Toum - Lebanese Garlic
Ingredients
- 1/2 a cup (125ml) freshly peeled garlic cloves. slice and remove green stems if present.
- 1 tbsp cold water
- 80ml lemon juice
- 375ml veg oil (neutral taste eg rapeseed)
- 1 tsp seasalt
- optional toppings
- a few fresh parsley leaves finely chopped
- a pinch of sumac, za’atar, cumin or paprika
- drizzle of olive oil
Preparation
Put the garlic in a blender with the salt, tablespoon of water and a tablespoon of lemon have and blitz until finely chopped
Add a couple of tablespoon of the oil and blitz for 30 seconds, add a couple of tablespoons of the lemon juice and blitz for another 30 seconds
Continue doing this alternating the oil and lemon are all gone
You should have a thick mayonnaise textured sauce
Consistency may vary a little due to slightly different ingredients and machines, the main thing is that it doesn’t split)
Taste and add a little extra lemon and salt if desired and give it a final blitz
Decant into a dish and top with any of the above optional toppings
Put in the fridge for an hour or more for the flavours to develop xx