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    You are in: Home / Recipes / Zankou Chicken's Lebanese Garlic Sauce (Copycat) Recipe
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    Zankou Chicken's Lebanese Garlic Sauce (Copycat)

    Zankou Chicken's Lebanese Garlic Sauce (Copycat). Photo by Sandi (From CA)

    1/1 Photo of Zankou Chicken's Lebanese Garlic Sauce (Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sandi (From CA)'s Note:

    The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Excite Me Tonight! Chicken!. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the potatoes and boil in water until soft. Mash and let cool.
    2. 2
      Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender's handle hole until everything has mixed.
    3. 3
      At this point, you'll have extreme garlickiness (new word), which some people like, but for "texturizing" like Zankou's, you'll need the taters.
    4. 4
      Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out.
    5. 5
      Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou's sauce.

    Ratings & Reviews:

    • on November 16, 2010

      55

      Extreme garlicness (as you say) and extreme deliciousness! We just loved this, and want to figure out how else to serve it. I halved the salt and oil (so it was thicker, but that was OK with us) and used a really good olive oil, which I think made a huge difference. Served 5 for us, since we couldn't get enough!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2012

      55

      GREAT! I have never been to a Zankou Chicken restaurant even though I am from SoCal. I will have to check one out to see how this version of the sauce compares to the original. That said, the sauce I made following this recipe is REALLY OUTSTANDING, and I am going to bake a chicken tomorrow so I can try it that way. I think I used less potatoes, but the consistency is a lot like home made mayonnaise, which is exactly the way I wanted it. It emulsified perfectly. Thanks for sharing such a great "copycat" recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2009

      55

      This is as good as any I have had in a restaurant, absolutely divine! Just have to be careful how much potato is added otherwise it becomes garlic mashed potato.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Zankou Chicken's Lebanese Garlic Sauce (Copycat)

    Serving Size: 1 (76 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 146.3
     
    Calories from Fat 99
    67%
    Total Fat 11.0 g
    16%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 352.9 mg
    14%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.6 g
    2%
    Protein 1.4 g
    2%

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