I learned to make it the same way as you've tough here but with twice the amount of oil for a once cup measurement of garlic. This way the sauce would come out fluffier and less spicy. Also I found that adding the lemon juice and salt at the end worked pretty well. It was like Magic! flat and yellow then suddenly fluffy white!
OMG!!!!!! I just made this and let me say "This is so easy and the taste is out of this world, it is the best tasting garlic sauce I ever had. Thank you so much for this recipe. I love it..This is a must try recipe.
Thank you so much for this video! I have lived in Detroit MI for the past 3 years and have really enjoyed the Mediterranean food in the area, especially this sauce! So happy that I can now make it myself!
Simply wonderful!!! Thank you for sharing! (I did not have a processor so I use a good quality hand blender and made in a deep plastic cup,.. turned out perfect.)
Wow! Thank you so much! I had this sauce at LeShish restaurant and have been searching desperately for it ever since. My friends and I love this sauce! We put on pita Chicken Galaba, rice, and humus. It's fabulous.
I'm Egyptian and I love garlic sauce it goes great with shawarma and kabobs...just about anything lol. I add in mine about 1/2-1 boiled potato depending on how much toum I'm making.
Thanks a lot Merriam. I have seen Many Many TH-cam Videos on this Toum bi Zeit. But I know for sure that This is the Most Authentic and the best method. Thanks a lot again.
I tried this and the garlic was just tooo bitter or harsh...not like the type i eat normally in lebanese restraunts....should I hav eblanched the garlic?
Darryl Lobo Is it bitter even after you leave it in the fridge for a couple days before eating? Let me know please! If so just drizzle in slowly more oil & lemon (1/4 cup or less of oil) just be careful has to be done very, very slowly so the oil does not separate and the garlic sauce does not become runny. Or you can use less garlic, it's according to your taste but the way I made it it using the recipe amounts to come out great every time.
Yes left it in the fridge....maybe it did not emulsify properly. I used a blender not food processor, not sure if that has anything to do with it. but I will try again, thanks a lot!
It was way too strong after following your recipe. Tastes nothing like the restaurant kind. I basically put enough garlic gloves to fill the 1 cup line of my measuring cup along with the vegetable oil and lemon juice as you suggested. I should have used less garlic.
I remember in Lebanon I ate Shish Tawook (sandwich with marinated chicken, garlic sauce, a french fry and a pickle). It was in all honesty, the best sandwich of my entire life! I recall being told that to make the garlic sauce, to use yogurt or lebni! What do you think about adding that to the garlic sauce? I've never tried to recreate it but I'd like to.... thanks!
I never had it with yogurt, but I do know some use the yogurt if the garlic is too sharp for their taste, others use some mayo. But you can try ours allow it to sit in the fridge for few days before serving I know it will be the same as the one you had in Lebanon.
I just made a batch and I too thought it was extra spicy when first tasted. I think the sharpness of the raw garlic should ease a bit in a day or so as you suggested. I've been looking for a recipe for garlic sauce for a while and I think this is the one. Thanks for posting.
i made your recipe i used a blender it came out very good but the oil i used was to dense so when i put it in the frig over night the next day it was not creamy any more but when you put it on something warm or hot it melts very fast just like a spread and it taste out of this world next time i will use canola oil and see how it comes out, thank you for your recipe everyone loves it please share more recipes with me
hi, thanks for the recipe!! the garlic ist raw? because i did it but it was spicy! how can it be not that spicy but with all the flavour of garlic? thank you so much!
OMG I never know that it just so easy to make this garlic sauce ... I really love this sauce >_< thank you so much. Can you also tell me how to make the harrisa sauce ?? Thanks
Nice! I´ve always wondered what the cooks at my local shawarma place put into their delicious garlic sauce, and unfortunately they only speak arabic and a minimal of swedish so I couldn´t ask them for the recipe. Big thanks from Sweden, and I will definitely try this! Merry christmas!:)
I made it yesterday and it was delicious! Very fresh and very garlicy. Just the way I like it. Thanks a lot for the recipe, and have a great weekend!:)
can you eat this with rice? I went to a Lebanese restaurant called paramount and they served basmiti rice with some sort of garlic paste it was amazing.
