Toomeyah, is a popular garlic dip specially with grilled meat/chicken, I’ve twisted it to be egg-less but still so full of flavor.
This garlic dip is famous for being Lebanese, I am not sure about the origin though. It is a fabulous, garlicky dip with a texture like yogurt. Smooth and sleek to be served with any grilled meat.
Back then, in the year 1997, and specifically in October, I got my first salary – yes I am that old 😅. I was thrilled and so excited, my salary was big compared to others at this time. We were kind of one of the first generations working in programming and the business was booming in Egypt.
So, what to do with my first salary? I bought some stuff for myself as a way of thanking me for my hard work the last 6 years in college and after college studies, and I gave my family a big surprise by inviting them to this super expensive, super elegant restaurant in Egypt. It was a restaurant specialized in grilled meat.
And there, I was first introduced to this delicious garlic dip. It is white, fluffy, garlicky and super delicious with grilled meat. I was immediately hooked, I searched for the recipe and I found one that I have been using for years, it was an easy recipe and the outcome was very good, the only downside to this recipe is that it uses raw egg whites, which made me always panic and uncomfortable add to that, this recipe would not last 6 hours even in a fridge, I always throw leftovers as I cannot keep it for health issues.
Recently, we had a dear friend with severe egg allergy and although I knew that he will not touch it, I did not want to jeopardize his health or put him in danger in anyway. So I had to come up with an egg-less recipe.
I’ve found a Lebanese recipe for toomeya that did not include raw eggs but it takes time to master as it was not easy to emulsify oil in a little amount of lime juice. Instead here is a foolproof recipe -for lazy people like me – that is quick and easy but still delivers a nice delicious taste of toomeyah.
The idea is just to cook a soft paste of starch and water then in the blender add it to all the goodies that toomeyah requires… fair enough? super easy.. let me in the coming video show you how to prepare this and next time you need a quick delicious dip, try this one, I’m positive that – as long as you like garlic- you’ll like it… Have a great weekend.
Garlic dip - Toomeyah
Ingredients
- 4 large garlic cloves.
- 1/4 c oil.
- 2 tsp lime juice.
- 1/2 tsp salt - or to your liking.
- 2 Tbs corn starch.
- 1 c water.
Instructions
- In a pot over medium heat, add water and corn starch, stir vigorously until no lumps is there, keep stirring until the mixture is thick and creamy. Remove from heat and let it cool down.
- In a blender, add garlic,lime juice, salt and blend for a minute.
- Add the cornstarch mixture and blend until well combined. Slowly add the oil while the blender is running until until it is emulsified and smooth..
- You may serve immediately or chill until needed.*
Notes
Nutrition
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This came out tasty and even better than the one I get from the restaurant here. I will be making this with chicken shawarma regularly. Thank you
Thank you Oscar for your feedback, I am happy you liked it.
I tried this recipe and I wasn’t sure how it’s gonna go. I’ve always thought that toumeyya has to have labaneh in it . That’s how I used to do it. For me it was a shock that how oil would solidify. I used hand blender to make it. I would just suggest to lower the salt a little May be use lemon juice in stead of lime because it’s less sour. I also thank this recipe because it’s the recipe that made me discover this really nice website. I was googling garlic sauce and it popped.
Thank you so much Aya for your sweet words, you made my day girl :). I agree with you lemon juice is less sour than lime, I am just used to using lime more than lemon as this is what we had the most in Egypt.
السلام عليكم
I love garlic sauce and this garlic dip looks so creamy, can’t wait to try it! وجزاك الله الخيران for linking to my Algerian cookies recipe in your most recent post.
Wa Alaykom Assalam Wa Rahmatollah Wa Barakatoh, Jazana wa eyakom dear. I love those cookies A LOT.
I was just going to say it looks like the Lebanese sauce they give with y shish taouk lol, amazing stuff, glad to have a recipe now.
Yep it is so well known with grilled meat and chicken in the Middle East. If you need a fluffier version go for the one made with egg whites, although I do not like the risk. I hope you’ll try it and tell me what do you think.
Yummy Yummy dip:)
Thanks a zillion ♥♥