Easy Lebanese Food

Category: Sauces

  • Easy Lebanese Garlic Sauce (Toum)

    Easy Lebanese Garlic Sauce (Toum)

    Craving for an intense Lebanese garlic sauce? This authentic toum recipe is what you need. Made with just garlic, oil, lemon juice, and salt, this traditional Lebanese garlic paste is creamy with grilled meats, shawarma, and everything in between.

    What Is Toum?

    Toum (also spelled toom) is the Arabic word for “garlic,” but it isn’t just any garlic sauce; it’s a thick paste with the texture of whipped cream or mayonnaise and an intoxicating aroma of lemon and garlic.

    What makes toum so special is how simple it is to make. It is made with only four ingredients – garlic, oil, lemon juice, and salt. No eggs, no dairy, no thickeners – just pure garlic.

    Toum has variations across the Mediterranean and the Middle East. Egyptians call it “tooma,” Greeks have “skordalia,” and Spaniards make “aioli.” But the Lebanese version stands out for having a bright white color and an intense garlic flavor. It also uses neutral vegetable oil instead of the more traditional olive oil.

    If you love this toum recipe, you’ll probably also enjoy Muthawama (garlic sauce with egg white), Tahini Sauce, Chicken Shawarma, Chicken Shish Tawook, Lebanese Grilled Chicken, and of course, serving it alongside Grilled Kafta or Lebanese-Style BBQ.

    Toum Recipe Ingredients

    Garlic

    3 heads of garlic, peeled – This is approximately 30-40 cloves of fresh garlic. Yes, that’s a lot! Use the freshest, firmest garlic you can find. Remove any green sprouts from the center of the cloves as they add bitterness. This is the star ingredient, so quality matters. If using a large food processor, you need at least 3 heads of garlic for the blades to reach and process properly. Smaller quantities won’t work well in large processors.

    Oil

    4 cups vegetable oil – This is crucial: use a neutral oil like canola, sunflower, avocado, or peanut oil. Do NOT use olive oil, especially extra virgin – it’s too strong, becomes bitter when over-processed, and will overpower the garlic. The neutral oil is what gives toum its brilliant white color and allows the garlic flavor to shine. Traditional recipes used olive oil, but modern Lebanese cooks prefer vegetable oil for a lighter, less biting flavor.

    Acid

    1/2 cup fresh lemon juice – Freshly squeezed is essential. You’ll need about 4-5 lemons.

    Seasoning

    1 teaspoon salt (or to taste) – Salt helps break down the garlic and enhances all the flavors. It’s also part of what creates the paste texture when you first process the garlic. Use kosher salt or sea salt for best results.

    How to Make Toum (Lebanese Garlic Sauce)

    Step 1: Prepare your kitchen and ingredients

    Make sure all ingredients are at room temperature. Have everything measured and ready. Peel all the garlic cloves (3 heads worth) and remove any green sprouts from the centers. This is tedious but important.

    Step 2: Process the garlic and salt

    Add the peeled garlic cloves and 1 teaspoon salt to your food processor. Run the processor for 10-20 seconds. Stop, scrape down the sides with a rubber spatula, then process again for another 10-20 seconds. Repeat this process 3-4 times until the garlic starts to turn pasty and smooth. You want it completely broken down with no large chunks remaining.

    Step 3: Use the Processor

    From this point forward, turn the processor on and KEEP IT RUNNING until the very end. You’ll be adding ingredients while it runs continuously.

    Step 4: Start adding oil very slowly

    With the processor running, begin adding the 4 cups of oil in an extremely thin, slow stream-almost drop by drop at first. This is the most critical step. After adding the first half cup of oil, you should start seeing the garlic turn into a shiny, white paste.

    Step 5: Alternate with lemon juice

    While the processor is still running continuously, add 1/2 teaspoon of lemon juice in a very slow, thin stream. Wait a few seconds for it to be well absorbed into the paste. The paste should remain thick and creamy.

