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Arabic Garlic Sauce (aka "Thoom")
picture courtesy arabic bites
This is the recipe for the Arabic garlic sauce, that wonderous white sauce that good restaurants put on your shawarma or falafel sandwich, the stuff that leaves the lingering taste in your mouth for days! Everyone has a different recipe for it and some people add things like potato to make it creamier and thicker and egg whites to make it more like mayonaise. The sauce varies country by country as well. Shawarmas in Syria have a more creamy mayonaisey garlic sauce that is not so strong while shawarmas in Abu Dhabi have a very very overwhelming garlic sauce that sticks around for days or even weeks to come (not recommended to eat before long transcontinental flights). Seriously though, this is Arabic garlic paste or sauce for any sandwich, goes well with hummus also! This is the top secret: the oil, preferably olive oil or canola oil. You should also have a very very strong and fast blender / food processor for this, the more industrial the better and add the oil very very slowly while it blends. If it is messy or separates then do it again! RECIPE: 1 whole garlic bulb half a cup of oil put garlic in blender and slowly add the oil. Blend until you have a consistency somewhat like mayonaise. Add a little lemon juice: approx. 1tbs. while still blending. CHECK OUT THE VIDEO BELOW TO SEE IT IN ACTION:
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