In Lebanon there is a dish that is made from the garlic sauce and pasta only. Maybe this restaurant replaced the pasta for the rice. You can try it and let me know.
Excellent recipe... turned out great, thanks. Will check your channel before I attempt other Middle Eastern dishes. Also, you have a very pleasant manner & disposition about you... I felt almost as though my Lebanese mother was teaching me how to make garlic sauce... and she's German!
Thank you for this video, it is very easy to understand. I don't have food processor can I use a blender? Also can I use olive oil and still have a very nice flavor?
This is fantastic. i wonder if this is the same method used in restaurants? they must use bigger belnders. I also heard that in restaurants they add boiled potatoes at the end and then mix one last time. This way it fluffs even more. Is this correct? thanks again.
Yakout Esmat Our recipe is the original way of making the garlic sauce. In restaurants it's usually commercial and they fluff it up with corn starch, egg whites and/or potatoes like you said.
thanks for posting your video,.i tasted it once and i'm still craving for that sauce..i don't have blender, what can i use as alternative?,.thanks a lot
If you don't have a food processor or a blender this could be done in a mortar & pestle by mashing the garlic and then drizzling the oil slowly while beating air into the garlic. It's a painstaking time to do it. If you like the sauce and you will be making it over & over, it's worth investing in a small food processor, it will save you time.
thaaaaaank you sooo much i have always thought that it is toom with mayonays so it's not healthy and bad for the body but thanks to you i'm gonna try this today and hopefully it looks as good as yours ;) thank you
Mayonnaise is also made with vegetable oil, which is why it would be considered unhealthy. Coconut oil is a higher quality oil, and it might even taste better.
Great video. Thank you. I have to think that this recipe is identical to -- or at least very, very close to -- the secret recipe used by the famous Zankou Chicken (Armenian-owned, I believe) of Los Angeles to produce their OUTSTANDING garlic sauce. I do know that Zankou says it contains no dairy ingredients and this fits the bill.
And lastly, lemon is quite expensive here in the Philippines, we have a variant called calamansi, a very strong lime-like citrus, i also wanna ask if that will work as well? Thank you!
thanks )) ill try the recipe definately because i love garlic, i did before with a lil diffirent recipe but my sauce became suddenly watery :( then i had to throw it away, do you know why it happened?
1 cup is perfect, but if you like less garlic you can use 3/4 of a cup, just make sure the garlic and oil does not separate and the sauce does not become runny.
my friend told me about this sauce , she calls it pillows of fluffy yumminess hehe. I made this recipe for her, she said it was much stronger than what she gets at the restaurant she goes to. Any ideas what they might have put in it ? I love this recipe by the way. I used it in many things. Thank you for posting it :D
They use corn starch in their recipe or egg whites. You can either beat the egg whites until fluffy and then gently fold it into the garlic sauce, or make the corn starch and add it in while making the garlic sauce. Every time I make the sauce I let sit in the fridge for a couple of days before serving and it's perfect. But I suggest you use 3/4 of cup of garlic and try to add in a little more oil (slowly) you'll get the perfect sauce without adding any starch or egg whites.
Hi ,the correct way to do this garlic sauce is 2 heads of garlic and 3 tsp of lemon juice ,2 tsp olive oil ,pinch of salt and the last is a boiled white potato that does not change the flavor and reduced the heat of the garlic ;) ,oh and you could add more oil and lemon juice if it's not blending smooth .and also you could add a tsp of tahini(ground sesame seed) sauce as a choice it enhance the flavor .
+rodentary A half cup of sour creme-regular or light, use only one or two large garlic cloves because garlic is very strong a table spoon of lemon juice and salt, blend it up and you have tasty garlic sauce that won't burn the skin off of your throat.
Any oil can be used as long as it"s in a liquid form. Palm oil (also known as dendê oil, from Portuguese) is an edible vegetable oil can be used as well.
Yogurt was added only if the garlic was too spicy, If you like you can add (1 to 2 tbs) of Greek yogurt just before finishing the sauce and make sure you strain the yogurt so it does not dilute the sauce.
