Indulge in the Rich Flavor of Homemade Zankou Chicken Sauce
Ever heard of Zankou Chicken? If you’re a foodie, especially a fan of Mediterranean and Armenian cuisine, then it’s highly likely that you have. And if you’re one of the many who have fallen in love with their famous Lebanese Garlic Sauce, I’ve got great news for you – I’ve got a recipe copycat that tastes just like the original!
Believe me when I say that this garlic sauce is out-of-this-world delicious. It’s creamy, tangy, and has just the right amount of garlic punch that will leave your taste buds in utter bliss. This sauce is versatile, too. You can slather it on your favorite roasted chicken, use it as a dip for veggies or pita bread, or even drizzle it over rice for added flavor.
This sauce is not only mouth-watering but also incredibly easy to make at home with just a few simple ingredients, some of which you probably already have in your pantry. And the best part? You can adjust the recipe to suit your personal preferences, making it an ideal choice for those on special diets or looking to eat healthier.
So, let’s get started on this exciting culinary adventure and discover why Zankou Chicken’s Lebanese Garlic Sauce recipe is worth knowing and making!
Why You’ll Love This Recipe
Are you a fan of Zankou Chicken’s Lebanese garlic sauce? Do you love coating everything on your plate in this heavenly condiment? Well, I have great news for you – with this copycat recipe, you can now make it yourself and have an endless supply to satisfy your cravings!
This sauce recipe has been closely guarded by Zankou Chicken for years, but with this copycat recipe, you can finally experience the flavors of their famous garlic sauce in your own kitchen. The best part is that you only need a few simple ingredients like fresh lemon juice, garlic cloves, canola oil, and salt to recreate this wonder sauce.
But why should you bother making it yourself when you can just head over to Zankou Chicken? First of all, making it at home allows you to control exactly what goes into it. Want more or less garlic flavor? Want it to be spicier or milder? You can customize the recipe to suit your preferences. Also, making it at home is much cheaper than buying it from the restaurant.
Additionally, with this recipe in your back pocket, you can add the garlic sauce to anything and everything – roasted veggies, grilled meats, rice bowls, sandwiches – the possibilities are endless. Trust me when I say that once you try this sauce made from scratch, there’s no going back.
So why limit yourself to only enjoying Zankou Chicken’s Lebanese garlic sauce when you visit their restaurant? With this copycat recipe on hand, the flavor-packed world of Lebanese cuisine is open to endless exploration at home. Get ready for a flavor explosion like no other!
Ingredient List
Before getting started with the recipe, let’s make a list of all the ingredients we’ll need to make this Zankou Chicken’s Lebanese Garlic Sauce (Copycat) Recipe.
Here are the ingredients:
- 3 cups of peeled garlic cloves
- 2 cups of canola oil
- 1 cup of fresh lemon juice (about 4–5 lemons)
- 2 tablespoons of kosher salt (for Zankou Chicken’s salt levels)
- 1 cup of instant mashed potatoes
- ¼ cup of water
- ¼ cup of potato flakes (for flavor)
- 1 cup of peeled and cubed russet potatoes
- Salt for boiling potatoes
Note: Some recipes on TikTok and other food websites suggest alternatives such as using grapeseed oil instead of canola oil, or even neutral oil for a healthier choice. However, for an authentic copycat recipe that tastes just like Zankou Chicken’s famous garlic sauce, I highly recommend following this list of ingredients closely.
The Recipe How-To
Now comes the fun part- how to make this amazing Lebanese garlic sauce copycat recipe! Trust me, it’s a lot easier than you might think.
Ingredients:
- 2 cups peeled garlic cloves
- 1 teaspoon kosher salt
- 1 cup fresh lemon juice
- 2 tablespoon salt
- 3 cup neutral oil such as canola oil or grapeseed oil
Instructions:
- In a food processor or a blender, pulse the peeled garlic until finely chopped.
- Add the kosher salt and pulse until the garlic becomes a paste-like consistency.
- Turn the food processor back on and slowly add in the fresh lemon juice.
- Next, gradually drizzle in your neutral oil of choice while slowly pulsing the food processor until mixture becomes homogenous and mayonnaise-like with a thick texture.
- Taste your sauce; add additional salt and/or lemon juice if needed.
- Scoop out your freshly made Lebanese garlic sauce and store it in an airtight container.
