Toum

Name: Toum
Total time: 1800 s
Cuisine: Nigerian
Ingredients: 1 cup garlic; 3 cups neutralized oil eg sunflower oil or canola oil; 1 teaspoon salt; 4 tablespoon lemon juice; 4 tablespoon ice cold water

Mariya Balarabe Gambo @280581m

This is a Lebanese garlic sauce that can be used as a spread for shawarma, or as a dipping sauce or can be drizzled over burgers, sandwich etc.

Mariya Balarabe Gambo @280581m

This is a Lebanese garlic sauce that can be used as a spread for shawarma, or as a dipping sauce or can be drizzled over burgers, sandwich etc.

Saved

Ingredients

30 mins

1 cupgarlic
3 cupsneutralized oil eg sunflower oil or canola oil
1 teaspoonsalt
4 tablespoonlemon juice
4 tablespoonice cold water

Saved

Steps

30 mins

1

Add peeled garlic and 1 teaspoon salt in a blender or food processor. Pulse in bursts until garlic is minced. Scrape off the sides of blender with spatula then add 1 table spoon lemon juice. Blend till it is smooth. Add another table spoon of lemon juice and blend again.
2

Drizzle half cup of oil into the blender in a thin stream. Blend again. Add a tablespoon of lemon juice then blend. Drizzle another half cup of oil, blend. Add last spoon of lemon juice. Blend.
3

Alternately add half cup of oil and 1 tablespoon water while blending till all oil and water is incorporated in the garlic sauce.
4

Scoop into a container. You can refrigerate for 2 to 3 weeks. I scooped into this small containers for individual use and stored in a refrigerator.