AuthorbaidooneYou can serve this delicious Lebanese garlic sauce with any type of barbecued meat (chicken, beef, or lamb) particularly shawarma, shish tawook or shish kebab.
Add the garlic and salt in the bowl of the food processor and run for 10-20 seconds until it’s finely minced. Stop processor and scrap the garlic down the sides. Repeat the process several times until you get pasty and crushed garlic.
While the food process is running, add oil slowly about ½ cup each time then add about 2 tables spoons of fresh lemon juice. Repeat the process until you fish the oil and lemon juice. You should stop the processor during this process to scrap down the bowl.
When the sauce cools down to room temperature, transfer it to a container and store in the refrigerator when the sauce is no longer warm. If any moisture accumulates on the lid of the storage container, it could cause the toum to separate. (Note: any moisture should be removed).
Refrigerate for one month or freeze it for up to 4 months.
Ingredients
Directions
Add the garlic and salt in the bowl of the food processor and run for 10-20 seconds until it’s finely minced. Stop processor and scrap the garlic down the sides. Repeat the process several times until you get pasty and crushed garlic.
While the food process is running, add oil slowly about ½ cup each time then add about 2 tables spoons of fresh lemon juice. Repeat the process until you fish the oil and lemon juice. You should stop the processor during this process to scrap down the bowl.
When the sauce cools down to room temperature, transfer it to a container and store in the refrigerator when the sauce is no longer warm. If any moisture accumulates on the lid of the storage container, it could cause the toum to separate. (Note: any moisture should be removed).
Refrigerate for one month or freeze it for up to 4 months.