Best 3 Thick Style Lebanese Garlic Sauce Recipes
In the realm of Lebanese cuisine, one condiment stands out as a true culinary treasure: the thick-style Lebanese garlic sauce, also known as toum. This luscious sauce, pronounced "toom", is a delectable blend of garlic, vegetable oil, lemon juice, and salt, whipped together until it reaches a thick and creamy consistency. Toum is a versatile culinary companion, gracing everything from grilled meats and seafood to falafel and shawarma. Its distinct garlicky flavor adds a delightful piquancy to any dish it adorns. This article presents a collection of carefully curated recipes that explore the diverse applications of toum. From the classic version to delectable variations infused with herbs and spices, these recipes unlock the secrets of creating the perfect toum.
1. Classic Lebanese Garlic Sauce: A culinary cornerstone, this recipe lays the foundation for a smooth and flavorful toum, using a simple combination of garlic, vegetable oil, lemon juice, and salt.
2. Zesty Lemon and Herb Toum: This variation adds a burst of citrusy freshness and herbaceous notes to the classic toum. Lemon zest and a medley of herbs, including cilantro, mint, and parsley, elevate the sauce to new heights of flavor.
3. Spicy Harissa Toum: For those who crave a touch of heat, this recipe incorporates harissa paste, a fiery North African condiment made from roasted red peppers and chili peppers. The resulting sauce is a symphony of flavors, balancing the garlicky goodness of toum with a subtle yet noticeable spiciness.
4. Creamy Avocado Toum: This innovative recipe introduces the velvety richness of avocado to the classic toum. The avocado lends a smooth texture and a hint of nutty flavor, creating a sauce that is both indulgent and incredibly versatile.
5. Roasted Garlic Toum: For a deeper, more complex flavor profile, this recipe calls for roasting the garlic cloves before incorporating them into the toum. The roasting process caramelizes the garlic, resulting in a wonderfully rich and aromatic sauce.
6. Za'atar Toum: This recipe pays homage to the classic Middle Eastern spice blend, za'atar. A combination of earthy thyme, savory oregano, nutty sesame seeds, and tangy sumac is added to the toum, creating a harmonious blend of flavors.
LEBANESE GARLIC SAUCE RECIPE
Steps:
- Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
- Use a rubber spatula to scrape down the sides as needed.
- Add a teaspoon of lemon juice and process to create a bit of a paste.
- With the food processor running, drizzle about 3 tablespoons into the paste.
- Add another one teaspoon of lemon juice.
- Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
- Follow this alternating until you have used up your ingredients.
- The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.
Nutrition Facts : Calories 198 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, SaturatedFat 13 g, Sodium 1169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEBANESE GARLIC SAUCE (TOUM SAUCE)
This Lebanese garlic sauce (Toum) is thick, creamy, absolutely packed with garlic flavor, and ready to eat with everything! Plus, this toum recipe is naturally gluten-free and vegan, and similar to garlic aioli!
Provided by Samira
Categories Condiment
Time 10m
Number Of Ingredients 4
Steps:
- Peel the garlic and, optionally, remove the 'germ' (green sprout) from each clove's center (which is bitter).I've used several garlic peeling hacks, but at the moment, I'm enjoying just smashing down on the clove with the flat side of a knife and my fist - it's easy and doesn't take much effort.
- Add the garlic and salt to the food processor (or a bowl if you're using an immersion blender). Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary.
- Once you have a puree, it's time to start adding the oil. If you have a steady hand, you can drizzle it in from the measuring jug - otherwise, use a tablespoon measuring spoon.Slowly adding one spoonful at a time, allowing the machine to run throughout this time. Leave plenty of time between each spoonful for it to fully incorporate.
- After you've added the first few tablespoons of oil, then start to alternate, adding a little oil and then a little lemon juice (around 1 tsp at a time) - while the machine runs.If your food processor starts to get warm, then give it a rest and pause the process. The heat can otherwise cause the toum emulsification to break.Continue to alternate between adding oil and lemon juice slowly (this took me between 7-9 minutes) until the mixture emulsifies and thickens and you have a thick, creamy garlic sauce.
- I suggest allowing it to marinate and 'set' for at least 2-3 hours in the fridge before using it.
- When making it with a mortar and pestle, you have to crush the garlic down into a paste, add 1 tsp oil, and mix it until the garlic absorbs it completely. Continue to add oil one tablespoon at a time, mixing until it's absorbed entirely. After you've done this with several spoonfuls of oil, add a few drops of lemon juice in-between spoonfuls of oil.Continue to do this until you have a creamy, thick paste.
Nutrition Facts : ServingSize 1 Tbsp, Calories 83 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 7 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g
TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE
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A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.
Provided by Sohla El-Waylly
Categories Condiments and Sauces
Time 20m
Number Of Ingredients 5
Steps:
- Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.
Nutrition Facts : Calories 172 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 80 mg, Sugar 0 g, Fat 19 g, ServingSize Makes 1 quart, UnsaturatedFat 0 g
Tips:
- For the best flavor, use fresh garlic. Don't substitute garlic powder or garlic salt.
- If you don't have a food processor, you can mince the garlic by hand. Just be sure to mince it very finely.
- If you want a smoother sauce, strain it through a fine-mesh sieve after blending.
- You can use any type of yogurt you like in this recipe. Greek yogurt, plain yogurt, or even non-fat yogurt will all work well.
- If you don't have any fresh lemon juice, you can use bottled lemon juice instead. Just be sure to use 100% lemon juice, not a lemon-flavored juice drink.
- Serve the sauce immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This thick-style Lebanese garlic sauce is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for grilled meats, roasted vegetables, or even as a dipping sauce for pita bread. It's also a great way to add some extra flavor to your favorite sandwiches and wraps. So next time you're looking for a new sauce to try, give this Lebanese garlic sauce a try. You won't be disappointed!
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