how to make garlic paste?

Question

its white and its really yummy and its probably an arabic dish.

Answer 1

Here are 4 recipes: Last one says 'arabic' garlic paste, but it looks like the same thing. 3rd one isn't really a paste at all.

http://www.recipezaar.com/73710

http://www.thatsmyhome.com/general/garlic-olive-oil-paste.htm

http://www.recipegoldmine.com/season/season35.html

http://www.gomideast.com/articles/recipes/garlicsauce.htm

Answer 2

Roasted garlic paste is a wonderful ingredient to keep on hand in your kitchen. Garlic paste makes a wonderful spread for bread or sandwiches. Use it to add rich flavor to soups, pastas, vegetable dips, or basted on meats. Simple to make, garlic paste will keep for about a week in the fridge.
INGREDIENTS:
1 pound garlic
1/2 cup olive oil
salt
pepper
PREPARATION:
Makes approximately 1 cup.
Preheat oven to 350 degrees.

Cut off the top 1/3 of the garlic heads. Place the garlic heads (cut side up) in a small baking dish. Pour the olive oil over the garlic. Sprinkle with a little salt and pepper.

Cover the dish with a lid or aluminum foil and bake for about 45 minutes. Remove lid or foil and bake for another 15 minutes. Cloves will begin to brown. Remove dish from oven and let cool until you can handle the garlic with your hands.

Into a medium bowl, squeeze the garlic cloves out of their skins. Using a strainer, add the oil from the baking dish to the garlic. Use a food processor or mash together with a fork until the paste has a smooth consistency. Cover tightly and refrigerate. Will last about 1 week.

Answer 3

Lebanese Condiment:

Garlic Sauce

4 Bulbs of roasted garlic, peeled
1 c Lemon juice
Sea salt, to taste
3 -4 c Olive oil


Use a mortar and pestle to mash the garlic into a paste by hand, adding olive oil and lemon juice also- a little each time.

Answer 4

NAAHHH.
Olio aglio e peperoncino:

Boil water, add salt, and cook al dente spaghetti (about 3oz per person).
in a pan, add 3 ts of olive oil per person - heat on medium until hot (not on high, or it will burn the garlic, yuck). add 1 finely minced garlic clove per person (1 for 2 persons if you prefer mild flavour), 1 crushed red pepper (get rid of the seeds if afraid of HEAT), and fry lightly - careful not to burn.
check the pasta, throw in a colander, put in a serving bowl and pour on the oil with all the yummies.

YOu can happily cover this great simple dish with grated pecorino (sort of salty/spicy parmesan made with sheep milk), best if freshly grated... (you can buy a piece of cheese, grate it and freeze it).

This is FANTASTIC when coming home after a night out with friends, and needing some quick food in your tummy before turning in!!!! and the ingredients are pantry stuff, always on hand...

Answer 5

get garlic and crush it