Toum (Lebanese garlic sauce)
"One of the most iconic condiments in Middle Eastern cuisine. I find that toum can sometimes scare people who haven’t grown up eating it, but you can control the level of garlic ‘punch’ by adjusting the amount of oil in the emulsion. As a side note, store-bought peeled garlic is always going to be less intense in flavour than peeling your own garlic. Ready-made toum can also be bought from a Middle Eastern deli or takeaway store, if you just want something ready to go." - Paul Farag
Recipe note: You’ll need a food processor or blender to make this. (Or you can make this using a mortar and pestle if you want an arm workout!)”
Ingredients (4)
- 60g peeled garlic cloves
- 1/4 cup (60ml) lemon juice
- 350ml neutral oil, such as grapeseed oil
- 4-5 ice cubes
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place the garlic, lemon juice and 1/2 tsp fine salt in a food processor and whiz until smooth. With the motor running, slowly pour in the oil, adding an ice cube in between pouring oil every so often as you go (adding ice cubes helps the mixture emulsify). Once emulsified, with no separation of oil and puree, taste and adjust with salt flakes and oil to desired flavour level.
Recipe Notes
Store in an airtight container in the fridge for up to 4 weeks.
Reviews
Join the conversation
Log in Register