Toum is a bold and creamy middle eastern garlic sauce made of garlic oil lemon juice and a pinch of salt with just a little bit of water. Grab your food processor and you re only 15 minutes away from enjoying this addictive sauce.
Use this delicious condiment as a dip spread or whisk it into salad dressings.
Toum lebanese garlic sauce. It s super popular to spread it over shish tawook grilled chicken shawarma rotisserie chicken and many other middle eastern dishes. This traditional lebanese garlic sauce or toum is packed full of garlicky flavor and spreads as easily as softened butter. Ingredients 1 cup cloves garlic 4 1 2 ounces.
The secret sauce for great lebanese food containing little more than garlic and oil the lebanese sauce toum whips up into a bright white intensely flavored sauce that begs to be slathered. While it does require a little knowledge and know how my lebanese garlic sauce recipe uses just four simple ingredients. 130g 2 teaspoons diamond crystal kosher salt for table salt use 1 teaspoon 1 4 cup 60g fresh juice from about 2 lemons divided 1 4 cup 60g ice water divided 3 cups 600g neutral oil such as grapeseed or canola divided.
It is used as an accompaniment to several meat dishes and can actually be eaten with bread on its own. 3 heads of garlic pealed 4 5 cups of vegetable oil canola sunflower peanut etc 1 lemon freshly juiced 1 teaspoon of salt or to taste. Toum is a lebanese garlic sauce that s actually more like a spread because of its thickness.
Lebanese garlic sauce is a condiment similar to mayonnaise but with a very strong garlic flavor. Examine the garlic cloves and remove and discard any green sprouts which can make the sauce taste bitter. Calling all my fellow garlic loving people.
Place the garlic and salt in a food processor and process until the garlic is puréed. This sauce is very similar to an aioli sauce made without any egg yolk. Lebanese garlic sauce is a fluffy garlic sauce that is also know as toum.
You can make this in a snap with the a help of a food processor and one important technique. Scrape down the sides of the bowl once or twice as necessary. It s basically a slow and steady emulsion process of garlic and oil and it s utterly heavenly.
Commonly served with shish tawook or even just as a dip for pita bread if you love garlic this is for you. With the machine running add 1 2 cup of the oil in a very slow thin steady stream. If you ve had chicken shawarma wraps or dined at a middle eastern restaurant then there s a very good chance you ve had this sauce.
Garlic cloves salt canola oil and lemon juice are all you need to prepare this thick and creamy spread.