TorRaptorsFan You need the oil it's what makes the garlic sauce, you can use light olive oil if you like for a healthier version and a couple of tbs of yogurt at the end.
I've had this at several Mediterranean restaurants around Detroit and Cleveland and they all seem to make it with a little bit of chopped fresh Jalapeno pepper (not the pickled kind) included. I've asked the recipe and just got the list of ingredients, not quantities. I'm still trying to find a recipe on TH-cam that has the Jalapeno in it also. I guess I could just add a bit at a time to taste though, assuming it doesn't get hotter after it sits awhile?
Whip 2 egg white till it is stiff peaks, then add into your garlic sauce. If using starch add 1 tbs spoons into 1/4 cup of water mix well then cook medium heat for a few minutes until it's firm, cool completely then add into garlic sauce while mixing.
Hey, thanks for the recipe I followed the exact same steps but after i finished i tried it. it was extra spicy, it felt like it contained tons of garlic what should i do ?
I just made the sauce but it didn't thicken up like yours. I just realized that I used olive oil instead of vegetable oil. Is that why it didn't thicken and will it taste the same? Thanks.
It should have thickened maybe not as thick because olive oil is dense but it will be fine and taste great, let it sit in the fridge for a day or two before serving. (olive oil is healthier you can use light olive oil too)
When the video shows the toom at the end, it looks like it has chunks in it, a bit like a potato salad. Is this just an illusion, or has something else been added? Nice video, thanks.
Tried to make this but my garlic sauce was to runny. I used 11/4 c. veg oil, juice of one lemon and sat. it turned out runny so I decided to add a few egg whites still was runny. So, I ended up putting a Knox gelatin to thicken it. It's in the refrig until tomorrow. I ck again tomorrow for consistency. Thanks for sharing :)
Shukran! I have been trying forever to perfect my toum sauce. This is the first time ever that it turned out properly. Time to eat it with some shish tawouq! Shukran jazeelan laki!
This sauce is preferred to eat with the ready chicken or grilled meat , but if you wanna marinate it with mouton chops , bring one head of garlic , make it by your hand , I mean crush it or brush it then add little of vegetable oil then put some pepper and salt
Probably the best garlic based sauce I've ever had in my life.
Thanks!
I learned to make it the same way as you've tough here but with twice the amount of oil for a once cup measurement of garlic. This way the sauce would come out fluffier and less spicy. Also I found that adding the lemon juice and salt at the end worked pretty well. It was like Magic! flat and yellow then suddenly fluffy white!
OMG!!!!!! I just made this and let me say "This is so easy and the taste is out of this world, it is the best tasting garlic sauce I ever had. Thank you so much for this recipe. I love it..This is a must try recipe.
Ma'sha'allah looks really good and good instructions as well! Thank you!
this is a perfect recipe, with perfect description, and i love your perfect lebanese accent, gonna try this tomorrow i cant wait, thank you madame!
+The Withdrawals Thanks!
GOD BLESS YOU!!!!! I've been wondering how to make this for the longest time!!
Thank you so much for this video! I have lived in Detroit MI for the past 3 years and have really enjoyed the Mediterranean food in the area, especially this sauce! So happy that I can now make it myself!
Thank you chef..i always wanted garlic sauce in every chicken sandwich. Will make it soon..
Simply wonderful!!! Thank you for sharing! (I did not have a processor so I use a good quality hand blender and made in a deep plastic cup,.. turned out perfect.)
woowww this is great,,, i will try this coz i love garlic sauce...thanks
Garlic sauce is sooo good on grilled lamb. I love garlic sauce. Yummy.
Thank you, Madame. I look forward to trying this garlic sauce as a chicken marinade. I will let you know how it turns out.
OMG!!! Thank you so much... I've always been wondering how this is made. Subbed.
Thats one hack of healthy garlic sauce... thanks for sharing....
Wow! Thank you so much! I had this sauce at LeShish restaurant and have been searching desperately for it ever since. My friends and I love this sauce! We put on pita Chicken Galaba, rice, and humus. It's fabulous.
