Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the white pasty garlic sauce in Mediterranean restaurants served as a co-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the white pasty garlic sauce in Mediterranean restaurants served as a co),it will help you,my kids.
We had some grilled half-chicken that came with hummus, a small beet salad, and pita bread. There was also this very heavy garlic tasting sauce served in a little white condiment cup on the side. Anyone know what it is?
Answer:
We eat this in Lebanon ALL the time, it's called TOOM, I know exactly what it is. I use ground garlic and mayonnaise and salt. some also put a potato in there for consistency but I leave it out usually. To make it the AUTHENTIC way: 1 head of peeled garlic 1 cup of vegtable oil 2 tablespoons of lemon juice, salt. This is easiest to make in a baby food processor but, you can also make it in a blender. Start by blending the garlic in the processor or blender. If you are useing a blender you will have to stop the motor often and scrape down the sides of the blender as you proceed. Once the garlic is blended add just a drizzle of oil. Blend. Add another drizzle of oil, and then blend, and so on and so forth until the mixture starts to grow. You are looking for a mayonaise consistancy. Add the lemon a little at a time through the process of adding the oil. Salt to taste. Some people add a potato after they have added all of the oil.
Chicken and Pasta in White Wine Garlic Sauce
4 (6 ounce) boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 ounce) can diced tomatoes, drained
1/2 cup extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1 cup finely chopped white onions
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1 bay leaf
2 cloves crushed garlic or minced garlic
1 lb linguine or other pastas
salt and pepper
Cut chicken breasts into bite-sized pieces.
Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
Cook until onion is tender.
Add tomatoes, wine, salt and pepper to taste.
Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
Drain pasta al dente,place into serving dish and toss with olive oil.
Pour chicken mixture over pasta.
Serve with fresh salad and garlic toast.
I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.
if it was cold and had chopped cucumbers and dill in it
it was tzatziki sauce
the cream as you call it - is yogurt
i agree---it's very tasty
It's a hummus made with tuscan white beans. It's easy, tuscan white beans, garlic, lemon juice, evoo, s&p --- blitz it and you're done. Garnish with some more evoo & fresh herbs --- it's delish!
sorry, I dont know the italian name for it. I specifically asked the waiter at a meditterranean restaurant once.
Tzatiki Sauce is served with Gyros in restaurants, but Greek people eat it with a lot of things. Is a dipping sauce, for calamari, pita bread, spread for sandwich etc.
My best friend is greek, and she owns a restaurant. Her sauce is pure garlic and I love it!
Also is made with Greek yougurt, not sour cream, or our yogurt.
1 (32 oz.) container plain yogurt* (Use strained Greek yogurt if you can find it. )
1 large cucumber
4 garlic cloves, minced
1 1/2 Tbsp. finely chopped fresh mint
3 Tbsp. EXTRA virgin olive oil
1/2 Tbsp. red wine vinegar (or to taste)
Salt (to taste)
Empty yogurt into a large square of double cheesecloth. Tie at top and let hang to drip for 2 hours, until yogurt thickens and is strained. Place yogurt "cheese" in a medium-size bowl. You should have 1 1/2 cups.
Peel and grate the cucumber. Taking a little at a time between the palms of your hand, squeeze as hard as possible until water is removed. Add to yogurt cheese.
Mix in garlic, dill, olive oil, vinegar and salt. Combine all ingredients well. Refrigerate, covered, until ready to use.
Yea, it must be skordalia, a mixtire of boiled, mashed potatoes, garlic and lemon juice or vinegar.
www.recipesource.com - they have some good recipes for skordalia.
its garlic sauce......Try this recipe
http://allrecipes.com/recipe/toum/detail...
I suppose its "tarator sauce". Its reciepe is:
1 glass of walnuts (minced)
1/4 glass of sesame oil (also known as tahin)
3/4 glass of lemon juice
2 cloves of garlic (mashed/pasted)
and if you wish some parsley. Put all of them in a bowl except lemon juice and parsley. Mix them about 4-5 minutes, add the lemon juice and minced parsley (if you want) keep stirring 2 minutes more. And it's ready. It tastes good with fried calamary.
Tzatziki is a Turkish sauce (according to some books it's Greek) known as "Cacik" (dja-djick). It contains cucumber. If the sauce you ate contains cucumber it's possibly "Cacik".
It seems everyone is confused about this sidedish. We have something like that in Cyprus which comes as a dip with kebabs (grilled meat), and also at taverns when you drink. It might be that.
Mix some tahini (sesame paste) with lemon juice. Add a little tepid water to make it a smooth and whitish paste. Add as much crushed garlic as you like, and salt to taste. Decorate it with freshly chopped parsley. The amount of lemon juice depends on your palate, and the amount of water is decided by the smoothness and thickness of the dip. Some like it thick, some like it softer.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the white pasty garlic sauce in Mediterranean restaurants served as a co-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the white pasty garlic sauce in Mediterranean restaurants served as a co),it will help you,my kids.
