Shane Delia’s Toum (lebanese Garlic Paste)
  1. Peel the garlic and remove any green shoots in the centre.

  2. Blitz the garlic and lemon juice in a blender until a paste starts to form.

  3. Slowly add the olive oil until it has a mayonnaise-like consistency.

  4. If required, add a little bit of warm tap water to help it emulsify.

  5. Once the paste is smooth, season with salt.

  6. Place the paste in an airtight container and pour a layer of oil on top to prevent oxidisation and discolouration.

  7. It’ll keep in the fridge for a couple of weeks.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇱🇧Lebanese

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 10m

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