Garlicky Lebanese Toum

Toum is a garlic sauce common to Lebanon, Egypt and Iraq.  It’s very easy to make and it’s very intense. Toum is the Middle Eastern answer to aioli or skordalia, but it’s much more intense. It basically consists of raw garlic, lemon juice and oil – probably not the kind of thing you want to eat before a social gathering or a hot date. This sauce is guaranteed to stave off vampires, and anyone who can’t handle garlic in its rawest form.  Commonly served as a dip with pita or french fries, I think it works better as a flavourful spread for a shawarma, falafel or kofte. However you choose to eat it, if you like garlic, this is one sauce you won’t want to be without.

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Toum
An intense Lebanese Sauce of garlic and lemon juice.
Course Condiment
Cuisine Middle Eastern
Prep Time 15 minutes
Servings
Ingredients
Course Condiment
Cuisine Middle Eastern
Prep Time 15 minutes
Servings
Ingredients
Instructions
  1. Place the garlic, salt, and a drizzle of olive oil in a stick blender cup. Blend into a uniform paste.
  2. With the stick blender running, drizzle in the remaining olive oil slowly.
  3. Add the lemon juice and continue to blend until the mixture is thick , smooth and uniform.
  4. Serve at room temperature or refrigerate until needed.
Recipe Notes

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