Lebanese garlic paste (lean mayonnaise with flavor)

Category: Sauces
Kitchen: Lebanese
Lebanese garlic paste (lean mayonnaise with flavor)

Ingredients

head of garlic 1 PC
sunflower oil, preferably refined. 0,5l
lemon or citric acid 1pc, according to taste
olive oil to taste, not necessary
salt taste

Cooking method

  • I read Temka about mortars and decided to give you a recipe !!! And whoever fasts is like a lean mayonnaise! Honestly, I thought there was such a recipe!
  • This pasta is used in Lebanon for laffe, fallefel, for various meat dishes and chicken, and fried potatoes ... in general, wherever your heart desires and of course for lovers of the taste of garlic !!!
  • Moreover, now is the flu season, just for disinfection, too, will not hurt !!!
  • Most of the kids crush her without problems, even those who just do not tolerate the smell of garlic !!!
  • We will regulate the taste of garlic with oil, who is stronger, who is smaller ... so I recommend 0.5l .... and then whoever needs it, determine everything to your liking !!
  • Lebanese garlic paste (lean mayonnaise with flavor)
  • We started: we cleaned the garlic ... you can crush the garlic through the garlic, or you can break the heads with a crush in a mortar ... Lebanese garlic paste (lean mayonnaise with flavor)
  • add a pinch of salt and crush, whisk ... right until foam forms ...Lebanese garlic paste (lean mayonnaise with flavor)
  • now the lemon mode is hit and just add a couple of drops and beat a little again with a pestle ...Lebanese garlic paste (lean mayonnaise with flavor)
  • now add a tablespoon of vegetable oil (* if you took less garlic, a couple of cloves, add literally a couple of drops at the beginning) ... and beat, the mass turns white and increases ... and so we alternate a couple of drops of lemon - beat a little, then the oils again whisk .... the mass should increase in volume and thicken ... here you yourself have to decide how much more oil to add both in salt and acid ... well, you can whip until the required quantity and taste sensations! !! That's all!!Lebanese garlic paste (lean mayonnaise with flavor)
  • when serving on top, you can add, pour with olive oil ... but this is optional and for an amateur .. I like garlic paste just like that, and the Lebanese add olive oil everywhere, such is their tradition and respect for their oil !!!

The dish is designed for

for a large and friendly family!

Time for preparing:

maximum 30min

Cooking program:

manual

Note

I will make a reservation right away, from olive oil it is not possible to whip a mass ... it will be watery ... but I'm moving away from homemade olive oil !!
I also do not advise doing it with a blender, well, at least it does not work for me ... if you beat it with the usual hand with metal. knife - the mass will come out much thicker and more uniform, but you will not be able to eat it !!! an unpleasant aftertaste is added, why, I don't know ...
if in a blender with a plastic attachment (for whipping creams) it comes out like - "slurry!Lebanese garlic paste (lean mayonnaise with flavor) also delicious, quickly done, but not that ... maybe you can do it?
by the way, if you do it in a copper mortar, do not leave the paste there for a long time ... the color changes ... it may even turn green
for the photo of course I'm sorry, I tried my best ... and a lot of anti-helpers! what is, then ... but clearly it is clearer what should turn out!
good luck

celfh
Very interesting recipe Bookmarked.
Gaby
Katyusha, hello, please tell me how long this sauce can be stored? Is that what I'm asking just in case? And how does your original name sound there?
BlackHairedGirl
A very interesting, tempting recipe and very simple If there was also a photo, so that at least know how it looks ...Katyusha, thank you !!!
katerix
Quote: celfh

Very interesting recipe Bookmarked.
thanks for the support!!

Quote: Gabi

Katyusha, hello, please tell me how long this sauce can be stored? Is that what I'm asking just in case? And how does your original name sound there?

Gaby, for men under a shish kebab or chicken and this portion will not be enough !! there was still no such thing that something would remain for storage, well, I think it will withstand a couple of days, but an additional smell will be acquired ... I don’t know by taste ... I have not seen this in practice with us ...
you can also try whipping with a couple of teeth .. it is always better to serve fresh or one-day ..
but they just say tumbled garlic ... we always put it in a separate bag in addition to the grilled chicken ... that's three hundred grams ... but most ask for a double portion ... here, as we have, they don't use chives like that, maybe that's why. .. but if you in Arab countries call pasta tum or sauce tum, you must understand, if they have it there ... in Lebanon they will definitely understand!


Quote: BlackHairedGirl

A very interesting, tempting recipe and very simple. If only a photo, so at least to know how it looks ... Katyusha, thanks !!!
BlackHairedGirl [/ b], if now I put the children to bed and make it .. I'll try to take a picture with a web camera, but you understand that it won't be a masterpiece !!!
looks like whipped cream! maybe the color is only yellower ... in a couple of days I hope to post a photo
BlackHairedGirl
Whisk everything with a blender? Or a crush?
katerix
Quote: BlackHairedGirl

Whisk everything with a blender? Or a crush?
I forgot to indicate, just not with a blender, unless there is a plastic attachment for eggs and cream, still all right ... and if you don't hammer the bitterness of taste with a simple blender ...
I do everything by hand, with a crush ... at the beginning of the recipe, I wrote that the recipe intended for mortars
BlackHairedGirl
oh, thanks, I didn't read it carefully ...
Caprice
Quote: katerix

forgot to indicate, just not with a blender
MamdaraHaya! Well, you can beat it up!
katerix
Quote: Caprice

