Lebanese Garlic Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Lebanese Garlic Paste Ingredients: (30 servings) • 2 heads of garlic• 2 cups of vegetarian oil (canola/mazola corn/sunflower)• Juice from 1 freshly squeezed lemon• 1 teaspoon of saltPS. Even though you may want to prepare less servings, it is a bit challenging to mash a smaller quantity of garlic in a full size food processor hence the need for at least 2 heads to get it rolling. If you have a smaller food processor, or you’re doing this with a garlic smasher then you can use lesser quantities
Preparation:
If using a food processor: crush all the garlic at high speed first then lower the speed, and the salt, and then start dripping a tiny bit of oil into the mix while the food processor is still running. It is very important to add oil in a very tiny bit (it should take 5 minutes to add the oil) otherwise if you dump them all at once or in large quantities the paste will break down. Once you’ve used all of the oil, spin the food processor at high speed again for about 4-5 more minutes while you add the lemon juice to it also very slowly, dripping.
Do some sample testing and if you feel the paste needs a bit more salt or lemon juice feel free to add more to it and spin the food processor for a couple more minutes. The whole process should be done in 10-15 mins max.
Serving: This garlic dip is good with many meaty dishes, especially chicken and kebob BBQ. You can also spread it over baked or boiled potatoes along with a sprinkle of chilli pepper and dried mint
Storage:
The Lebanese garlic paste can last for more than 2 weeks if stored in an air tight container in the fridge. You could also store it in the freezer to make it last several weeks, and let it thaw in the fridge ahead of usage.
Enjoy and let us know how it goes
www.mamaslebanesekitchen.com
Serving Size: 30 servings
Number of Servings: 30
Recipe submitted by SparkPeople user LEBANESEKITCHEN.
If using a food processor: crush all the garlic at high speed first then lower the speed, and the salt, and then start dripping a tiny bit of oil into the mix while the food processor is still running. It is very important to add oil in a very tiny bit (it should take 5 minutes to add the oil) otherwise if you dump them all at once or in large quantities the paste will break down. Once you’ve used all of the oil, spin the food processor at high speed again for about 4-5 more minutes while you add the lemon juice to it also very slowly, dripping.
Do some sample testing and if you feel the paste needs a bit more salt or lemon juice feel free to add more to it and spin the food processor for a couple more minutes. The whole process should be done in 10-15 mins max.
Serving: This garlic dip is good with many meaty dishes, especially chicken and kebob BBQ. You can also spread it over baked or boiled potatoes along with a sprinkle of chilli pepper and dried mint
Storage:
The Lebanese garlic paste can last for more than 2 weeks if stored in an air tight container in the fridge. You could also store it in the freezer to make it last several weeks, and let it thaw in the fridge ahead of usage.
Enjoy and let us know how it goes
www.mamaslebanesekitchen.com
Serving Size: 30 servings
Number of Servings: 30
Recipe submitted by SparkPeople user LEBANESEKITCHEN.
Nutritional Info Amount Per Serving
- Calories: 132.3
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 78.0 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.2 g
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