This gets it's name from the fact that a Lebanese bloke told me how to make it - sounds exotic though, doesn't it?
This sauce is good on boiled vegetables - particularly green beans or new potatoes. It's good on baked potatoes too. You could also try it on humus or dry roasted slices of aubergine. The quantities given here will make just a small amount but this is lethal stuff. You shouldn't need much.The traditional method of doing this uses a pestle and mortar. If you've got a blender you could just whack everything in there and give it a whizz but it won't be so much fun.
Peel and chop the garlic roughly. Put it into the mortar and pound it until it's smooth and creamy. This is the secret so don't skimp on it. It should take a bit of elbow and about ten or fifteen minutes to do it right. Put your soul into it. Treat it as fifteen minutes of valuable meditation time. Become the pounding. Live the event completely. This kind of thing (in moderation) is good for maintaining the harmony of body and mind - there are serious advantages to not owning a food processor.
When you've done the garlic, transfer it to a bowl and add the lemon juice. Now start beating in the oil. Add it a little bit at a time and beat the mixture until all the oil is absorbed. Add the salt somewhere along the line and that's all there is to it.