You are currently browsing the archive for the Sauces category.

This sauce is quite strong and it is suggested you use just a little at a time. Also, the quantity given below is meant to give you a taste. You can double the quantities if you like.




  • 2 fats cloves of garlic, peeled and crushed to a paste.
  • Juice of 1 large juicy lemon.
  • 2 tsp dried mint.




Whisk together all the ingredients. Sprinkle about 1 tbsp (or more if you like it) all over your dish and eat at once.

Taratoor (Tahini Sauce) is an integral part of Lebanese cuisine. It is used either as an accompaniment or in the actual cooking of certain dishes. Taratoor that is used as an accompaniment to a dish should have a creamy like light mayonnaise consistency, if it is intended as a cooking sauce, then it should be a lighter consistency similar to single cream.


Makes 325ml




  • 2 fat cloves of garlic peeled and crushed to a paste
  • 85 ml / 3fl oz  lemon juice
  • 165 ml / 5 ½ fl oz tahini paste
  • 150-200ml / 5 – 7fl oz water
  • Salt and freshly milled black pepper




  1. Add about 1 tbsp lemon juice to the crushed garlic and mix. Now, tip the tahini into the garlic mixture and gradually stir in alternating between water and the remainder of lemon juice. You’ll have a lumpy paste to start, but don’t worry, keep stirring with the spoon until all the ingredients are thoroughly combined and the sauce has reached a creamy consistency. Taste and adjust if necessary.
  2. If you are using the sauce as an accompaniment you leave it with a creamy thickness.
  3. If you are using it for cooking, thin it down so it is better absorbed by other cooking ingredients.

This sauce goes well with any type of grilled meat: chicken, kafta and lamb. The classical recipe requires a substantial amount of garlic, it gives it a wonderful taste which complements any grilled meat. However, if you find that garlic is too strong reduce the amount.


Another thing, I find it better to prepare an hour or two in advance so the flavour  develops, having said that,  Toomeh is better consumed the same day or within 48 hrs. Originally this is a Lebanese mayonnaise like garlic sauce made with with egg yoke, breadcrumbs, olive oil and lots of crushed garlic. Sometimes this is tricky to make, so I came up with my own simplified version.



Serves 4 people




·         1 medium to small potato peeled, cut into chunks. Put in a small pan covered with water

·         8-10 cloves of garlic peeled and crushed to a smooth paste

·         2tbsp organic mayonnaise

·         2 tbsp plain yoghurt

·         1 tbsp lemon juice or to taste

·         Salt & freshly milled black pepper





  • Add a pinch of salt to the potato and bring to boil, simmer until ready to mash
  • Meanwhile, crush the garlic to a paste. 
  • Once the potato is cooked, drain from water, leave it for about 30 sec uncovered to make sure it is dry, you don’t want any excess of water. Add the potato to the garlic paste, mash them together until you have the consistency of creamed potato. Grind some freshly milled black pepper.
  • Add mayonnaise followed by yoghurt and lemon juice. Mix with the spoon until all the ingredients are well combined. Taste and adjust if necessary.
  • Cover and keep in the fridge if you are not using it immediately, but always serve at room temperature.