Garlic Sauce (Toum)

In the Signature Style of Chef Shah Meer

1. Definition

Garlic Sauce, also known as Toum, is a strong, creamy, and emulsified garlic sauce widely used with BBQ, shawarma, grilled meats, and wraps.

It is defined by:

Intense garlic flavor

Smooth, fluffy texture

Balanced lemon sharpness

Oil-based creamy consistency

In the philosophy of Chef Shah Meer, perfect Toum must be properly emulsified — thick, stable, and powerful in flavor without bitterness.

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2. History

Toum originates from the Levant region, particularly Lebanon and Syria. Traditionally served with grilled chicken and shawarma, this garlic emulsion became a staple condiment in Middle Eastern cuisine.

Over time, it spread globally and is now widely used in fast-food, Arabic restaurants, and fusion menus.

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Recipe

Yield: Approx. 1 cup (220–240 g)

Ingredients

.Garlic Cloves – 8–10 cloves (30 g)
.Oil – 200 g (1 cup)
.Lemon Juice – 2 tbsp (30 g)
.Salt – ½ tsp (3 g)
.Water – 2–3 tbsp (30–45 g)

Method

1. Crush garlic into a smooth paste.

2. In a blender, add garlic, salt, and lemon juice. Blend well.

3. Slowly drizzle oil while blending continuously to form a thick emulsion.

4. Add water gradually if needed to soften texture.

5. Refrigerate before serving for enhanced flavor.

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Storage Guidelines

Refrigeration: Up to 7 days in airtight container.
Do Not Freeze.
Always use dry spoon.