    Step 6: Continue the oil-lemon cycle

    Keep alternating: add 1/2 cup of oil in a thin stream, wait a few seconds, then add 1/2 teaspoon of lemon juice, wait a few seconds. Repeat this cycle until you’ve used all 4 cups of oil and all 1/2 cup of lemon juice. This entire process should take 8-10 minutes. Patience is key. Don’t rush.

    Step 7: Check the consistency

    Once all the oil and lemon juice are incorporated, you should have a thick, fluffy, white paste that looks like whipped cream or soft-serve ice cream. It should hold soft peaks when you lift the processor blade or a spoon through it.

    Step 8: Taste and adjust

    Taste your toum and adjust seasoning if needed. You might want a tiny bit more salt or a squeeze more lemon juice. Pulse briefly if you make any additions.

    Step 9: Transfer and store

    Transfer the toum to an airtight container. Let it rest in the refrigerator for at least 1 hour before serving-this allows the flavors to meld and the texture to set slightly. The garlic flavor will actually mellow a bit over the next day or two.

    Step 10: Serve

    Serve your beautiful, fluffy toum alongside grilled chicken, shawarma, kebabs, roasted vegetables, or with pita bread. Watch it disappear.

    Additions and Substitutions

    Oil substitute: Any neutral oil works-canola, sunflower, safflower, avocado, grapeseed, or peanut oil. Never use olive oil in the full amount, though some traditional cooks use a small amount (1/4 cup) mixed with vegetable oil for subtle flavor.

    Lemon juice substitute: Some cooks use water to blend everything together and add lemon juice only at the end. This can actually help prevent breaking. White vinegar can work, but lemon is traditional and best.

    Add egg white: While not traditional, you can add 1 egg white at the beginning. However, some people (including many Lebanese cooks) feel it leaves a subtle aftertaste. Alternatively, you can use 1/2 teaspoon of soy lecithin powder, it won’t affect the taste.

    For milder garlic: Blanch the peeled garlic cloves in boiling water for 2-3 minutes before using. This mellows the intensity significantly while keeping the garlic flavor.

    Make it creamier: Some cooks add 2-3 tablespoons of Greek yogurt or labneh at the end for extra richness and tang.

    Add herbs: A handful of fresh parsley or cilantro creates a beautiful green-tinted herbed version.

    If using a small food processor: Reduce the recipe to 1-2 heads of garlic and adjust other ingredients proportionally. Large batches work better in large processors.

    If it breaks: Don’t panic. Start fresh with 1 tablespoon of the broken mixture in a clean processor, then very slowly drizzle in the rest of the broken sauce. Alternatively, start with a new head of garlic processed with salt, then slowly add the broken sauce.

    Toum Recipe FAQs

    Why did my toum break or separate?

    The most common reason is adding oil too quickly. The oil must be added in an extremely slow, thin stream-almost drop by drop at the beginning. Other reasons include: wrong oil temperature (ingredients should be room temperature), using too much or too little lemon juice relative to oil, stopping the processor during the process, or using a processor that’s too large for the amount of garlic.

    Can I fix broken toum?

    Yes! Start fresh with 1 tablespoon of the broken mixture in a clean food processor. Process it, then very slowly drizzle in the rest of the broken sauce. Alternatively, process a fresh head of garlic with salt, then slowly add the broken sauce to it.

    Why can’t I use olive oil?

    Olive oil, especially extra virgin, has a strong flavor that becomes bitter when over-processed in a food processor. It also overpowers the garlic flavor. Traditional recipes used olive oil because that’s what was available, but modern Lebanese cooks prefer neutral vegetable oils for a lighter, fluffier, whiter toum that lets the garlic shine.

    Do I need to use eggs in toum?

    No. Traditional toum uses no eggs — just garlic, which has enough natural lecithin to hold everything together. Some Lebanese cooks feel egg white leaves a subtle aftertaste, while others don’t notice it at all due to the strong garlic flavor.

    Can I use a blender instead of a food processor?

