I used to think that to make a good makalo, you have to do it manually, using a pestle to crush garlic by your hand for 20 minutes or more. About a year ago, I found out that I can make makalo very fast using a blender. One time, I had no time to waste because I had to go out, so I needed a fast way to make the makalo. My son peeled my garlic cloves and I've literally spent 5 minutes to make this beautiful makalo. So, I've put the garlic in Nutribullet, added about 100 ml of oil and mixed for about 1 minute or less.
Then I added 1 cup of warm (not hot) water and mixed again.
In the end, I added 1 cup of cold water, some vinegar and salt. I also added half a cup of liquid yogurt. This was the most beautiful makalo I ever made at home, and I've only lost a few minutes.
If you wish you can make it thicker or rarer, you will adjust the density with the amount of water. You can add fresh or dried parsley, hot peppers and so on.
Ingredients:
You can store it in a jar in the fridge, as I do. Believe it or not, it can last for weeks. Just shake the jar before use.
You can use sour milk, fermented milk or similar instead of yogurt. The makalo would be thicker.
Then I added 1 cup of warm (not hot) water and mixed again.
In the end, I added 1 cup of cold water, some vinegar and salt. I also added half a cup of liquid yogurt. This was the most beautiful makalo I ever made at home, and I've only lost a few minutes.
If you wish you can make it thicker or rarer, you will adjust the density with the amount of water. You can add fresh or dried parsley, hot peppers and so on.
- 1 head garlic
- 100 ml oil
- 1 cup warm water
- 1 cup cold water
- half a cup of liquid yogurt
- salt
- 2 tbs vinegar
- fresh parsley, hot peppers
You can store it in a jar in the fridge, as I do. Believe it or not, it can last for weeks. Just shake the jar before use.
You can use sour milk, fermented milk or similar instead of yogurt. The makalo would be thicker.
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