A winter olive-oil meze specific to Aegean cuisine where whole garlic cloves are slowly cooked over low heat until sweetened. Simple yet impressive, this recipe softens the sharp taste of garlic and presents it in a mellow way.
Heat the olive oil in a pot and stir the peeled whole garlic cloves over low heat until lightly colored.
Add granulated sugar, salt and water, cover with a lid, and cook over very low heat until the garlic softens and sweetens.
Just before removing from the heat, add the lemon juice and cook for a few more minutes.
Let the garlic cool, then serve at room temperature or cold.
Important: Cooking the garlic over low heat for a long time removes its harshness and sweetens it; raising the heat can make it bitter. Allergen: this recipe contains no common allergens.
This meze can be kept in the refrigerator for a few days; the longer it sits, the softer and more balanced the garlic flavor becomes.
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