Does anyone know the recipe for garlic paste.?

Question

Its actually arabic food. My mom tried to make it by tasting but it was too watery and garlic was really strong. Is mayonnaise added to make it thicker and more bland?

Answer 1

Here you go:

6 tablespoons butter

2 tablespoons olive oil

6 cloves garlic, finely mashed

Melt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.

Answer 2

I would puree the garlic in a food processor with a bit of olive oil and salt

Answer 3

Garlic sauce as we call it in the "arab world"...is just peeled garlic that you place in the blender......with freshly squeezed lemon juice...then you SLOWLY pour into the blender....some canola oil. Don't use olive oil as the taste is too strong for this dip. If your mom's is too watery, then add more garlic and more lemon juice. Lebanese cooks sometimes put an egg white in their sauce...but I don't. Don't use mayo...it takes away from the flavor. Great luck...or just go on youtube and plug in arabic garlic dip......loads of how to's for you and umi!!:)

Answer 4

Generally garlic paste made for INDIAN curries is taking 1 parts garlic(peeled) and 2 parts of ginger(cleaned) by wt and without water grind it in a mixy and store in refregirator..

Will stay for 3-4 weeks, if you handle it carefully using dry and clean spoon.

You can reduce the proportion of garlic, if it is strong.

Answer 5

Pulled this off a website - hope it helps:

Arabic Garlic Sauce

This is the secret: the oil, preferably olive oil. This is the wonderous white sauce that you put on your shawarma or falafel sandwich, the stuff that leaves the lingering taste in your mouth for days!

Seriously though, this is Arabic garlic paste or sauce for any sandwich, goes well with hummus also!

1 whole garlic bulb

half a cup of oil

put garlic in blender and slowly add the oil. Blend until you have a consistency somewhat like mayonaise. Add a little lemon juice: approx. 1tbs.