Then I added 1 cup of warm (not hot) water and mixed again.
In the end, I added 1 cup of cold water, some vinegar and salt. I also added half a cup of liquid yogurt. This was the most beautiful makalo I ever made at home, and I've only lost a few minutes.
If you wish you can make it thicker or rarer, you will adjust the density with the amount of water. You can add fresh or dried parsley, hot peppers and so on.
Ingredients:
- 1 head garlic
- 100 ml oil
- 1 cup warm water
- 1 cup cold water
- half a cup of liquid yogurt
- salt
- 2 tbs vinegar
- fresh parsley, hot peppers
You can store it in a jar in the fridge, as I do. Believe it or not, it can last for weeks. Just shake the jar before use.
You can use sour milk, fermented milk or similar instead of yogurt. The makalo would be thicker.