← All recipes
Levantine · Sauce / condiment
Toum
A Lebanese garlic sauce made creamy and mellow by poaching the garlic in milk before blending it with olive oil and lemon. Spread it on warm pita, stir it into greens or soups, or spoon it over roast meat.
- YieldMakes about 240 ml, 4 servings
- Hands-on10 min
- Total55 min
- Difficulty
Ingredients
- 35 ggarlic cloves, peeled
- 360 mlwhole milk
- ½ tspkosher salt, plus more to taste
- 120 mlextra-virgin olive oil
- 1 tbspfreshly squeezed lemon juice
- to tastefreshly ground black pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.