Arjoli (Maltese Herbed Bread Dip)

Introduction

Arjoli is a Maltese bread dip made by soaking hard galletti biscuits until soft, then crushing them with fresh herbs, capers, olives, and anchovy into a coarse paste. It’s a no-cook preparation that works as an appetizer, a spread for bread, or a side to grilled fish, and comes together in minutes once the overnight soaking is done.

Recipe Details

• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 0 minutes
• Total Time: 15 minutes active (overnight inactive)
• Servings: 4–6 as an appetizer or condiment

Ingredients

• 2 packets Maltese galletti (round hard Ship’s Biscuit)
• Fresh Basil, minced
• Fresh mint, minced
• Fresh parsley, minced
• 4 cloves garlic, diced
• Olives (black and green), diced
• Capers, chopped
• Anchovy paste
• 1 tsp tomato paste (kunserva)

Instructions

1. Let the galletti soak in water overnight to soften.
2. Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency.

Variations

Soften with broth instead of water: Use vegetable or fish broth in place of plain water during the overnight soak to add depth to the base and reduce the need for extra salt.

Add roasted red peppers: Dice a roasted red pepper and fold it in after crushing to introduce sweetness and a softer texture that balances the salt from the capers and anchovy.

Double the fresh herbs: If you prefer a lighter, more herb-forward dip, increase the basil, mint, and parsley by 50% and reduce the amount of anchovy paste slightly.

Make it spicier: Mince a small fresh red chili or add a pinch of red pepper flakes to the mortar before crushing for a warm kick that complements the salty elements.

Use a food processor: If you don’t have a mortar and pestle, pulse the soaked galletti and ingredients together in a food processor until you reach a chunky paste, about 30 seconds of pulsing.

Tips for Success

Soak the galletti fully overnight. Hard ship’s biscuits need adequate time to soften completely; check that they’re tender enough to break easily with your finger before you start mashing. If they’re still very firm, give them a few more hours.

Mince the herbs finely before adding them. Since you’re crushing everything by hand, smaller herb pieces distribute more evenly and won’t leave large visible chunks in the finished paste.

Don’t overwork the mortar and pestle. Crush until the mixture is a coarse, spreadable paste—you want texture and some visible herb flecks, not a smooth purée.

Taste before serving. The anchovy and capers are salty, so check the seasoning once everything is combined. Add a squeeze of lemon juice if you want to brighten the flavors.

Storage and Reheating

FAQ

Can I make arjoli without a mortar and pestle?

What if I can’t find Maltese galletti?

You can substitute with Italian ship’s biscuits (crackers durum) or hardtack, which soak and soften the same way. The texture will be nearly identical.

How much of this should I serve per person?

Plan for about 2–3 tablespoons per person if serving as an appetizer dip with bread or crackers. A little goes a long way because of the strong anchovy and caper flavor.

Can I prepare the herbs ahead of time?

Yes. You can mince the basil, mint, and parsley the day before and store them in separate airtight containers in the fridge. Keep them separate until you’re ready to combine, as mixed herbs will wilt and darken faster.