Lebanese garlic paste - Page 2

Interesting, ky. 

I put a head of garlic i bought this morning on  the scale and there it was, 98 gms.  I hate peeling garlic so i buy it big!

Thanks again. Actually i'm from the Middle East and spent 6 years in Lebanon where i went to university. The toom there is out of this world. I was in Brussels for fourth months this year and there was a great Lebanese shawarma shop down the street that served "an out of this world" toom. 

Haven't quite managed to duplicate it yet. Hope this works out! :) 

Wow, Siduri. If that's true garlic I need to know the name of the variety, being as it's about twice the size of what I grow or buy locally.

Here in the States, garlic 2-2 1/4" in diameter is classed as "large," and that's the size I strive for.

Another possibility is that, at this time of year, you are buying fresh (i.e., uncured) garlic, and it will weigh more because of the moisture content.

I managed to take a picture of it with my skype camera, and managed to post it here.  Wow. Didn't think I could do it.   I put a one-cup measuring cup for size reference.  It's not fresh, but it's not old either, bought it this morning from the guy at the market who grows his own stuff in Fondi, about an hour or so from Rome. 

I've seen "elephant garlic" in the states this big, don;t know how good it is - but this is really good.  The roots are all still on it, it;s really good. 

My favorite use for this is to make pita bread and shish taook (marinated, grilled chicken). Smear the garlic sauce on one side of the pita pocket, mayo on the other, add chicken, lettuce and tomato.....NUMMY.