Recipe Author: Esperance Sammour, Originally published at
If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making.
Recipe type: Side, Dip
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs.
Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. Use lighter oil such as safflower/sun flower/canola/vegetable oils.
If the resulting garlic paste is too biting/strong, you could either mix it with a mashed medium size baked (or boiled) potatoe, or you can increase the amount of oil.
You could also add a small pinch of citric acid in the beginning with the garlic and salt to make the paste more tangy.
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YIELD Makes 8 to 10 servings
ACTIVE TIME 30 min
TOTAL TIME 2 hr
Preheat the oven to 400 degrees. Slice the top off your head of garlic. Place each head of garlic on a small piece of foil and drizzle a teaspoon of olive oil over the top. Wrap loosely in the foil. Place on a tray (to make removing it from the oven simple) or if your foil wrapped clove is large enough, just set it on the rack in the oven.
Roast until the head of garlic is soft and golden brown. I usually leave mine in the oven from 45-60 minutes. It is often soft by the 30 minute mark, but I like mine a deep golden brown. (I've never overcooked it, even when I've forgotten and left it in the oven for 90 minutes.) I test mine simply by squeezing the foil wrapped roasting garlic with a pair of kitchen tongs.
Carefully remove from the oven and let cool. Unwrap and use your fingers to squeeze the roasted garlic out of the clove. You can also use the tines of a fork to pull the cloves out separately. If you won't be using it right away, roasted garlic can be stored in the refrigerator for several days. Store the garlic in an airtight container, unless you'd like everything else in the refrigerator to have a rich garlic aroma as well! Enjoy!
Roasted garlic. Just adding those two words to a dish takes it up a notch.
Have you roasted garlic before? I have no idea why it intimidated me, but until about a year ago, I'd never even tried doing it. Now that I know how easy it is, I can't get enough of it. I have to resist roasting every head of garlic that enters my house. (You think I'm kidding, but I'm not.)
Garlic is less pungent after it is roasted. The flavor mellows, it becomes deeper and less spicy. You can eat roasted garlic on its own, or smashed and spread on your favorite crusty bread. You can add roasted garlic to any number of dishes. For the best guacamole of your life, you really should try it in this recipe!
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Recipe Author: Erin at Mountain Rose,
Originally published at
Mmm…mmm…how I love this hot and sweet, zesty, vinegary recipe!
Fire Cider is a traditional remedy with deep roots in folk medicine. The tasty combination of vinegar infused with powerful anti-microbial, decongestant, and spicy circulatory movers makes this recipe especially pleasant and easy to incorporate into your daily diet to help boost natural immune system processes, stimulate digestion, and get you nice and warmed up on cold days.
Because this is a folk preparation, the ingredients can change from year to year depending on when you make it and what's growing around you. The standard base ingredients are apple cider vinegar, garlic, onion, ginger, horseradish, and hot peppers, but there are plenty of other herbs that can be thrown in for added kick. This year I had lots of spicy jalapenos and vibrant rosemary in the garden, so I used those along with some organic turmeric powder in the cupboard and fresh lemon peel. Some people like to bury their fire cider jar in the ground for a month while it extracts and then dig it up during a great feast to celebrate the changing of the seasons.
Fire Cider can be taken straight by the spoonful, added to organic veggie juice (throw in some olives and pickles and think non-alcoholic, health boosting bloody mary!), splashed in fried rice, or drizzled on a salad with good olive oil. You can also save the strained pulp and mix it with shredded veggies like carrots, cabbage, broccoli, and fresh herbs to make delicious and aromatic stir-fries and spring rolls! I like to take 1 tbsp each morning to help warm me up and rev the immune system, or 3 tbsp if I feel the sniffles coming on.
Found this recipe on television approx. 10+ years ago and everyone loves it !!
When cooking my veggies, only cook long enough to have them . done. That way, once you add the sauce and everything else the veggies are not over cooked. I used the Garlic Ben sold me from Baja a few weeks back, he was traveling through Denver/Arvada , Colorado . It is called Ajo Morado ..
You can also adjust the amount of spice for your own liking.
Sauté 8-10 fresh garlic cloves, depending on cloves clove size. Slicing into thin slices before placing in skillet. Using Toasted Sesame oil, add 1-2 TLBS when the skillet gets hot, toss in the garlic. The garlic will turn a golden brown when done. Take garlic out of skillet and place your spices and ginger in the skillet. You will use 2 tsp. Chinese 5 spice powder 1-2 TLBS Szechwan Seasoning powder, fresh ginger 1-2 inches with the skin taken off. Sliced very thin and rough chopped, set aside. Stir these around for a minute or two until you can smell the spices then add the ginger cooking 2 minutes longer. Take off heat and set aside.
Prep your veggies. You need to cut everything up in a large dice except for the carrots. Dice small as they take longer to cook.
2 each of sweet onions and bell peppers, 2 carrots, 3 stalks of celery, 2 medium onion or 1 large. 2 cups shredded cabbage and 2 cups sliced zucchini. Once the veggies are cubed, set your skillet back on the stove and add 2-4 tsp. of the Toasted Sesame Oil. Toss in 1 tsp pepper for taste and start cooking the carrots, onions, bell peppers and celery over med and med-high heat.
Cook and stir 3-4 minutes, then toss cabbage and zucchini. Stir well, cover with a lid and cook a 4-5 of minutes. Add 1 med size can tomato sauce and . cup water. Add to this, 2 Tlbs. Each Worcestershire Sauce and Soy Sauce. If you like more sauce, use up to 2 cups chicken stock from a box. There is enough sodium no additional salt is needed Pepper will be needed.
You might want to try dicing up a garlic scape, added to the veggie pan while it is cooking.
About 10 minutes before your sauce is cooked. Cook your Angel Hair pasta in salted water until it is almost done. Drain - will finish cooking in the veggies mixture.
A large serving bowl is needed; pour in the pasta pour sauce over the pasta. Sprinkle 2 cups of Italian cheese over the mixture. Let this sit for a minute or two so the cheese can melt into the veggies.
Serve with Garlic Bread. I process my own garlic powder also. When making your garlic bread, use fresh roasted garlic powder. Whip the garlic powder into the softened butter and spread on the bread. Place under the Broiler for a couple of minutes!! Yum
I hope you enjoy this recipe.
Alie Hamilton firstname.lastname@example.org
Roast garlic. squeeze out roasted garlic into bowl. The garlic should be creamy and sweet. Combine remaining ingredients and stir well. add salt and pepper to taste and thin with water if desired.
We keep it thick for dipping or spreading and thin it out for dressing. Tastes amazing on fresh green salads, potato salad, with raw veggies and is a great base for other inspired dressings.