Toum

Name: Toum (Cold garlic cream sauce)
Prep time: 10 min
Total time: 10 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Afghani
Ingredients: 1 teaspoon chopped coriander (cilantro); 50 g (1¾ oz) curd or Greek-style yoghurt; 100 g (3½ oz) sour cream; 2½ tablespoons rice bran oil; 1 teaspoon salt; 10 garlic cloves, peeled

Cold garlic cream sauce

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
10 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Serve this deliciously simple white sauce with grilled vegetable kebabs, or as a finisher for a salad or rice. It also makes a great dip for naan or any other flat breads.

Ingredients

10 garlic cloves, peeled
1 teaspoon salt
2½ tablespoons

Asia
Afghanistan
Sauce
Gluten-free
Vegetarian

Method

Crush the garlic cloves using a garlic crusher, or chop them as finely as you can. Transfer to a bowl.

Add the salt, then gradually add the rice bran oil, stirring continuously.

Stir in the sour cream, yoghurt and coriander.

Spoon into a sterilised jar, seal and refrigerate.

This sauce will keep in the fridge for 2–3 days; just stir it together really well before