Garlic Sauce Or Toum
The first time I had ever heard of toum—the crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meats—was just a few years ago. We were both surprised that not only had I never made this version of garlic aoli before, I had never tasted it, either. Turns out I was missing out on the kind of garlicky flavor that gives a whole new meaning. There is not a lot of garlic in the Lebanese cuisine I grew up with, which may be the result of the regions from which my parents hail, but it could also have to do with the […]