Arabic Food?

Question

Hi all! I am wondering if anyone can tell me how to make the garlic "dip" that comes with the pita bread? I love it and would like to be able to make it at home.

Thanks!

It is NOT hummus...it's a garlic dip/spread. When I order my food at the restaurant they ask me if I want garlic and pita bread.

Answer 1

Salaam!! :-)....Well,.. u chose a nice dip.This is the original arabic recepie...anything else than this recepie is not correct at all !!!!!

INGREDIENTS:

1-Extra virgin Olive Oil.(2 table spoons).
2-One egg.
3- 4 garlic cloves.
4- 2 ice cubes.
5- Fresh lemon juice.(small amount).
6-Salt.

Put the 4 garlic cloves along with the whole egg into a mixer....turn it on and add teh olive oil slowly to the mixture till it thickens well.Add the 2 ice cubes to the mixture,...add the salt(to ur taste) ....add the lemon juice(small amount to meet ur taste).By lemon juice I mean squeeze it from a frsh lemon...do not add lemon juice drinks!!!! :-)

SAHHA.

Answer 2

It's either Toomeh (see below) or

A Greek "dip" known as SKORDALIA

Ingredients:

2 medium baking peeled potatoes, quartered
Cold water
6 to 8 cloves garlic, minced
Salt, to taste
Freshly ground black pepper
2 tablespoons [30 mL] freshly squeezed lemon juice, or to taste
2 tablespoons [30 mL] extra virgin olive oil
3 to 4 tablespoons [45 to 60 mL] chicken or vegetable broth
3 tablespoons [45 mL] freshly chopped parsley [preferably flat-leaf parsley]

Method:

Arrange peeled potato pieces into a saucepan; completely cover with cold water and bring to a boil.
Lower heat to simmer; simmer potatoes until really soft, for approximately 10 minutes. Drain well into a colander.

Return potatoes to the saucepan; set over low heat for 2 minutes, to dry-out the potatoes, shaking saucepan so that potatoes dry evenly and do not stick.

Into a mixing bowl, using the back of a wooden spoon, mash minced garlic, sprinkled with a little salt and pepper, into a paste. Add potatoes; mash with a potato masher or press through a ricer.

Using a wooden spoon, beat in lemon juice, olive oil and enough broth to get a light, creamy puree.
Check for salt and lemon juice. This dip should be highly seasoned. Sprinkle dip with freshly chopped parsley and serve with fresh warm pita.
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I also found this recipe:

Middle Eastern Garlic Dip (Toomeh)

Ingredients:

7 eggs, yolks only
1 tablespoon of vinegar
1 teaspoon of mustard (good quality)
1/2 teaspoon paprika
pinch of salt & pepper
4 cups of olive oil
4-5 cloves of garlic (pounded very well into a paste)

Method:

Mix the egg yolks with the vinegar, mustard, paprika, salt and pepper. Start pouring the oil slowly on the mixture while mixing. Do not stop mixing untill all the oil is mixed thoroughly.

When you get a creamy dip add the garlic paste and keep on mixing until all the ingredients are merged together.

Answer 3

Okay, it's not hummous...
I've never had this with bread but it's a delicious dip called "Toom" which means garlic in Arabic.

There are different methods of making it as you can see by the answers. Basically it's a lot of garlic mixed with either potatoes or yogurt to cut the spiciness and make it thicker. Some people add eggs to make it flufflier but then you're eating raw eggs so I omit this.

Put 10 cloves of garlic into a food processor. Chop finely. Add 1 quarter cup olive oil very slowly through the hole in the top of the machine as the blades are still turning. Add either your boiled potatoes (1 or 2) or a cup of yogurt and salt.

It's traditionally served with chicken and is EXCELLENT on sandwiches. I buy mine ready made from a nearby Lebanese store. Although I make alot of things from scratch, this is one of the things I'll splurge on.

Bon appetit :)

Answer 4

Here is a recipe that has a Skordalia in it

Grilled Fish with Almond Skordalia

(6 servings)

2 TBSP olive oil
2 TBSP lemon juice
2 tsp. fresh minced parsley, plus sprigs to garnish
salt and pepper to taste
6 firm fish filets, such as grouper, monkfish or halibut (~3 lbs)
Almond Skordalia (recipe below)
Klamats or oil-cured olives to garnish (optional)

Preheat grill to medium high. Wisk together olive oil, lemon juice, and mixed parsley.
Season with salt and pepper. Place fillets in baking dish and brush all over with mixture.
Grill fillets 8-12 minutes, depending upon thickness, until no longer translucent. Serve fish with almond skordalia and garnish with parsley sprigs and olive if desired.

Almond Skordalia

1/3 cup slivered almonds
3 peeled garlic cloves
1/3 cup low fat mayonnaise
1 TBSP. extra virgin olive oil
fresh lemon juice, to taste
¾ cup herbed breadcrumbs

Combine almonds and garlic in food processor or blender until smooth paste forms. Add mayonnaise, olive oil and lemon juice and blend until smooth. Transfer mixture to bowl and stir in breadcrumbs.
Source: Saturday Evening Post, May 2007


here is baba ghanoush (or ghanouj)

Baba Ghanouj
Adapted from "Lebanese Cuisine" by Madelain Farah

Ingredients:

1 large eggplant (Western, "globe" variety or Italian works here)
Olive oil to taste
1-2 cloves garlic, chopped
1/2 teaspoon salt, plus more to taste
3-4 tablespoons tahini paste
1/4cup water
1/4-1/2 cup lemon juice, to taste
optional garnish: chopped parsley, pomegranate seeds

Method:

Preheat oven to 375 degrees. Slice eggplant in half, lengthwise, and place on a baking sheet. Roast until flesh is extremely tender and thoroughly cooked, about 1 hour. Brush olive oil on top of eggplant halves if flesh appears to drying out. Remove from oven and allow to cool slightly. Drain off any resulting liquid.

With a teaspoon, scoop out flesh and place into the bowl of a food processor. Add garlic and salt, and puree gradually, using pulse setting. Add tahini and pulse. Finally add water and lemon juice, and pulse-puree. Taste for salt and tartness, and adjust accordingly.

Answer 5

garlic dip? is it babaganoush, tsadziki sauce, or hummus?

Answer 6

yougurt garlic cilantro

Answer 7

Here is a recipe for hummus. I assume that is what you are talking about.