    It’s much more difficult. Food processors work best because they keep the ingredients moving and allow for better control. Immersion blenders can work, but are less reliable. With a regular blender, the oil just sinks to the bottom and never fully comes together.

    How long does toum last?

    Store in an airtight container in the refrigerator for 2-3 weeks. Some sources say up to a month, but fresher is always better. The garlic flavor actually mellows slightly after a few days in the fridge.

    Can I freeze toum?

    You can freeze toum for up to 3 months, though the texture may become slightly grainy when thawed. Thaw in the refrigerator overnight and stir well before using.

    Want more bold Lebanese sauces and accompaniments?

    Muthawama – Lebanese garlic sauce made with egg white or potato.

    Tahini Sauce – Creamy sesame sauce perfect for falafel and shawarma.

    Chicken Shawarma – The perfect pairing for toum!

    Chicken Shish Tawook – Grilled marinated chicken skewers traditionally served with toum.

    Dajaj Mishwi – Lebanese grilled chicken that’s incomplete without toum.

    Grilled Kafta – Ground meat kebabs that love a dollop of garlic sauce.

    Labneh – A cooling yogurt dip that provides a nice contrast to intense toum.

    toum recipe

    Toum Recipe (Lebanese Garlic Sauce)

    The authentic Lebanese garlic sauce made with just garlic, oil, lemon juice, and salt is perfect with grilled chicken, shawarma or BBQ.
    Print Recipe Pin Recipe
    Total Time 10 minutes
    Servings: 4 cups
    Course: Preserve
    Cuisine: lebanese
    Calories: 393
    Ingredients Method Notes

    Ingredients
      

    • 3 heads garlic peeled (approximately 30-40 cloves)
    • 1 teaspoon salt or to taste
    • 4 cups vegetable oil canola, sunflower, avocado, or peanut oil, NOT olive oil
    • 1/2 cup fresh lemon juice

    Method
     

    1. Bring all ingredients to room temperature and peel the garlic, removing any green sprouts.
    2. Process the garlic with salt in a food processor until completely smooth and pasty.
    3. Keep the processor running continuously while making the emulsion.
    4. Slowly drizzle in the oil, starting almost drop by drop, until the mixture begins turning white and creamy.
    5. Add a small amount of lemon juice slowly, then continue alternating between oil and lemon juice until all are used.
    6. Continue processing slowly and steadily for about 8–10 minutes until the toum becomes thick, fluffy, and smooth.
    7. Taste and adjust salt if needed.
    8. Refrigerate for at least 1 hour before serving with meats, shawarma, vegetables, or pita bread.

    Notes

    Storage
    • Refrigerate in airtight container for 2-3 weeks
    • Can be frozen for up to 3 months (texture may change slightly)
    • Store in multiple small containers rather than one large one
    Nutrition (per 2 tablespoons):
    • Calories: 393
    • Fat: 44g
    • Carbohydrates: 2g
    • Protein: 1g
    • Note: Contains beneficial garlic compounds including allicin
  • Muthawama Recipe (Lebanese Garlic Dip)

    Muthawama Recipe (Lebanese Garlic Dip)

    Muthawama (sometimes spelled mutawama or moutawama) is a traditional Lebanese garlic sauce that’s similar to the more widely known toum. The name comes from the Arabic word meaning “twins” or “coupled,” possibly referring to the emulsified partnership of oil and garlic, or the way the sauce is traditionally served alongside grilled meats.

    Muthawama Recipe

    Muthawama has been a staple in Lebanese households and restaurants for generations. In Lebanon, you’ll find it served alongside rotisserie chicken (djej mishwe), grilled meats, shawarma, kebabs, and as a dip for fresh vegetables and pita bread.

    What makes muthawama special is its texture, which has a consistency somewhere between mayonnaise and whipped cream.

    Muthawama vs Toum

    The key difference between muthawama and toum is that muthawama sometimes includes an egg white or a small amount of potato, which helps to achieve that perfect creamy texture at home. Traditional toum uses only garlic, oil, lemon juice, and salt, which requires a very precise technique to achieve the required texture.

