THICK-STYLE LEBANESE GARLIC SAUCE
This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.
Provided by )
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 32
Number Of Ingredients 5
Steps:
- Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g
ZANKOU CHICKEN'S LEBANESE GARLIC SAUCE (COPYCAT)
The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic!
Provided by Sandi From CA
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and boil in water until soft. Mash and let cool.
- Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender's handle hole until everything has mixed.
- At this point, you'll have extreme garlickiness (new word), which some people like, but for "texturizing" like Zankou's, you'll need the taters.
- Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out.
- Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou's sauce.
Nutrition Facts : Calories 146.3, Fat 11, SaturatedFat 0.8, Sodium 353, Carbohydrate 11.4, Fiber 1.3, Sugar 0.7, Protein 1.4
BEST LEBANESE GARLIC SAUCE (BY KAY)
Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)
Provided by twissis
Categories Sauces
Time 5m
Yield 14 2-Tbsp Servings, 14 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
- *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
- *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
- *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).
LEBANESE GARLIC SAUCE
This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again.
Provided by CALEBDGREEN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 32
Number Of Ingredients 4
Steps:
- In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 3 g, Fat 20.3 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.8 g, Sodium 74.3 mg, Sugar 0.3 g
LEBANESE TOUM - GARLIC SAUCE.
This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).
Provided by Um Safia
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Puree the garlic with the salt in a spice grinder or mortar & pestle.
Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2
LEBANESE LABAN BIL BAYD (EGGS IN YOGURT GARLIC SAUCE)
This is usually a first course dish. If you wish do the eggs in individual dishes just make sure you divide the yogurt and garlic sauce evenly The cooking time includes the time to make the cooked yogurt. The "Lebanese Laban Mutboukh (Cooked Yogurt)" recipe is #18138.
Provided by Bergy
Categories Lebanese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make the cooked yogurt and leave to simmer.
- Crush the garlic with 1/2 tsp salt and blend in the mint (crush the mint so it is a course powder).
- Heat the clarified butter in a fry pan and add the garlic mixture, stir fry for 5 minutes.
- Pour the cooked yogurt into a shallow ovenprrof dish.
- Break the eggs and place them evenly on the yogurt (careful not to break the eggs).
- Pour the garlic butter mixture over the eggs and bake for 15-20 minutes until the eggs are cooked (hard).
TOUM (LEBANESE GARLIC SAUCE)
Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.
Provided by Palis Favorites
Categories Sauces
Time 10m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Place garlic in bowl. Add salt and lemon.
- Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
- Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
- Once complete, put in jar and refrigerate.
Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4
LEBANESE GARLIC SAUCE (TOUM)
Number Of Ingredients 4
Steps:
- In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves. Pulse until chopped. Use a spatula to scrape down the sides of the bowl and continue to pulse until finely chopped. Scrape down the sides of the bowl one last time before securing the lid.
- With the food processor running, very slowly pour 1/4 cup of oil in thin steady stream through the hole of your lid or the food chute. Stop and allow the processor to run for 30 seconds before adding in 1 teaspoon of lemon juice. Repeat this step until both the oil and lemon juice are gone.
- Once all the oil and lemon juice have been used, continue to process the garlic sauce until light and fluffy, about 30 to 45 more seconds.
- Remove the bowl from the food processor and take out the blade. Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing.
LEBANESE GARLIC SAUCE (TRADITIONAL TOUM) | CHEF TARIQ
When you make Lebanese garlic sauce, you will be making one of the most popular recipes in the Middle East. Follow my quick and easy...
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- 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.
- With the food processor running, drizzle about 3 tablespoons into the paste.
- Add another one teaspoon of lemon juice.
- Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
- Follow this alternating until you have used up your ingredients.
- The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.
LEBANESE GARLIC BUTTER SAUCE
This tangy, very-garlicky sauce is delicious on chicken, falafel, and more.
Provided by FoxyMama
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Place garlic cloves in a food processor; pulse until minced.
- Melt 1/4 cup butter in a small skillet over medium-low heat until slightly browned, 2 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Mix lemon juice, canola oil, and sea salt into garlic mixture.
- Transfer garlic mixture to the food processor; process until smooth.
- Heat remaining butter in the skillet; add garlic mixture and simmer for 5 minutes more.
Nutrition Facts : Calories 72.5 calories, Carbohydrate 1.5 g, Cholesterol 15.3 mg, Fat 7.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.8 g, Sodium 151.5 mg, Sugar 0.1 g
LEBANESE GARLIC SAUCE
Make and share this Lebanese Garlic Sauce recipe from Food.com.
Provided by jm0527
Categories Sauces
Time 30m
Yield 32 serving(s)
Number Of Ingredients 4
Steps:
- In the container of a blender, combine the garlic cloves, lemon juice and salt. Blend at medium speed until smooth. Continue blending while pouring olive oil into the blender in a thin stream.
- The mixture should become thick and white like salad dressing.
- Store refrigerated in a glass container.
Nutrition Facts : Calories 192.1, Fat 20.3, SaturatedFat 2.8, Sodium 74.4, Carbohydrate 3.1, Fiber 0.2, Sugar 0.3, Protein 0.5
LIGHTENED UP LEBANESE GARLIC SAUCE
This is how we like ours although you may omit the yogurt for the more authentic style. We enjoy this with the delicious meal of recipe#44858 marinated chicken breast, Recipe #409286 & recipe#254171, omitting the bread to be gluten free. A meal like the Ottawa restaurants' only way better! Modified from experimenting with recipe#108234 to fit the Lebanese meal.
Provided by UmmBinat
Categories Sauces
Time 4m
Yield 1 small bowl, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix it all up.
- Refrigerate 1 hour. If left longer it will become stronger in flavour.
- Serve as you wish or as stated in Introduction for a great meal masha Allah.
Nutrition Facts : Calories 17.2, Fat 0.7, SaturatedFat 0.5, Cholesterol 2.9, Sodium 12.3, Carbohydrate 2, Fiber 0.1, Sugar 1.2, Protein 0.9
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