A smooth, Middle Eastern garlic sauce.
This Middle Eastern sauce is packed with garlic, but is surprisingly smooth. It is a lighter fluffier version of Western aioli, with no egg (perfect for vegans). Use it with poultry or fish as a sauce on the side.Ingredients: sunflower oil, garlic, lemon juice, water, salt
Ideas for Toum
- After grilling, frying or barbequing chicken wings or drumsticks, place a dollop of Toum on the side of the plate, to dip forkfuls of chicken into. Or spread a thin dollop over the cooked chicken on the plate.
- Boil firm potatoes. Cut them into thick slices. While they are still warm gently toss them into Toum to lightly coat and add some chopped fresh herbs such as basil. Serve as a warm potato salad.
- Add a spoonful of Toum to the top of fried or poached fish fillets when served. Especially nice on a tuna or swordfish steak.
- Put a dollop of Toum onto your baked potato instead of sour cream.
- Use Toum as a spread on your sandwiches instead of mayonnaise or even instead of butter.
- To make a simple dip, mix 3 tablespoons of Toum with one whole mashed avocado. Add some salt and pepper to taste and, if you like, add a teaspoon of chilli sauce or Red Harissa to spice it up.
- Use Toum instead of tomato sauce with your fish and chips or with your bangers and mash.
Recipes using Toum