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Spicy Toum (Alabdalla style garlic sauce)

Spicy sour homemade garlic sauce

Course Condiment, Sauce
Cuisine Lebanese, Mediterranean, Middle Eastern
Keyword Garlic sauce
Servings 1 bowl
Author Zaatar and Zaytoun

Ingredients

For the Toum garlic sauce

  • 2-3 garlic cloves frozen
  • a good pinch of salt
  • 1 egg white
  • ½ a lemon juiced
  • 1 cup vegetable or sunflower oil
  • 1 ice cube

Spices

  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon cayenne
  • 1 teaspoon sumac
  • 1 teaspoon paprika
  • a squeeze of ketchup
  • 1 teaspoon red pepper paste optional

Instructions

To make the Toum garlic sauce

  1. Peel and freeze the garlic cloves at least 4 hours beforehand
  2. Once you are ready to make the toum, add the garlic, salt and egg white to a food processor and blitz well
  3. Keep the blender on medium and add ¼ of the oil and blend
  4. Then ever so slowly add alternating amounts of oil and lemon juice in a tiny steady stream
  5. When the mixture has come together, add an ice cube and blend for another 30 seconds or so until the mixture goes fluffy.

To make the spicy Toum

  1. Transfer the garlic sauce to a bowl and add the cumin, coriander, paprika, cayenne, sumac, ketchup, red pepper paste and mix
  2. Taste and adjust salt or spice accordingly, store in the fridge for up to 3 days or freeze for several months.