Go Back
–+ servings

Lebanese Garlic Sauce

300kcal
Share Print
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Also known as "Toum". A very garlicky white sauce that goes great on Donair or Shawarama
Servings 2

Ingredients

  • 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

Method

  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.

Nutrition

Calories300kcal

Notes

  • Goes well with our Halifax Donair and our Chicken Shawarma recipes.
  • Great for shawarma, donairs, or serve as a dipping sauce for shish kebab!
  • If the garlic taste is too strong, add more yogurt.

    • Private Notes

    Click here to add your own private notes.

    Tried this recipe?

    Let us know how it was!