    If you love this muthawama recipe, you’ll probably also enjoy Classic Toum (the pure garlic sauce version), Tahini Sauce (nutty sesame sauce), Tzatziki (Greek garlic cucumber sauce), Tarator (tahini-based sauce), and of course, serving it alongside Chicken Shawarma or Grilled Kafta.

    Muthawama Recipe Ingredients

    Garlic Base

    1 cup (about 20-25 cloves) fresh garlic, peeled – Fresh is absolutely essential! The garlic is the star here, so use the freshest, firmest cloves you can find. Avoid pre-minced garlic or garlic that’s been sitting around—it won’t have the right flavor or texture. Remove any green sprouts from the center of the cloves as they can add bitterness.

    1 teaspoon salt – Helps break down the garlic and enhances all the flavors. Kosher salt or sea salt works best.

    For Texture

    1 egg white – This is the secret to a stable texture that won’t break. The egg white helps bind the oil and garlic together, creating that fluffy, cloud-like texture. If you’re concerned about raw egg, you can use pasteurized egg whites from a carton.

    OR 1 small potato (about 1/2 cup when mashed) – An alternative to egg white for those who prefer or need to avoid raw egg. Boil a small peeled potato until very soft, mash it completely smooth, and let it cool before using. This creates a different but equally delicious texture.

    Liquid Ingredients

    2 cups neutral vegetable oil – Canola, sunflower, or safflower oil work perfectly. You want a flavorless oil that won’t compete with the garlic. Do NOT use olive oil, especially extra virgin—it’s too strong and will make the sauce bitter when over-processed.

    1/4 cup fresh lemon juice – Freshly squeezed is best! The acid is essential for the emulsion and balances the richness of the oil with bright, tangy flavor. You’ll need about 2 lemons.

    2-4 tablespoons ice-cold water – Helps achieve the perfect consistency and aids in emulsification. The cold temperature is important for keeping the emulsion stable.

    How to Make Muthawama (Lebanese Garlic Dip)

    Step 1: Prepare your ingredients

    Make sure all your ingredients are ready and measured. Your egg white (or mashed potato) should be at room temperature, but have your ice-cold water ready. Peel all the garlic cloves and remove any green sprouts from the centers.

    Step 2: Blend the garlic and salt

    Add the 1 cup of peeled garlic cloves and 1 teaspoon salt to a food processor or high-powered blender. Process for about 1 minute until the garlic is very finely minced and starts to form a paste. Scrape down the sides of the bowl with a spatula.

    Muthawama Recipe in a blender

    Step 3: Add the egg white (or potato)

    Add the 1 egg white (or 1/2 cup smooth mashed potato) to the garlic paste. Blend for another 30-45 seconds until everything is well combined and creamy.

    Step 4: Begin forming the texture with oil

    With the food processor running, start adding the 2 cups of oil in a very slow, steady stream-almost drop by drop at first. This is crucial. If you add the oil too fast, the texture will not hold, and you’ll end up with a separated, oily mess. It should take you 3-5 minutes to add the first cup of oil. You’ll notice the mixture starting to thicken and turn white.

    Step 5: Alternate with lemon juice

    Once you’ve added about half the oil and the mixture is thick and creamy, add about 1 tablespoon of the lemon juice while the processor is running. This helps stabilize the emulsion. Continue adding the remaining oil slowly, alternating with the remaining lemon juice in 2-3 additions.

    Step 6: Adjust consistency with water

    Once all the oil and lemon juice are incorporated, the muthawama should be thick, white, and fluffy. If it’s too thick, add the ice-cold water 1 tablespoon at a time while processing until you reach your desired consistency. It should be spreadable but hold soft peaks, similar to whipped cream or soft meringue.

    Step 7: Taste and adjust

    Taste your muthawama (it will be VERY garlicky!) and adjust seasoning. You might want a bit more salt or lemon juice. Process briefly after any additions.