Now that you have mastered this Mediterranean-inspired delicacy, why not try adding it to dishes like rotisserie chicken, which pairs deliciously with this tangy side-dip! Whether you’re serving up dinner recipes or simply looking for healthy recipes, this is one recipe that you will truly thank yourself for trying out!
Substitutions and Variations
Are you looking for ways to change up this classic Lebanese Garlic Sauce recipe? Here are some substitutions and variations that can help you add a unique twist to the garlic sauce or adjust it to suit your preferences:
– Oil: Instead of canola oil, you can use neutral oils such as grapeseed, sunflower, or vegetable oils. Keep in mind that the flavor of the oil can affect the overall taste of the garlic sauce.
– Salt: While kosher salt is typically used in the recipe, you can also use sea salt or table salt. Adjust the amount of salt according to your taste buds.
– Potatoes: Some recipes call for instant mashed potatoes or potato flakes to achieve a creamy texture. If you don’t have these on hand or prefer not to use them, you can substitute them with cooked, peeled Russet potatoes or skip them entirely and use just garlic and oil for a more intense garlic flavor.
– Lemon juice: If fresh lemons are not available, bottled lemon juice is an acceptable substitute. You can also try using lime juice or vinegar for a tangy twist.
– Garlic: The best garlic for this recipe is fresh garlic cloves. However, if whole garlic cloves are too strong for your liking, blanch them in boiling water for 30 seconds before blending them with the rest of the ingredients. You can also try roasting garlic for a sweeter, milder taste.
– Vegan version: Replace chicken garlic paste with vegan-friendly garlic paste (made with olive oil instead of chicken broth) and serve this sauce alongside grilled vegetables or vegan protein sources.
These substitutions and variations can help you customize the recipe according to your dietary needs or preferences. Keep experimenting until you find your favorite version of this beloved Lebanese Garlic Sauce!
Serving and Pairing
When it comes to serving and pairing the Zankou Chicken’s Lebanese Garlic Sauce (Copycat) Recipe, the options are endless.
Firstly, this sauce is an ideal accompaniment to chicken dishes, as it not only aptly complements its name, but also serves as a flavorful enhancement. You could simply drizzle it over freshly grilled chicken, or marinate your chicken before cooking with the garlic sauce. Additionally, this sauce is great for dipping your favorite rotisserie chicken into – guaranteed to take your meal up a notch.
Don’t limit yourself to just chicken though, as this garlic sauce can work wonders for other dishes as well. Try using it as a dip for some crispy sweet potato fries, or smearing it on some bread for a delicious garlic spread.
To balance out the strong flavor of this sauce, I recommend pairing it with dishes that have a neutral taste profile such as rice or mashed potatoes. Potatoes are an especially good pair since they complement the flavor of garlic exceptionally well – try topping steaming hot russet potatoes with a few scoops of garlic sauce for an explosion of flavor in every bite.
Overall, Zankou Chicken’s Lebanese Garlic Sauce (Copycat) Recipe is highly versatile and could bring flavor to any meal you choose to serve it with. Let your creativity run wild and you might end up discovering new food combinations that blow your mind!
Make-Ahead, Storing and Reheating
After making this Lebanese garlic sauce, you might want to save some for later. Luckily, this sauce keeps well in the refrigerator and can even be frozen for future use.
To store your garlic sauce, transfer it to a sealed container and pop it in the fridge. It should stay fresh for up to two weeks. If you want to keep it for longer, consider freezing it in smaller portions. Thaw in the fridge overnight before using.
If you’re planning on making this sauce ahead of time, keep in mind that it may thicken up a bit after being refrigerated. If this happens, just give it a quick stir or leave it out at room temperature for a few minutes before serving.
When reheating previously refrigerated garlic sauce, simply microwave it or heat over low heat on the stovetop until warmed through. This sauce also tastes great at room temperature so you don’t have to worry about overcooking or overheating.
Whether you’re making this garlic sauce recipe as part of your meal prep routine or keeping extra on hand for future meals, storing and reheating couldn’t be easier. Just be sure to keep it sealed tightly and enjoy the flavorful explosion of delicious garlic with every dish!
Tips for Perfect Results
As an Israeli chef, I have dedicated my life to crafting the best possible flavors that will leave people wanting for more. In this recipe, there are some tips that will be helpful in ensuring you have perfect results.
