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Discussion Starter #1
Ever have the white garlic sauce at Lebanese restaurants? Recently, I found out it's called, "toum", and is very easy to make.

Recipe I used is here: Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide | Mama's Lebanese Kitchen - Traditional Lebanese Recipes

I used sunflower oil as it's more flavor & color neutral than olive oil. Also used elephant garlic (the big heads of garlic), which is mild in flavor.

A couple times I've added haas avocado to the sauce, which was nice as well. I'm thinking of making toum this weekend and trying it with the crackers listed at the top of this forum.

You'll want a food processor to make it. And breath mints for after.
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