red chilies
Hot water
1 tsp. caraway seeds
1 tsp. dried mint
3 tsp. cumin seeds
5 garlic cloves
1 tsp. coriander seeds
Olive oil (for storage)
Place chilies in a bowl; cover with hot water and allow to stand for about fifteen minutes or until soft. Place chilies and remaining ingredients in a blender; puree until smooth. Thin mixture using same water used to soak chilies; mixture should have the consistency of thick paste.
Note: Kamoon Hoot is mainly used in seafood dishes, such as Haraimi (Libyan lemon tomato fish).
Storage: Place prepared Kamoon Hoot in a jar and cover with a thin layer of olive oil; it will keep for in the refrigerator for up to two months.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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