1 potato (Medium sized)
1 Garlic bulb (separated and peeled)
4 tablespoon mayonnaise
4 tablespoon yoghurt (plain)
2 tablespoon lemon juice
1 table salt
1 Fresh ground black pepper
Cut potato into quarters and boil it with a little salt, simmer until ready to mash.
Crush garlic into a paste.
Pat potato dry and add to paste, mixing well and adding a little pepper.
Add yoghurt, mayo, and lemon juice, mixing thoroughly until a creamy texture is reached.
Store in fridge until ready to use.
Serve at room temperature.
Great for shawarma, donairs, or serve as a dipping sauce for shish kebab!