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Traditional Toumaya – Garlic Sauce Recipe
2 To 4 Servings
Toumeyya is used as a sauce, a condiment and a dip that is loaded with raw garlic, which gives it a unique kick and adds a great flavour to any dish. It’s a perfect addition for grilled meat and kebab dishes or can be used as a bold egg-free alternative to mayonnaise. You can keep garlic sauce in the fridge for over a week and use it with any dish for a strong flavour.
1 cup cloves garlic
2 teaspoons kosher salt or 1 table salt
1/4 cup fresh juice from about 2 lemons
1/4 cup ice water
3 cups Coroli canola oil
Split each garlic clove in half lengthwise using a knife then remove the top from each garlic clove half.
Place the garlic halves and kosher salt in the food processor bowl and pulse it in short bursts.
Remove the lid occasionally to scrape down the sides of the container with a spatula and mix until finely minced.
Add 1 tablespoon of lemon juice and continue mixing until a paste begins forming.
Add another tablespoon lemon of juice then process the mixture until completely smooth.
With the food processor still running, drizzle 1/2 cup canola oil slowly and in a very thin stream followed by another tablespoon of lemon juice.
Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice.
Continue the same process, alternating 1/2 cup oil and tablespoon water, until all the oil and water have been used.
Transfer the Toumaya sauce to a container and store it in the fridge for up to 2 weeks.