This Toum (Lebanese Garlic Sauce) is the most creamy and palatable recipe. With yogurt and potatoes, you will end up with a fluffy garlic sauce on your first try!Use this Mediterranean garlic sauce on many dishes like Chicken Shawarma, bbq kabobs, and fries.
In a small pot, bring water to a boil. Place the cubed potato pieces and boil for approximately 15-20 minutes, until fork tender. Remove potato, and place aside to cool.
To a blender, add potato, yogurt, garlic, lemon and salt. Blend until smooth, about 2 minutes.
To the mixture, slowly drizzle in oil while blending for an additional 2-3 minutes. Be sure to not pour all the oil at once, as this may cause separation. Remove once mixture is smooth and frothy.
Transfer to a serving bowl. Cover and place in the fridge until completely chilled.
Notes
-Can be made in advance and stored in the fridge for a week.-Make sure to use Greek yogurt, otherwise your sauce will come out runny. If you have regular yogurt to use up, I would use it, being careful not to add in the extra liquid from the yogurt.-This is the traditional toum recipe that I grew up with. It pairs well with almost every dish, sandwich, BBQ, and is a little easier on the stomach than others. -If you are DF, substitute Greek Yogurt for DF Yogurt with as little flavor as possible. I would stay away from coconut as it's strong in flavor. Another option is using DF cream cheese that you dilute with water.IF YOU ENJOYED THIS RECIPE, PLEASE GIVE US A 5 STAR RATING!I'd love to see the dishes you've made using our recipes! Please post them on social media and tag us! You can find us on Facebook @perfecttide and Instagram @theperfecttide