Best 7 Lebanese Garlic Sauce Recipes

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Embark on a culinary journey to the heart of the Middle East with Lebanese garlic sauce, a delectable condiment that tantalizes taste buds with its symphony of flavors. Crafted from a harmonious blend of garlic, lemon juice, tahini, and a hint of cumin, this versatile sauce elevates grilled meats, wraps, and falafel to new heights of deliciousness. Dive into the vibrant world of Lebanese cuisine and discover a treasure trove of delectable recipes featuring this extraordinary sauce. From the classic garlic sauce to variations infused with fresh herbs, roasted peppers, or a touch of spice, each recipe unveils a unique taste experience. Unleash your inner chef and explore the diverse culinary possibilities that await you. Let the aromatic symphony of Lebanese garlic sauce transport you to the bustling streets of Beirut, where the air is filled with the intoxicating scent of grilled meats and the laughter of friends and family gathered around a shared meal.

Let's cook with our recipes!

THICK-STYLE LEBANESE GARLIC SAUCE



Thick-Style Lebanese Garlic Sauce image

This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.

Provided by )

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 32

Number Of Ingredients 5

1 head garlic, minced
1 tablespoon sea salt
½ cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)

Steps:

  • Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g

BEST LEBANESE GARLIC SAUCE (BY KAY)



Best Lebanese Garlic Sauce (By Kay) image

Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)

Provided by twissis

Categories     Sauces

Time 5m

Yield 14 2-Tbsp Servings, 14 serving(s)

Number Of Ingredients 5

3 cups corn oil (Per Kay, Mazola is a must for this as it rarely works well with other brands, but see my note below)
1 cup lemon juice
1 head garlic (lrg size)
2 egg whites
1 teaspoon salt

Steps:

  • Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
  • *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
  • *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
  • *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).

LEBANESE GARLIC SAUCE



Lebanese Garlic Sauce image

This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again.

Provided by CALEBDGREEN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 32

Number Of Ingredients 4

4 bulbs garlic, cloves separated and peeled
1 cup lemon juice
1 teaspoon salt
3 cups olive oil

Steps:

  • In the container of a blender, 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 like salad dressing. Store refrigerated in a glass container.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 3 g, Fat 20.3 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 74.3 mg, Sugar 0.3 g

LEBANESE TOUM - GARLIC SAUCE.



Lebanese Toum - Garlic Sauce. image

This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).

Provided by Um Safia

Categories     Sauces

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 4

4 -5 garlic cloves, peeled
1/4 cup olive oil (no more than that)
1/2 teaspoon salt
1 lemon, juice of

Steps:

  • Puree the garlic with the salt in a spice grinder or mortar & pestle.

Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2

LEBANESE LABAN BIL BAYD (EGGS IN YOGURT GARLIC SAUCE)



Lebanese Laban Bil Bayd (Eggs in Yogurt Garlic Sauce) image

This is usually a first course dish. If you wish do the eggs in individual dishes just make sure you divide the yogurt and garlic sauce evenly The cooking time includes the time to make the cooked yogurt. The "Lebanese Laban Mutboukh (Cooked Yogurt)" recipe is #18138.

Provided by Bergy

Categories     Lebanese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

1 laban mutboukh (see Lebanese Laban Mutboukh (Cooked Yogurt))
3 to taste garlic, crushed
1 salt & pepper
2 teaspoons dried mint
1/4 cup clarified butter
6 eggs

Steps:

  • Make the cooked yogurt and leave to simmer.
  • Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder).
  • Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes.
  • Pour the cooked yogurt into a shallow ovenprrof dish.
  • Break the eggs and place them evenly on the yogurt (careful not to break the eggs).
  • Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard).

TOUM (LEBANESE GARLIC SAUCE)



Toum (Lebanese Garlic Sauce) image

Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.

Provided by Palis Favorites

Categories     Sauces

Time 10m

Yield 1 jar

Number Of Ingredients 5

1 garlic, bulb crushed
1/2-2/3 cup vegetable oil (not olive oil)
3 tablespoons mayonnaise
1 squeeze lemon juice
salt & pepper

Steps:

  • Place garlic in bowl. Add salt and lemon.
  • Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
  • Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
  • Once complete, put in jar and refrigerate.

Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4

LEBANESE GARLIC SAUCE (TOUM)



Lebanese Garlic Sauce (Toum) image

Number Of Ingredients 4

3/4 teaspoon kosher salt
3/8 cup peeled garlic cloves (~2 bulbs)
1 3/8 cups vegetable oil
6 tablespoons lemon juice

Steps:

  • In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves. Pulse until chopped. Use a spatula to scrape down the sides of the bowl and continue to pulse until finely chopped. Scrape down the sides of the bowl one last time before securing the lid.
  • With the food processor running, very slowly pour 1/4 cup of oil in thin steady stream through the hole of your lid or the food chute. Stop and allow the processor to run for 30 seconds before adding in 1 teaspoon of lemon juice. Repeat this step until both the oil and lemon juice are gone.
  • Once all the oil and lemon juice have been used, continue to process the garlic sauce until light and fluffy, about 30 to 45 more seconds.
  • Remove the bowl from the food processor and take out the blade. Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing.

Tips:

  • For the best flavor, use fresh garlic. If you don't have fresh garlic on hand, you can use 1 teaspoon of garlic powder.
  • If you like your garlic sauce extra creamy, add an extra 1/4 cup of mayonnaise.
  • This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. When you're ready to serve, simply bring it to room temperature.
  • Garlic sauce is a versatile condiment that can be used on a variety of dishes, such as shawarma, falafel, grilled chicken, and roasted vegetables.
  • If you're looking for a vegan garlic sauce, you can substitute tahini for the mayonnaise.

Conclusion:

Lebanese garlic sauce is a delicious and versatile condiment that is easy to make at home. With just a few simple ingredients, you can create a flavorful sauce that will add a touch of garlic to your favorite dishes. Whether you're using it as a dip, a marinade, or a dressing, this sauce is sure to please everyone at your table. So next time you're looking for a new way to add flavor to your food, give Lebanese garlic sauce a try!

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