Toum Lebanese Garlic Sauce

If you have ever tried to make Toum at home and ended up with something that was either too spicy or a split, oily mess, you are not alone. Toum can be temperamental, but when done correctly it should be thick, fluffy and pillowy with a smooth garlic flavour that is strong but not harsh. My recipe is tried, tested and completely fool proof. It is perfect paired with shawarma, falafel, or if you are anything like me, simply eaten with bread on its own!

Top tips

• Removing the green germ from the garlic prevents bitterness.
• Freezing the garlic is essential for a smooth, stable emulsion and takes away the spiciness of the garlic
• Use an immersion blender for best results.
• Make sure the remaining half of the oil is added very slowly to avoid splitting.

Ingredients

• 12-15 garlic cloves
• 1/2 teaspoon salt
• 30 ml lemon juice
• 25 ml ice cold water
• 365 ml neutral oil such as sunflower oil

Method

1. Peel the garlic cloves, cut each one in half lengthways and remove the green germ from the centre.
2. Place the garlic into a ziplock bag and freeze for at least 4 hours. This step is essential and cannot be skipped.
3. Measure out the salt, lemon juice, ice cold water and oil before starting.
4. Add the frozen garlic, salt, lemon juice, all of the water and half of the oil into a tall immersion blender jug.
5. Blend continuously for 1 to 2 minutes until the mixture is completely smooth and combined.
6. While the blender is still running, very slowly drizzle in the remaining oil in a steady stream.
7. Continue blending until the mixture thickens and transforms into a fluffy, pillowy garlic sauce.
8. Stop blending once the toum is thick, smooth and holds its shape.
9. Transfer to a jar and refrigerate until ready to use.

Toum Lebanese Garlic Sauce

If you have ever tried to make Toum at home and ended up with something that was either too spicy or a split, oily mess, you are not alone. Toum can be temperamental, but when done correctly it should be thick, fluffy and pillowy with a smooth garlic flavour that is strong but not harsh. My recipe is tried, tested and completely fool proof.

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Servings: 6 people

Ingredients

• 12-15 garlic cloves 15 if you like it super garlicky! I usually use about 13-14
• 1/2 teaspoon salt
• 30 ml lemon juice
• 25 ml ice cold water
• 365 ml neutral oil such as sunflower oil

Instructions

• Peel the garlic cloves, cut each one in half lengthways and remove the green germ from the centre.
• Place the garlic into a ziplock bag and freeze for at least 4 hours. This step is essential and cannot be skipped.
• Measure out the salt, lemon juice, ice cold water and oil before starting.
• Add the frozen garlic, salt, lemon juice, all of the water and half of the oil into a tall immersion blender jug.
• Blend continuously for 1 to 2 minutes until the mixture is completely smooth and combined.
• While the blender is still running, very slowly drizzle in the remaining oil in a steady stream.
• Continue blending until the mixture thickens and transforms into a fluffy, pillowy garlic sauce.
• Stop blending once the toum is thick, smooth and holds its shape.
• Transfer to a jar and refrigerate until ready to use.

Video

How to enjoy my Toum

This toum is incredibly versatile and brings a rich, fluffy garlic flavour to so many dishes. I especially love serving it with:

• Chicken Shish Wraps
• Turkish Tauk Sis
• BBQ Skewers

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