Zankou Chickens Lebanese Garlic Sauce Copycat Recipes
ZANKOU CHICKEN'S LEBANESE GARLIC SAUCE (COPYCAT)
The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic!
Provided by Sandi From CA
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- At this point, you'll have extreme garlickiness (new word), which some people like, but for "texturizing" like Zankou's, you'll need the taters.
- 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.
Nutrition Facts : Calories 146.3, Fat 11, SaturatedFat 0.8, Sodium 353, Carbohydrate 11.4, Fiber 1.3, Sugar 0.7, Protein 1.4
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- Add garlic cloves, salt, and lemon juice to the jar of a blender. Cover with the lid and puree on the highest setting. Turn off the blender and scrape down the sides.
- Open the small hole on the blender lid and cover it with a paper towel to keep it from splattering everywhere. Turn the blender back on to the highest setting and slowly pour in the oil. When you've added all the oil, turn off the blender, remove the lid and scrape down the sides again. You should have a creamy white mixture.
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