Egyptian Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 10 mins |
| Total Time | 12 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 large clove (s) garlic
- 125 ml vegetable broth or meat broth
- 4 tablespoons unflavored oil
- 3 tablespoon vinegar
- 2 tablespoon lemon juice
- 0.5 teaspoon ½ chilli flakes or a finely chopped, hot chilli pepper
- 1 teaspoon cumin powder
Print Recipe
Pin Recipe Instructions
- Peel off the garlic cloves and grind them finely. Then put this with all the other ingredients in a suitable saucepan and bring to the boil, stirring occasionally.
- Let the sauce cool, pour it into a bottle and store in the refrigerator. We make larger and larger quantities that can easily be kept for four weeks. Shake the bottle vigorously before seasoning the dish, meat, etc.!
- Tip: Caraway and cumin are not the same thing. The difference in taste is quite big. Cumin can be found in well-stocked supermarkets or at the friendly Turkish people around the corner!
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