Żurek
70 min · 795 kcal · Snacks · Eastern European
Recipe
Toum
The fierce, snow-white Lebanese garlic sauce, pounded from raw garlic and salt and lifted into a fluffy emulsion with oil, lemon and iced water. Serve with grilled chicken, shawarma or hot bread.
Method
- Peel 30 g of garlic. Split each clove lengthways and pick out any green germ from the centre — it is the main source of bitterness and heat in a finished toum. Pat the cloves completely dry with kitchen paper; surface moisture will slacken the emulsion.
- Put the garlic in a heavy mortar (or a narrow, deep bowl if using a stick blender) with 0.5 tsp of fine sea salt. Pound and grind, pressing the pestle against the side in steady circles, for 4-5 minutes until you have a completely smooth, wet white paste with no visible fibres. The salt is the abrasive here, so do not skip it or reduce it.
- Grind in 1 tsp of the lemon juice and keep working for another 30 seconds until the paste is loose, pale and slightly foamy. This acid film is what the oil will cling to.
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112kcal
2gprotein
11gcarbs
7gfat
1gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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