HOME > Chowhound > Home Cooking >
Are you making a specialty food? Get great advice
TELL US

Taratoor Bi Sade - lebanese garlic sauce

a
Aimee Jul 18, 2010 08:47 AM

I followed a recipe which calls for blending tons of chopped garlic with olive oil and lemon. It sounded like it was going to be more than the sum of it's parts, but so far it just tastes like raw garlic. I kind of have a lot of it and I'm not sure what to do with it. I can make salad dressing with some but there's a lot more. Also worried about how long I can keep the stuff because of botulism (I'm paranoid).

  1. luckyfatima Jul 18, 2010 01:47 PM

    have it with grilled meats, grilled fish, spread it on a thick sandwich roll stacked high with meats, spread it on raw veg then oven roast, mix it with a whisk with more lemon juice and live oil, salt, pepper, and fresh herbs for dressing. Going with the Greek Skordalia idea, you can make muhammara by pureeing it with 1 piece of tost, 1/2 onion, 1 cup walnuts, 1 can roasted red peppers, 1 tsp paprika, and 1/2 tsp or more red chile powder or flakes to about one cup of the garlic sauce you made.

    For your next batch, nuke the garlic pieces in a bowl of water in the microwave until they slightly soften (time will depend on how strong your microwave is), remove from water and allow them to cool, and then proceed with the "toom" recipe.

    1. e
      emilief Jul 18, 2010 10:06 AM

      The Greek version of garlic sauce (skordalia) mixes in pureed potatoes or bread and walnuts. Or of course you can make garlic mashed potatoes. Or brush it on lamb burgers before grilling.

      1 Reply
      1. re: emilief
        a
        Aimee Jul 18, 2010 11:14 AM

        Well I turned about a teaspoon of it into Romanescu sauce (roasted red peppers, fried bread, sherry vinegar, almonds, and paprika). Came out great although still super garlicky! I guess I'll just cook with it for the week. It's funny - I love garlic but straight it was just too sharp for me.

      2. h
        Harters Jul 18, 2010 09:47 AM

        The Lebanese version is pretty much as you have it, so no surprise that it tastes of raw garlic as that's what it is. The olive oil should preserve it for quite a while. As for the botulism, don't you only get that when food starts to ferment? A quick taste would quickly tell you what's what.

        If the taste isnt to your liking, I suppose you could try to spin it into one of the regional variations which mix in yoghurt or tahini.

        Show Hidden Posts