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Food Fare: Herbs & SpicesKamoon Hoot

Libyan seafood spice blend

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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