garlic dip

These lamb wraps are anything but your average late-night kebab. Quick, healthy, and so very tasty.

Falafel-spiced lamb wraps with turmeric tahini

tsp garam masala

tsp each ground cumin, ground coriander seeds

tsp black peppercorns

1kg boneless lamb shoulder,

(80 milliliters) extra virgin olive oil

eggplant,

tbs tahini

tsp turmeric

lemons

flat-leaf parsley, leaves picked, finely chopped

mint leaves, finely chopped

cherry tomatoes, halved

spring onion, finely chopped

Garlic dip (we used Pilpel)

Learn how to make soft and fluffy no yeast flatbread with this quick and easy recipe that tastes like classic homemade naan bread! Perfect as an appetizer with garlic dip or as a side dish with curry or other dishes.

Quick Naan Flatbread (only 15 minutes!)

flour

tsp baking powder

½ tsp baking soda

salt

water

soy quark (or silken-firm tofu

olive oil (or other vegetable oil)

tsp apple cider vinegar (or white vinegar or lemon juice)

soy yogurt (or other yogurt)

mayonnaise

garlic

tbsp parsley (finely chopped)

lemon juice

salt and pepper (to taste)

parsley

sesame seeds

Whisk together the flour, baking powder, baking soda and salt together in a bowl.

Form a well in the center. Add water, soy curd, olive oil and apple cider vinegar. Mix with a wooden spoon until it comes together. Then continue to knead with your hands until a fluffy dough forms (you can add a little more flour as needed, but the dough should not be too dry, otherwise the bread will be harder).

Cover the dough and set aside for 10 minutes. Then divide into 8 portions and shape into small flatbreads (or make 4 large ones for vegan kebab/gyros wraps).

Heat a skillet or non-stick pan over medium heat and brush with a little oil.

Place the flatbreads in the pan and cook for about 5 minutes per side.

Meanwhile, mix all the ingredients for the garlic dip.

Sprinkle your flatbreads with parsley and sesame seeds and serve with the dip as an appetizer or side dish with other meals.

Enjoy!

*Note: Check out the video + step-by-step instructions in the blog post above!

Roasted Garlic Dip is creamy and savory with bright flavors. Roasting the garlic creates a mild sweet and yet savory companion to the caramelized shallots. Lemon, chives and parsley brings in a brightness that makes this dip amazing as an appetizer and compliments veggies. 

Roasted Garlic Dip

garlic (*See Note 1 below)

shallots

olive oil

sour cream

mayonaise

black pepper

Worcestershire sauce

lemon zested

red chili pepper flakes

chives

Preheat oven to 400℉.

Cut garlic heads in half across the thickest part of the bulb and place into a sheet of aluminum foil with the cut side facing up.

Drizzle the cut side with olive oil and sprinkle with salt.

Wrap the garlic loosely with foil and bake for approximately 40 minutes or until golden brown and caramelized.

Remove from oven and let cool slightly. Remove the roasted garlic cloves from the skins by squeezing the cut head gently.

Roasting the Garlic

Cut the tops and bottoms off of the shallots and peel the skin.

In a small stainless steel or cast iron frying pan add approximately 1 tablespoon of oil and heat pan over medium heat. 

Once pan is heated add shallots and sweat for 3-5 minutes turning the shallots occasionally. Note: The shallots will begin to lightly caramelize. 

Remove from heat and add the shallot pan to 400℉ oven. Roast for 20-25 minutes or until golden and caramelized. Let cool slightly before making the dip.

Roasting the Shallots

To a food processor add the sour cream, mayonnaise, roasted garlic and shallots. Process until well combined, about 1-2 minutes. See Note #3 below.

To the garlic mixture add the black pepper, salt, Worcestershire sauce, lemon zest, crushed red chili pepper flakes and lemon juice. Process until well combined, about 1 minute.

Transfer mixture to a medium sized bowl and stir in finely grated parmesan, chives and parsley. Stir until well combined.Refrigerate until ready to serve, ideally 12-24 hours.

Assembly of Dip

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The most viewed garlic dip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine