Garlic Yogurt Sauce, commonly known as “Toum,” is a staple in Middle Eastern kebab shops. This creamy sauce is perfect for drizzling over grilled meats, dipping fries, or even as a dressing for salads.
Estimated reading time: 4 minutes
This Kebab Shop style Garlic Yogurt Sauce, or Toum, is a versatile and easy-to-make condiment that will add a burst of flavour to any dish.
Its creamy texture, combined with the bold taste of garlic and the tanginess of yogurt and lemon, makes it a must-try Middle Eastern condiment like hummus.
Ingredients You’ll Need
- Garlic Cloves adjust according to your garlic preference.
- Greek Yogurt or any thick, strained, plain yogurt.
- Lemon Juice preferably freshly squeezed.
- Extra Virgin Olive Oil to balance the acidity and get right consistency.
- Wine Vinegar for extra tang and zest.
- Fresh Herbs: A handful of chopped parsley, mint, or cilantro.
- Cumin Powder: ¼ teaspoon for a warm, earthy flavor.
- Paprika: ¼ teaspoon for a hint of smokiness and color.
How To Make Toum
Prepare the garlic:
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
Whisk acid and oil:
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning.
- Make sure oil and vinegar are emulsified nicely.
Incorporate the yogurt:
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
Add fresh herbs:
- Now is the time to add finely chopped fresh herbs.
- Whisk to evenly combine them into the sauce.
- Taste, and if required add more seasoning.
Serving Suggestion
Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully.
Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter. It’s also perfect as a dipping sauce for pita bread, falafel, or roasted vegetables.
Spread it on wraps and sandwiches for a burst of flavour or use it as a salad dressing by thinning it out with a bit of extra lemon juice or water.
My Tried and True Tips
- Garlic Intensity: The potency of garlic can vary, so start with a smaller amount and add more as needed.
- Yogurt Choice: Use full-fat Greek yogurt for a richer, creamier sauce. If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency. You can use hung curd also for this sauce recipe.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even more delicious.
More Dip Recipes
- Hummus
- Baba Ganoush
- Spicy Mango Dip
- Creamy Corn Dip
- Thai Sweet Chilli Sauce
- Greek Cucumber Sauce
- Roasted Red Pepper Dip
follow us on Youtube and Instagram for video recipes.
Garlic Yogurt Sauce Recipe
- Food Processor
Ingredients
- 100 gram Greek yogurt
- 2 tablespoon extra virgin olive oil
- ½ tablespoon red wine vinegar
- Half a lemon, juice
- 1 teaspoon minced garlic
- 1 teaspoon salt or to taste
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder (jeera powder) optional
- 1 tablespoon dill, finely chopped
- 1 tablespoon mint leaves, chopped
- 1 tablespoon parsley, finely chopped
Instructions
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning. Make sure oil and vinegar are emulsified nicely.
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
- Now is the time to add finely chopped fresh herbs. Whisk to evenly combine them into the sauce. Taste, and if required add more seasoning.
- Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving.
- Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter.
Recipe Notes:
- Adjust the amount of garlic according to your taste preference.
- If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency.
- You can try different combination of herbs.
- Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavours will continue to develop over time, making it even more delicious.
Leave Your Rating & Comment