Moroccan Garlic and Preserved Lemon Sauce (Toum Beldi)
Here is a sauce that smells of the Marrakech sun: toum beldi, made with fresh garlic and preserved lemon. Wondering what the essential spices of Moroccan cuisine are? Cumin and paprika are must-haves, and they enhance this creamy sauce here. Ideal to accompany grills or roasted vegetables, it brings a tangy and spicy touch. Preserved lemon, a treasure of Moroccan cuisine, advantageously replaces salt and brings unique depth. Easy and quick, this sauce will quickly become a staple of your meals.
Ingredients
- Fresh garlic6 cloves
- Preserved lemon (beldi)1/2 lemon
- Extra virgin olive oil4 tablespoons
- Fresh lemon juice2 tablespoons
- Ground cumin1 teaspoon
- Sweet paprika1/2 teaspoon
- Fine salt1/2 teaspoon
- White pepper1/4 teaspoon
- Fresh chopped parsley2 tablespoons
Instructions
- 1
Peel the garlic cloves and remove the central germ to soften the flavor.
- 2
In a mortar, pound the garlic with salt until you get a smooth paste.
- 3
Add the finely chopped preserved lemon, cumin, paprika and white pepper, then mix.
- 4
Incorporate the olive oil in a stream while stirring to emulsify, then add the lemon juice.
- 5
Taste and adjust the seasoning, then sprinkle with fresh parsley before serving.
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