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–+ servings

Lebanese Garlic Sauce

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

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

Instructions
 

  • Cut potato into quarters and boil it with a little salt, simmer until ready to mash.
  • Use an immersion blender to make a paste of that potato. As smooth as you can.
  • Combine olive oil and garlic in a container and use the immersion blender to make a paste of that. Smooth is key here too.
  • Combine the pastes
  • In a food processor, combine your mayo, yoghurt, lemon juice and paste
  • Run the processor, mix it all up nice and smooth
  • Store in fridge until ready to use.
  • Serve at room temperature.

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.

    • Nutrition

    Calories: 300kcal
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