This is technically not Turkish in origin, more Lebanese but it fits perfectly within a Turkish meze spread. As you would expect, it’s an intense flavour fueled dish that packs a mighty punch. It’s best eaten in small doses alongside meat. It’s delicious with lamb and chicken – just don’t plan a hot date immediately afterwards. The garlic can play havoc with your breath.
2 bulbs garlic (peeled)
1/2 teaspoon salt
1/2 cup fresly squeezed lemon juice
1 cup vegetable oil
1/2 cup olive oil
In a pestle & mortar mash the garlic with the salt into a smooth paste. Transfer to a bowl and add the lemon juice. Whisk continuously while pouring the vegetable oil in a thin stream. The oil should emulsify into a white fluffy consistency. Continue the process with the olive oil.
Serve alongside BBQ meat as part of a larger meze.