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Lebanese cuisine question

My favorite Lebanese restaurant would serve a creamy aioli-like dipping sauce with their shrimp kabobs. It was intensely garlicy, and when I once asked how they made it, they told me tons of garlic cloves in a blender with olive oil. Of course, when I tried to replicate at home, it didn't even remotely resemble theirs. Anyone out there a) know what this is called, and b) know how to make it?

asked by Sugar On My Tongue over 4 years ago
8 answers 1386 views

Suzanne is a trusted source on General Cooking.

added over 4 years ago

I love Lebanese food, I found this recipe for a Lebanese mayo thats used with all sorts of meats and vegetables. I don't know if this is what you are speaking of, hope this helps.

added over 4 years ago

Normally that dip would be made out of many, many, many lightly roasted cloves of garlic (you want them to lose the raw bite and their crunch but retain their shape, colour and flavour,) lots of olive oil, and, if needed, a little mashed potato or whte bread crumbs only to give it a little body. It is delicious and addictive.

added over 4 years ago

Thanks to you both for the great tips. I'll be whipping this up soon!

added over 4 years ago

Try adding some yogurt...it could work,it's used a lot on arab food.It could also be "tahine",wich is a sesame sauce that may come some times mixed with garlic sauce.You may find them both canned or bottled on any arab food store.But I think it could very well be "homus bi tahine" wich is a paste made with tahine,garlic,lime juice,salt,black pepper,olive oil and boiled chickpeas you peal then blend with all of the above along some of the water they were cooked on.This is very "garlicky" and some people like it more "dippy" than "pasty"...I love it anyway it comes my way!Hope it helps...

added over 4 years ago

That Lebanese dipping sauce is called "toom", usually served with chicken kebab or others. It gets its creamy consistency from cooked potatoes. I have made this recipe and it was the real thing but I must alert you, it makes a lot, so unless you are feeding a crowd, make less

added over 4 years ago

This one is awesome - http://www.food52.com/recipes.... Made it many times and the sauce never fails to please.

added over 4 years ago

Sorry - that link doesn't seem to be working. Try this one - http://www.food52.com/recipes...

added about 2 years ago

Many restaurants add egg whites to the "toom"
As well as a bit of lemon juice, potato or soaked white bread!