Ingredients for Garos
- 200 grams of liver of chub mackerel and mackerel fish
- 100 grams of yellow caviar of chub mackerel and mackerel fish
- 1 teaspoon salt (less than brine)
- 2 tablespoons of mackerel brine in a barrel
- 1 teaspoon of garos herb
- 2 tablespoons of olive oil
- 1 lemon juice
- 2 peeled tomatoes
How to Make Garos?
- For the garos recipe, firstly transfer the livers and yellow caviar of chub mackerel and mackerel fish into a deep bowl.
- Add 1 teaspoon of salt. The amount of salt should be less than the brine.
- Transfer the mixture to a clean jar. It is preferable to use a colored glass jar.
- Leave the lid of the jar open and place a thin wooden stick inside.
- Place the jar in front of a sunny window in the kitchen.
- Stir the mixture several times each day.
- Add 2 tablespoons of the brine from the barrel of chub mackerel. If using, add 1 teaspoon of garos herb.
- Let the mixture sit for about 15 days. At the end of this period, the garos will be ready and its color will be yellowish, slightly grayed.
- Take 1 tablespoon of garos into a soup bowl.
- Add 2 tablespoons of olive oil on top.
- Squeeze some lemon juice and adjust the consistency of the mixture to dip the bread in it.
- Garos is ready to serve. If you wish, you can serve it with 2 peeled tomatoes. Enjoy your meal.
