Sufra Dayma:

Roast Garlic Dip

By Moushira Abdel-Malek

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Ingredients:

1 head fresh garlic

1 tbsp extra virgin olive oil

1 cup mayonnaise

11/2 cups yoghurt

Salt to taste

Method:

Preheat oven to 180 degrees Centigrade. Remove any loose outer papery skin from garlic head. Cut 5mm off the top of the head to expose the tops of the garlic cloves. Place onto a sheet of foil. Drizzle with oil. Wrap up in foil and place onto a baking tray. Roast for 45 minutes or until garlic is soft. Unwrap and discard foil. Set aside to cool for 20 minutes. Gently squeeze the base of the head of garlic to remove the garlic flesh through top of head. Use a fork to mash the flesh. Place mayonnaise into a bowl. Add yoghurt and blend together. Add mashed garlic. Season with salt. Mix well to combine. Serve with roast beef, spread on burgers, use in potato salads or as a dip with crispy bread, or crispy fresh vegetables, e.g. broccoli florets, sliced carrots or cucumber.