Toum Lebanese Garlic Sauce
Lebanese garlic sauce, toum, is a delicious emulsification of fresh garlic cloves, lemon juice, salt, and oil. This tangy garlic paste is used for chicken kabobs, chicken shawarma, and kafta.
Servings: 48
Ingredients
- 3 cups vegetable oil
- 1 cup garlic cloves green germ removed
- 1 lemon juiced
- 1 teaspoon salt
Instructions
- Peel the cloves of garlic, remove splinters, and the green germ inside each clove.
- Place the garlic cloves in a food processor and pulse until they're minced.
- Add the salt and pulse a little more.
- Slowly start adding the oil and lemon juice in intervals (pulse for a few minutes between each addition).
- Keep pulsing until you're done adding all the oil and lemon juice.
- You'll have a soft but emulsified white paste that's ready to serve.
- Serve and sahtein!
Notes
- Storage: This creamy spread can last up to a month if refrigerated in an airtight container (unless you use egg white). If using egg white, store for up to 5 days. After a month, its freshness might be affected, so make sure to use it up before it goes bad.
Nutrition
Serving: 1tablespoon | Calories: 123kcal | Carbohydrates: 0g | Protein: 0g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 0g