Kraim Ath-Thoum

January 8th, 2010

Dimah - http://www.orangeblossomwater.net - Kraim Ath-Thoum 8

Kraim Ath-Thoum or Garlic Sauce is very popular in Syria, it is served with Shish Tawouk, grilled chicken, Shawerma, and french fries.

There are different recipes, some use mayonnaise or whole eggs or egg yolk or egg white or boiled potato. I don’t eat any kind of food that has raw eggs, so I make this sauce using cornflour.

Let’s make Kraim Ath-Thoum:

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1. In pot, add cornflour.

2. Add water to cornflour.

3. Whisk until the cornflour dissolves.

4. Turn on heat, and continue whisking.

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5. Keep whisking until mixture is slightly thickened and still pourable, it took about 3 – 4  minutes to thicken, then turn off heat.

6. This is the consistency needed.

7, 8. Transfer cornflour mixture to a bowl, and let it cool.

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9. Meanwhile, prepare a paper towel, and add low fat yogurt to it.

10. Let the paper towel absorbs the water from the yogurt.

11. This is low fat drained yogurt.

12. Transfer cornflour mixture after it cooled to blender.

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13. Add 2 tbsp low fat drained yogurt.

14. Add crushed garlic.

15. Blend until well mixed.

16. Add corn oil.

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17. Add lemon juice.

18. Add salt.

19. Blend until well mixed.

20. Transfer to a bowl, cover with plastic wrap and keep in the refrigerator for 4 hours.

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21, 22. After 4 hours you can serve it, but you may notice it will not be like a sauce, as in picture 21 and picture 22.

23. Stir well using a spoon, and you will have a sauce.

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25. Serve.

Serve with shish tawouk, or shawrma, or grilled chicken, and french fries.

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Kraim Ath-Thoum

From: / Servings: 1 1/4 cups
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5 tbsp cornflour (cornstarch)

2 cups water

2 tbsp low fat drained yogurt

1 1/2 tsp crushed garlic

1 tsp corn oil

1 tsp lemon juice

1 tsp salt

To Serve

Shisk Tawouk

Shawerma

Grilled Chicken

French Fries

In pot, add cornflour.

Add water to cornflour.

Whisk until the cornflour dissolves.

Turn on heat, and continue whisking.

Keep whisking until mixture is slightly thickened and still pourable, it took about 3 – 4 minutes to thicken, then turn off heat.

This is the consistency needed.

Transfer cornflour mixture to a bowl, and let it cool.

Meanwhile, prepare a paper towel, and add low fat yogurt to it.

Let the paper towel absorbs the water from the yogurt.

This is low fat drained yogurt.

Transfer cornflour mixture after it cooled to blender.

Add 2 tbsp low fat drained yogurt.

Add crushed garlic.

Blend until well mixed.

Add corn oil.

Add lemon juice.

Add salt.

Blend until well mixed.

Transfer to a bowl, cover with plastic wrap and keep in the refrigerator for 4 hours.

After 4 hours you can serve it, but you may notice it will not be like a sauce, as in picture 21 and picture 22.

Stir well using a spoon, and you will have a sauce.

Serve.

Serve with shish tawouk, or shawerma, or grilled chicken, and french fries.

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2 Responses to “Kraim Ath-Thoum”

  1. Great recipe Dimah! I use a potato sometime to thicken my toom but never raw eggs either!
    I am tempted to try your method, the sauce looks so smooth!

  2. Dimah says:

    tasteofbeirut: Thanks for kind comment! let me know when you try it!

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