How to Roll Lebanese Garlic Noodles - Macaron bi Toom

By Mama's Lebanese Kitchen · 90 min

Ingredients

Instructions

1. Melt the yeast in a small cup with warm water.
2. Mix the flour, yeast, 1 teaspoon salt and 200 ml water, then knead by hand about 5 minutes until smooth. Rest the dough 20 to 30 minutes, depending on room temperature.
3. Dust your work surface with flour and roll the dough into a snake about 1/2 to 2/3 inch thick.
4. Cut the snake into 2-inch pieces.
5. Press your index finger onto each piece and roll it inward toward you while pushing a wedge into the centre, so the noodle cooks through.
6. Blend the garlic with 2/3 teaspoon salt in a food processor, then slowly alternate adding lemon juice and olive oil while it runs until you have a smooth paste.
7. Bring a few cups of water with 1 teaspoon salt and 1 teaspoon olive oil to a boil in a pot.
8. Lower the heat, add the cubed potatoes, then add the noodles a handful at a time. Boil for 20 to 25 minutes.
9. Drain the noodles and toss them immediately while hot with the garlic sauce.

Summarized from Mama's Lebanese Kitchen's video. Watch it for the details.

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