Thank you! Grew up on this amazing food!!
Oh yeah... I remember this sauce fron Lebanon... They always serve it with tawouk :)
I'm Mexican and i love this stuff ;)
+bananerz Thanks, we love Mexican food to. We share same spices in our cuisine.
I made this is was mind blowing
Thank you a lot
+RAHEEL MUKADAM Most welcome!
Absolutely loved it. Can you also show a tutorial on Turkish tea?
Will do thanks!
Thanks, I'll try this. I've always been buying garlic paste, now I know how it's done. You're great!
I'm Egyptian and I love garlic sauce it goes great with shawarma and kabobs...just about anything lol. I add in mine about 1/2-1 boiled potato depending on how much toum I'm making.
Love your recipe, thanks.
Thanks a lot Merriam. I have seen Many Many TH-cam Videos on this Toum bi Zeit. But I know for sure that This is the Most Authentic and the best method. Thanks a lot again.
Thank you for this recipe! Excellent instruction!
Yes, some use egg whites but there is not need to do so, if you leave it in the fridge for few days it will be just right...
I tried this and the garlic was just tooo bitter or harsh...not like the type i eat normally in lebanese restraunts....should I hav eblanched the garlic?
Darryl Lobo Is it bitter even after you leave it in the fridge for a couple days before eating? Let me know please! If so just drizzle in slowly more oil & lemon (1/4 cup or less of oil) just be careful has to be done very, very slowly so the oil does not separate and the garlic sauce does not become runny. Or you can use less garlic, it's according to your taste but the way I made it it using the recipe amounts to come out great every time.
Yes left it in the fridge....maybe it did not emulsify properly. I used a blender not food processor, not sure if that has anything to do with it. but I will try again, thanks a lot!
It was way too strong after following your recipe. Tastes nothing like the restaurant kind. I basically put enough garlic gloves to fill the 1 cup line of my measuring cup along with the vegetable oil and lemon juice as you suggested. I should have used less garlic.
cucumberboy1
Leave it in the fridge for a week and then taste it it will be perfect.
madam..it's superb..thank you for this great recipe..
Welcome!!
the traditional way always the best .... thank you
+Vijeesh M yeah especially when you use a food processor
I remember in Lebanon I ate Shish Tawook (sandwich with marinated chicken, garlic sauce, a french fry and a pickle). It was in all honesty, the best sandwich of my entire life! I recall being told that to make the garlic sauce, to use yogurt or lebni! What do you think about adding that to the garlic sauce? I've never tried to recreate it but I'd like to.... thanks!
Thanks, watch our chicken shawarma video.
ChefMediterranean
If you like you can add a little yogurt if the taste of garlic is to sharp for you or mayo.
I never had it with yogurt, but I do know some use the yogurt if the garlic is too sharp for their taste, others use some mayo. But you can try ours allow it to sit in the fridge for few days before serving I know it will be the same as the one you had in Lebanon.
I just made a batch and I too thought it was extra spicy when first tasted. I think the sharpness of the raw garlic should ease a bit in a day or so as you suggested. I've been looking for a recipe for garlic sauce for a while and I think this is the one. Thanks for posting.
wow. thank you for your recipe. I will try it. Seem like in the restaurant. Thank you very much Merriam.
+Suzie Massad Welcome!
I loved the recipe! It's fun to make and delicious to eat!...and the flavour blends in very nicely..
Thank you for sharing :)
Very nice, i liked it.
i made your recipe i used a blender it came out very good but the oil i used was to dense so when i put it in the frig over night the next day it was not creamy any more but when you put it on something warm or hot it melts very fast just like a spread and it taste out of this world next time i will use canola oil and see how it comes out, thank you for your recipe everyone loves it please share more recipes with me
hi, thanks for the recipe!! the garlic ist raw? because i did it but it was spicy! how can it be not that spicy but with all the flavour of garlic? thank you so much!
