Lebanese Garlic Fluff

Today’s recipe is kind of an addiction of mine.  I adore both lemon and garlic, so this is the perfect condiment for my taste buds.  I totally realize that seeing a pic of THAT much garlic may freak you out a bit, but you might have to trust me with this one.  Being an LA girl transplanted to the Cental Coast, I still daydream about a major culinary staple back home, Zankou Chicken.  It has always, and will always be my standard for Middle Eastern cuisine.  So, making this tasty garlic fluff brings me a little bit of nostalgic happiness for one of my fav LA restaurants!

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It was kind of hilarious when I first started making this in our test kitchen.  Everyone was kind of quiet and inquisitive looking.  They watched the process in awe and did not loosen up until they actually got to use the garlic fluff on a dish.  It is literally a game changer!  It will bring your favorite dishes ALIVE!  It is killer with barbequed meats, amazing on sandwiches, a flavorful addition to a fondue night or fish tacos, and I always use it as a vegan substitute for cheese when I am being a good girl 😉

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Fortunately, this little Lebanese treat is crazy easy to make with the use of a food processor.  The trick is using the little pin-prick dispenser that comes on every processor (funny side note: I did not even realize this magical “tool” existed on processors until 6 months ago!  Before, I would just try and slowly hand pour the oil into my whirling processor or into a bowl with a hand-mixer.  But this way is so much easier!  Major kitchen bonus!)

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After adding your garlic, lemon juice and salt, pulse until the mixer is broken down into a white colored slurry.

Than add the olive oil into the little funnel with the insert that has what “looks” like sealed bottom, but actually has a “pin-prick” opening to release your oil in the perfect thin stream for emulsifying your fluff.  This is what is going to make your fluff actually fluffy!

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You can see that when you are finished, the fluff with have the texture of a mayonnaise (just a tad grainier).  It will be pretty intense in flavor when you first make it, but it will mellow out and develop a rich flavor after it is stored in the fridge for a day.

(Another side note: if you can make this, then you should totally tackle making your own mayo…it is so easy and GOOD!)

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Hahaha, the skeptical girls where sooo excited that I made enough to share!  Not only did they polish off their mason jars within a week, now they are making it themselves!  What I love about this condiment, other than the divine flavor, is that it is a super healthy and beneficial raw food to add to your diet.  Feeling sick?  Bust out some fluff and help your immune system in a flavorful way!

Bon apetit!

xoxo

Chanda

Photos Credit to: Jessica Helton

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Labanese Garlic Fluff
It will bring your favorite dishes ALIVE! It is killer with barbequed meats, amazing on sandwiches, a flavorful addition to a fondue night or fish tacos, and I always use it as a vegan substitute for cheese when I am being a good girl 😉
Ingredients
  • 2 bulbs garlic skins removed
  • 2 lemons juiced
  • 2 cup olive oil
  • 1 1/2 tsp salt
Instructions
  1. After adding your garlic, lemon juice and salt, pulse until the mixer is broken down into a white colored slurry.

    Than add the olive oil into the little funnel with the insert that has what "looks" like sealed bottom, but actually has a "pin-prick" opening to release your oil in the perfect thin stream for emulsifying your fluff.  

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