Lebanese garlic sauce (Toomeh)

Number of Servings: 
Prep Time: 
10 Minutes
Cook Time: 
10 Minutes

1 potato (Medium sized)
1 Garlic bulb (separated and peeled)
4 tablespoon mayonnaise
4 tablespoon yoghurt (plain)
2 tablespoon lemon juice
1 table salt
1 Fresh ground black pepper


Cut potato into quarters and boil it with a little salt, simmer until ready to mash.
Crush garlic into a paste.
Pat potato dry and add to paste, mixing well and adding a little pepper.
Add yoghurt, mayo, and lemon juice, mixing thoroughly until a creamy texture is reached.
Store in fridge until ready to use.
Serve at room temperature.


Great for shawarma, donairs, or serve as a dipping sauce for shish kebab!

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Total votes: 889