Toum

The classic Lebanese creamy garlic dip.. But be warned though, Toum has a strong flavor, definitely not for the faint of heart.. Perfect with Kuboos/pita bread and the all so famous Shawarma..

Ingredients

1. 200 grams garlic Minced
2. 400 ml oil
3. 8 teaspoons lemon juice
4. 1.5 teaspoons salt

Steps

1. In a mixer grind the garlic to a almost fine paste with the salt (no water at all)

    

    
2. Add 2 tbsp of oil at a time and keep grinding. Before adding oil the next time ensure that all the oil added is already emulsified. Dos this for the first 100 ml of oil

    

    
3. Add 2 teaspoon of lemon juice and grind along once. Now you should be left with a very smooth paste without any grainy texture at all

    

    
4. Transfer this to a mixing bowl.

    

    
5. Continue adding two tbsp of oil each time and using a hand mixer whisk in till completely emulsified. after every 100 ml of oil mix in 2 teaspoons of lemon juice.

    

    
6. There you go, you have delicious toum at hand!

    

    

Purple Potato Salad

Purple Potato Salad

INGREDIENTS

2 lb(s) purple-skinned fingerling potatoes, quartered lengthwise

1 head garlic, halved crosswise

1 pinch red pepper flakes

5 Tbsp apple cider vinegar

Kosher salt

1 red onion, halved and thinly sliced

1 tsp sugar

½ cup mayonnaise

4 Tbsp sour cream

⅓ cup horseradish, drained

2 stalks celery, thinly sliced

4 half-sour dill pickles, diced

3 Tbsp chopped fresh dill

2 Tbsp chopped fresh parsley

Freshly ground pepper

DIRECTIONS

1. Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool.

2. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.

SOURCE AND CREDITS

Photograph by Rick Lew

Recipe courtesy Duff Goldman for Food Network Magazine

See more: Salad, Lunch, Dinner, Potatoes, Side