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shain

shain

1 hour ago, heidih said:

Sounds good but can you elaborate on "garlic water" please?

 

You mash garlic and quickly mix with water and a bit of vinegar. The dilution and vinegar prevents the more pungent aroma compounds from forming.

You are left with a sharp, spicy, garlicky water - but more pleasant than just adding raw garlic on top.

 

This is common in many cuisines. "Mujdei" in Romanian. "Tatbila" is the Middle Eastern version wich uses lemon and chili along with the garlic water - often served with hummus and meats. The Chinese also have a version, which I only ever used as a noodle topping, but surely has more usages.

 

 

shain

shain

6 minutes ago, heidih said:

Sounds good but can you elaborate on "garlic water" please?

 

You mash garlic and quickly mix with water and a bit of vinegar. The dilution and vinegar prevents the more pungent aroma compounds from forming.

You are left with a sharp, spicy, garlicky water - but more pleasant than just adding raw garlic on top.

 

This is common in many cuisines. "Mujdei" in Romanian. "Tatbila" is the middle Eastern version with uses lemon and chili along with the garlic water- often served with hummus and meats. The Chinese also have a version, which  only ever used as a noodle topping, but surely has more usages.

 

 

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