Introducing Toum (Garlic Sauce), a Lebanese condiment that typically accompanies dishes like grilled skewers, shawarma, rotisserie chicken, and various other Middle Eastern delicacies. With just four simple ingredients – garlic, oil, lemon, and salt – this sauce has a creamy and thick texture that’s perfect for spreading.
The recipe is flavor-packed, vegan, gluten-free and very easy-to-make.
What Goes Into Toum:
- Garlic: Fresh garlic cloves are crucial here, as these result in the best consistency and flavor. Aim for one cup of peeled garlic cloves.
- Oil: Opt for a neutral oil, like avocado oil. Avoid olive oil as it may alter the sauce’s color and flavor. You’ll need around 3-4 cups of oil.
- Lemon Juice: Acting as a binder, lemon juice helps combine and emulsify the ingredients. Start with ½ a cup and adjust to taste.
- Salt: Salt not only adds flavor, but also helps with grating the garlic and enhancing its natural moistness.
The Process of Making Toum:
Begin by peeling one cup of garlic cloves. While traditionally made with a mortar and pestle, using a food processor yields quicker and lighter results. Process the peeled garlic with kosher salt until finely minced, adding oil gradually in small batches.
Emulsifying the mixture involves slowly adding the oil while blending continuously. Begin with one tablespoon of oil, allowing it to blend thoroughly before adding more. Scraping down the sides ensures all ingredients are well incorporated.
Continue alternating between adding oil and lemon juice until the mixture becomes airy and fluffy, resembling a creamy texture.
To allow the flavors to set, cover the sauce with a paper towel and refrigerate overnight. The result? A light, airy, and irresistible Lebanese garlic sauce, perfect for various culinary applications.
Tips for Success:
- Remove the green sprout from inside the garlic for a milder flavor.
- Soak the garlic in ice water briefly to reduce its potency.
- Alternate lemon juice with oil for a light consistency.
- Avoid using a blender, as it may not effectively emulsify the ingredients. Use a food processor instead.
How to Eat Toum:
As for serving suggestions, the versatility of Toum knows no bounds. Enjoy it with grilled meats, fish, sandwiches, salads, or as a dip with pita bread and crackers. Let your culinary creativity soar.
We recently served it with my Traditional Hummus, Quick Pickled Vegetables, Labneh with Golden Berry Chutney and Homemade Pita Bread; it was completely delectable and I 100% recommend you try this combo.
Hope you love this recipe as much as we do at home.
