Lebanese Zankou Chicken’s Lebanese Garlic Sauce Recipe


3 small russet potato
1 head garlic (12-14 cloves. It’s a LOT. Be afraid.)
1/3 cup fresh lemon juice
1/2 tablespoon salt
1/2 cup canola oil


Peel the potatoes and boil in water until soft. Mash and let cool.Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender’s handle hole until everything has mixed.

Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out.Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou’s sauce.

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