this i love the most and dont know how to make..can someone plz share its recipe?this i have eaten many times at lebanese bbq restaurants…
Re: recipe for lebanese style garlic sauce?
Re: recipe for lebanese style garlic sauce?
^^ cant view, someone please detail the recipe, thanks, im assuming its got baked garlic, lemon and mayo
ohh bride2be thankkkk uuuuu sooooooooooo muchhhhhhhhhhhhh Hugs
Re: recipe for lebanese style garlic sauce?
thnx!!
Uetian,
BLESS YOU....for asking this question. I've lived in Saudi for many years and always loved their garlic sauce that came with the french fries and the shawarmas. It has a mayonnaise like consistency and I've never been able to find out how it's made! Hope Bride 2 Be will repost the recipe. I'll try to see if I can find it on the internet. I've seen garlic sauce recipes in the past but they don't seem to match up. I'm gonna try again and if I find anything, I'll post.
Re: recipe for lebanese style garlic sauce?
This is what I found for lebanese garlic sauce:
1 head of garlic, separated & peeled
1/8 c lemon juice [up to 1/4 c]
1/2 - 1 tsp kosher salt, not regular small grained
1/4 - 1/2 tsp sugar
1/4 c mild olive oil
1/4 c vegetable oil
thickening agents:
1 very small floury potato OR
mayonnaise (LOTS) OR
bread soaked & squeezed dry
Procedure: Is that my buréka?: thoum — aïoli’s lebanese cousin
NN - See the link below, it is the homepage of the lady who makes the sauce in the youtube clip that you cannot see. EXCELLENT RECIPE - It is exactly like the restaurant lebanese garlic sauce. The first time I made it, turned out perfect, the 2nd time it WOULDN’T thicken at all so I slowly poured in some cornflour boiled in water gloopy solution to rescue it whilst still running the processor. BTW - I used Sunflower oil instead of Canola oil.
DedeMed - Mediterranean Cooking - Garlic Sauce Recipe
Description
Toum, garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise.
Recipe
4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 egg white
In a food processor add garlic minced with salt, begin processor and slowly add oil and lemon juice alternating them until gone, scape down sides intermittently. Add one to two egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Lasts about a week refrigerated.