Lebanese Cuisine/Annisa Helou 1994

Lemon and Garlic Dressing (Zeyt bil-Tomm)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 garlic cloves, peeled and crushed salt juice of 1 lemon, or to taste
4 tablespoons extra virgin olive oil 1/3 oz fresh mint, basil or coriander leaves, washed, dried and crushed (optional)



1 Chop the garlic coarsely (with the herb of your choice, if any) and put it into a mortar, add a pinch of salt and pound with a pestle until you have a smooth paste. Stir in the lemon juice and then the olive oil. Taste, adjust seasoning if necessary, mix in with the salad of your choice and serve immediately.
2 You can substitute fresh sour pomegranate juice or verjuice (the juice of unripe grapes, see Lebanese larder) for the lemon juice.

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