How to make Garlic Paste
1) Garlic cloves- A medium pod of garlic ( 10-12 nos. are enough)
2) Coarse Salt – a large pinch ( If coarse or sea salt is not available use normal salt)
3) Lime Juice – from 1 lemon
4) Egg white – from 1 egg
5) Oil – 1 cup- Canola oil, Corn oil, or other neutral-flavored oil.
Peel the garlic and put it in a mini chopper or a blender add a large pinch of coarse salt or Sea salt, which helps grind the garlic into a paste.
Run the food processor or blender until the garlic is evenly chopped into small pieces. Stop whenever the garlic is thrown to the sides, and then scrape it back down to the center using a spatula. Continue the processes for some time till the garlic become too small in size.
Next is adding the lemon juice in to the garlic and pulse it again tills combined.
Another important step is adding the oil – do not add the oil at a time (Add half the oil in bit by bit.
A thin stream is not necessary, (what I mean is a reasonable steady pour is good). Likewise finish the oil until you've reached the texture you desire.
Now you will see the consistency change into something wonderfully creamy and light.
Check the taste at this stage and add salt and lemon juice according to your taste needs. (If necessary)
Final stage, Separate the white of one egg and blend into the garlic paste until smooth.
Your Garlic paste is ready to enjoy, use it with Arabic bread/chappathy/shavarma etc.