Como hacer SALSA DE AJO Árabe (Mi Secreto Árabe en 5 Minutos)

Presenter / Channel

Cooking demo by the YouTuber (title indicates): “Como hacer SALSA DE AJO Árabe (Mi Secreto Árabe en 5 Minutos)” Arabic garlic sauce / “elama” / “entwama”.

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Ingredients (with quantities / substitutions mentioned)

• Garlic cloves: 10 cloves, processed into a paste
• Salt: “a little” at the beginning, then added little by little (exact amount not given)
• Lemon juice: from 1 lemon (measured after adding; exact ml not provided)
• Oil (to thicken): neutral oil (e.g., vegetable-based)
  • Substitute: very light olive oil

Suggested accompaniments (not part of the core sauce recipe):

• Pickles (for serving with chicken/shawarma)
• Pomegranate extract: “a little” (often added to the chicken)

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Equipment / Prep

• Small glass (for adding garlic + salt + lemon juice before processing)
• Processor/blender/food processor (to process into a garlic paste)
• Fridge (to rest/chill the sauce)
• (Serving context) Tools for Lebanese chicken shawarma (not detailed here)

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Method (step-by-step with technique cues)

1. Make the garlic base (paste)

   • Add 10 garlic cloves to a small glass.
   • Add a little salt at first, then adjust little by little.
   • Add lemon juice (the presenter says they’ll measure it after adding).
   • Process until you get a garlic paste.

2. Thicken into a sauce

   • Add oil gradually while continuing to process.
   • Watch for the sauce to begin thickening and become creamy.
   • If it’s not thick enough, add a little more oil to reach the desired thickness.
   • Technique goal: thick, super sticky/creamy consistency.

3. Taste adjustment

   • Taste to balance flavors:
     • Lemon should taste perfect.
     • Garlic is noticeable but not overpowering (“not so strong”).
   • Add more oil if you need extra thickness.

4. Rest / chill

   • Chill the sauce in the fridge for a while (typically while cooking/marinating the chicken).

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Chef Tips / Notes

• Oil choice: neutral/vegetable oil is preferred; very light olive oil works too.
• Flavor goal: garlicky, but tempered by lemon so it doesn’t taste like “pure garlic.”
• Texture goal: creamy, thick, and sticky.

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Storage / Shelf Life

• Keeps for about two weeks in the refrigerator.

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Serving / Plating Suggestions

• Best use mentioned: Lebanese chicken shawarma with the garlic sauce on top.
• Common serving approach:
  • Spoon garlic sauce over the shawarma/chicken
  • Optionally add a little pomegranate extract to the chicken alongside some garlic sauce
• Pairing tip: serve with good pickles (described as “spectacular”).

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Variations Discussed

• Oil: neutral/vegetable oil vs very light olive oil
• Chicken pairing: garlic sauce on top; optionally pomegranate extract mixed/added with the chicken

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Referenced Sources

• The presenter references videos from their YouTube channel and their book “Arabic Cooking in 30 Minutes” (more than 30 recipes + substitutes), linked in the first comment.