Serving Size: 8
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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20 garlic cloves -- peeled
1/2 teaspoon salt -- plus more to taste
2 teaspoons yogurt cheese -- or Greek-style yogurt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice -- plus more to taste
Combine the garlic and salt in a mini processor or blender and pulse three or four times, until the garlic is mince. Add the yogurt cheese and pulse until it is incorporated. With the processor running, add the olive oil in a steady stream, processing until it is thoroughly incorporated and forms a paste. Add lemon juice and pulse a few more times. Taste, add more salt and lemon juice as desired.
Makes 1/2 cup (8 one-tablespoon servings).
AuthorNote: I make this garlic sauce the way my mother did, by mashing the garlic and salt together in a large mortar and pestle, then slowly adding the olive oil until the mixture becomes smooth and creamy. The lemon juice is added at the end to finish the sauce. Here, however, I suggest using a small food processor (a large one won't do a very good job of whipping the ingredients to a creamy consistency) - but by all means use a large mortar and pestle if you have one. If the sauce is too strong for your taste, add some mayonnaise, boiled potatoes or more labneh (yogurt cheese). Toum bi Zeit can be made a day ahead and refrigerated; add any left-over sauce to salad dressings or use it whenever crushed garlic is called for in a recipe. Serve this sauce with kibbeh balls.
ChupaNote: this makes a wonderful dip with raw veggies; a soup base; a sauce-base for rice or pasta; a sauce for tamiya (falafel) or veggie burgers; basted over grilled vegetables.
In a pinch, you can replace the yogurt cheese with sour cream or cream cheese; but it will taste different.
Cuisine: "MidEastern"
Source: "The Arab Table by May S. Bsisu, 2005."
S(Formatted by Chupa Babi): "May 2010"
Yield: "1/2 cup"
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Per Serving (excluding unknown items): 93 Calories; 9g Fat (85.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 136mg Sodium
Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
