Kammon Hoot (also known as Kamoon Hoot) is a traditional Libyan recipe for a classic spice blend typically used in fish dishes (hence the word hoot [fish]) and which is a classic Libyan spice blend. The full recipe is presented here and I hope you enjoy this classic Libyan version of: Kammon Hoot.
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Kammon Hoot (also known as Kammoon Hoot) is a Libyan spice blend that's very similar to Harissa but which contains a large portion of cumin (Kammon) and which is, most typically, used to season fish (Hoot). I hope you enjoy this classic Libyan version of: Kammon Hoot (Kammoon Hoot).
Cover the chillies with hot water and let stand for 15 minutes until soft. Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it. The sauce should have the consistency of thick paste.
If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator.
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