In my previously documented adventures with coronavirus-induced anosmia (and then parosmia), the taste of garlic was one of the first things I noticed tasted ‘wrong’, after onions. This presented a problem because we, as a family, eat a lot of garlic. It has taken months, but I am finally able to eat garlic again and…
This easy, one-pan meal is easy to throw together in the morning and put into the oven when you get home from work. The chicken is coated in toum both inside and out, then placed over seasoned potatoes. You can leave uncovered in the fridge to dry out before putting it into the oven –…
Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. When made correctly, it is light and fluffy – the consistency of a light mayonnaise – but packed with garlic flavour. It is good on meat, vegetables, in sandwiches – or even to dip French fries…
