This garlic recipe takes a few hours to prepare but it will last for at least 1 month submerged in oil in the refrigerator. You can use the garlic confit in everyday cooking and it is great to have on hand as it imparts a sweet garlic flavour in casseroles and soups and is great for stuffing meat or chicken.
To make the pure garlic confit, put the garlic and olive oil in a heavy-based saucepan over low heat and simmer for 3 hours or until just tender. Set aside to cool. Sprinkle the sumac into the oil and brush over each flatbread. Take
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