Lebanese garlic sauce (Toomeh)


Number of Servings: 1 Cup
Prep Time:  2

Cook Time:  10 Minutes

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1  Russet potato (large sized)
2 Garlic Bulbs (separated and peeled)
2 Cups mayonnaise
1 Cup Plain Greek Yoghurt
3 Tablespoon lemon juice
1 Tsp salt
1 Tsp Fresh ground black pepper


Cut potato into quarters and boil it with a little salt, simmer until ready to mash.

Mash that potato (use immersion blender to puree it good)
Use immersion blender and a bit of olive oil to make a paste of that garlic
Add yogurt, mayo, and lemon juice to a food processor
Run the processor, making it all smooth
Add the potato-paste

Store in fridge until ready to use.
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 |2019-05-29T18:53:18-04:00November 20th, 2011|Recipe|Comments Off on Lebanese garlic sauce (Toomeh)