Recipes

Kitchen Toke’s Infused Za’atar Aioli

by Derek Simcik

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.

SHARE THIS ARTICLE

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!