Lebanese cuisine question
My favorite Lebanese restaurant would serve a creamy aioli-like dipping sauce with their shrimp kabobs. It was intensely garlicy, and when I once asked how they made it, they told me tons of garlic cloves in a blender with olive oil. Of course, when I tried to replicate at home, it didn't even remotely resemble theirs. Anyone out there a) know what this is called, and b) know how to make it?
thanks!
8 Comments
As well as a bit of lemon juice, potato or soaked white bread!
http://www.food.com/recipe...
http://www.tasteofbeirut.com/2010/06/garlic-mayo-toom/