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My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:  

Toum, Lebanese garlic sauce

Presented here is the famous Lebanese Toum sauce. the word "Toum" means garlic in Arabic; the sauce is a showcase of garlic in its purest form. Unlike other well-known garlic sauces, garlic in this recipe is raw, with its sharpness mellowed by the acidity which is furnished by lime juice. Besides being light and flavorful, Toum can be considered as an excellent Vegan Mayonnaise. It is also lighter than Mayonnaise.

2.64 Oz (~75 gr or 2 medium heads of) garlic (weighted after cleaning)
1 TSP salt
2 TBSP ice cold water
2 TBSP lime juice
1 1/4 cup canola oil
Cut off the bottom hard part of each garlic head (the hard part where the cloves are attached to the root). The bottom hard parts of the cloves might harm the texture of the sauce, in the way of its smoothness. Peel all the garlic cloves. Blend the garlic, water, lime juice, and salt. While the blender is running, slowly drizzle the oil. An emulsion should form and the final sauce should look snow white. In case your blender is not strong enough to fully break the garlic, add an egg white or a small boiled potato to assist the formation of desired emulsion (not the case in the above picture).
An excellent companion of the Lebanese Shish taouk.
Or as a second sauce in a salad.
The sauce has a foamy texture, similar to that of body lotion. It, therefore, is easily spreadable on bread pieces or pizza slices.


Hadi shaikh said…
تتبيلة فرنسية I would like to say that this blog really convinced me to do it! Thanks, very good post.