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Toum with Preserved Lemons and Pickled Garlic

Toum with Preserved Lemons and Pickled Garlic

Toum is a traditional Lebanese sauce, similar to an aioli but with the kick of raw garlic. Toum goes on everything; dip flatbread in it, spread it on toast with a slice of fresh tomato, serve it with meat, chicken or fish, or like we are doing here - serve it with roasted root vegetables. 

This recipe is super simple but it does call for peeling a whole bunch of garlic so set aside enough time to do that. The pickled garlic and preserved lemons add a good amount of salt, so we're not adding any additional salt even though traditionally you would blend the garlic with it. 

 

Toum with a Fermented Twist

Makes about 4 cups

Time: 30 minutes

Ingredients:

1 cup peeled garlic

4 slices preserved lemon, lightly rinsed to remove salt

1/4 C pickled garlic, drained

1/4 C lemon juice

3 cups neutral oil like grapeseed, vegetable, or canola

 

Directions:

Blend the garlic in a food processor until finely chopped, 30 seconds to a minute.

Add preserved lemons and pickled garlic and process for about a minute, scraping the sides down as you go to make sure everything is finely minced.

With the food processor running, slowly drizzle in the lemon juice and process until the mixture is smooth.

With the food processor still running, slowly drizzle in the oil (this will take a few minutes) and process until it gets fluffy and light.

Transfer to a tupperware or mason jar and keep in the fridge for up to a month.

 

 

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