Both garlic and coconut oil are known to have a multitude of health benefits, such as being anti-fungal and even anti-cancer. Recently, I’ve been eating a clove or two of freshly-chopped garlic in a tablespoonful of pure, virgin coconut oil twice daily. Just today, I came across a simple Lebanese recipe for a garlic paste which some may find more palatable. Called “toom”, this paste can be stored in the fridge after it’s made for a fortnight or so.
Toom is used in a variety of ways:
* Spread on bread when making sandwiches
* As an ingredient for making hummus or baba ghanuj or mtabbal
* As an ingredient for salad dressing
* When making meatballs
* In soups, stews or steamed vegetables, stirred in at the last minute
* As a dip for toasted bread
Here’s the recipe:
2 heads of garlic, cloves peeled and chopped in half.
2 tablespoons of lemon juice.
3 teaspoons of salt.
3/4 cup olive or coconut oil.
Optional: 1 small baked potato or 2 slices of white bread or 1/4 cup of mayo or drained plain yogurt.
1. Peel the garlic.
2. Place the garlic cloves, salt, lemon juice in a mini food processor or blender. Whirl for a couple of minutes then drip in the oil with the machine running. Continue until the mixture emulsifies.
3. To thicken the toom and dull the sharpness of the garlic taste, you can add and process any of the following: cooked potato, or bread (American-style, crust removed), or mayo (from a jar) or drained yogurt. For a pure and more concentrated garlic paste, omit these ingredients.