LEBANESE GARLIC SAUCE RECIPE
Steps:
- Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
- Use a rubber spatula to scrape down the sides as needed.
- Add a teaspoon of lemon juice and process to create a bit of a paste.
- With the food processor running, drizzle about 3 tablespoons into the paste.
- Add another one teaspoon of lemon juice.
- Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
- Follow this alternating until you have used up your ingredients.
- The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.
Nutrition Facts : Calories 198 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, SaturatedFat 13 g, Sodium 1169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MIDDLE EASTERN GARLIC SAUCE
Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!
Provided by Jewels
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
- Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.
Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 g
THUM -- GARLIC SAUCE (LEBANON -- MIDDLE EAST)
Make and share this Thum -- Garlic Sauce (Lebanon -- Middle East) recipe from Food.com.
Provided by Sydney Mike
Categories Sauces
Time 10m
Yield 406 serving(s)
Number Of Ingredients 5
Steps:
- In a mortar & pounding with a pestle, work the garlic cloves & a little salt until reduced to a very fine paste.
- Drizzle in the oil very slowly, stirring constantly to blend well.
- If you don't want the sauce to be as strong as this will be, add some yogurt and/or mashed potato & blend well before serving.
TOUM RECIPE FOR THE WORLD'S STRONGEST LEBANESE GARLIC SAUCE
Steps:
- Ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic won't be easily reached by large blades.
- Add the garlic and salt in the food processor and run for 10-20 seconds.
- Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty.
- From this point onwards, turn the processor back on and keep it on until the end.
- Start adding the oil slowly in a very thin stream. After adding the first half cup you will start seeing the garlic emulsify and turn into a shiny paste already.
- While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream.
- Wait on it a few seconds until the lemon juice is well absorbed then go back to repeating the same process of slowly adding ½ cup of oil in a thin stream, waiting a few seconds, then adding ½ teaspoon of lemon juice until you've used all ingredients. This process should take 8-10 minutes.
Nutrition Facts : ServingSize 2 g, Calories 393 kcal, Carbohydrate 2 g, Protein 1 g, Fat 44 g, SaturatedFat 7 g, TransFat 1 g, Sodium 117 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 35 g
TOUM GARLIC SAUCE RECIPE
Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky's the limit!
Provided by Suzy Karadsheh
Categories Dip
Time 20m
Number Of Ingredients 5
Steps:
- Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).
- Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)
- While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you've used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.
- Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.
Nutrition Facts : Calories 213.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 23.9 g, SaturatedFat 2.3 g, Sodium 145.8 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
SHAWARMA DJAJ -- CHICKEN SHAWARMA (LEBANON -- MIDDLE EAST)
This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.
Provided by Sydney Mike
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
- Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
- Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
- Remove from the oven & shred the chicken into slivers.
- Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
- Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.
Nutrition Facts : Calories 512.7, Fat 28.8, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1272.8, Carbohydrate 45.2, Fiber 4.8, Sugar 5.9, Protein 20.7
MANAQUIS BIL-ZA'TAR -- THYME BREAD (LEBANON -- MIDDLE EAST)
This recipe combo was found more or less intact in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include time needed for dough to rise.
Provided by Sydney Mike
Categories Yeast Breads
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
- In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
- Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
- Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
- FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
- In a small bowl, mix together all the topping ingredients.
- Divide the dough into 4 equal portions & roll each into a ball.
- Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
- Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
- Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
- Repeat the procedure to make the rest of the breads.
- Serve hot or warm, either plain or with some yogurt or . . .
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