Dip Salsa bi Toom

posted by Maree 11-09-100 6:00 AM

Salsa bi Toom
From the Lebanese Mountain Cookery Cookbook by Mary Laird Hamady..

1 egg yolk
1/4 cup fresh lemon juice
1 tsp. salt
10 cloves garlic crushed
1/2 cup olive oil
1 cup mashed potatoes


Beat yolk, lemon juice, salt and garlic in a blender for 30 seconds. Turn on the blender again and pour in the olive oil in a thin stream. It will all thicken up gradually. Add the mashed potatos and blend until smooth. It will be thick like mayonaise. Serve with grilled chicken.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line