Toum
Toum means 'garlic' in Arabic. Lebanon's version is an emulsion of garlic and oil, with no egg, and is the sauce found with every shawarma and mixed grill.
Lebanese garlic sauce — fluffy, intensely garlicky and white as snow. The essential dip for shawarma, grilled chicken and fries.
Ingredients
Method
Blend the garlic and salt in a food processor until a fine paste, scraping down the sides often.
With the motor running, add the oil in a slow, thin stream — drop by drop at first.
Alternate small splashes of lemon juice and cold water with the oil, until the sauce is thick, fluffy and white.
Taste and adjust. Rest in the fridge overnight: the raw garlic flavour mellows. Keeps for 2-3 weeks.
Remove the green germ from the centre of the garlic cloves — it makes the sauce bitter. Add the oil slowly or the sauce will split.
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Serve with
Dishes that go well with Toum
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