As soon as you happen to be pleased garlic, this sauce shall be your unusual capable friend. It’s mountainous as a dip, spread, or companion to roasted or grilled meat, rooster or fish.
By Sawsan Abu Farha
As soon as you happen to’ve got ever eaten shawarma or shish tawook at a heart japanese or Lebanese restaurant, you get to get viewed the creamy white sauce, with the savory scent of garlic and luscious combination of garlic and lemon. This garlic sauce is acknowledged as Toum or Toom and when you happen to be pleased garlic, this sauce shall be your unusual capable friend. It’s mountainous as a dip, spread, or companion to roasted or grilled meat, rooster or fish.
Toum – Center Eastern Garlic Sauce
As soon as you happen to be pleased garlic, this sauce shall be your unusual capable friend. It’s mountainous as a dip, spread, or companion to roasted or grilled meat, rooster or fish.
- Author: Sawsan Abu Farha
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 4 1x
- Class: Aspect
- 2 tablespoons corn starch
- ¾ cup of water
- 2 to 5 cloves of garlic finely minced (peek notes)
- 1 teaspoon lemon juice or vinegar (more when you happen to be pleased a stronger lemon style)
- 3 to 5 tablespoons vegetable oil or olive oil (peek notes)
- Pinch of salt
Prevent your veil from going darkish
- Dissolve the cornstarch in water and situation it in a pot over medium low heat
- Beat with a mosey repeatedly till the combine thickens and begins to bubble, mosey for two more minutes
- Steal the combine off the warmth and allow it to frosty fully
- Mince the garlic finely with the salt
- Add the garlic to the starch combine and add the lemon or vinegar
- Assign of residing the combine within the blender or meals processor and beat with the blade till the combine begins turning white
- Drizzle the olive oil one teaspoon at a time whereas running the blender or the meals processor (you need the blade to beat the oil into the combine)
- Retain adding the oil till you procure a soft combine that is the consistency of mayonnaise. That likelihood is you’ll not need all of the volume of oil
- Encourage straight away or store within the fridge in an air tight container
Notes
The amount of garlic depends on how tough you need the garlic style to be, likelihood is you’ll presumably presumably start with 2 or 3 cloves and add more when you happen to’d be pleased the style to be stronger. That likelihood is you’ll additionally add the garlic whereas the starch slurry is restful heat, that will exercise that raw edge off the garlic and tone the style down a chunk The amount of lemon juice or vinegar depends on how tart you be pleased the sauce to be I veteran to fabricate this recipe with olive oil because I be pleased its nutty richness but it changed into a chunk bitter with storing on a number of times. Are trying it out with olive oil and with vegetable oil and peek which one you be pleased capable. It’s probably you’ll presumably also store the garlic sauce within the fridge for 10 days as a lot as 2 weeks. If it thickens for the length of storage, add a tablespoon of oil and pulse it in your blender.
Sawsan Abu Farha
Passionate meals explorer Sawsan Abu Farha lives in Jordan and enjoys mixing east and west in her kitchen aiming to procure the appropriate of every and every worlds.Juggling work, motherhood, blogging and a ardour for meals and meals photography, she shares her plod in her weblog “Chef in conceal”.