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Jenan Zammar
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Garlic Sauce (Toum)

by Jenan Zammar January 27, 2022
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If you’ve tried this Lebanese garlic sauce, you know exactly how good it is! It pairs perfectly with shawarma, shish taouk or any grilled chicken. I often use it for marinating chicken or beef as well in place of garlic.

It takes time to make but trust me, it’s worth it! The key is to have a great working food processor. Most food processors have a slow drip attachment at the top. This will help ensure you have a constant slow drizzle of oil. If not, simply pour the oil into the processor with a very thin stream.

You’ll need 1 cup of garlic – the more fresh they are, the better. It’s important to alternate between the oil and lemon while the food processor is running. This will ensure the sauce emulsifies perfectly.

Garlic Sauce (Toum)

Prep Time: 30 Minutes
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 11 voted )
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Ingredients

1 cup garlic cloves (sliced in half and sprouts removed) 

1/2 cup freshly squeezed lemon juice 

2 tsp salt

2 + 1/4 cup vegetable oil

Instructions

In a food processor, pulse the garlic until fine - about 3 minutes, stopping after each minute to scrape down the sides

With the food processor running, add 1 tbsp veg oil and continue to let the machine run until the garlic becomes like a paste, scraping down the bowl one last time 

Turn the machine on and leave it running from here on out

Start alternating oil and lemon juice one tbsp at a time letting it incorporate after each addition

The whole process will take 15-20 minutes

Most food processors have a slow drip hole in the top attachment. That’s what I used to add in the oil & lemon juice. 

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6 comments

Lola Luna July 4, 2022 - 12:17 pm

Nice meeting you in Instagram love love all your recipe chef you’re amazing I can’t wait to try all your food and I’m going to share to my daughter she can learn how to cook like you keep up the great job

Reply
Jenan Zammar July 4, 2022 - 12:51 pm

Thank you for your kind words! XO

Reply
Seher July 12, 2022 - 2:27 am

Hi!! Which is the best oil to use for this?

Reply
Jenan Zammar July 12, 2022 - 1:50 pm

Vegetable oil, Canola or Corn oil will work best 🙂

Reply
J February 1, 2023 - 4:54 am

Hi Jenan, should we alternate 1 tbsp of each at a time or is it ok to alternate cup oil/ lemon juice/ another cup oil etc.?

Reply
Jenan Zammar March 8, 2023 - 5:05 pm

Hi! I would alternate 1 tbsp of each. It’s time consuming but will give you the best results 🙂

Reply

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About Me

About Me

Hi, I'm Jenan and welcome to my kitchen! I'm a Lebanese mom of 3 and love to share all of my recipes! Years ago I had no idea what I was doing in the kitchen but with lots of trial and errors, I can now whip up a meal with little effort! I'm all about simplifying meals but still enjoying the delicious flavours food has to offer! From my kitchen to yours with love xo

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Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me
Jenan Zammar
  • Home
  • Recipes
    • Appetizers
    • Beef
    • Chicken
    • Desserts
    • Pasta
    • Ramadan
    • Salad
    • Vegetarian
  • About me
  • Work with me