*The frothy garlic white paste found in most Lebanese restaurants in The U.A.E.*
After you have the garlic crushed it is time to add the oil. the trick is to put a lot of oil so its not a garlic bomb as you said. in order for it not to break up you put a bit of oil each time and you stir/ put in the blender. if you put a lot of oil at once there is a big chance it might not turn white and frothy. afterwards you notice it is becoming thicker and a lot more as you are putting more oil. to make it turn white you put lemon, once again you don't put the lemon in all at once you put a bit and stir and keep doing that until you find its enough. depends on how much garlic you have you put half a lemon or a full lemon. it all depends on your taste buds. And if you are not using a food processor use a whisk to mix it as it makes it more frothy. to give it that extra tang some people add a bit of yogurt if you want and mix it in after you out the lemon. once you have added the lemon you cannot add oil. -- ~--~---------~--~----~------------~-------~--~--- Connect your World with Us join Now - http://groups.yahoo.com/group/dimpill_gang/join Affiliated group from dimpill_gang for Only Adult Mails - http://groups.yahoo.com/group/fantazies/join Affiliated group from dimpill_gang for Only Health and Food Mails - http://groups.yahoo.com/group/Health_and_Gourmet/join -~----------~----~----~----~------~----~------~--~