You can use less garlic and let it sit in the fridge for a couple of days for the flavors to marry and it will be great.
thanks yes it worked! i have done i like a week ago and i tasted it today and it was better.
i use lemon juice and whit egg.oil salt mayonise for garlic souse
OMG I never know that it just so easy to make this garlic sauce ... I really love this sauce >_< thank you so much. Can you also tell me how to make the harrisa sauce ?? Thanks
Will do thanks...
this is great Chef.. Thank-you i put this on fa touche salads..
i love garlic sauce..thanks mem coz uploads this video....
يعطيك العافية يا شيف . عندي سؤال ممكن نضيف مع الوصفه فلفل اسود او بقدونس مجفف ؟ او مثلا بياض البيض عشان تزيد الكثافه
bosslicious بياض البيض فقط
Nice! I´ve always wondered what the cooks at my local shawarma place put into their delicious garlic sauce, and unfortunately they only speak arabic and a minimal of swedish so I couldn´t ask them for the recipe.
Big thanks from Sweden, and I will definitely try this! Merry christmas!:)
+ArgaAnders Thanks, hope you enjoy it!
I made it yesterday and it was delicious! Very fresh and very garlicy. Just the way I like it. Thanks a lot for the recipe, and have a great weekend!:)
It was awesome! Thank you for this recipe!!!
ممكن تخزينها في المجمّد ؟ شكرا على الوصفة
ممكن تكرم
That looks amazing. What food processor do you use?
Plz other recipe of lebensee recipe . .im looking forward
I just mad it, cant wait to eat it,.Thank you...
can you eat this with rice? I went to a Lebanese restaurant called paramount and they served basmiti rice with some sort of garlic paste it was amazing.
In Lebanon there is a dish that is made from the garlic sauce and pasta only. Maybe this restaurant replaced the pasta for the rice. You can try it and let me know.
its really superb
Excellent recipe... turned out great, thanks. Will check your channel before I attempt other Middle Eastern dishes.
Also, you have a very pleasant manner & disposition about you... I felt almost as though my Lebanese mother was teaching me how to make garlic sauce... and she's German!
Thank!
Thank you for this video, it is very easy to understand. I don't have food processor can I use a blender? Also can I use olive oil and still have a very nice flavor?
Yes, you can use a blender but I prefer the food processor. You can use olive oil if you like, just choose a light flavor olive oil.
Superb recipe, I tried it and came out well but its not as fluffy as it should be.......
This is fantastic. i wonder if this is the same method used in restaurants? they must use bigger belnders. I also heard that in restaurants they add boiled potatoes at the end and then mix one last time. This way it fluffs even more. Is this correct? thanks again.
Yakout Esmat Our recipe is the original way of making the garlic sauce. In restaurants it's usually commercial and they fluff it up with corn starch, egg whites and/or potatoes like you said.
Many thanks for your prompt response. Hope to see more authentic recipes in the future.
tell me how to make holopino poppers i had them in diners and i love the a little hot but very good
thanks for posting your video,.i tasted it once and i'm still craving for that sauce..i don't have blender, what can i use as alternative?,.thanks a lot
If you don't have a food processor or a blender this could be done in a mortar & pestle by mashing the garlic and then drizzling the oil slowly while beating air into the garlic. It's a painstaking time to do it. If you like the sauce and you will be making it over & over, it's worth investing in a small food processor, it will save you time.
Very informative... thank you.
thaaaaaank you sooo much i have always thought that it is toom with mayonays so it's not healthy and bad for the body but thanks to you i'm gonna try this today and hopefully it looks as good as yours ;) thank you
Mayonnaise is also made with vegetable oil, which is why it would be considered unhealthy. Coconut oil is a higher quality oil, and it might even taste better.
Mensa Wannabe
You need to use oil that;s liquid form, you can try Light Olive Oil. Thanks!
This stuff looks like magic! I wonder what would happen if I used olive oil?
Olive oil makes it taste too bitter and heavy. light oils are better for garlic sauce
Thanks!
+cigarzan yes dear you can use olive oil but don't use extra Virgin , coz it will be bitter with garlic , choose the light one 👌
I just made this and it turned out great!! Except I like mine to taste abit sharper. Should I add more lemon? More garlic? More salt?
If you like why not...
Thanks Habibti making our life so easy God bless you!
Great video. Thank you.
