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ZANKOU CHICKEN’S LEBANESE GARLIC SAUCE Recipe

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This recipe for ZANKOU CHICKEN’S LEBANESE GARLIC SAUCE is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 small russet potatoes
1 head garlic (12-14 cloves)
1/3 cup, fresh lemon juice
1/2 tablespoon, salt
1/2 cup, canola oil

Directions:
Directions:
Peel the potatoes and boil in water until potatoes are very soft. Mash the potatoes and allow them to cool.

Crush and peel a whole head of garlic. Cut the garlic cloves into thirds or quarters. Place the raw garlic in a blender with the salt and lemon juice. Pour a light layer of oil onto the garlic. Puree the garlic mixture on “high” “ and, with the blender running, begin pouring a slow steady stream of the remaining oil through the blender’s top opening until all the ingredients are thoroughly combined.

At this point, you’ll have an extremely garlic-y sauce, which some people like as-is, but to mellow the flavors, and create the trademark Zankou’s texture, you’ll need to add the potatoes.

Add the mashed potatoes, about 2-3 tablespoons at a time to incorporate evenly. Continue adding potatoes to the blender until the sauce is mixed well.

Transfer the sauce to a bowl, cover it with plastic wrap, and allow it to chill completely in the refrigerator. After about an hour, the flavors will blend together nicely and the texture will take on that thick, pasty consistency

Personal Notes:
Personal Notes:
This is a dip for chicken skewers. If you like garlic, it is Nirvana. I like garlic.

 

 

 

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