Moroccan Garlic Paste

This recipe features a versatile and flavorful spicy paste that can elevate the taste of various dishes. Whether you’re preparing meat or vegetables, this bold paste will add a kick of flavor. The recipe yields approximately half a cup, making it perfect for seasoning and coating roasted veggies or as a meat rub. The paste has a salty profile, which works well for seasoning meat, and can be enhanced with a touch of olive oil. To prepare this delicious spicy paste, follow the instructions below.

Yield: About ½ cup
(fermentation vessel: 1 pint)

INGREDIENTS:

• 2 heads garlic, cloves separated and minced in a food processor
• 2 tablespoons lemon juice
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground cumin
• 2 teaspoons unrefined sea salt

INSTRUCTIONS:

1. Process the garlic cloves in a food processor until they reach a paste consistency. The paste should have a sticky, thick, gooey consistency, which makes it easier to keep submerged during fermentation.
2. Add 2 tablespoons of lemon juice to the minced garlic.
3. Sprinkle in 2 teaspoons of freshly ground black pepper.
4. Add 2 teaspoons of ground cumin to the mixture.
5. Incorporate 2 teaspoons of unrefined sea salt to enhance the flavor.
6. Combine all the ingredients thoroughly to create a well-blended spicy paste.
7. Sprinkle in the salt. Although there may not be a noticeable change after salting, the brine will form during fermentation.
8. Note: If available, add 1–2 tablespoons of fermented brine to the paste for additional juice and to jumpstart the fermentation process. Avoid adding water.
9. Press the garlic paste down into a quart-sized jar, ensuring there are no air pockets. Top the paste with a quart-sized ziplock bag, pressing it down onto the surface of the ferment. Fill the bag with water and seal it. The bag will act as a follower and keep the paste submerged.
10. Place the jar on a baking sheet and set it aside in a cool area away from direct sunlight. Allow the paste to ferment for 14 to 21 days.
11. Check daily to ensure that the paste remains submerged. It is normal to see scum on the top, which is generally harmless. Refer to the appendix if you have any concerns.
12. Starting from day 14, you can test the ferment to determine its readiness. The garlic paste should be milder in flavor than when it was raw and exhibit some acidity.
13. Once the garlic paste reaches the desired flavor, tighten the jar lid and store it in the refrigerator. The fermented garlic paste will keep refrigerated for up to 1 year, although it is likely to be used up much sooner due to its versatile and delicious applications.

USAGE TIP:

This spicy paste is incredibly versatile and can be used to enhance the flavor of a wide range of dishes. Its bold flavor profile makes it an excellent choice for seasoning meats, such as chicken, beef, or pork. Additionally, it can be used as a rub for vegetables before roasting, adding a delightful kick to your roasted veggies. To further enhance the taste, consider drizzling a bit of olive oil over the dish after applying the paste.

Enjoy this spicy paste and experiment with different dishes to discover new and exciting flavor combinations!