4c Canola Oil
1c Fresh Garlic
½c Fresh Lemon Juice
1 tsp salt

It is very important that you start out with completely dry utensils and appliances. Excess water will break the emulsification. It is also important that you use fresh garlic. Do not use pre-minced or pre-peeled garlic.

Start off by putting the garlic and salt in a food processer. Pulse several times until the garlic is evenly chopped into very small pieces. Make sure to scrape the sides of the food processer and repeat several times. Turn the food processer to low. Do not turn off until you have added all the oil and lemon juice. Start by adding 1/2c oil very slowly (pouring a thread-like stream) then add 1tbsp of lemon juice. Be very patient and make sure you don’t add the liquids too quickly. Repeat until all the oil and lemon juice have been added. You should be left with a paste that has the consistency of mayonnaise. Enjoy with Shish Tawook, Laham Mishwee and other meat dishes as well as Shawarma and other sandwiches.
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