I have to think that this recipe is identical to -- or at least very, very close to -- the secret recipe used by the famous Zankou Chicken (Armenian-owned, I believe) of Los Angeles to produce their OUTSTANDING garlic sauce. I do know that Zankou says it contains no dairy ingredients and this fits the bill.
Hello Merriam! Can i use palm oil as a substitute?
Can I use a blender instead?
Would it come out the same and still have the same texture?
And lastly, lemon is quite expensive here in the Philippines, we have a variant called calamansi, a very strong lime-like citrus, i also wanna ask if that will work as well? Thank you!
can i use egg white with this recipe? and reduce the garlic content in the recipe?
LADY GREAT JOB PUTTING HOLES IN THE COVER,YOU NAIL IT GREAT IDEA
thanks )) ill try the recipe definately because i love garlic, i did before with a lil diffirent recipe but my sauce became suddenly watery :( then i had to throw it away, do you know why it happened?
Awesome video!! Thank you!!
How long should chicken breast marinate? I can't wait to try this.
+Cheryl Cabral Over night is good or at least up to 4 hours. Enjoy!
I love this recipe! Can I use olive oil?
Yes, light olive oil so it not to dense.
Isn't 1 cup of Garlic too much ??
&
Thank you so much for sharing!
1 cup is perfect, but if you like less garlic you can use 3/4 of a cup, just make sure the garlic and oil does not separate and the sauce does not become runny.
my friend told me about this sauce , she calls it pillows of fluffy yumminess hehe. I made this recipe for her, she said it was much stronger than what she gets at the restaurant she goes to. Any ideas what they might have put in it ? I love this recipe by the way. I used it in many things. Thank you for posting it :D
They use corn starch in their recipe or egg whites. You can either beat the egg whites until fluffy and then gently fold it into the garlic sauce, or make the corn starch and add it in while making the garlic sauce. Every time I make the sauce I let sit in the fridge for a couple of days before serving and it's perfect. But I suggest you use 3/4 of cup of garlic and try to add in a little more oil (slowly) you'll get the perfect sauce without adding any starch or egg whites.
Hi ,the correct way to do this garlic sauce is 2 heads of garlic and 3 tsp of lemon juice ,2 tsp olive oil ,pinch of salt and the last is a boiled white potato that does not change the flavor and reduced the heat of the garlic ;) ,oh and you could add more oil and lemon juice if it's not blending smooth .and also you could add a tsp of tahini(ground sesame seed) sauce as a choice it enhance the flavor .
thanks for the recipe. why not use olive oil which is healthier?
+original gangsta You can if you like, but it would be dense. I would use light olive oil not extra virgin olive oil.
also mention the garlic amounts in number....1cup of garlic?
a friend wanted to know if a regular blender/grinder cud b used instead of a food processor.thnx.
+chimpy soopay You can try the blender but it would be best to use a food processor.
I made this and it is so strong!! How can i tone down the taste so its not as strong and over powering?
rodentary You can use another 1/4 cup of oil and please allow the garlic to sit in the fridge and the flavors to marry and it will be perfect.
+rodentary A half cup of sour creme-regular or light, use only one or two large garlic cloves because garlic is very strong a table spoon of lemon juice and salt, blend it up and you have tasty garlic sauce that won't burn the skin off of your throat.
Any oil can be used as long as it"s in a liquid form.
Palm oil (also known as dendê oil, from Portuguese) is an edible vegetable oil can be used as well.
will it get effected on the heat if we use it in a shop, the temperature is about 35c+, like putting it all day out?
Maher Alsayid It should stay in a fridge, you can leave it out if you place it in a bowl over ice and it should be okay.
Thanks for the advice
hello, how long will it last in the fridge/freezer?
One to two months in the fridge.
Yogurt was added only if the garlic was too spicy, If you like you can add (1 to 2 tbs) of Greek yogurt just before finishing the sauce and make sure you strain the yogurt so it does not dilute the sauce.
Im going to try it with a glass jar ,
Can one use Greek yogurt instead of oil to make it more healthy?
TorRaptorsFan You need the oil it's what makes the garlic sauce, you can use light olive oil if you like for a healthier version and a couple of tbs of yogurt at the end.
