What is Lebanese garlic sauce?
Lebanese garlic sauce is a spicy, tasty sauce that is generally consumed on chicken, baked potatoes and kibbeh - Lebanese beef. Generally, Lebanese garlic sauce is a combination of fresh garlic, olive oil and lemon juice. The very high amount of garlic and oil is combined to create a thick, cream sauce that has almost consistency of paste. Those on a low -fat diet may want to avoid this sauce, but vegans looking for a decadent backup Entrée may want to try it. The recipe can also be slightly modified to include yogurt instead of oil. This usually reduces fat and calories in Lebanese garlic sauce without destroying taste or consistency.
Most recipes for Lebanese garlic sauce begin with 15 to 20 peeled nails of fresh garlic. Fresh garlic can be obtained in most of the farmers' grocery and markets. Garlic is sometimes peeled off, but it is relatively easy to decompose garlic bulbs. The cook must simply pushThumbno point of garlic bulb to separate cloves. The stubborn clove can be expanded with your fingers. Very thick clove works best, but some bulbs have a small clove in the middle, and they can also be used.
Another part of the preparation of garlic for Lebanese garlic sauce includes peeling of the clove. The cutting of the tip and the base of each clove generally makes it easier to peel off the papal outer coating. After peeling, the chef should chop the clove of garlic into small pieces. Garlic can also be crushed in garlic crusher. In both cases, it is usually best to place garlic directly in the kitchen robot.
olive oil is the second primary component of Lebanese garlic sauce. Late harvest olive oil is a type of choice because of its rich taste. Most recipes for Lebanese garlic sauce require about four parts of olive oil for each part of garlic. This is what does it do the SO CREAMY -Olive oil and garlic are inserted and processed together in the kitchen robot until the mixture is very smooth.
Before processing, about 0.5 part of the lemon juice is also added. Depending on the cook's preferences, it may be lemon juice from a bottle or fresh squireezze. Those who use fresh lemons may want to use Meyer Lemons to add sweets or very cake lemons to keep the mixture salty. Those who use Meyer lemons should usually usually sprinkle into a kitchen robot with a pinch or two salt.
When replacing yoghurt for oil in Lebanese garlic sauce, chefs must simply add 4 parts to the kitchen robot instead of oil. Ordinary yogurt is generally a flavor of choice. Some chefs like to use Greek yogurt because it is very thick and creamy. Thinner yoghurts can also be used, especially if the chefs want the finished sauce to have a consistency easily.