Toum sauce; It is a popular recipe that is usually served with chicken in Lebanese restaurants. Shish Tawook is a delicious accompanying for grilled chicken, Shawarma, chicken turning and many other Middle East dinners.
It is mainly obtained by a slow and stable emulsion process of garlic and oil.
What’s in Toum sauce? This delicious garlic sauce is prepared with only 4 materials: garlic, oil, lemon and salt.
Garlic: The most important element of the recipe is garlic. It is recommended that you use the freshest garlic you can find. 1 cup of peeled garlic is used.
Oil: Sunflower oil, canola oil, aspir oil, avocado oil, grape seed oil or other preferred neutral oils. It is not recommended to use olive oil due to its significant smell and aroma. Olive oil also changes the color of garlic sauce. 3 cups of oil is used.
Lemon juice: Lemon plays a supportive role in the Lebanese garlic sauce and helps to emull the oil so that the oil does not eaten the garlic. Half a glass of freshly squeezed lemon juice is used. This can be reduced according to your taste. Lemon juice acts as a binder in the recipe, so make sure you don’t leave it completely.
Salt: Salt helps to make garlic easily mashed. It also allows the sauce to sweeten.
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How to make Toum sauce? Lebanese garlic sauce peeled garlic in the mortar or more easily pass through the kitchen robot and thoroughly chop.
To absorb the oil very slowly in a thin flow and every time in small parties, add to garlic in the robot.
Start with only one tablespoon of oil and continue slowly. Do not rush the process.
Mixture of garlic, salt and oil; When it becomes fluffy, you can start pouring lemon juice.
You can cover the garlic with a paper towel and store it in the refrigerator to harden and consistency of the sauce.
After 24 hours, you can remove the paper towel and close it with a cover that firmly closes it.
With smooth texture and aromatic taste, your sauce is ready to use!
Enjoy your meal!
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