Real African Dishes: [MC-AllEthnic-Recipes] Egyptian Garlic Aioli - Salata bil Toum, 11g Carbohydrate; 1g Dietary Fiber

Monday, May 24, 2010

[MC-AllEthnic-Recipes] Egyptian Garlic Aioli - Salata bil Toum, 11g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Egyptian Garlic Aioli - Salata bil Toum

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound Yukon Gold potatoes -- peeled and quartered
6 garlic cloves -- minced
1/4 cup good quality extra-virgin olive oil -- unfiltered, if possible
juice of 1 lemon
sea salt -- to taste
freshly ground black pepper -- to taste

Place potatoes in a medium saucepan and cover with water. Bring to a boil
over high heat, reduce heat to medium and cook for 10 to 15 minutes or
until fork tender. Drain the potatoes and mash lightly. Place the potatoes
and garlic in a food processor and process while slowly pouring the olive
oil and lemon juice in through the spout. Taste and season with salt and
freshly ground black pepper as needed.

Makes 6 servings.

AuthorNote: This dish is very popular in Alexandria. Originally, a mortar
and pestle was used to crush the garlic before the other ingredients were
added. This is very similar to the Greek Skordalia and Italian garlic
sauce. It is worth searching for good-quality Yukon Gold potatoes and
garlic, since they are the backbone of the dish. Egyptian potatoes are
excellent - golden and buttery on their own without any condiment, and are
often exported for sale in Europe. In Egypt, this aioli is served as a dip
with hot, fresh bread and other appetizers and salads. It can also be
slathered on burgers, vegetables, fish and chicken as a condiment.

Cuisine:
"MidEastern"
Source:
"Nile Style: Egyptian Cusine and Culture by Amy Riolo, 2009."
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 131 Calories; 9g Fat (61.8%
calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 797 0 0