Rating: 4.68 stars
19 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.

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  • Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

Nutrition Facts

149 calories; protein 1.4g; carbohydrates 11.5g; fat 11.3g; sodium 352.9mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
09/25/2014
Wow! POTATOES! Who knew? Thank you SO MUCH! This DEFINITELY made me stop going to the local restaurant where they ration how much garlic sauce you get with your pita bread! This definitely is BETTER too! Definitely keeping in my recipe box. :-) Read More
(7)

Most helpful critical review

Rating: 3 stars
05/01/2017
This ended up having the texture of far too over-processed mashed potatoes...more gummy than the creamy almost fluffy garlic sauce I've eaten in Lebanese restaurants. That said I am open to suggestions and it does successfully serve the purpose of an uber garlic condiment. It also looked far less intimidating to make than toum. I did add the oil SLOWLY and the mashed potatoes were well chilled when added. Read More
(1)
19 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/25/2014
Wow! POTATOES! Who knew? Thank you SO MUCH! This DEFINITELY made me stop going to the local restaurant where they ration how much garlic sauce you get with your pita bread! This definitely is BETTER too! Definitely keeping in my recipe box. :-) Read More
(7)
Rating: 5 stars
03/27/2014
The garlic sauce was wonderful! Made chicken shawarmas for dinner and they were a hit! The potato ingredient was brilliant! Will use this recipe regularly in the future! Thank you! Read More
(4)
Rating: 5 stars
02/24/2016
I grew up in an area with over one million Middle Eastern residents. Needless to say, I've eaten A LOT of garlic sauce. I just made this and can't stop eating it! This is absolutely restaurant quality, but without all the typical oil. It's going to be a constant in my house. Thank you! Read More
(4)
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Rating: 5 stars
08/30/2018
I'm so glad I found this recipe!!! Never in a million years I would think that potatoes are incorporated in this garlic sauce. I always ask for extra at restaurants and they give me 2 tiny containers. Not any more, now I have my own in the fridge at all times. Read More
(3)
Rating: 5 stars
10/29/2015
This is the best & by far the easiest recipe of homemade tomeya ever! It tastes exactly like the one I used to have back home & it's hassle-free. I would give this a hundred stars if I could. Read More
(2)
Rating: 4 stars
02/14/2017
This was very good. I didn't have russet potato so I just used what I had. I would add less lemon next time. I think this would be fabulous with some blue cheese mixed in on top of a steak. I also love it mixed with hummus. Try it! Read More
(2)
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Rating: 4 stars
11/03/2017
Bomb Read More
(1)
Rating: 4 stars
01/01/2018
Very tasty and different. Word of advice; don t place the potatoes directly into the blender (I thought it would work). You just mash them first or the blender will have a hard time Read More
(1)
Rating: 5 stars
04/14/2018
It was amazing!! I had this a couple times in Hong Kong and have always wanted to make it. It was almost exactly the same but I would add more garlic and use less lemon to really get more garlic taste. Read More
(1)
Rating: 3 stars
05/01/2017
This ended up having the texture of far too over-processed mashed potatoes...more gummy than the creamy almost fluffy garlic sauce I've eaten in Lebanese restaurants. That said I am open to suggestions and it does successfully serve the purpose of an uber garlic condiment. It also looked far less intimidating to make than toum. I did add the oil SLOWLY and the mashed potatoes were well chilled when added. Read More
(1)