Lebanese garlic sauce (Toomeh)


This is an amazing garlic sauce that we just love.  The results of a long time tweaking the original…this is perfect.

Number of Servings: 2 Cup
Prep Time:  2

Cook Time:  10 Minutes

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  • 1/2  Russet Potato, peeled (medium)
  • 8 Garlic Cloves (separated and peeled)
  • 1 Cup Mayonnaise
  • 1/2 Cup Plain Greek Yoghurt
  • 1.5 Tablespoon lemon juice
  • 1/2 Tsp salt
  • 2 Tablespoons Olive Oil




  1. Cut potato into quarters and boil it with a little salt, simmer until ready to mash.
  2. Use an immersion blender to make a paste of that potato.  As smooth as you can.
  3. Combine olive oil and garlic in a container and use the immersion blender to make a paste of that.  Smooth is key here too.
  4. Combine the pastes
  5. In a food processor, combine your mayo, yoghurt, lemon juice and paste
  6. Run the processor, mix it all up nice and smooth
  7. Store in fridge until ready to use.
  8. Serve at room temperature.


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

If the garlic taste is too strong, add more yogurt.

TAGS:  Firlotte, Garlic, Sauce

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By |2020-06-09T17:29:03-04:00November 20th, 2011|Recipe|Comments Off on Lebanese garlic sauce (Toomeh)