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  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Greek, Sauces, Garlic

  4. Yield: 1 servings

  5. Karen Mintzias 5.00 Garlic cloves

  6. 0 1/4 c White vinegar Salt

  7. 125.00 g Crustless stale white bread

  8. 1/20 c Ground almonds

  9. 0 1/20 c Olive oil

  10. 1.00 tb Lemon juice

  11. Freshly ground white pepper Makes: 1 1/2 cups

  12. Soak halved garlic cloves in vinegar for 10 minutes. Remvoe garlic to a

  13. mortar, add 1/2 teaspoon salt and pound to a paste. Soak bread in cold

  14. water and squeeze dry. Crumble into small particles and gradually blend

  15. into garlic, adding a little vinegar to smooth the mixture.

  16. When well pounded and smooth, transfer to a bowl if mortar is small.

  17. Gradually beat in ground almonds and olive oil alternately with remaining

  18. vinegar. Beat in lemon juice and add salt to taste. If mixture is very

  19. thick, beat in a little more oil or lemon juice, depending on flavour

  20. balance. Mixture should be the consistency of stiff mayonnaise.

  21. Turn into a serving bowl and serve with fried fish, squid, fried or boiled

  22. vegetables or as directed in recipes.

  23. Food processor or blender method: Soak garlic as above. Place all

  24. ingredients except oil in container and process or blend until smooth.

  25. Gradually beat in oil. Adjust seasoning, flavour and consistency as above

  26. and blend until smooth. Do not over-beat as mixture could heat and curdle.

  27. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069

  28. 1 Typed for you by Karen Mintzias --


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