Sharwarma With Toum Sauce Recipes

LEBANESE GARLIC SAUCE (TOUM)

Steps:

• Slice the garlic cloves in half lengthwise and remove any green sprouts.
• Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
• While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
• Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
• Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.
• The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.

TOUM | GARLICKY LEBANESE SHAWARMA SAUCE

Steps:

• In the bowl of a food processor add the garlic and salt. Pulse several times and then process for about 30 seconds. Scrape down the sides of the processor and process again. Keep repeating this until the garlic is completely broken down (to release the emulsifiers), adding a Tbs of lemon juice if needed.
• Add 1 Tbs of lemon juice.
• Add 1/2 cup of oil in a slow drizzle while processing, add 1 Tbs of lemon juice. Keep repeating this step alternating between a slow drizzle of oil and a Tbs of lemon juice until the sauce transforms into the consistency and garlic-ness desired. Adding more oil diminished the strong garlic taste. Your sauce will mellow over time in the fridge so it's great to have a robust sauce to start with.

SHARWARMA WITH TOUM SAUCE

Steps:

• Cut meat into small 1 inches strips. Add marinade ingredients. Allow to marinate; overnight is best. Cook meat in saucepan, medium heat for 45min. If becomes dry, add a little water as needed. Do not overcook.
• While meat is marinating, make sauce. Put garlic, salt and 1/4 of lemon juice in blender. Blend on medium then scrape sides. Add egg white, blend on medium. Add half the oil slowly pouring a steady stream. The sauce should emulsify. If it hasn't and looks like it's split, remove half, add another egg white, blend while pouring the half you removed. Switch to slow and add rest of lemon juice then rest of oil slowly. Add 1-2 T water and it should turn creamy and fluffy.
• Best if sauce also sits in fridge overnight. Will keep for 1-2 weeks, sometimes longer.
• Cut pickles in one inch thin pieces. Slice onion thinly. Slice then half tomato slices.
• Add meat to bread then toppings and sauce and enjoy.