Best Zankou Chickens Lebanese Garlic Sauce Copycat Recipes
ZANKOU CHICKEN GARLIC PASTE
Zankou Chicken's secret Armenian Garlic Paste is thick, garlicky and 100% addicting. The reason Zagat and all of Los Angeles loves Zankou!
Provided by Sabrina Snyder
Categories Sauce
Time 10m
Number Of Ingredients 6
Steps:
- Mix the instant mashed potatoes with about 1/2 cup water. Depending on the brand, may be a bit more or a bit less. You're going for mashed potato consistency, this is used to give "body" to the sauce, so err on the side of caution and go thick, not soupy.
- Peel the garlic cloves and put them in your food processor. Add the lemon juice and salt. Puree until finely chopped then stream in the canola oil until it looks like a delicious aoili.
- At this point start adding the potato and continue running the food processor until it is all incorporated. Transfer to a covered container.
- Now. Before you panic and think you've gone and added too much potato because of course you tasted it immediately and you're disappointed it tastes so potato-ey, put the container in the fridge. Forget all about it for at LEAST a couple of hours, preferable until the next day.
- Now you can take it out, take a piece of bread and enjoy every delicious garlicky [and hardly discernably potato-ey] bite.
Nutrition Facts : Calories 322 kcal, Carbohydrate 17 g, Protein 2 g, Fat 28 g, SaturatedFat 2 g, Sodium 890 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BEST LEBANESE GARLIC SAUCE (BY KAY)
Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)
Provided by twissis
Categories Sauces
Time 5m
Yield 14 2-Tbsp Servings, 14 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
- *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
- *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
- *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).
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