Sauce Recipe: The Perfect No-Cook Dip For Iftar Party
20 mins
Cooking Time
Intermediate
Difficulty
4
Ingredients
Vegan
Diet
This Ramadan, host an iftar party that reduces the planning and prep and increases the excitement. The first step? Including easy-to-make dips and dishes in the menu. Like the classic Lebanese garlic toum. The traditional toum sauce recipe includes only four ingredients, requires minimal prep, and zero cooking. However, it is very technique-sensitive, and thus not the easiest sauce to master.It pairs well with grilled meat, especially chicken, in sandwiches, and as a dip for pita and crackers. What most toum sauce recipes fail to mention is that this garlic sauce will last 3-4 months in the fridge, if stored in an airtight container. So get prepping because hosting an iftar party isn’t just about celebrating a fancy occasion. It’s also about the comfort of sitting together, passing around big snacks, munching on keema samosas and soft kebabs, and indulging in the sweetness of a shared celebration.
Ingredients
UNITSIngredients
1 cupGarlic cloves, peeled
2 tspKosher salt
3 cupsVegetable oil
½ cupLemon juice
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Directions
Description - Step 1
Step 1: Mince the garlic cloves
Slice the peeled garlic cloves in half and remove any green sprouts from the centre, as they can make the sauce bitter. Add the garlic and kosher salt to a food processor and blend for about 1 minute until the garlic forms a very fine paste. Scrape down the sides of the processor bowl to ensure even blending.
Description - Step 2
Step 2: Start the emulsion
With the food processor running, slowly drizzle in 1–2 tablespoons of oil. Blend until the mixture starts to look creamy. Stop the processor, scrape down the sides, and add another tablespoon or two of oil. Blend again until the garlic begins forming a thicker paste. The oil must be added very slowly, or the emulsion can break.
Description - Step 3
Step 3: Add the remaining oil and lemon juice
Continue blending while alternating small additions of oil and lemon juice. Add the liquids very slowly and scrape the sides of the processor frequently. Gradually incorporate all the oil and lemon juice. As the emulsion forms, the sauce will become thick, white, and fluffy, similar to mayonnaise.
Description - Step 4
Step 4: Refrigerate and store
Transfer the toum to a clean glass jar or airtight container. Refrigerate for at least 2–3 hours to allow the flavours to develop and the sauce to firm up. Store in the refrigerator for up to 3–4 weeks.
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Lebanese
Intermediate
Appetizer
