Egyptian garlic sauce

Ingredients for 4 servings:

• 12 large garlic cloves
• 125 ml vegetable broth or meat broth
• 4 tbsp tasteless oil
• 3 tbsp vinegar
• 2 tbsp lemon juice
• ½ tsp chili flakes or a finely chopped hot chili pepper
• 1 tsp cumin powder

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 12 minutes

spicy, for Koshary/Kusheri/Kosheri, but also delicious with grilled meat

Peel the garlic cloves and grind them finely. Then add them to a saucepan with all the other ingredients and bring to a boil, stirring occasionally. Let the sauce cool, then pour it into a bottle and store it in the refrigerator. We always make larger batches, which easily keep for four weeks. Shake the bottle vigorously before seasoning the dish, meat, etc.! Tip: Caraway and cumin are not the same. The flavor difference is quite significant. Cumin can be found in well-stocked supermarkets or at your local Turkish shop!