We had some grilled half-chicken that came with hummus, a small beet salad, and pita bread. There was also this very heavy garlic tasting sauce served in a little white condiment cup on the side. Anyone know what it is?
Answer:
We eat this in Lebanon ALL the time, it's called TOOM, I know exactly what it is. I use ground garlic and mayonnaise and salt. some also put a potato in there for consistency but I leave it out usually. To make it the AUTHENTIC way: 1 head of peeled garlic 1 cup of vegtable oil 2 tablespoons of lemon juice, salt. This is easiest to make in a baby food processor but, you can also make it in a blender. Start by blending the garlic in the processor or blender. If you are useing a blender you will have to stop the motor often and scrape down the sides of the blender as you proceed. Once the garlic is blended add just a drizzle of oil. Blend. Add another drizzle of oil, and then blend, and so on and so forth until the mixture starts to grow. You are looking for a mayonaise consistancy. Add the lemon a little at a time through the process of adding the oil. Salt to taste. Some people add a potato after they have added all of the oil.
Chicken and Pasta in White Wine Garlic Sauce
4 (6 ounce) boneless skinless chicken breasts
1/2 cup water
1 cup dry white wine
1 (14 ounce) can diced tomatoes, drained
1/2 cup extra virgin olive oil
1 (6 ounce) can sliced mushrooms
1 cup finely chopped white onions
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
1 bay leaf
2 cloves crushed garlic or minced garlic
1 lb linguine or other pastas
salt and pepper
Cut chicken breasts into bite-sized pieces.
Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
Cook until onion is tender.
Add tomatoes, wine, salt and pepper to taste.
Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
Drain pasta al dente,place into serving dish and toss with olive oil.
Pour chicken mixture over pasta.
Serve with fresh salad and garlic toast.
I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.
if it was cold and had chopped cucumbers and dill in it
it was tzatziki sauce
the cream as you call it - is yogurt
i agree---it's very tasty
It's a hummus made with tuscan white beans. It's easy, tuscan white beans, garlic, lemon juice, evoo, s&p --- blitz it and you're done. Garnish with some more evoo & fresh herbs --- it's delish!
sorry, I dont know the italian name for it. I specifically asked the waiter at a meditterranean restaurant once.
Tzatiki Sauce is served with Gyros in restaurants, but Greek people eat it with a lot of things. Is a dipping sauce, for calamari, pita bread, spread for sandwich etc.
My best friend is greek, and she owns a restaurant. Her sauce is pure garlic and I love it!
Also is made with Greek yougurt, not sour cream, or our yogurt.
1 (32 oz.) container plain yogurt* (Use strained Greek yogurt if you can find it. )
1 large cucumber
4 garlic cloves, minced
1 1/2 Tbsp. finely chopped fresh mint
3 Tbsp. EXTRA virgin olive oil
1/2 Tbsp. red wine vinegar (or to taste)
Salt (to taste)
Empty yogurt into a large square of double cheesecloth. Tie at top and let hang to drip for 2 hours, until yogurt thickens and is strained. Place yogurt "cheese" in a medium-size bowl. You should have 1 1/2 cups.
Peel and grate the cucumber. Taking a little at a time between the palms of your hand, squeeze as hard as possible until water is removed. Add to yogurt cheese.
Mix in garlic, dill, olive oil, vinegar and salt. Combine all ingredients well. Refrigerate, covered, until ready to use.
Yea, it must be skordalia, a mixtire of boiled, mashed potatoes, garlic and lemon juice or vinegar.
www.recipesource.com - they have some good recipes for skordalia.
its garlic sauce......Try this recipe
http://allrecipes.com/recipe/toum/detail...
I suppose its "tarator sauce". Its reciepe is:
1 glass of walnuts (minced)
1/4 glass of sesame oil (also known as tahin)
3/4 glass of lemon juice
2 cloves of garlic (mashed/pasted)
and if you wish some parsley. Put all of them in a bowl except lemon juice and parsley. Mix them about 4-5 minutes, add the lemon juice and minced parsley (if you want) keep stirring 2 minutes more. And it's ready. It tastes good with fried calamary.
Tzatziki is a Turkish sauce (according to some books it's Greek) known as "Cacik" (dja-djick). It contains cucumber. If the sauce you ate contains cucumber it's possibly "Cacik".
It seems everyone is confused about this sidedish. We have something like that in Cyprus which comes as a dip with kebabs (grilled meat), and also at taverns when you drink. It might be that.
Mix some tahini (sesame paste) with lemon juice. Add a little tepid water to make it a smooth and whitish paste. Add as much crushed garlic as you like, and salt to taste. Decorate it with freshly chopped parsley. The amount of lemon juice depends on your palate, and the amount of water is decided by the smoothness and thickness of the dip. Some like it thick, some like it softer.
correctness,It's Non-profit and only for informational purposes.
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