We've all wasted food, but let me tell you, you know nothing about wasting food until you've been in a professional cookery class on Turned Potato Day. For those of you who are too young to remember Nouvelle Cuisine or spent the 80s trying to master beurre blanc, turned vegetables are vegetables – usually roots and tubers – that are "turned" into five- or seven-sided barrel shapes with a turning knife (or ordinary paring knife if you're a Turning Genius). It is not something that is relevant…

This Toum recipe is a Lebanese garlic sauce that is traditionally served with Chicken Shawarma and it is SO addictive!

That the heck is Toum, and how do you use it? #toum #lebanese #vegan #plantbased #sauce

Toum is a Middle Eastern garlic sauce that is made by emulsifying garlic, lemon juice, oil & salt. The process is not too far from making mayonnaise, but instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a dream come true for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.

Toum is a thick Lebanese garlic sauce that is used as a condiment on sandwiches and as a dip for meats and pita bread.

Lebanese garlic sauce, or Toum, is a mediterranean staple. This immersion blender toum recipe is as easy as it gets at home!

This traditional Lebanese garlic sauce (or "toum") is packed full of garlicky flavor and spreads as easy as softened butter. Commonly served with shish tawook or even just as a dip for pita bread, if you love garlic this is for you!

The applications of the tasty potent sauce are endless.