![]() ![]() When you add the oil slowly to the garlic, lemon juice and salt, it emulsifies and turns into this glorious, thick mayonnaise type consistency. So the next version I made eliminated the potatoes. It tasted okay, but more like garlicky-lemony mashed potatoes than garlic spread. I made mashed potatoes, then pureed the rest of the ingredients, and then added the potatoes. So the first version I tried, via Chowhound, involved 3 small russet potatoes, 14 cloves of garlic minced (1 head), 1/3 cup of fresh lemon juice, 1/2 tablespoon salt, and 1/2 cup canola oil (tip: "mince" the garlic using a microplane). The one thing you need is a blender, because I don't think a whisk is going to get the job done. I've made the garlic spread several times, and I've tried a few different ways. asked for the recipe of their garlic spread since I confessed to breaking the emulsion yesterday. So I recreated a meal from Zankou for dinner last night using a whole chicken from the freezer, and Jennifer B. And a full dinner from Zankou runs our family $15 to $20, plus the cost of veggie sides. It's super garlicky, and is just the perfect match for the chicken.Īs I mentioned earlier this week, I want us to eat out less. The garlic spread is white, thick, and just a tad lumpy. You need it or the falafels may get boring after 3.I'm a huge fan of Zankou Chicken's roasted chicken, which is served with pita bread and their famous garlic spread. I'm sure they use a very simple recipe and it comes with this tahini dip which is nice. Zankou falafels are simple - made of natural garbonzo beans grounded up and then fried. The BEST homemade falafels I've ever had. Not a must try for me, because I've had better - Mona's Mezza Bistro in Vancouver.Yes it sounds a bit more expensive for a fast food chain, but these are homemade. ![]()
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