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Brussels sprouts with Lebanese Garlic Sauce

Updated on December 2, 2011

This Lebanese garlic sauce, also known as 'toumeh' is used widely throughout the Middle East although as the name implies, it originates from the Lebanon. It can be used with anything and in the Middle East is often eaten with chicken dishes but also vegetarian dishes such as those that include Aubergines.

Lebanese Garlic Sauce
Lebanese Garlic Sauce

Whilst Brussels sprouts aren’t exactly an authentic Middle Eastern vegetable, as I seem to be on a crusade to promote the humble vegetable, I decided to try this simple Lebanese garlic sauce and it turned out to be a successful experiment.

First of all, prepare and boil your Brussels sprouts for a few minutes but do not overcook. Add these to cold water to stop the cooking process.

Lebanese Garlic Sauce Recipe

4 Bulbs of fresh garlic (fresh is very important otherwise it will taste stale)

1 cup of fresh lemon juice

3 or 4 cups of extra virgin olive oil

The secret to making a good quality Lebanese garlic sauce is in the method. You can do this in a bowl with a whisk but a blender is much more effective.

1 – peel and skin the garlic and crush it well

2 – Add a little olive oil and mix, continue adding a little at a time. Do NOT add all at once as this will affect the consistency of the sauce.

3 – Once you see that the mix is thickening add the lemon juice, once again a little at a time

Note: once lemon juice has been added do not add any more olive oil as this will affect the consistency.

And that is it, a delicious Lebanese garlic sauce which you can simply put with your Brussels sprouts or anything else that you fancy.

An authentic variation is to add a little plain natural yoghurt to the mixture if you like this. Alternatively grate some peeled cucumber and add to the final mix. This will give it a Greek Tzatziki taste.

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