About this recipe: 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.
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)