An authentic Lebanese toum sauce recipe. Garlic is pounded in a mortar and pestle with salt, oil and lemon juice. It makes a fantastic dip or spread in a falafel wrap.
MMMmmm! This IS a classic Lebanese dip- We eat it with oven roasted chicken, dipping the pieces in it. I aslo make mine in the food processor and add mayonnaise instead of veg. oil. Its very addictive, and you will eat alot of it. Its garlic, but it sooo good- its worth the risk. Hint: chew fresh parsley after- it will kill bad breath - 02 Jun 2006 (Review from Allrecipes US | Canada)
This recipe was fantastic! The only thing I added was extra garlic! Oh and I put mine in a food processor; worked perfectly fine. - 13 Apr 2009 (Review from Allrecipes US | Canada)
i really did love this, although it was a pain in the neck for me to make...no mortor and pestle...had to improvise...don't ask. i don't know if i made it correctly. came out almost looking like mayo. thick, creamy and white. it was delicious, but didn't make much. thanks, i might make again. - 20 Jun 2008 (Review from Allrecipes US | Canada)