Oink! Oink! ‘Tis the season indeed! One of the hottest invites this week was to sample the new menu at celebrity chef and ...

F or the past five years, Nour has been serving the punchy, fresh flavours of the Middle East – Lebanon, in particular – from ...

The only positive outcome I can imagine is that food outlets might just start making authentic Shawarma with toum instead ...

If you're not a fan of tartar sauce, these condiment recommendations from a pro chef will ensure you don't have to eat your ...

Place kofta onto a tray lined with baking paper and refrigerate for at least 1 hour to allow kofta mixture to firm up. For toum, place garlic cloves in a mortar, add 1 tsp salt flakes and, using a ...

“Toum is a Lebanese condiment similar to aioli but uses garlic to stabilise the sauce rather than egg yolk,” explains Prue Leith, “Which means it’s very garlicky. Yum.” Serves ...

And it has nowhere near the same flavor as fresh garlic, but that doesn't mean there isn't a time or a place for a scoop of it in marinara sauce or a stir-fry. Read on to learn more about the pantry ...

Creamy Garlic Sauce, or toum, is a traditional middle eastern condiment often served as a delicious dip for chicken. This recipe yields a generous 23 ounces, or 4 cups, of garlic sauce ...

Mr Nehmetallah joked he would ask the king if he knew what toum (garlic sauce) was and “isn’t the best labneh you ever ate in your life?’’ “To be honest, we’re not expecting him to eat ...