Recipe By Jewels
Published Feb 23rd
Middle Eastern Garlic Sauce
Prep 10m Cook 15m Additional - Ready In 25m
Servings 10 servings Calories 148.7

Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!

Recipe Ingredients

  • 3 small russet potatoes, peeled
  • 1 head garlic, peeled and crushed
  • 1 ½ teaspoons salt
  • ⅓ cup lemon juice
  • ½ cup canola oil

Cooking Directions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
  2. 2 Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.

Nutrition Facts

  • Calories 148.7
  • Carbohydrate 11.5 g
  • Fat 11.3 g
  • Fiber 1.3 g
  • Protein 1.4 g
  • Saturated Fat 0.8 g
  • Sodium 352.9 mg
  • Sugar 0.6 g


  1. I'm so glad I found this recipe!!! Never in a million years I would think that potatoes are incorporated in this garlic sauce. I always ask for extra at restaurants and they give me 2 tiny containers. Not any more, now I have my own in the fridge at all times.
  2. It was amazing!! I had this a couple times in Hong Kong and have always wanted to make it. It was almost exactly the same but I would add more garlic and use less lemon to really get more garlic taste.
  3. Very tasty and different. Word of advice; don t place the potatoes directly into the blender (I thought it would work). You just mash them first or the blender will have a hard time
  4. This ended up having the texture of far too over-processed mashed potatoes...more gummy than the creamy almost fluffy garlic sauce I've eaten in Lebanese restaurants. That said I am open to suggestions and it does successfully serve the purpose of an uber garlic condiment. It also looked far less intimidating to make than toum. I - Read more ...
  5. This was very good. I didn't have russet potato so I just used what I had. I would add less lemon next time. I think this would be fabulous with some blue cheese mixed in on top of a steak. I also love it mixed with hummus. Try it!
  6. I grew up in an area with over one million Middle Eastern residents. Needless to say, I've eaten A LOT of garlic sauce. I just made this and can't stop eating it! This is absolutely restaurant quality, but without all the typical oil. It's going to be a constant in my house. Thank you!
  7. This is the best & by far the easiest recipe of homemade tomeya ever! It tastes exactly like the one I used to have back home & it's hassle-free. I would give this a hundred stars if I could.
  8. Wow! POTATOES! Who knew? Thank you SO MUCH! This DEFINITELY made me stop going to the local restaurant where they ration how much garlic sauce you get with your pita bread! This definitely is BETTER too! Definitely keeping in my recipe box. :-)
  9. The garlic sauce was wonderful! Made chicken shawarmas for dinner and they were a hit! The potato ingredient was brilliant! Will use this recipe regularly in the future! Thank you!