Lebanese Garlic Sauce – Toum –
Toum is garlic in Arabic and the Lebanese garlic sauce is also referred to as Toum. We are not food historians, hence we don’t know why the dish is named after the ingredient. In our region, toum is often mistaken for mayonnaise. People ask us, why doesn’t your mayonnaise taste half as good as the mayonnaise served with grilled chicken at Arabian diners. Isn’t it obvious, what many have grown to love as mayonnaise has always been garlic in disguise.
This sauce contains the perfect amount of good and bad cholesterol. This combination is very essential for a healthy body. However, one must enjoy it in moderation to reap the health benefits.
Our Lebanese garlic sauce recipe will yield 27 tablespoons, with 77 kilocalories in each. To make toum, you will need the ingredients listed below,
Ingredients, Measurements & Nutritional Values
| Garlic | 150 grams |
| Sunflower oil | 200 grams |
| Palm jaggery | 25 grams |
| Lemon juice | 14 grams |
| Salt | 1/4 teaspoon |
Click on the nutritional chart below to zoom
Facts
- Garlic lowers bad cholesterol levels in the body and promotes cardiovascular health.
- Sunflower oil has a perfect balance of good and bad cholesterol. Omega 3 and Omega 6 fatty acids respectively.
Video Walk Through – Lebanese Garlic Sauce – Toum
Instructions – Lebanese Garlic Sauce – Toum
- Transfer peeled garlic pods to a blender.
- Add crushed palm jaggery and sunflower oil. Pulse for 2 minutes to make a smooth paste.
- Add lemon juice and salt. Continue to pulse for 2 more minutes. The resulting emulsification is Toum, the delicious Lebanese garlic sauce.
We observed that this garlic sauce tastes best when it is allowed to rest for a day or two. We usually store it in a clean container and use it two days later.
Lebanese Garlic Sauce – Toum, another healthy recipe, the hissing cooker way.
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