Monday, 22 April 2013

Lebanese Garlic Sauce

Toumeh” the Lebanese garlic sauce which is classic in its own right and very popular. For many people Toumeh might be their first taste in Lebanese cuisine.  This Garlic sauce is very popular across the Middle East Region! It goes well with grilled chicken, meat, Shawarma, and countless other things.  The great variety can cater to meat eater as well as the vegetarian.  

Lebanese Garlic Sauce

Personally, I am a huge fan of garlic sauce.  When I was in UAE I used to frequent to a Lebanese joint called “Fresh Chicken King”.  The main attraction for us there was just to have their Grilled Chicken which is served with French Fries, Tabouleh Salad, Garlic Sauce & Boorie (that is our dear old bhatura which we have it with Chole here).

The taste simply does not leave you and whenever I visit UAE I make it a point to visit this place at least once.  The sad part is the prices have been hiked to more than double then what we used to get earlier but nevertheless it still remains my favorite joint.


Today I am sharing with you’ll the recipe of Lebanese Garlic Sauce (Toumeh) which I tried out at home and it turned out to be a big hit with my family folks.

What you will need:

1      Small potato (approximately 170 gram)
6      Large cloves garlic
¾     Teaspoon salt
¼     Cup vegetable oil (corn, sunflower or olive oil)
3      Tablespoons fresh lemon juice
1-3   Tablespoons yogurt   (optional and amount used depends on personal preference)  

How to make it:
  • Peel and cut the potatoes. Put in pan with water and boil until well cooked.
  • Remove potatoes from pan, drain and mash them with a fork. Set aside to cool.
  • Peel garlic and place it with the salt in a heavy duty electric blender with a sharp knife. Pulse until the garlic is finely cut.
  • Add the oil and lemon juice gradually and pulse with the electric blender between each addition.  I usually add the oil and lemon in 4 batches. This gradual addition and the pulsing in-between guarantee a smooth consistency. 
  • Add the cold, mashed potatoes and pulse. By now you should have a thick, smooth, garlic paste. For garlic lovers, this could be the finished product and used as is.
  • For those who prefer their garlic sauce a little milder, mix in 1 to 3 tablespoons yogurt depending on how strong you want the garlic flavor.  The more yogurt, the milder the garlic taste.
  • Served as a dip with countless things…. but beware, it could be addictive!

Do try this dip & leave me your comment on how it turned out. You can serve this, as a dip for Kebabs &   Cutlets.



  1. Great Recipe! will surely try this at home.

  2. Zakir you must try out this recipe as i know how much you are passionate about cooking.