Toum

Toum

By
From
Saha
Makes
300 ml
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
1 whole head garlic
1 teaspoon salt
1 lemon, juiced
200ml vegetable oil
2 tablespoons water

Method

  1. Peel and roughly chop the garlic cloves, then put them in a blender or liquidiser with the salt and lemon juice. Blend for 2–3 minutes, or until very smooth. Scrape down the sides from time to time to make sure that no chunks of garlic are left out of the paste.
  2. Add the oil very slowly, as if making a mayonnaise. Make sure each amount of oil is fully absorbed before adding more. Finally, add the water. Store in an airtight jar for up to 1 week.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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