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Macaroon bil Toum (Lebanese Homemade Pasta with Garlic Sauce) on a plate with parsley and lemon slices.
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Macaroon Bil Toum (Lebanese Homemade Pasta with Garlic Sauce)

A recipe for Macaroon bil Toum (Lebanese Homemade Pasta with Garlic Sauce)! These chewy handmade little dumplings are tossed in a garlic lemon sauce.
Course Main
Cuisine Lebanese
Keyword dumpling, garlic, Lebanese, Lebanon, lemon, olive oil, pasta
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 15 minutes
Servings 2 -4 Servings

Ingredients

Pasta:

  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup (177 milliliters) lukewarm water

Garlic Sauce:

  • 6 garlic cloves peeled and crushed
  • 1/2 teaspoon salt
  • 1/2 cup (120 milliliters) freshly squeezed lemon juice
  • 1/3 cup (80 milliliters) olive oil
  • Dried mint optional, for serving
  • Black pepper optional, for serving

Instructions

To make the pasta dough:

  • In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
  • Slowly pour in the water to form a dough. On a lightly floured surface, knead until soft and smooth. Add a little more water if too crumbly or a little more flour if too sticky to handle.
  • Cover with a towel or wrap in plastic and set aside at room temperature for 30 minutes to 1 hour.

To make the garlic sauce:

  • In a mortar and pestle or blender, mash together or blend the garlic cloves with the salt. Mix in the lemon juice until well combined.
  • Slowly add the olive oil while blending until smooth and creamy.

To assemble:

  • Bring a large pot of salted water to a boil. Line a baking sheet with parchment.
  • On a floured surface, pull off 1/4 of the dough and roll it into a 1/2 inch (1.25 centimeter) thick rope.
  • Slice the rope into 1 inch (2.5 centimeter) long pieces.
  • Push three fingers into the center of a cut piece of dough and gently pull the dumpling towards you to roll it. For a little texture, roll the piece over the back of the small holes of a colander. Place on the parchment-lined baking sheet and repeat with remaining dough.
  • Reduce the boiling water to medium high and add the dumplings in batches, being careful not to overcrowd. Stir to keep any dumplings from sticking to the bottom.
  • Once they rise to the top, cook for a couple minutes longer, until tender, about 15 minutes total. Remove with a slotted spoon and repeat with remaining dumplings.
  • Toss the cooked, hot dumplings with the garlic lemon sauce until coated and allow to sit for 5 minutes before serving.
  • If desired, top with a little dried mint and black pepper.