- Dish type
- Side dish
Called toum and popular throughout the Levant, this garlic sauce packs a punch. If the sauce separates while in storage, just stir or blend again.
3 people made this
- 4 bulbs garlic, cloves separated and peeled
- 225ml lemon juice
- 1 teaspoon salt
- 700ml olive oil
MethodPrep:15min ›Ready in:15min
- In the container of a blender or food processor, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white, almost like mayonnaise. Store refrigerated in a glass container.
Reviews & ratingsAverage global rating:(39)
Reviews in English (32)
Very good garlic taste. I was looking for the garlic sauce that they use on shawarma which is a little thicker than this and has less lemon zing. It was too much lemon for me, so I added a bit more salt to combat the zing. Next time I'm going to try it with about half the oil and less than a quarter of the lemon juice, with salt to taste.-01 Dec 2006
This is fantastic, just like LaShish. I recomend using a blender, it did not emulsify when I used the food processor. I also use canola oil instead of EVOO-27 Nov 2006
I was looking for a recipe that duplicated the garlic sauce from Zankou chicken. This was great! Next time I might substitute 1/2 of the olive oil with canola, the sauce had a strong olive oil taste. Served with grilled chicken, lamb, tabouleh & pita bread.-02 Oct 2005