There's a lebanese restaurant I go to once in a while that serves their gyors meats with a little cup of garlic paste that's absolutely DELICIOUS.
I have tried recreating it at home without much success.
I have looked for recipes online but all the recipes I find contain a LOT of oil and look more like an aioli recipe to me (mashed garlic with lemon juice and salt, slowly drizzle olive oil as you emulsify). The garlic paste they serve at the restaurant is nothing like aioli and I don't think it has any oil, or at least definitely not in those quantities.
I have tried pureeing raw garlic with a bit of salt, but the taste of garlic is too strong.
I have tried putting the garlic cloves in cold water and bringing it to a boil before mashing them, but then the taste of garlic is pretty much gone.
Any idea before I go back and press the owner for his recipe (which he may not want to share)?