    Step 8: Rest and serve

    Transfer the muthawama to an airtight container. Let it rest in the refrigerator for at least 30 minutes before serving—this allows the flavors to meld and the texture to set. The garlic flavor will actually mellow slightly after a day or two in the fridge.

    Step 9: Serve

    Serve in a small bowl, drizzled with a tiny bit of olive oil if desired, alongside grilled meats, shawarma, falafel, roasted vegetables, or with pita bread and fresh vegetables for dipping.

    Additions and Substitutions

    Egg white substitute: Use 1/2 cup smooth, cooled mashed potato for an egg-free version, or try 2 tablespoons aquafaba (chickpea liquid), though it may be less stable.

    Oil substitute: Any neutral oil works-canola, sunflower, safflower, grapeseed, or vegetable oil. Avoid olive oil as it becomes bitter when over-processed and has too strong a flavor.

    Lemon juice substitute: White vinegar or a combination of lemon and lime juice works, but fresh lemon is traditional and best.

    Garlic substitute: There is no substitute for fresh garlic in this recipe. Pre-minced or jarred garlic will not work and will result in an inferior sauce.

    For a milder garlic flavor: Blanch the peeled garlic cloves in boiling water for 1-2 minutes before using. This mellows the intensity while keeping the garlic flavor.

    Add herbs: Some people like to add a handful of fresh parsley or cilantro for a green-tinted, herby version.

    Add heat: A pinch of cayenne pepper or a small amount of fresh chili can add warmth.

    For extra stability: Some cooks add 1 teaspoon of cornstarch mixed with the water to ensure the emulsion stays stable.

    Make it richer: Add 1-2 tablespoons of Greek yogurt or labneh for tang and extra creaminess.

    Behind the Muthawama Recipe

    My obsession with muthawama started at a tiny Lebanese rotisserie chicken shop where the owner would serve massive scoops of this cloud-white garlic sauce with every order. I watched people dip everything into it-chicken, fries, vegetables, even their pita bread. The sauce was so popular that customers would buy extra containers to take home.

    I finally worked up the courage to ask the owner how to make it, and he laughed and said, “Garlic, oil, lemon. But the secret is patience!” He explained that traditional toum requires perfect technique and timing, but muthawama with egg white or potato is more forgiving and easier for home cooks.

    My first attempts were disasters. The sauce broke every time, leaving me with a bowl of oily garlic soup. I’d add the oil too fast, or use the wrong kind of oil, or process it too long. But eventually, I learned the rhythm—that slow, steady drizzle of oil, the importance of alternating with lemon juice, the magic of ice-cold water to adjust the consistency.

    The first time I achieved that perfect texture, I literally squealed with excitement. I immediately made grilled chicken just so I could slather it with my homemade muthawama. And you know what? It tasted just like the restaurant version.

    What I love most about muthawama is how it transforms simple grilled meats or vegetables into something special. A plain grilled chicken breast becomes a flavor bomb. Roasted potatoes become addictive. Even raw carrots and cucumbers become irresistible when you have muthawama to dip them in.

    Fair warning: this sauce has an intense garlic flavor. Notwithstanding, I hope this muthawama becomes your new favorite condiment!

    Frequently Asked Questions

    Can I use olive oil for muthawama?

    No! Olive oil, especially extra virgin, becomes bitter when processed extensively in a blender or food processor. It also has too strong a flavor that competes with the garlic. Always use a neutral oil like canola, sunflower, safflower, or vegetable oil.

    Why did my muthawama break or separate?

    The most common reason is adding the oil too quickly. The oil must be added in a very slow, steady stream-almost drop by drop at first. Other reasons include: using the wrong type of oil, or ingredients not at the right temperature.

    Is it safe to eat raw egg white?

    There is a small risk with raw eggs. Use pasteurized egg whites from a carton if you’re concerned, or use the potato method instead. Keep the sauce refrigerated and consume within a week.

