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Total Time: 20 minutes
Serves :Makes 1 quart
NOTE: If using fresh young garlic, skip this step. However, if it is an older garlic, then use a knife to split each garlic clove in half and remove the green germ from the middle with the tip of your knife. The reason for this is that this germ makes the garlic incredibly harsh and acrid, ruining the toum.
Follow the same process as per the food processor method while grinding, but as a mortar and pestle is smaller than a food processor, you would have to make the recipe in a smaller batch, by halving or quartering the amount of ingredient needed.
Once the garlic has set to your desired consistency transfer into a tight container, and store in your fridge for up to a month.