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Middle Eastern Garlic Sauce

Rated as 4.67 out of 5 Stars

"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!"
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Ingredients

25 m servings 149 cals
Original recipe yields 10 servings

Directions

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  1. 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.
  2. Put garlic, salt, and lemon juice in a blender or food processor; pour in enough olive oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining olive 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


Per Serving: 149 calories; 11.3 g fat; 11.5 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 353 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 B...

Most helpful critical review

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...

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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 B...

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!

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...

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 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 q...

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.

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...

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