Taqlieh freezes beautifully. I usually make a double recipe, scrape the extra into small containers, and pour over enough olive oil to cover (this seals in the flavor). In a good freezer, it can keep for up to 6 months.
|1||head garlic, peeled and smashed (about 3 Tbsp. mashed)|
|1||tsp. coarse sea salt|
|1||bunch cilantro, thick stems removed, roughly chopped (about 1½ cups)|
This content is from the book Day of Honey by Annia Ciezadlo.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything