LEBANESE SUMAC RECIPES

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LEBANESE GARLIC SAUCE RECIPE: TOUM, THE ULTIMATE GUIDE ...



Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide ... image

Learn how to make a restaurant-grade Lebanese garlic aioli or sauce, used with BBQ chicken.

Provided by Esperance Sammour

Categories     Dip    Side    Side Dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 20

Number Of Ingredients 4

3 Heads garlic (pealed)
4-5 cups vegetable oil (Avocado/canola/sunflower/peanut etc…)
1/2 cup lemon juice (fresh)
1 teaspoon salt (or to taste)

Steps:

  • Ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic won't be easily reached by large blades.
  • Add the garlic and salt in the food processor and run for 10-20 seconds.
  • Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty.
  • From this point onwards, turn the processor back on and keep it on until the end.
  • Start adding the oil slowly in a very thin stream. After adding the first half cup you will start seeing the garlic emulsify and turn into a shiny paste already.
  • While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream.
  • Wait on it a few seconds until the lemon juice is well absorbed then go back to repeating the same process of slowly adding ½ cup of oil in a thin stream, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
  • If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.

Nutrition Facts : ServingSize 2 g, Calories 300 kcal

YOTAM OTTOLENGHI’S JERUSALEM LAMB SHAWARMA - NYT COOKING



Yotam Ottolenghi’s Jerusalem Lamb Shawarma - NYT Cooking image

The British-by-way-of-Jerusalem chef Yotam Ottolenghi cooked this recipe as part of what he called “a Middle Eastern take on a proper English garden party.” He raises high the street-meat ideal of shawarma, resulting in a deeply flavored cut of lamb. The lamb would ideally meet the spice mix the day before it is cooked, so it takes some time, but not much work. The first 11 ingredients, known as Lebanese spice mix, make a versatile mixture that can be used to marinate fish, meat or vegetables.

Provided by Sam Sifton

Total Time 5 hours

Yield Serves 8

Number Of Ingredients 19

2 teaspoons black peppercorns
5 cloves
1/2 teaspoon cardamom pods
1/4 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 star anise
1/2 cinnamon stick
1 tablespoon grated nutmeg, about half a pod
1/4 teaspoon ground ginger
1 tablespoon sweet paprika
1 tablespoon dried sumac
3/4 tablespoon kosher salt
1 3-inch piece of fresh ginger, peeled and grated
3 garlic cloves, peeled and crushed
3/4 cup chopped cilantro, stems and leaves included
4 tablespoons fresh-squeezed lemon juice
1/2 cup peanut or other neutral oil
1 leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Steps:

  • Put the peppercorns, cloves, cardamom, fenugreek, fennel, cumin, star anise and cinnamon in a cast-iron pan set over medium-high heat and dry-roast them for a minute or two, until the spices begin to pop and release their aromas. Take care not to burn them. Add the nutmeg, ground ginger and paprika, and toss for a few more seconds, just to heat them, then transfer to a spice grinder. Process the spices into powder. Transfer to a medium bowl, and stir in the sumac, salt, fresh ginger, garlic, cilantro, lemon juice and oil, and stir to combine.
  • Use a small sharp knife to score the leg of lamb in a few places, making half-inch-deep slits through the fat and meat. Put the lamb in a large roasting pan and rub the marinade all over it, using your hands to massage the meat. Turn the lamb fat-side up, cover the pan with aluminum foil and place it aside on a countertop for at least a couple of hours, or preferably, rest it overnight in the refrigerator.
  • Heat oven to 350. Remove the aluminum foil, and place the lamb in the oven. Roast for approximately 4 1/2 hours, or until the meat is completely tender. After 30 minutes of roasting, add about a cup of boiling water to the pan, and use this liquid to baste the meat every hour or so. (Add more water, as needed, making sure there is always a little in the bottom of the pan.) After 90 minutes or so, cover the lamb with aluminum foil to prevent the spices from burning. Once the lamb is done, remove it from the oven, and leave to rest for 10 to 15 minutes before carving and serving.

Nutrition Facts : @context http//schema.org, Calories 971, UnsaturatedFatContent 41 grams, CarbohydrateContent 4 grams, FatContent 72 grams, FiberContent 1 gram, ProteinContent 74 grams, SaturatedFatContent 26 grams, SodiumContent 759 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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