Can anyone resist the allure of Toum, the Lebanese garlic sauce that adds a burst of flavour to any dish? Toum is a creamy and aromatic condiment that elevates every bite, made with fresh garlic, oil, and a hint of lemon juice. Our family adores it - from spreading it on warm pita bread to drizzling it over grilled meats or roasted vegetables; Toum always brings a smile to our faces and a zing to our meals. We hope you will enjoy this traditional Lebanese delight and experience the magic of Toum for yourself!
Prep time: 30 mins
Ingredients:
1 cup garlic cloves peeled
2 teaspoons salt
3 cups neutral oil such as safflower
½ cup lemon juice
Method:
Slice the garlic cloves in half lengthwise and chop coarsely
Put the sliced garlic cloves into a food processor and add the salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor.
While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
Once the garlic looks emulsified, increase the speed of pouring the oil and alternate with the lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
Transfer the sauce into a glass container and place in the fridge overnight. Makes about 4 cups. This can stay in the fridge in an airtight container for up to 3 months.
