Best Arabic Garlic Sauce Recipes

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THOOM - ARABIC GARLIC SAUCE



Thoom - Arabic Garlic Sauce image

This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik). In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming as it's harder to blend. Edit: This recipe is stiffer, but flavor authentic to what I had in KSA. If you don't like so much garlic, use less. There are all sizes of garlic heads (made me feel kinda bad that Jennifer B felt so betrayed). Like any recipe, adjust to your own tastes. If you don't know the strength of raw garlic - bite into a piece! And taste as you go like you would do with any dish. I never believed a recipe should be followed blindly - I'm too picky. Bon Appetite!

Provided by Weewah

Categories     Sauces

Time 15m

Yield 1 Pint jar, 10-15 serving(s)

Number Of Ingredients 7

1 cup canola oil
1 head garlic, cleaned
1 egg white (optional)
1/8 cup lemon juice, plus
1 tablespoon lemon juice
water
salt

Steps:

  • Use a blender as the well on a food processor is too big for this. Try a wand blender, I havent, but if you have a strong one, I bet it's just the ticket.
  • Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil. Blend and add remaining oil by the teaspoon whilst continually blending. Expect to spend a little time now, dribbling in the canola oil (don't break the sauce!).
  • You are creating an emulsion, like mayonnaise. At first it will look runny, but keep dripping the oil in gradually, and it will begin to thicken when about 1/3 - 1/2 cup is blended. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it will separate into plain oil & puree'd garlic, not an emulsion.
  • If the emulsion is too thick to blend, dilute it with the lemon-juice and later w/ water (when you have the level of flavor you want from the lemon but you want to thin the sauce). Conversely, thicken it by adding more oil -- I have scared myself w/ an emulsion that was very fluid till I realized I had added too much lemon juice. So, more garlic, more oil, more blending and voila, problem solved.
  • I like to keep this quite stiff as I use it like mayo, but it's harder to blend that way: it gets so thick you have to use a spatula to knock down the top so it will keep blending.
  • When most of the oil is emulsified, salt to taste.
  • I have seen Americanized versions of this sauce calling for everything from yogurt to mashed potatoes(!) You not need a dairy product in this. Or potatoes, lol!
  • Made this way, this will keep a long time, like mayo (the egg is optional). If it's too garlicky for you, add another 1/2 C oil like you did the first cup. This is the real deal, promise!

ARABIC GARLIC SAUCE



Arabic Garlic Sauce image

Make and share this Arabic Garlic Sauce recipe from Food.com.

Provided by littlemafia

Categories     Sauces

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 garlic, bulb whole, peeled
1/2 cup oil
1 teaspoon lemon juice

Steps:

  • Put garlic in blender and slowly add the oil.
  • Blend until you have a consistency somewhat like mayonaise.
  • Add the lemon juice, while still blending.
  • Keep in the refrigerator in a jar.

Nutrition Facts : Calories 1054.2, Fat 109.3, SaturatedFat 14.2, Sodium 10.2, Carbohydrate 20.3, Fiber 1.3, Sugar 0.7, Protein 3.8

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Arabic Garlic Sauce, also known as Toum, is a popular and versatile sauce used in Middle Eastern cuisine. The sauce is made from a blend of garlic, oil, lemon juice, and salt. Traditionally, it is used as a condiment for grilled chicken, meat, and sandwiches, but it can also be used as a dip or a spread.

History of Arabic Garlic Sauce

Arabic Garlic Sauce has a long history dating back to ancient times. Garlic has been used for thousands of years in the Middle East not only for its intense flavor but also for its potential health benefits. Garlic has been used for medicinal purposes for centuries, and garlic oil is known for its antibacterial properties. Toum has become an essential ingredient in Lebanese cuisine and is used in many dishes.

Ingredients Used in Arabic Garlic Sauce

Arabic Garlic Sauce is made with a few basic ingredients. The primary ingredients include garlic, oil, lemon juice, and salt. Some recipes include egg whites, vinegar, or yogurt as a thickener, but these are not traditional ingredients. The quality of the ingredients is crucial in making the perfect garlic sauce. The garlic must be fresh and of top quality. The oil used should preferably be a neutral oil like vegetable oil or sunflower oil.

