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18 January 2002 @ 09:05 pm
 
I am glorying in shwarma right now. I can make proper chicken shwarma, because my wonderful father took me past Lebanese Taverna market the last day I was home and I brought two pounds of garlic sauce.

What is garlic sauce, you ask? It's a mayonnaise, but with garlic as the binder instead of egg. You mash garlic cloves and then drizzle in olive oil and beat until fluffy. I've tried to make it, but it's a pain and never as perfect as the Taverna's, bitter instead of the glorious essence of garlic.

So I sliced up chicken and marinated it with shwarma spice, vinegar and olive oil, then sauteed it and had it on pita with a thick slathering of garlic sauce. And I was garlicky and happy.