Garlic Dip (Imtawam)

Imtawam is typically paired with shish tawook and chicken shawarma!

The ingredients are very simple, it’s more in the technique.
⁃ 1 measuring cup filled w garlic and then water to fill in the gaps
⁃ 1 tbs salt
⁃ 1/2 tsp citric acid (or the juice of a lemon)
⁃ 4 c of light oil (canola, soy, corn, blend)
⁃ Food processor (it’s nearly impossible w other gadgets)
In the food processor pulse the garlic until the garlic and water are completely blended. Again you guys this take a while so patience is key.
Then while the food processor is set to high, open the little opening ontop. This part splatters. Drizzle in the oil in a steady and slow stream. Do not turn off the processor at this stage. Once you have added the oil, turn off the processor and the dip should like like a cream color but still a little runny. Now you add in the salt and citric acid. Turn it on pulse, and keep going until you feel it thicken. It sounds different at that point, once it happens you will feel ot I promise. Take your time it’s so worth it.
🧄 Cookwithdena 🧄

Storage in a closed container in the fridge for up to 4 weeks.