toum

Suzy Karadsheh describes toum as a Lebanese garlic sauce and recalls learning about it from her mother-in-law Dina, who served it at a restaurant in Michigan. She credits her published recipe as an adaptation from Maureen Abood’s cookbook.

Fresh garlic is peeled and pulsed with kosher salt in a small food processor. Removing the green germ is offered as a choice; lemon juice is then added to the minced garlic.

This account selects grapeseed oil from the recipe’s neutral-oil options. It is added slowly while the processor runs, alternating with small additions of ice water.

The sauce thickens and increases in volume as it is processed. Karadsheh describes a smooth, fluffy result with bold garlic flavour and brightness from fresh lemon juice.

The finished sauce is tasted, with more salt or lemon juice added if needed. The author suggests it as a dip, sandwich spread or accompaniment to grilled foods.