Submitted by: Monica Bacon
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Servings: 8
This goes great with my Lebanese Chicken Tawook recipe. Hope you like it!
3 sml. russet potatoes
1 head garlic
1/3 c. lemon juice
1/2 tbsp. sea salt
1/2 c. coconut 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 or food processor with the salt and lemon juice. Pour a light layer of melted coconut oil onto garlic (tip: to keep coconut oil from hardening, make sure the lemon juice is at room temperature). Puree the garlic, salt, and 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 an extremely strong garlic paste, which some people like, but to take the bite off a bit you'll need the potatoes. Remove the garlic paste from the blender or food processor to a mixing bowl.
Add the mashed potatoes, about 2-3 tablespoons at a time, and mix. Continue adding potato until the sauce is mixed well. It should be a little bit lumpy.
Allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely.
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