Garlic cream, our way: milder, protein-rich, and easy to digest

Garlic cream is one of the emblematic sauces of the Mediterranean. In Lebanon, aioli is called toum: a bold, powerful sauce, inseparable from chicken dishes and the legendary chicken shawarma.

At Libshop, we like to reinterpret traditional recipes, without freezing them in time. Garlic cream is no exception to this rule.

We prepare our aioli every day from labneh, a strained yogurt, denser and naturally rich in protein, to which we add fresh parsley, lemon and olive oil.

The result: a smoother texture, a more balanced taste, and a more digestible sauce.

Each garlic clove is peeled by hand, the germ removed, and the preparation is made to be served the same day.

Nothing more, nothing less.

The taste lies somewhere between two childhood memories: the sweetness of a famous fresh herb cheese that we all know, and the power of Toum that we loved to hate in the summer in Lebanon.

And then there's this detail that changes everything. A small, secret adjustment in the preparation ensures our garlic cream remains light, easy to digest, and without any unnecessary discomfort. We'll simply let you enjoy it.

In terms of ingredients, we made simple choices: labneh for balance, fresh parsley for its natural richness, and of course garlic, a cornerstone of Mediterranean cuisine. Not to make a point, but because that's how the flavor is most perfectly balanced. Neither too strong nor too subtle.

To take advantage of this, you can Order our garlic cream in mezze format, in limited edition. And of course, you can find it every day in the Blue Bowl with marinated chicken or in our White Shark sandwich with shawarma-style marinated chicken.