Lebanese garlic sauce

    15 min

    Called toum and popular throughout the Levant, this garlic sauce packs a punch. Serve with grilled or barbecued meats, kebabs, in falafel wraps and more. If the sauce separates while in storage, just stir or blend again.

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    Serves: 32 

    • 4 bulbs garlic, cloves separated and peeled
    • 225ml lemon juice
    • 1 teaspoon salt
    • 700ml olive oil

    Prep:15min  ›  Ready in:15min 

    1. In the container of a blender or food processor, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white, almost like mayonnaise. Store refrigerated in a glass container.

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    Reviews in English (32)


    Very good garlic taste. I was looking for the garlic sauce that they use on shawarma which is a little thicker than this and has less lemon zing. It was too much lemon for me, so I added a bit more salt to combat the zing. Next time I'm going to try it with about half the oil and less than a quarter of the lemon juice, with salt to taste.  -  01 Dec 2006  (Review from Allrecipes US | Canada)


    This is fantastic, just like LaShish. I recomend using a blender, it did not emulsify when I used the food processor. I also use canola oil instead of EVOO  -  27 Nov 2006  (Review from Allrecipes US | Canada)


    I was looking for a recipe that duplicated the garlic sauce from Zankou chicken. This was great! Next time I might substitute 1/2 of the olive oil with canola, the sauce had a strong olive oil taste. Served with grilled chicken, lamb, tabouleh & pita bread.  -  02 Oct 2005  (Review from Allrecipes US | Canada)

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