1. Garlic is the star of this dish – When it comes to preparing the garlic paste, make sure to peel the garlic cloves and remove the green center before turning it into a paste. This will lead to a milder flavor that balances well with the other ingredients.
2. Use fresh lemon juice – With its tangy and citrusy flavor, fresh lemon juice is a key ingredient in this recipe. Always squeeze your own lemons instead of using store-bought lemon juice that may contain preservatives and additives.
3. Don’t skimp on salt – Salt brings out the flavors in food, and for this recipe, using the right amount is essential. Kosher salt is preferable due to its texture and flavor.
4. Canola oil is best for making the sauce – Neutral oil such as canola oil has a mild taste that won’t overpower the garlic sauce flavors. Avoid using olive oil as it may overpower the other ingredients.
5. Temperature matters – When blending your ingredients in a food processor or blender, make sure all ingredients are at room temperature as blending chilled ingredients leads to separation and grainy textures.
6. For thicker consistency use potatoes – If you prefer your garlic sauce thicker, you can add mashed potatoes or potato flakes while preparing the garlic paste.
7. Take advantage of substitutions – If you are short on time or looking for a healthier version of this recipe, replace canola oil with neutral oils like grapeseed or avocado. You can also use rotisserie chicken as a shortcut to preparing chicken marinade from scratch.
8. Let it settle before serving – Once you have prepared your garlic sauce, let it sit for an hour before serving to allow all flavors to meld together creating desirable texture and taste.
In following these tips, you’ll have no problem creating a flavorful Lebanese Garlic Sauce copycat recipe that elevates your menu from bland to extraordinary just like found at Zankou Chicken restaurant chain!
FAQ
Before ending this recipe article, I would like to address some frequently asked questions about making the Zankou Chicken’s Lebanese Garlic Sauce (Copycat) Recipe. These questions might be lingering in your mind, and I am here to provide answers, tips, and recommendations that could help you achieve the perfect result for this flavorful sauce. So, whether you are a novice or an experienced chef, let’s dive into answering some of the most common queries you might have.
What is Zankou chicken garlic sauce made of?
This recipe I’m about to share with you involves a fierce garlic mayo that is made using garlic, lemon juice, salt, and oil. Think of it as a mayo without the egg but with the added zest and interest of fresh lemon juice. The key is using a generous amount of oil to create a thick and creamy texture.
What is Lebanese garlic sauce made of?
A popular garlic sauce known as toum, toumya or salsat toum can be made at home using garlic cloves, salt, lemon juice, and oil. In contrast to traditional mayonnaise recipes, where eggs are used to stabilize the emulsion, toum relies on garlic cloves to perform this function.
What is garlic sauce made of?
One way to make garlic sauce is by combining garlic with an emulsifying ingredient such as oil, butter, or mayonnaise. This creates a creamy mixture that can be enhanced with other ingredients for additional flavor.
Is Lebanese garlic sauce healthy?
Lebanese Garlic Sauce is considered to be a healthy choice.
Bottom Line
It’s important to remember that a recipe is more than just a list of ingredients and steps – it’s an opportunity to bring something special into your life. And this Zankou Chicken Lebanese Garlic Sauce copycat recipe is no exception.
Whether you’re a fan of Middle Eastern cuisine, chicken dishes, or just love the flavor of garlic, this sauce is sure to delight your taste buds. And with the added benefit of being able to make it at home, you can have access to one of the best garlic sauces on the planet whenever you want.
So why not give it a try? With simple ingredients and easy-to-follow steps, you’ll be well on your way to impressing family and friends with your newfound culinary talents. And who knows – maybe you’ll even become the go-to person for delicious, homemade Lebanese garlic sauce.
So dig out your food processor, grab some garlic cloves and lemon juice, and get ready to experience the magic of Zankou Chicken’s famous garlic sauce – right in your own kitchen. Trust me, your taste buds will thank you for it!
Zankou Chicken’s Lebanese Garlic Sauce (Copycat) Recipe
Ingredients
- 3 small russet potatoes
- 1 head garlic (12-14 cloves. It's a LOT. Be afraid.)
- 1/3 cup fresh lemon juice
- 1/2 tablespoon salt
- 1/2 cup canola oil
Instructions
- Peel the potatoes and boil in water until soft. Mash and let cool.
- 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.
- 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.
- 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.
- 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.