DON'T LOSE YOUR GARLIC | How To Make Toum (Lebanese Garlic Sauce)

It's been about 6 months since we harvested our garlic. We saved off some for seed, but never planted this fall since we have so much already. Now, it's starting to spout a little bit, and a few actually rotted. So it's time to save it! We planned to ferment some in this video, but since some is sprouted we figured it would be best to just freeze the bulk of it. The rest we're going to make up a huge batch of Toum Sauce (Salsat toum (garlic sauce) is used as a dip, especially with french fries, chicken and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes)

The base recipe is:
1 Cup - Garlic Cloves
1/2 Cup - Lemon Juice
3 Cups - Oil
2 Tsp Salt
Mix as we did in the video and cover with cloth in the refrigerator for at least 24 hours. After that you can portion off into smaller size and freeze what you won't used in the next couple of weeks ♥
Shawarma Seasoning we use: https://amzn.to/3uiRa6m

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