Recipes

Infused Za’atar Aioli

  • 1 large pasteurized egg
  • 2 cloves garlic, grated
  • 2 teaspoons dried thyme
  • 2 teaspoons toasted sesame seeds
  • Juice of ½ to 1 whole lime
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground sumac
  • ½ teaspoon ground grains of paradise
  • ½ cup corn oil
  • ¼ cup olive oil
  • ¼ cup canna oil

In a food processor, pulse egg yolk, garlic, thyme, sesame seeds, lime juice, salt, sumac, salt, grains of paradise and lime juice. With motor running, add oils in a steady, thin stream to emulsify, stir in canna oil and correct seasonings. Makes about 1¼ cups aioli, each tablespoon about 9 mg THC based on a 20 percent strain.

Recipe by Derek Simcik

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