Side Servings

Lebanese toum

4 - 6
10 minutes

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  • 4 garlic cloves
  • 1 t salt
  • 1/4 cup lemon juice, divided
  • 1/4 cup iced water, divided
  • 3 cups sunflower oil
  • plums, to serve
  • red onion, to serve
  • radishes, to serve
  • beetroot, to serve

1. Depending on the size of your mortar, you may need to make this recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine the garlic and salt and grind until it becomes a smooth paste.
2. Work the oil into the paste 1 t at a time. After adding 1 T oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.
3. Serve with sliced plums, red onion, radishes and beetroot. Also works well with lamb chops or as a salad dressing.

Cook's note: Makes 1 cup.

Find more dressing recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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