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
Directions1. Crush the garlic and salt in a mortar and pestle until it forms
2. Whisk together the garlic paste and egg until well blended.
3. Add the oil, drop-by-drop, while whisking (after you’ve added
4. Once you’ve added ½ cup (125 ml) oil, alternate between
Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.