MamdaraHaya! Well, you can beat it up!
if you add oil just a little bit, then everything is very fast ... the main thing is to beat the garlic well at first !!! it's worth it!! it's not a cabbee with a kilogamma crush ... that's not fun at all, but how delicious !!! it is true that only in Lebanon they eat this
katerix
Quote: BlackHairedGirl

A very interesting, tempting recipe and very simple. If only a photo, so at least to know how it looks ... Katyusha, thanks !!!
with difficulty, but fulfilled your request! I didn’t even regret a blender for creams (but alas, I didn’t succeed) ... of course I revived it at the expense of labne (defatted sour cream expressed)
and everyone at the table didn't even notice that something was wrong
BlackHairedGirl
Katyusha, dear, thank you very much. Now at least it is clear what should be the result, and it really looks like mayonnaise. I'll try!
celfh
Quote: katerix

this is not a cabba with a kilogamma pusher
Kabbe is who or what?
MariV
Kabbe is a stuffed meatball. Now meat grinders are produced with a special attachment for a cabbe.
So meat instead of a meat grinder with a pusher for a cabbe?
katerix
Quote: MariV

Kabbe is a stuffed meatball. Now meat grinders are produced with a special attachment for a cabbe.
So meat instead of a meat grinder with a pusher for a cabbe?
NO, unfortunately you Mariv are wrong !!! Kabbe is a meat dish made from fresh meat ... it is not subject to any processing and has no filling !! (potato-kebbe made by analogy, I exhibited this recipe)
The meat is taken the tightest, as the red meat from the thigh is called here (the older the bull, the better) ...
without veins and other things ... (here this is the most expensive part) ... and twisted several times through the smallest meat grinder and whipped, beaten off with his hands or with a huge and heavy crush !!!
a mixture of herbs and herbs, etc. is prepared for it and whipped well !!! add a little ice water ... you can still burgul, for an amateur or to save money ... and that's it, they eat raw meat here !!!
if something happens, then it is already going to grow-kebbab !!
Turkish dish is similar in name and composition ...
I don't expose this retsn = EPT on purpose, because I know at dawn that they will peck and laugh at it ... and it is not accepted anywhere else to eat meat in this form ... but here is a tradition and a natural dish ... if a wedding is without a cabbe, it's not wedding! even in neighboring Arab countries, do not eat ...
and for people suffering from anemia and low hemoglobin, it coolly gives strength ... of course you have to be confident in meat ... better your own, homemade !!!
katerix
and here is the mortar in which the cabbe is pounded ... (now she serves as a chair;) for someone's priests)
Lebanese garlic paste (lean mayonnaise with flavor)

and here a gypsy, in the subject of hummus, gave a photo with Ross-cabbe, they call it cuba
https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=119997.60...
we make the shape a little differently ... and in the second photo, inside the tray it looks like there is garlic paste with olive oil. .. as coincidentally !!!!

Caprice
Quote: katerix

if you add oil just a little bit, then everything is very fast ... the main thing is to beat the garlic well at first !!! it's worth it!! it's not a cabbee with a kilogamma crush ... that's not fun at all, but how delicious !!! it is true that only in Lebanon they eat this
Some kind of sadistic cuisine you have in Lebanon All with a crush and crush! And so hefty!
We also have some balls. They are called kube. But I don't like the ones that are sold in the store. But in the Arab village I ate them with pleasure. By the way, an interesting thought: I have friends, an Arab family, they run a butcher shop in the village. It's been a long time since I visited them. I have a constant discount in this shop.
katerix
Thanks to this property of the Lebanese character, everything is preserved in its original form, their survival and fertility are higher ... respect and honor for family, national traditions ... peace and harmony in an interfaith environment ... that many need to learn from them ...
Caprice
And we often go to Arab villages. We have quite enough Israeli Arab villages. And our relations with Israeli Arabs are very normal.
kava
Now an evil moderator will come and bring peace-friendship-chewing gum bread maker mortar Lebanese garlic paste (lean mayonnaise with flavor)
Caprice
Quote: kava

Now an evil moderator will come and bring peace-friendship-chewing gum bread maker mortar Lebanese garlic paste (lean mayonnaise with flavor)
Prrailna (in the voice of Matroskin from the cartoon)
katerix
or even better, a complete ignore the messages of caustic individuals! especially not for the first time attempts on their part !!!
I'll be smarter and more tolerant, ok kava!
Quote: kava

Now an evil moderator will come and bring peace-friendship-chewing gum bread maker mortar Lebanese garlic paste (lean mayonnaise with flavor)
and you are not evil - but a beautiful and smart and wise moderator !!! honor and praise to such workers
who are for the preservation of family and moral multinational values ​​!!!
fronya40
what a cool sauce !! just don't want to grind in a mortar ... you need to think about what to replace ...
katerix
not necessarily in a mortar, but a crush !!! then the garlic will turn out to be tender without bitterness ... and if you blender, it's not that completely ... I often beat in a saucer
and here manual labor gives an extraordinary taste, unlike a car ... how many tried to deceive. I can't do it personally ... and it acquires a different color ...
and from the crush and magnificently and tenderly and without unnecessary bitterness!

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