Thum -- Garlic Sauce (Lebanon -- Middle East)
"This recipe comes from the 2002 cookbook, Mediterranean Street Food."
photo by Katzen
- Ready In:
- 10mins
- Ingredients:
- 5
- Serves:
-
406
ingredients
- 5 large garlic cloves
- 1⁄8 teaspoon salt, to taste
- 1⁄3 cup extra virgin olive oil
- 4 tablespoons yogurt (optional)
- 1 small potato, boiled, mashed (optional)
directions
- In a mortar & pounding with a pestle, work the garlic cloves & a little salt until reduced to a very fine paste.
- Drizzle in the oil very slowly, stirring constantly to blend well.
- If you don't want the sauce to be as strong as this will be, add some yogurt and/or mashed potato & blend well before serving.
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Reviews
-
Yum!!!! I added the yogurt and had this with chicken shwarma. Awesome! -
I went with the first 3 ingredients, and it was awesome! I've used it in pasta sauce, artichoke dip, and I even added a bit to Recipe #373002. Thanks Syd! -
My husband and I enjoyed this; but, unfortunately the garlic we used was stupid hot. I bought fresh; but, it was still crazy hot & overwhelmed the flavour this is supposed to have. We will try again though. -
This is a simple and heady garlic sauce, ready for use in any number of applications, from as simple as dipping flatbread into, to roasting potatoes in. I stuck with the first three ingredients, and worked the flavour into the oil - the salt seems necessary to the process. Thanks, Syd! Made for PRMR Tag. -
Never tried a garlic sauce with EVOO and this was awesome! Left out the yogurt,but I added the mashed potato.Thanks for sharing this!
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