|Red caviar/Any available pressed roe||1⁄4 Pound|
|White bread slice||2 , trimmed, soaked in water, and drained|
|Garlic||1⁄2 Clove (2.5 gm), mashed|
|Fresh lemon juice||6 Tablespoon|
|Olive oil||1 Cup (16 tbs)|
Use a large mortar or a bowl with wooden spoon, or use blender.
Mash and pound caviar with bread and garlic until smooth.
Gradually add lemon juice and oil, beating constantly until mixture is a light puree.
If it is too thick or becomes dry from standing, it can be thinned with a few drops of water.
Like many mezn dishes this is dipped or scooped up with pieces of bread torn from the round flat Arab loaf.