I hesitated a long time before writing this post. After all, who does not know how to use garlic? It just is such an essential part of Lebanese cooking, I had to include it!
Mashing garlic is the classic way that it is used in our cuisine. Garlic is not chopped up in little pieces and fried the way the Italians do it; garlic is mashed with a bit of salt in a wood mortar until it becomes pasty.
This was the only task I was allowed to perform in the kitchen as a kid; I remember as if it was yesterday showing my pounded garlic to my mother and asking her ” is it good now?” and she would invariably reply “no, pound some more!”. I used to think she did it on purpose to torture me. Today, I know that if you obtain a smooth paste, it will incorporate better with the dish and that there are no shortcuts. Don’t bother with a food processor. It has to be done by hand!
That being said, I wonder how many of you actually use this method.
I used random.org, assigned every comment a number and the result is: Heguiberto Souza from San Fransisco. Check out his and Stevie’s blog weirdcombinations.com it is really cool and very interesting! Heguiberto, please mail me your address if you are still interested.
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