Thum Garlic Sauce Lebanon Middle East Recipes

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MIDDLE EASTERN GARLIC SAUCE



Middle Eastern Garlic Sauce image

Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!

Provided by Jewels

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 5

3 small russet potatoes, peeled
1 head garlic, peeled and crushed
1 ½ teaspoons salt
⅓ cup lemon juice
½ cup canola oil

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
  • Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 g

SHAWARMA DJAJ -- CHICKEN SHAWARMA (LEBANON -- MIDDLE EAST)



Shawarma Djaj -- Chicken Shawarma (Lebanon -- Middle East) image

This recipe comes from the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the 3 hours needed for the chicken breasts to marinate.

Provided by Sydney Mike

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 large boneless skinless chicken breasts
1/2 cup onion, thinly sliced
1 lemon, juice of
1/2 cup extra virgin olive oil (a 'scant' 1/2 cup)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon salt, to taste
1/8 teaspoon dried thyme
4 pita bread, oval
4 tablespoons garlic sauce (see Thum -- Garlic Sauce (Lebanon -- Middle East) #373997)
2 small tomatoes, thinly sliced
1 small red onion, thinly sliced
4 gherkins, thinly sliced lengthwise
2 tablespoons mint, finely chopped
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • In a mixing bowl, combine chicken breasts with 1/2 cup of onion, lemon juice, olive oil & spices, then add the thyme before adding the salt to taste.
  • Stir well & then let marinate, covered, in the refrigerator for about 3 hours, stirring occasionally.
  • Preheat oven to 350 degrees F, then place chicken breasts in a roasting pan & bake for 25-30 minutes or until done.
  • Remove from the oven & shred the chicken into slivers.
  • Open oval pitas at the seam to create a large pocket, then spread a tablespoon of garlic sauce on the bottom half before filling each pits with equal amounts of sandwich ingredients (i.e. chicken, tomato, onion, gherkins, mint & parsley).
  • Wrap the bottom of the 'sandwiches' with a napkin & serve immediately.

Nutrition Facts : Calories 512.7, Fat 28.8, SaturatedFat 4.1, Cholesterol 34.2, Sodium 1272.8, Carbohydrate 45.2, Fiber 4.8, Sugar 5.9, Protein 20.7

THUM -- GARLIC SAUCE (LEBANON -- MIDDLE EAST)



Thum -- Garlic Sauce (Lebanon -- Middle East) image

Make and share this Thum -- Garlic Sauce (Lebanon -- Middle East) recipe from Food.com.

Provided by Sydney Mike

Categories     Sauces

Time 10m

Yield 406 serving(s)

Number Of Ingredients 5

5 large garlic cloves
1/8 teaspoon salt, to taste
1/3 cup extra virgin olive oil
4 tablespoons yogurt (optional)
1 small potato, boiled, mashed (optional)

Steps:

  • In a mortar & pounding with a pestle, work the garlic cloves & a little salt until reduced to a very fine paste.
  • Drizzle in the oil very slowly, stirring constantly to blend well.
  • If you don't want the sauce to be as strong as this will be, add some yogurt and/or mashed potato & blend well before serving.

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Top Asked Questions

How to make Lebanese garlic sauce?
When you make Lebanese garlic sauce, you will be making one of the most popular recipes in the Middle East. Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible. Use a rubber spatula to scrape down the sides as needed. Add a teaspoon of lemon juice and process to create a bit of a paste.
How do you make Toum sauce?
Making toum, or touma, from scratch is simple, but it's all about the very slow and steady emulsification process that whips the garlic and oil together with the help of lemon juice and a bit of ice water. Traditionally, a morter and pestle are used to make this garlic sauce recipe, but I have found a small food processor to work just as well.
What is Lebanese Toum and how do you make it?
A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique. Photograph: Vicky Wasik. Video: Serious Eats Team Blending garlic into a smooth paste releases emulsifiers contained within its cell walls, which stabilizes the sauce without using eggs.
Is Lebanese garlic sauce healthier than Mayo?
One of the best qualities of garlic sauce is that there is no mayo – making it a much healthier alternative. Is Lebanese Garlic Sauce spicy? Since the recipe does call for a larger amount of garlic, it can tend to be a little bit on the spicy side. If you’re looking to tone down the spice level, you can certainly use less garlic.

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