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