Garlic Gone Wild

Preparation info
  • Makes about

    185 ml

    • Difficulty


    • Ready in

      10 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This feisty dip is prepared in several ways in Lebanon, where it’s known as toum. Usually, at home, pounded garlic is emulsified with olive oil and finished with a squeeze of lemon. In the north of the country, mint may be added. The garlic dip served in restaurants resembles more of an aioli, except that egg whites rather than a whole egg are used, as in this recipe. This garlic sauce is not at all for the faint-hearted: a little goes a long way. It is wonderful paired with raw k