and pestle, otherwise, a blender works fine.
Yields about 1 cup (225 g)
Preparation Time: 10 minutes
1 head garlic, (12-15 cloves) peeled
½ teaspoon salt
¾ cup (200 ml) oil
2 tablespoons lemon juice
Optional Thickeners
½ cup (110 g) Yogurt Cheese (Labneh) (page 73)
Or
½ cup (110 g) mayonnaise
1 Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
2 Add the oil, drop by drop, while mixing (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
3 Once you’ve added ½ cup (125 ml) oil, alternate between adding the oil and lemon juice, and continue mixing until smooth and creamy.
4 At this point, if you want to thicken the garlic sauce, you can add the optional thickeners listed. If you choose to add a thickener, start by mixing in a little bit at a time and increase the amount until the sauce is as thick as you want it.
VARIATION
Garlic Mayonnaise
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
2 large egg whites or
1 large egg 1 cup (250 ml) oil
1 tablespoon lemon juice
1 tablespoon cold water
1 Crush the garlic and salt in a mortar and pestle until it forms a smooth paste.
2 whisk together the garlic paste and egg until well blended.
3 Add the oil, drop-by-drop, while whisking (after you’ve added 1 tablespoon of oil drop-by-drop, you can add the oil a little faster). Make sure the oil you add is fully incorporated before adding any more.
4 Once you’ve added ½ cup (125 ml) oil, alternate between gradually adding the oil and lemon juice and continue mixing until fully incorporated.
5 Add the cold water and mix until smooth and creamy.
Clotted Cream ISHTA
Traditionally, ishta is the cream that is skimmed off the top of whole milk as it cooks down; the cream thickens considerably as it cools and should be stored in the fridge. The process of cooking the milk and skimming of the ishta as it forms takes quite a while, and while the end result is delicious, these days a healthier cream substitute (made of milk and cornstarch) is often used, this substitute is still called ishta though!
This ishta recipe can be used in Middle Eastern Pancakes (Qatayef) (page 124) or as an alternative filling instead of cheese for Sweet Cheese Pastry (page 122). If you want to serve ishta as it is, you can give it a stir before chilling so it has a clotted-cream look to it, or you can leave it be without stirring before chilling so it can be unmolded like an italian Panna Cotta. Either way is lovely, especially with a drizzle of Scented Sugar Syrup (page 28), Apple Vinegar (page 26), or honey, along with a sprinkle of chopped pistachios.
Serves 2 to 3
Preparation Time: 2 minutes
Cooking Time: 6 minutes, plus time for the cream to chill
2 cups (500 ml) milk, divided
6 tablespoons corn starch
2 tablespoons sugar
½ teaspoon rose water (optional)
½ teaspoon orange blossom water (optional)
1 whisk together ½ cup (125 ml) of milk with the cornstarch in a small bowl and set aside.
2 Combine the remaining 1½ cups (375 ml) milk and sugar in a medium-sized, heavy-bottomed saucepan over medium heat; cook until it comes to a boil, stirring occasionally. Whisk the cornstarch mixture into the boiling milk and cook 1 minute, whisking constantly.
3 turn off the heat and stir in the rose water and orange blossom water, if using. Pour into individual serving dishes. Cool to room temperature, stir if you want a clotted cream look (don’t stir if you want to unmold it), and then refrigerate until chilled, about 1 hour.
Sesame Sauce
TARATOOR
This sauce is a flavorful condiment for fried vegetables, falafel, shawarma, or fish. Both variations keep very well for up to 5 days if refrigerated.
Preparation Time: 5 minutes
Yields about 1 cup (250 ml)
½ cup (120 g) tahini
2 tablespoons fresh lemon juice
½ cup (125 ml) plus 2 tablespoons water
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
1 whisk together the tahini and lemon juice in a medium bowl (the sauce will thicken).
2 whisk in the water drop-by-drop at first, and then in a thin drizzle (the sauce will thicken even more at first and then thin out).
3 Stir in the garlic and refrigerate until serving.
VARIATION
Sesame-Parsley Dip
BAQDOUNISIYEH
This version is a bit thicker; it’s commonly scooped up with flatbread and eaten as a dip, but it also makes a fantastic dressing for salads or fried vegetables.
½ cup (120 g) tahini
2 tablespoons fresh lemon juice
½ cup (125 ml) water
2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt
½ of a bunch of fresh parsley leaves, minced
1 whisk together the tahini and lemon juice in a medium bowl (the sauce will thicken).
2 whisk in the water drop-by-drop at first, and then in a thin drizzle (the sauce will thicken even more at first and then thin out).
3 Stir in the garlic and parsley and refrigerate