One question, they put Greek yogurt in theirs. How do you make it with the yogurt?
I've had this at several Mediterranean restaurants around Detroit and Cleveland and they all seem to make it with a little bit of chopped fresh Jalapeno pepper (not the pickled kind) included. I've asked the recipe and just got the list of ingredients, not quantities. I'm still trying to find a recipe on TH-cam that has the Jalapeno in it also. I guess I could just add a bit at a time to taste though, assuming it doesn't get hotter after it sits awhile?
Plz could you explain the quantity of egg or cornstarch for ths recipe. ..
Whip 2 egg white till it is stiff peaks, then add into your garlic sauce. If using starch add 1 tbs spoons into 1/4 cup of water mix well then cook medium heat for a few minutes until it's firm, cool completely then add into garlic sauce while mixing.
Thanks..
I left it in the refrigerator and it became hard as a rock, and also the the spice is still strong even after letting it sit for 9 hours.. any advice?
+Omar Abutazil It should not be hard, it should stay creamy and easy to spread for weeks.
How can I tone down the spice?
how to tone down the spice? its too spicy..
how to tone down the spice? its too spicy..
n also how long to keep?
Can I use ready made lemon concentrate which come in bottles....available in saudi
+chimpy soopay The lemon juice is to make the garlic pearl white and not yellowish. It does not impact the taste so the concentrate should work.
I'm wondering why you do not use EV olive oil. Would it be too strong? Thanks, Chef!
***** It will make it dense and heavy, but you can use light olive oil if you like. Thanks!
Hey, thanks for the recipe
I followed the exact same steps but after i finished i tried it.
it was extra spicy, it felt like it contained tons of garlic
what should i do ?
WastedMak
Please keep in fridge for a day or two before serving, it still strong just use less garlic or more oil.
hi. can u plz show me how to make arabic chilli sauce ? the raw one, i think they make it with tomato chilli and garlic.
faisal warna which one, shatta or harrisa sauce?
ChefMediterranean Daqous: a spicy tomato chili sauce
faisal warna Will do.
I just made the sauce but it didn't thicken up like yours. I just realized that I used olive oil instead of vegetable oil. Is that why it didn't thicken and will it taste the same? Thanks.
It should have thickened maybe not as thick because olive oil is dense but it will be fine and taste great, let it sit in the fridge for a day or two before serving.
(olive oil is healthier you can use light olive oil too)
Do u have to add vegetable oil or can u add virgin oil?
You can use it but it will not be as fluffy.
thank you for your time and making that video to watch :-) .
Welcome!
When the video shows the toom at the end, it looks like it has chunks in it, a bit like a potato salad. Is this just an illusion, or has something else been added?
Nice video, thanks.
carpii No, nothing was added. The sauce should be fluffy.
Tried to make this but my garlic sauce was to runny. I used 11/4 c. veg oil, juice of one lemon and sat. it turned out runny so I decided to add a few egg whites still was runny. So, I ended up putting a Knox gelatin to thicken it. It's in the refrig until tomorrow. I ck again tomorrow for consistency. Thanks for sharing :)
Can i add red chilli to this sauce coz at some places ive seen put red spicy toum in shawarmas ??
deepak kodwani Not while you are making the garlic sauce, but after it,s done you can mix it in.
How to people make this when there were no blenders ?? just wondering
***** It was done by hand, first the garlic was mashed then oil was whipped in by using a spoon or a fork. It was a labor of love.
Thank you for this beautiful recipe... This is nostalgic for me, reminds me of my childhood in Al-dammam.
Shukran! I have been trying forever to perfect my toum sauce. This is the first time ever that it turned out properly. Time to eat it with some shish tawouq!
Shukran jazeelan laki!
Sahtein!
ChefMediterranean
'ala elbik!
how to marinate using garlic sauce for mutton chops?.....
This sauce is preferred to eat with the ready chicken or grilled meat , but if you wanna marinate it with mouton chops , bring one head of garlic , make it by your hand , I mean crush it or brush it then add little of vegetable oil then put some pepper and salt