Dried and fresh shallots used in this recipe are two totally different things. I guess, you can substitute fresh for dried ones, but it has completely different flavor. I usually soak them over night and use a food processor to grind them to paste like consistency. Thank you for the ultimate ways of making it.
Thank you for sharing. There is another condiment I always see in Persian/Lebanese restaurants and it is a Garlic Yogurt Sauce, we love it and don't enjoy as much without this delicious sauce. Do you know how to make it?? :)
The sauce ur talking about might be toum. It is actually not a Persian sauce, and it actually doesn't have any yoghurt, but it definitely has the creamy consistency of it. Search up videos of it online but it is basically a lot of garlic food processed with olive oil, making a kind of mayonnaise/emulsion
@@mozorellastick2583 thank you very much!! I have always wondered what this wonderful sauce is that tends to be eaten with middle eastern cuisines. I shall look it up!
This is a very bad translation of moosir Unfortunately you see this even on the packaging in store. Shallot is from onion family and mast e moosir made from moosir which is Elephant Garlic.
moosir is Solo Garlic which is a mild wild garlic. I have no idea why people use shallots. That's like mixing yogurt and onion and that is absolutely gross.
Mooseer is "elephant garlic" in English. It is NOT a shallot and it is not a garlic. Here, see .ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JUGIxy3U1zQ.html