How to Make Arabic Garlic Sauce

To make the perfect Arabic Garlic Sauce, follow these steps:
Step 1: Prepare the Garlic
Start by peeling the garlic and removing the germ. The germ, which is the small white center of the garlic clove, is the part responsible for the bitterness of garlic. Removing it makes the garlic taste milder.
Step 2: Blend Garlic and Salt
Blend the garlic and salt in a food processor until the mixture has a pasty consistency. This should take about 5 minutes.
Step 3: Add Oil
With the processor running, add the oil slowly in a steady stream. The mixture will look creamy and white. This process should take about 10 minutes.
Step 4: Add Lemon Juice
Add lemon juice slowly, one tablespoon at a time, while continuing to process the mixture. This should take about 3 minutes.
Step 5: Adjust Flavors
Taste the sauce and adjust the flavors. If it's too thick, add a little bit of water. If it's too tangy, add more oil. If it's not tangy enough, add more lemon juice.
Step 6: Store the Sauce
Store the Garlic Sauce in an airtight container in the fridge. It should keep for up to two weeks.

Variations of Arabic Garlic Sauce

There are many variations of Arabic Garlic Sauce depending on the region and the recipe. Some recipes use egg whites, which gives the sauce a thicker consistency. Others use yogurt or vinegar to get the right thickness. There are also many variations in the amount of garlic, oil, and lemon juice used. Some recipes add herbs like parsley or coriander to give the sauce extra flavor.

Uses of Arabic Garlic Sauce

Arabic Garlic Sauce is a versatile condiment and can be used in many ways. Traditionally, it is served with grilled meats like chicken, lamb, and beef. It can also be used as a dip for vegetables or chips. Some people even use it as a spread on sandwiches or as a salad dressing.

Conclusion

Arabic Garlic Sauce recipes have been cherished for a long time in the Middle East, and its popularity is spreading worldwide. It's easy to make, versatile, and adds a unique flavor to any dish. With a few simple ingredients and a little bit of time, you can make this delicious condiment at home.

Garlic sauce is a popular condiment in Middle Eastern cuisine. It is used to add flavor and spice to dishes, and is a common accompaniment to shawarma, falafel, and grilled meat. Arabic garlic sauce recipes vary from region to region and from family to family, but they all have one thing in common: they include garlic as the main ingredient. In this article, we will provide some valuable tips for making Arabic garlic sauce recipes.

Tip 1: Use Fresh Garlic

Using fresh garlic is crucial to making a flavorful garlic sauce. Garlic that has been sitting around for too long loses its potency and can taste bitter. When selecting garlic, choose bulbs that are firm and free of soft spots. To prepare the garlic, remove the outer paper-like layer and chop off the top of the bulb. Then, use a garlic press or finely chop the garlic by hand.

Tip 2: Use Lemon Juice

Lemon juice is a common ingredient in Arabic garlic sauce recipes. It serves two purposes: it adds a sour flavor that complements the garlic, and it helps to emulsify the mixture. To get the most juice out of a lemon, roll it on a hard surface before cutting it in half. Then, use a citrus juicer or your hands to squeeze out the juice.

Tip 3: Use Neutral Oil

A neutral oil such as vegetable or canola oil is typically used in Arabic garlic sauce recipes. This is because the flavor of the oil should not overpower the garlic and lemon flavors. Avoid using strong-tasting oils such as olive oil, as they can make the sauce bitter. Use a high-quality oil for the best results.

Tip 4: Add Salt Gradually

Salt is an important ingredient in garlic sauce, as it helps to bring out the other flavors. However, it is easy to over-salt the sauce. Add salt gradually, tasting as you go, to avoid making the sauce too salty. Start with a small amount and add more as needed. Remember that you can always add more salt, but you can't take it out once it's been added.
Tip 5: Use Ice Water
Ice water is often used in Arabic garlic sauce recipes to help emulsify the mixture. When making the sauce, it is important to add the oil slowly and steadily while mixing continuously. If the sauce starts to separate, it can be fixed by adding a small amount of ice water and mixing again. The ice water helps to bring the mixture back together and create a smooth, creamy texture.
Tip 6: Adjust Consistency with Water or Oil
The consistency of garlic sauce can vary depending on personal preference. Some people like a thick, creamy sauce, while others prefer a thinner, more pourable sauce. If the sauce is too thick, you can add a small amount of water to thin it out. If it is too thin, you can add more oil. Remember to add the water or oil gradually and mix continuously until you reach the desired consistency.
Tip 7: Store Properly
Arabic garlic sauce can be stored in an airtight container in the refrigerator for up to one week. Before storing, make sure the sauce has cooled down to room temperature. If the sauce separates or becomes too thick after refrigeration, simply mix it again and adjust the consistency as necessary.

Conclusion

Arabic garlic sauce is a versatile condiment that can be used in a variety of dishes. By following these valuable tips, you can make a flavorful sauce that will enhance the flavors of any dish it accompanies. Remember to use fresh garlic, lemon juice, and a neutral oil, and to adjust the consistency and salt level to your liking. With a little practice, you'll be making delicious garlic sauce in no time.

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