Ta’leya I

Ta’leya I

Garlic sauce

By
From
The Complete Middle Eastern Cookbook
Serves
2-4
Photographer
Alan Benson

This is more of a condiment to be added to cooked dishes than a sauce in the accepted sense. I have given a somewhat modified version — usually six or seven garlic cloves are used in Egypt for adding to a dish that serves six or so.

As garlic increases in pungency when cooked as directed, be warned and decrease the number of cloves even further if you wish. Of course, it depends on the size of the garlic cloves used and the pungency of the variety.

Ingredients

Quantity Ingredient
3-4 garlic cloves
1/4 teaspoon salt
2 tablespoons ghee
1 teaspoon ground coriander
pinch ground hot chilli or chilli powder

Method

  1. Crush the garlic with the salt using a mortar and pestle. Alternatively, crush it in a garlic press and mix it with the salt.
  2. Heat the ghee in a small saucepan and add the garlic. Cook, stirring constantly, until golden brown, then remove the pan from the heat and stir in the coriander and chilli.
  3. Use sizzling hot, as directed in recipes.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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