Lebanese Kebab Garlic Sauce

5 from 4 votes

Looking to learn how to make the best Kebab Garlic Sauce? Our quick & easy vegan Lebanese Toum recipe features garlic, canola oil, salt and lemon juice.

Prep Time30

Total Time30

Course: Condiment

Cuisine: Middle Eastern

Keyword: garlic sauce, Lebanese Garlic Sauce, Lebanese Kebab Garlic Sauce, shawarma sauce, toum, toum recipe

Servings:

Calories: 300kcal

Equipment

Food processor
measuring spoons
measuring cups

Ingredients

1 cup Garlic cloves (130 g) peeled
2 tsp Salt Kosher Salt
3 cups Canola oil
1/4 cup Lemon juice
1/4 cup Ice water

Instructions

Using a paring knife, slice each garlic clove in half lengthwise. With the tip of the knife, gently remove the germ from each half of the garlic.
Place the garlic cloves and kosher salt in a food processor and puree until smooth. Scrape down the sides with a rubber spatula to ensure that all of the garlic is finely pureed.
Add 1 tablespoon of fresh lemon juice and continue pulsing in the processor until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy.
Turn the food processor back on and slowly drizzle 1/2 cup of the oil through the lid of the food processor. After the first 1/2 cup has been added, pour in a tablespoon of lemon juice.
Continue alternating between 1/2 cup of the canola oil and a tablespoon of ice water. Alternating between the two liquids is the key to proper emulsification which creates the light and fluffy garlic sauce.
You know your shawarma garlic sauce is done once the mixture is white and thick with a similar consistency of mayonnaise. It typically takes 10-15 minutes.

Nutrition