Fluffy, Vegan, and Super Nutritious
The Versatile Companion of the Lebanese Cuisine
So here we are, at the most famous companion of our Chicken Taouk, Grilled Chicken, and BBQ! We don’t possibly enjoy these without our white fluffy garlic spread and dip.
And today I am sharing the recipe, maybe mostly for my young-adult son who has been asking me about it. In his fridge, this garlic dip is always present, and not only for his grilled dishes.
The Lebanese Garlic Spread is a white light cream of consistence fluffy texture.
In fact, this dip is versatile in its use. We have it at the side of our Kibbeh Tartar. We spread it generously in our Chicken Taouk wraps. We love it enhancing the Labneh at the table or stirred in with chopped fresh mint.
We use it as a staple in our fridge, ready to flavor recipes requiring mushed garlic like the Fattoush Salad, the fresh cilantro mixture for the Crispy-Golden Potatoes, the toppings of the Fatteh, the Dressing of Yogurt, Cucumber and Mint siding our Mujjadra Lentil Pilaf, and Baked Meat Kibbeh, and so on…. I guess you got the general idea. 🙂
The Super Healthy Benefits:
- Proven to be the strongest natural Antibiotic, hence cures sickness, including cold and flue
- Lowers high-blood pressure,
- Improves cholesterol levels, hence reduces risk of heart disease,
- Contains Antioxidant
- Boosts your Immune System
- Helps with Weight-Loss
- Supports Bone Health
- Detoxifies your body from heavy metals
- Reduces fatigue and increases health energy
- Fights Infections
- Highly nutritious with very low calorie
It is simple yet required a certain key method during its preparation. A very important one that I would advise you to keep in mind during the processing:
Alternate the drizzling of the oil and lemon juice, and do it slowly, allowing the mixture to puree in between the drizzling.
The whole culinary preparation takes not more than 15 minutes, and the spread can be stored in the fridge in a glass air-tight container for up to 4 weeks.
Lebanese Garlic Spread and Dip
- 1 cup Garlic peeled
- 4 cups Vegetable Oil
- 1 Lemon juiced
- 1 tsp Salt
- Food Processor
Puree to smoothness the garlic cloves in a food processor.
Turn off the processor, sweep down with a spatula the internal side of the food processor from any pieces of garlic hanging on.
Turn the processor back on, and puree again to reach a fine uniform texture.
Gradually, with the processor running, pour in half the oil and half the lemon juice, and drizzle in the salt.
Allow it to puree into a uniform texture then go on adding little by little the remaining oil and lemon juice; always alternating to bring in that fluffy white texture that defines this Lebanese garlic spread.
As mentioned in my intro article, this particular garlic spread can last well in your refrigerator for up to one month in an air-tight container.
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