Guest guest Posted February 20, 2006 Report Share Posted February 20, 2006 Hi, Mike and everyone. I did a search into mid-eastern garlic sauces a few years ago. The results are below. What I think you want, Mike, is Lebanese Toum (or Toom, it just means garlic). Looks like mayonnaise, without any eggs. There is also Lebaneser Taratour. That is a tahini garlic sauce with or without yogurt. Skordalia is a Greek garlic and potato sauce (I've quite forgotten the Arabic name!). Laben is the yogurt and garlic sauce. I think I've included variations of each. Just remember though, each middle eastern country has their own version. Stick with freshly squeezed (and seeded!) lemon juice, the best qualtiy olive oil you can, and remove the skins from the galic (or the sauce will be bitter). I use elephant ear garlic (milder) and lots of it!!! But the roasted minced stuff in the jar works fine, too. For parlsey, use the flat leaf and just the leaves. Save the stalks for broth. Sesame seed sauce is tahini. Check the expiration date if you're purchasing the jarred stuff: it oil; so it may go rancid. @@@@@ Jeanie's Lebanese Garlic Sauce 4 Bulbs of garlic, peeled 1 c Lemon juice 1 ts Salt 3 c Puritan oil (up to 4) Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. This is a tricky recipe. Sometimes it " breaks " . That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again. (Sister-in-law of Jean Andrews) recipesource.com Formatted by Chupa Babi: 06.07.05 ----- @@@@@ Leban Sauce – Middle Eastern Yogurt and Garlic Sauce 3 cups homemade yogurt or yogurt from the market 2 Tbs. cornstarch 1 large clove garlic, peeled and crushed salt to taste Heat the yogurt in a 2-quart saucepan over low flame, always stirring in the same direction, using a wire whisk, until smoooth. Keep stirring for 5 minutes or more. Place a couple of tablespoons of the yogurt in a glass, and dissolve 2 tablespoons of cornstarch in it. Add the mixture back to the yogurt. Keep stirring. Add the garlic and salt to taste. You may sauté the garlic first for slightly more flavor. Serve over stuffed squash or any stuffed vegetable. From " The Frugal Gourmet On Our Immigrant Ancestors " by Jeff Smith Source: www.users.bigpond.com Formatted by Chupa Babi for MC: 060705 ----- @@@@@ Tahini Garlic Sauce with Yougurt – Lebanese Tartour with Yogurt 3 tablespoons sesame tahini 1 garlic cloves, Peeled and crushed, or more 1\2 teaspoon salt 3 tablespoons lemon juice 3 tablespoons water 1 tablespoon yogurt Parsley, for garnish Place tahini, garlic, salt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth. Add chopped parsley and mix well. Use as much garlic as you're comfortable with! 4 people. Preparation Time: 10 minutes. Cooking Time: 0 minutes. Uncle Phaedrus for hungrybrowser.com Formatted by Chupa Babi for MC: 060705 ----- @@@@@ Gomideast's Arab Garlic Sauce 1 whole garlic bulb, all cloves peeled 1/2 cup of oil (use the best oil you can afford 1 tablespoon fresh lemon juice (remove the seeds – make it bitter) White pepper, optional Put garlic in blender and slowly add dribble in the oil, with the blender or food processor running. Blend until you have a consistency somewhat like mayonnaise. Add a little lemon juice at a time, and blend some more. Gomideast.com Formatted by Chupa Babi: 06.07.05 AuthorNote: This is the secret: the oil, preferably olive oil. This is the wondrous white sauce that you put on your shawarma or falafel sandwich, the stuff that leaves the lingering taste in your mouth for days!Seriously though, this is Arabic garlic paste or sauce for any sandwich, goes well with hummus also! ----- @@@@@ Arab Garlic Mayonnaise with Potato 4 cloves garlic 1/2 cup lemon -- juice 1 tablespoon mayonnaise 1 tablespoon olive oil 1 small potato -- boiled, peeled Blend together until smooth. Suzy Q for Arabic Food and Hospitality at suite101.com Formatted by Chupa Babi: 06.07.05 ----- @@@@@ Aida's Toom – Arabic Garlic Sauce 4 cloves of garlic 1/2 cup olive oil 1/4 cup lemon juice 1/4teaspoon salt Dash cayenne Blend the above ingredients in a blender or food processor until the ingredients are mashed into a smooth paste. Source: AidaH for Arabic Food and Hospitality Formatted by Chupa Babi in MC: 06.07.05 ----- @@@@@ Salsa bi Toom 1 egg yolk 1/4 cup fresh lemon juice 1 tsp. salt 10 cloves garlic crushed 1/2 cup olive oil 1 cup mashed potatoes Beat yolk, lemon juice, salt and garlic in a blender for 30 seconds. Turn on the blender again and pour in the olive oil in a thin stream. It will all thicken up gradually. Add the mashed potatoes and blend until smooth. It will be thick like mayonaise. Serve with grilled chicken. The Lebanese Mountain Cookery Cookbook by Mary Laird Hamady. Formatted by Chupa Babi: 06.07.05 ----- Quote Link to comment Share on other sites More sharing options...
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