Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium slices stale bread, crusts removed, soaked in water for 10 minutes
- 4 cloves garlic, peeled and sliced
- 2 tablespoons wine vinegar
- 4-5 tablespoons olive oil
- salt
- 1-2 tablespoons water, if necessary
Directions
Squeeze excess water from the bread, but do not leave it too dry; it should be moist. Put the bread, garlic and vinegar in the liquidizer and blend well.
Add the olive oil a little at a time and blend. Season with salt. If the mixture appears too dry, add the water.
The sauce should be of a runny consistency by the time it is finished. Serve separately in a bowl, with fried vegetables such as slices of fried aubergines, with fried fish or sometimes with boiled chicken.
Its sharpness varies according to the amount of garlic, from mild to really hot and burning.
Category:Cyprian Recipes
Category:Cyprian Appetizers