Lebanese cuisine question

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

Sorry - that link doesn't seem to be working. Try this one - http://www.food52.com/recipes/5032_shish_taouk_with_toum_garlic_sauce

This one is awesome - http://www.food52.com/recipes/5032_shish_taouk_with_toum_garlic_sauce. Made it many times and the sauce never fails to please.

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
http://www.food.com/recipe/zankou-chickens-lebanese-garlic-sauce-copycat-199352

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...

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

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.

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.
http://www.tasteofbeirut.com/2010/06/garlic-mayo-toom/