Lebanese Lemon and Olive Oil Marinade with Fresh Herbs (Toum)
This Lebanese marinade, sometimes called 'liquid toum', is much more than a simple sauce: it is the soul of Beirut's cuisine. The garlic becomes mellow and fragrant thanks to the lemon, while the olive oil carries the fresh herbs in perfect balance. Ideal for marinating chicken, fish, or vegetables before grilling, it also enhances mezze. Wondering what the difference is with hummus? Here, no chickpeas, everything relies on the freshness of the ingredients and the silky texture of the emulsion. For an authentic Lebanese meal, serve it with toasted pita bread and crunchy vegetables. You'll love its simplicity and aromatic power!
Ingredients
- Garlic6 cloves
- Fresh lemon juice10 cl
- Organic lemon zest1 teaspoon
- Extra virgin olive oil20 cl
- Fresh flat-leaf parsley1 bunch
- Fresh mint2 tablespoons chopped
- Fresh basil1 tablespoon chopped
- Sea salt1 teaspoon
- Freshly ground black pepper1/2 teaspoon
Instructions
- 1
Peel the garlic cloves, remove the germ, and chop finely. Set aside.
- 2
In a bowl, mix the lemon juice, zest, salt, and pepper. Let rest for 5 minutes to develop the flavors.
- 3
Add the olive oil in a stream while whisking vigorously to create a light, homogeneous emulsion.
- 4
Stir in the chopped garlic, then the fresh herbs (parsley, mint, basil). Mix gently.
- 5
Taste and adjust seasoning if necessary. Pour into a clean glass jar.
- 6
Cover and refrigerate for at least 1 hour before use. Keeps for up to 5 days.
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