TOUM - A Lebanese Garlic Sauce that's beautifully fun to make

What this episode covers

To make the Toum, blitz 6 garlic cloves2 egg whites 2 tablespoons lemon juice in a food processor. While it’s running, slowly drizzle in 1½ cups of vegetable oil until it thickens into a fluffy white cloud. Season with salt. It’s bold, punchy, and keeps for a few days in thefridge.Chicken PitaMix 3 tablespoons lemon juice, 2 tablespoons tomato paste, 1 tablespoon ground coriander and 3 tablespoons oil with a spoonful of toum (or not – if you're allergic to garlic/alliums).Slice 500g of boneless chicken thighs in half lengthwise, salt them, and marinate for a few hours or overnight!When you’re ready, skewer the chicken – folding the pieces onto themselves – and grill overmedium heat for 10–12 minutes until beautifully charred.Serve on warm pita with pickles and, if you dare, a very generous smear of toum.And if you’ve got leftover toum? It’s brilliant slathered on roast veggies, stirred into yoghurt for a quick dip, dolloped onto fried eggs, or used in place of mayo in pretty much anything. Hosted on Acast. See acast.com/privacy for more information.

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