ol of creamy garlic sauce, called toum, accompanied by two heads of fresh garlic. Traditional Mediterranean recipe on Les Recettes de Tamita.

Toum

Garlic sauce, or toumis a traditional Mediterranean speciality, often associated with Lebanese cuisine. This creamy emulsion is made from fresh garlic, oil, lemon juice and sometimes a little salt. With its light texture and powerful flavour, it is ideal with grilled meats, falafels, roasted vegetables or even pita bread.
Simple to make, this dairy-free sauce is entirely vegan and adds a spicy, flavourful touch to your meals. Versatile and tasty, toum is perfect for spicing up your dishes or as a dip for aperitifs.
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Course: Support, dip
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 30 cloves of garlic, preferably pink garlic (no less, as you need a good amount of garlic for the oil to be seared like a mayonnaise)
  • 3 à 4 tbsp. lemon juice
  • 225 grams (3) rapeseed oil
  • 1 tbsp. of salt

Method
 

  1. Peel and remove the germ from each pod.
  2. Make sure you mix everything thoroughly for a few minutes.
  3. Very gently drizzle in the first cup of oil
  4. Add 1 to 2 tablespoons of lemon juice
  5. Drizzle in the remaining oil.
  6. The result will be a sort of mayonnaise.
  7. At the end, add the rest of the lemon juice and adjust to taste.
  8. This sauce can be kept in the fridge for at least a week!

Notes

Bowl of creamy garlic sauce, called toum, accompanied by two heads of fresh garlic. Traditional Mediterranean recipe on Les Recettes de Tamita