Taklia

Taklia

By
From
Moorish
Makes
40 g
Photographer
Mark Roper

Taklia is another very simple, all-purpose savoury mix found in Lebanon and Syria. It is usually added at the end of cooking for its aromatic flavouring. It can also be thinned down with a little olive oil and used as a condiment, or enlivened with a touch of chilli.

Ingredients

Quantity Ingredient
garlic, sliced
1 tablespoon olive oil
2 teaspoons ground coriander
1 teaspoon sea salt

Method

  1. Place the garlic and olive oil in a heavy-based pan and sauté for 1 minute, taking care not to let it colour. Put the garlic into a mortar with the coriander and salt and grind to a very thick paste. Spoon into a jar. It will keep for up to 2 months in the fridge.
Tags:
Malouf
Greg
Lucy
Moorish
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