Lebanese garlic sauce (Toomeh)


Number of Servings: 1 Cup
Prep Time:  2

Cook Time:  10 Minutes

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1 potato (Medium sized)
3 Garlic Cloves (separated and peeled)
4 tablespoon mayonnaise
4 tablespoon yoghurt (Greek)
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.

Mash that potato
Crush garlic into a paste with a mortar and pestle.
Add potato to paste, mixing well and adding a little pepper.
Add yogurt, 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!

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

TAGS:  Firlotte, Garlic, Sauce

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By |2019-04-02T20:52:40+00:00November 20th, 2011|Recipe|Comments Off on Lebanese garlic sauce (Toomeh)