    How long does muthawama last?

    Store in an airtight container in the refrigerator for up to 1 week. Some sources say it can last up to 2 weeks, but because of the raw garlic and egg (if using), 1 week is safest for food safety.

    Can I freeze muthawama?

    Freezing can cause the emulsion to break when thawed. It’s better to make fresh batches or keep it refrigerated for up to a week.

    Why is my muthawama too thick or too thin?

    Too thick: Add ice-cold water 1 tablespoon at a time while processing. Too thin: You may have added the oil too quickly, preventing proper emulsification, or you may need to process it longer.

    How do I tone down the garlic intensity?

    Blanch the peeled garlic cloves in boiling water for 1-2 minutes before using to mellow the flavor. Or, let the sauce sit in the fridge for 2-3 days—the garlic flavor actually mellows over time.

    Can I make this without a food processor?

    It’s very difficult. A food processor or high-powered blender is really necessary to achieve the proper emulsion and texture. An immersion blender might work, but it is less reliable.

    Muthawama vs hummus?

    Muthawama is a garlic-heavy sauce made mainly from garlic and oil, with little or no chickpeas. Hummus is a chickpea-based dip blended with tahini, lemon juice, and garlic, making it thicker and milder in taste.

    Want more bold Lebanese sauces and dips?

    Labneh – Lebanese strained yogurt dip loaded with cucumber, fresh mint, garlic, and herbs. 

    Tahini Sauce – Creamy sesame sauce perfect for falafel and shawarma.

    Tarator – Tahini-based sauce with lemon and garlic.

    Dajaj Mishwi – Lebanese Grilled Chicken.

    Baba Ganoush – Smoky eggplant dip with tahini and garlic.

    Labneh – Thick strained yogurt, perfect as a cooling contrast to garlicky muthawama.

    Muhammara – Red pepper and walnut dip with pomegranate molasses.

    Muthawama Recipe

    Muthawama Recipe

    A creamy, intense garlic Lebanese sauce that’s easier to make than traditional toum. Made with garlic, oil, lemon, and egg white (or potato).
    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 2.5 cups
    Calories: 130
    Ingredients Method Notes

    Ingredients
      

    • 1 cup fresh garlic cloves peeled (about 20-25 cloves)
    • 1 teaspoon salt
    • 1 egg white or use pasteurized egg white from carton
    • OR 1/2 cup smooth mashed potato cooled (1 small potato)
    • 2 cups neutral vegetable oil canola, sunflower, or safflower
    • 1/4 cup fresh lemon juice about 2 lemons
    • 2-4 tablespoons ice-cold water

    Method
     

    1. Peel the garlic and remove any green sprouts. If using potato, boil until very soft, mash smooth, and let cool. Measure all ingredients.
    2. Add garlic and salt to a food processor and blend for about 1 minute until a fine paste forms, scraping down the sides.
    3. Add the egg white (or mashed potato) and blend for 30–45 seconds until smooth and creamy.
    4. With the processor running, slowly add the oil in a thin stream, starting almost drop by drop, until the mixture begins to thicken and turn white.
    5. After adding about half the oil, drizzle in some lemon juice, then continue adding the remaining oil slowly, alternating with the rest of the lemon juice.
    6. Once fully combined, check the texture. If too thick, add ice-cold water a little at a time until smooth and spreadable.
    7. Taste and adjust with more salt or lemon juice if needed.
    8. Transfer to a container, chill for at least 30 minutes, then serve with meats, vegetables, or bread.

    Notes

    If your sauce breaks (separates into oil and garlic):
    1. Start fresh with a new egg white in a clean processor
    2. Process for a few seconds
    3. Very slowly drizzle in the broken mixture

    Equipment

    Nutrition (per 2 tablespoons):
    • Calories: 130
    • Fat: 14g
    • Carbohydrates: 2g
    • Protein: 0.5g
    • Contains heart-healthy garlic compounds
    • Rich in allicin