To make the Toum, blitz
6 garlic cloves
2 egg whites
2 tablespoons lemon juice in a food processor.
While it’s running, slowly drizzle in 1½ cups of vegetable oil until it thickens into a fluffy white cloud. Season with salt. It’s bold, punchy, and keeps for a few days in the
fridge.
Chicken Pita
Mix 3 tablespoons lemon juice, 2 tablespoons tomato paste, 1 tablespoon ground coriander and 3 tablespoons oil with a spoonful of toum (or not – if you're allergic to garlic/alliums).
Slice 500g of boneless chicken thighs in half lengthwise, salt them, and marinate for a few hours or overnight!
When you’re ready, skewer the chicken – folding the pieces onto themselves – and grill over
medium heat for 10–12 minutes until beautifully charred.
Serve on warm pita with pickles and, if you dare, a very generous smear of toum.
And if you’ve got leftover toum? It’s brilliant slathered on roast veggies, stirred into yoghurt for a quick dip, dolloped onto fried eggs, or used in place of mayo in pretty much anything.
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