I’ve been to many “garlic lovers” restaurants including the “Stinking Rose” in San Francisco. I savored many ethnic garlicky dishes at friends’ homes. However, so far I’ve never come across any dish with a richer and more intense garlic flavor than the Lebanese Home-Made Noodles and Potatoes With Garlic, aka, “Macaron bi Toom.” This is a traditional “villager” dish from the mountains of Lebanon that city dwellers tend to shy away from. I tell you though to heck with shyness, bring on the garlic man!!
Recipe: Lebanese Noodles And Potatoes With Garlic – Macaron bi Toom
Summary: This is one of the richest garlic dishes one can ever find! It is however a smooth balanced garlic taste, and not biting.
Ingredients (4 servings)
- 1 lb general purpose flour
- 1/4 teaspoon of yeast
- 2-3 teaspoons of salt
- 4 medium sized Potatoes, peeled and cut into small cubes of 2 inches
- 10-15 garlic cloves, crushed
- 1/3 to 1/2 cup of freshly squeezed lemon juice
- 1/2 cup of olive oil
Dough Preparation and Cooking Method
- In a small cup, melt the yeast with warm water
- Mix the flour, yeast, with 1 teaspoon of salt and 200 ml of water (around 1 cup) in a food processor, or knead by hand until you get a nice dough. Let the dough rest for 20-30 minutes.
- Sprinkle some flour on your working area and start forming the dough into a “snake” form, that is 1/2 to 2/3 of an inch in diameter
- Cut the “snake” of dough into 2-inch long pieces as in the photo
- Place your index finger on each cut dough, and roll inwards towards yourself while punching a wedge inside the dough (as in the video). The point here is to create a wedge inside the dough so that it cooks through well, so feel free to get creative in figuring out how to do it your own way.
- In a cooking pot, boil water with 1 teaspoon of salt and 1 teaspoon of olive oil, lower the heat a bit, add the potato cubes and then drop the noodles in one batch at a time depending on the size of your pot. The boiling time should be approx 20-25 minutes.
- Once the noodles are cooked, place in a strain to rid them of extra moisture and then mix with the garlic sauce and serve immediately while hot.
Garlic Sauce Preparation Method
In a food processor blend the garlic with 2/3 teaspoon of salt, and then slowly add 1 cup of olive oil over a period of 5 minutes as it blends away. You don’t need to get the thick consistency of the traditional “Garlic Dip” here, so no need to spend tons of time on it but at the same time don’t dump the oil all at once in the food processor.
Alternatively, if you happen to have our “Lebanese Garlic Dip” from our previous recipe handy, you could mix 4-5 table spoons with the hot dough, let rest for 3-4 minutes and then add 1/3 cup of freshly squeezed lemon juice and 1/3 cup of olive oil, mix well and serve hot.
Serving and Tips
When ready to serve, place the hot noodles in your serving bowl along with the potatoes. Add the garlic sauce, mix and let rest for 3-4 minutes so the heat from the noodles cooks the garlic a bit. Then add 1/3 cup of lemon juice, mix well and serve. You may need to adjust the salt. Serve hot.
Advice: Don’t plan any business meetings afterwards 🙂
We’d love to hear your feedback on this recipe especially if you try it.
Preparation time: 35 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Middle Eastern