Beta’s Garlic Gone Wild Sauce
WARNING: This garlic sauce is probably like none other you’ve tasted before (unless you’ve eaten a whole clove of garlic in raw form and in one go) It’s best eaten with chicken but never by chickens!
Garlic is an integral part of cooking in Lebanon. I can remember my love for garlic or “Toum” since I was a little kid. I remember secret midnight snacks of Arabic bread generously smothered with the garlic sauce. This practice continues today, at which point my husband tends to disappear. Toum, is made much the same way as mayonnaise and can be compared to Aioli except that the egg white is used to make toum. There are many different recipes for making toum. Some call for only two basic ingredients of garlic and oil, some call for olive oil in particular (I prefer vegetable oil, as olive oil adds a bitter undertone) and other recipes call for the addition of potatoes and so on. This is the way I make my garlic sauce. It’s lethal and anyone that has ever tasted it has raved about it. It’s for you to make and decide.
Garlic Sauce
- 1 garlic bulb- You may find it easier to pound the garlic in a mortar & pestle first
- 1 egg white
- vegetable oil- amount needed varies, usually about 1 cup
- 1 teaspoon lemon juice
- 1 teaspoon salt (to help form paste with the garlic)
Crush and peel the garlic and place in a (small) food processor with salt. Whiz till the garlic forms a paste then add lemon juice and give another whiz till it forms a thin paste. Add the egg white and keep mixing until bubbly and smooth. Trickle the oil in slowly, while the mixer is running, until it reaches a creamy consistency.
Note: it’s important that you trickle in the oil about a teaspoon at at time every 30 seconds or so. Use vegetable over olive oil as the olive oil tends to give a bitter taste and discoloration. We mainly eat garlic sauce with grilled chicken, in chicken shawarma sandwiches and with kebbeh naye (like steak tartare).
I have been looking for a recipe for chicken or vegetable ghalaba. it is the most amazing thing i have eve eaten.
Thank you
Mary
It surely was like none else tasted before!!! It’s divine!
Would please provide me with a recipe for four ,i can estimate it but i don’t think it would be the same.
Would you please provide me with a recipe for four ,i can estimate it but i don’t think it would be the same.