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Julie Goodwin's Garlic Sauce, Yoghurt Flatbread & Chicken Tawouk

Ingredients

• 4 cloves garlic, peeled and halved

• 1 pinch salt

• Juice of 1 lemon

• 1 egg white

• 1 cup neutral oil (such as rice bran oil)

Toum (Garlic sauce)

Most Toum recipes require the oil to be added in a thin stream, creating an emulsion, similar to the making of mayonnaise. But this method is far faster and easier, and I get great results every time.

Makes about 1 ½ cups

Prep time – 5 minutes 

Method

1. Place all the ingredients in a tall, narrow jug or cup.  The ones that come with most hand-held stick blenders are perfect.  Place the stick blender in the very bottom of the jug and turn it on.  Leave the stick mixer going at the bottom of the cup until the mixture starts to turn white and fluffy.  Slowly, draw the blender upwards.  By the time the blended reaches the top of the mixture it will be white, fluffy and ready to eat!

Yoghurt Flatbread

Makes 12 pieces

Prep time – 15 minutes plus 30 minutes resting 

Cooking time – 1-2 minutes per piece

INGREDIENTS

• 4 cups flour

• 1 teaspoon salt

• 2 cups plain Greek-style yoghurt

• ¼ cup olive oil

METHOD

1. Combine the flour and salt in the bowl of an electric mixer with the dough hook attachment.  Start the mixer on the slowest speed and add the yoghurt. Mix slowly until the flour is all incorporated and you have a soft dough.  Knead the dough for at least 5 another minutes, until it is stretchy.  If the dough is too sticky, add a little more flour.

2. Wrap the dough in plastic wrap and allow to rest at room temperature for half an hour or so.  Divide the dough into 12 pieces and roll out on a floured surface to about 2mm thick.   

3. Heat a generous splash of olive oil in a frypan over medium high heat.  When the oil is hot, place one piece of flatbread in the base.  It will immediately start to bubble up.  When the edges are starting to look golden and the bread is becoming less floury looking around the edges (about 40 second to 1 minute), flip the bread carefully with a spatula.  Cook for a further 40 seconds to a minute and remove to a piece of paper towel, and cover with a tea towel to keep warm. 

4. Place all the ingredients in a tall, narrow jug or cup.  The ones that come with most hand-held stick blenders are perfect.  Place the stick blender in the very bottom of the jug and turn it on.  Leave the stick mixer going at the bottom of the cup until the mixture starts to turn white and fluffy.  Slowly, draw the blender upwards.  By the time the blended reaches the top of the mixture it will be white, fluffy and ready to eat!

Chicken Tawouk

Prep time: 12 minutes 

Cooking time: 10-15 minutes

Serves 4

INGREDIENTS

• ¼ cup olive oil

• 2 teaspoons chilli powder

• 2 teaspoons sumac

• 4 cloves garlic, finely chopped or crushed

• Zest of 1 lemon

• 1 teaspoon dried oregano leaves

• 6 chicken thigh fillets, cut into strips

• salt

METHOD

1. In a large snap-lock bag, place all the ingredients except for the salt.  Seal and squish the bag around to make sure all the ingredients are well combined and all the chicken is coated.  Place in the fridge and marinate for at least half an hour, preferably overnight.

2. Heat a grill pan or BBQ to a fairly high heat.  Thread the chicken onto metal skewers and cook on the grill until there are char marks and the chicken is cooked through.  Season with salt and rest the chicken under foil.