Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Beta’s Garlic Gone Wild Sauce

This feisty dip is prepared in several ways in Lebanon, where it’s known as toum. It's an icon of the Lebanese culinary repertoire and I can remember my love for toum beginning early on, when as a child I would make secret midnight trips to the fridge and snack on it by dipping in with some Arabic bread. Usually, at home, pounded garlic is emulsified with olive oil and finished with a squeeze of lemon. In the north of the country, mint may...