Sharwarma With Toum Sauce Food
TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE
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
SHARWARMA WITH TOUM SAUCE
I always make double and cut half the meat and spices/marinade into a gallon freezer bag, give it a good rub and toss in the freezer. It marinates when it thaws. Sometimes I use tahini instead of toum. Sometimes I use both.
Provided by keort
Categories Lebanese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Cut meat into small 1 inches strips. Add marinade ingredients. Allow to marinate; overnight is best. Cook meat in saucepan, medium heat for 45min. If becomes dry, add a little water as needed. Do not overcook.
- While meat is marinating, make sauce. Put garlic, salt and 1/4 of lemon juice in blender. Blend on medium then scrape sides. Add egg white, blend on medium. Add half the oil slowly pouring a steady stream. The sauce should emulsify. If it hasn't and looks like it's split, remove half, add another egg white, blend while pouring the half you removed. Switch to slow and add rest of lemon juice then rest of oil slowly. Add 1-2 T water and it should turn creamy and fluffy.
- Best if sauce also sits in fridge overnight. Will keep for 1-2 weeks, sometimes longer.
- Cut pickles in one inch thin pieces. Slice onion thinly. Slice then half tomato slices.
- Add meat to bread then toppings and sauce and enjoy.
Nutrition Facts : Calories 1475.3, Fat 128.3, SaturatedFat 39.3, Cholesterol 185, Sodium 808, Carbohydrate 39.6, Fiber 2.4, Sugar 2.7, Protein 39.9
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