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
LEBANESE GARLIC SAUCE (TOUM)
This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt
Provided by Yumna Jawad
Categories Condiments
Time 30m
Number Of Ingredients 4
Steps:
- Slice the garlic cloves in half lengthwise and remove any green sprouts.
- Transfer the sliced garlic cloves into a food processor and add the kosher 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 afterwards.
- 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 by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of 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 cover with a paper towel in the fridge overnight. Makes about 4 cups.
- The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.
Nutrition Facts : Calories 193 kcal, Carbohydrate 2 g, Protein 1 g, Fat 21 g, SaturatedFat 2 g, Sodium 146 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 tbsp, TransFat 1 g, UnsaturatedFat 19 g
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
THICK-STYLE LEBANESE GARLIC SAUCE
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
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
ZANKOU CHICKEN'S LEBANESE GARLIC SAUCE (COPYCAT)
The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic!
Provided by Sandi From CA
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and boil in water until soft. Mash and let cool.
- Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender's handle hole until everything has mixed.
- At this point, you'll have extreme garlickiness (new word), which some people like, but for "texturizing" like Zankou's, you'll need the taters.
- Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out.
- Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou's sauce.
Nutrition Facts : Calories 146.3, Fat 11, SaturatedFat 0.8, Sodium 353, Carbohydrate 11.4, Fiber 1.3, Sugar 0.7, Protein 1.4
LEBANESE GARLIC SAUCE
Make and share this Lebanese Garlic Sauce recipe from Food.com.
Provided by jm0527
Categories Sauces
Time 30m
Yield 32 serving(s)
Number Of Ingredients 4
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 192.1, Fat 20.3, SaturatedFat 2.8, Sodium 74.4, Carbohydrate 3.1, Fiber 0.2, Sugar 0.3, Protein 0.5
LEBANESE TOUM - GARLIC SAUCE.
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
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
More about "best lebanese garlic sauce by kay food"
LEBANESE GARLIC SAUCE - SAVOR THE BEST
From savorthebest.com
30 BEST LEBANESE FOODS (WITH PICTURES!)
From chefspencil.com
BEST LEBANESE GARLIC SAUCE BY KAY) RECIPE
From keeprecipes.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
LEBANESE GARLIC SAUCE - RECIPE GIRL®
From recipegirl.com
LEBANESE GARLIC SAUCE RECIPE (TUMIYE) - THE ARABIAN CUISINE
From thearabiancuisine.com
LEBANESE GARLIC SAUCE (TOUM RECIPE) - FOOD DOLLS
From fooddolls.com
LEBANESE POTATO SOUFFLE {BATATA SOUFFLé} - FEELGOODFOODIE
From feelgoodfoodie.net
HOMEMADE LEBANESE GARLIC SAUCE | THE BUTTER HALF
From thebutterhalf.com
25 AUTHENTIC LEBANESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LEBANESE GARLIC SAUCE RECIPE - FOOD.COM
From food.com
BEST LEBANESE GARLIC SAUCE (BY KAY) RECIPE - FOOD HOUSE
From foodhousehome.com
BEST LEBANESE GARLIC SAUCE BY KAY) RECIPE - FOOD NEWS
From foodnewsnews.com
BEST LEBANESE GARLIC SAUCE (BY KAY) RECIPE - FOOD.COM - PINTEREST
From pinterest.com
BEST LEBANESE GARLIC SAUCE (BY KAY) RECIPE - FOOD.COM
From pinterest.ca
BEAN STEW, CLAM CASSEROLE AND A CREAMY DIP: YOTAM OTTOLENGHI’S …
From theguardian.com
BEST LEBANESE GARLIC SAUCE (BY KAY) RECIPE - FOOD.COM
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love