Arabic garlic paste is a savory staple of a variety of Middle Eastern dishes. Most commonly used in shwarma, or meat in pita buns with vegetables, the paste is applied fresh to foods to bring both flavor and a slight amount of heat. However, purchasing the paste in North American can be difficult due to availability, and often excpensive due to its scarce nature. By creating your own paste, money can be saved, and the sauce can be personalized for individual tastes and preferences.
Things You'll Need
- 12 cloves garlic, peeled
- 1/2 cup lemon juice
- 1/2 tbsp. kosher salt
- 1/2 cup extra virgin olive oil
- Small bowl
- Small sealable container
Insert the peeled garlic in to the blender. Blend on high for about a minute, or until it becomes a mash.
Place the lemon juice, salt and olive oil in the blender alongside the garlic. Set the lid on top firmly.
Blend the mixture for three to five minutes on medium-high speed, until they are combined and create a paste.
Spoon the blended mixture in to a small bowl. Serve it alongside dishes or smeared on pita.
Pour the remaining sauce in to a small, sealable container. Place it in the fridge and use within two weeks, or freeze the mixture and use within a year.
Tips & Warnings
- To add both bulk and a softer taste to the garlic sauce, blend it with 2 small peeled and boiled russet potatoes. They will allow more sauce to be used in or on a dish, with less bite.
- Other neutral oils, such as a light canola oil, can also be used to create the sauce.
- For a more mellow taste and easy to use texture, combine the paste with a cup of yogurt. This also creates a good dipping sauce.
- Photo Credit NA/Photos.com/Getty Images
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