Easy Recipe: Tasty Arab Garlic Sauce
Arab Garlic Sauce. The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture similar to that of mayo, sour cream or "Labneh" and with a pungent aroma of garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice. Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil.
Most processors have a hole on top allowing for you to pour something in while the processor is running.
It's creamy, with the bite of garlic and the gentler notes of chives and parsley.
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Standards toum recipes use a food processor, but some modern chefs have discovered that it can be prepared with a blender instead. It's basically a slow and steady emulsion process of garlic and oil and it's utterly heavenly! A delicious condiment and can be used as a dip, spread or whisked into salad dressings and more.
Try it on pasta, pizza, stirred into steamed veggies or as a spread for sandwiches. A delicious condiment and can be used as a dip, spread or whisked into salad dressings and more. Put garlic in blender and slowly add the oil.
Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. It's a good idea to scrape down the sides two or three times to ensure that all of the garlic is finely processed. It is wonderfully delicious served on grilled meats, falafel and shawarma but it can be used on practically anything.
To a Middle Easterner this garlic sauce is a must in a long line of flavorful Arabic foods. The secret to this sauce is the zesty garlic and use of fresh herbs. The word toum is how the Arabic word for garlic (ثوم) "thoum" is pronounced in the dialect of the people from the Levant region.
The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture similar to that of mayo, sour cream or "Labneh" and with a pungent aroma of garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice. To a Middle Easterner this garlic sauce is a must in a long line of flavorful Arabic foods. Keep in the refrigerator in a jar.
Preparation of Arabian Garlic Sauce Take out the cloves of garlic and peel off their skin. Salsat toum or toumya (Levantine Arabic ْتُوم 'garlic') is a garlic sauce common to the Levant. Taratoor is a creamy garlic sauce in Arab cuisine of the Persian Gulf and French cuisine that is a predecessor to aioli.
Oil, salt and lemon juice are added to the pulverized garlic and a creamy emulsion forms. Preparation of Arabian Garlic Sauce Take out the cloves of garlic and peel off their skin. Garlic, salt, oil, and lemon juice turn into a sauce with the consistency of mayonnaise.
Taratoor is a creamy garlic sauce in Arab cuisine of the Persian Gulf and French cuisine that is a predecessor to aioli. Similar to the Provençal aioli, there are many variations with a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally. It was first prepared in the Greater Syrian region by peasants.
Traditional Lebanese garlic sauce uses egg whites but we have converted it to an eggless Lebanese garlic sauce. Garlic sauce aka is garlic paste is a common dip served with many arabian or Lebanese chicken dishes. Goes well on all types of sandwiches.
The Best Ever Shawarma White Sauce. The sauce is made by processing the raw garlic cloves with salt and lemon juice followed by a very thin stream of oil while the processor is running. This recipe for Lebanese garlic sauce also known as Garlic Toum is a vegetarian version, finds its place in majority of the Lebanese Mezze Platter's.