Toum
Veg
Vegan
A Lebanese garlic sauce whipped to a snow-white, mayonnaise-like fluff with nothing but garlic, salt, lemon, and oil — the essential shawarma condiment.
Cuisines
Levantine
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 4 cloves | garlic |
| 1 teaspoon | salt |
| 1 cup | neutral oil (such as sunflower or canola) |
| 2 tablespoons | fresh lemon juice |
Instructions
- 1 Peel the garlic cloves and slice them in half lengthwise to remove any green germ, which can make the toum bitter.
- 2 Place the garlic and salt in a food processor and pulse until finely minced, scraping down the sides as needed.
- 3 With the food processor running, slowly drizzle in the oil in a very thin, steady stream, alternating occasionally with the lemon juice, until a thick, creamy emulsion forms.
- 4 Continue to process until all the oil and lemon juice are incorporated and the mixture is smooth and fluffy.
- 5 Transfer the toum to a clean jar or container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Tips
Ensure the oil and lemon juice are added very slowly to maintain the emulsion. Toum can be stored in the refrigerator for up to 2 weeks.