Broast Sara Garlic Thoum Sauce: How It Is Made and Why It Works

What Broast Sara's Legendary Garlic Thoum Sauce Actually Is

Broast Sara's Legendary Garlic Thoum Sauce is a garlic emulsion produced in-house daily at every branch, not a sauce dispensed from a commercial container or mixed from a powder base. The result is a thick, white, cold condiment that holds its shape on the side of a broast piece rather than pooling at the bottom of the packaging. That distinction between an emulsion made on site and a shelf product determines almost everything about how the sauce behaves at the table.

The sauce appears consistently across all 8 branches, from the flagship Imam Bukhari branch at Al Imam Al Bukhari, Ad Difa (phone: 0533107787) to the 24-hour Abiar Al Mashi branch at DRJA6418, 5804 (phone: 0530957742). A customer ordering at the Al Hijrah branch on Prince Sultan Ibn Abd Al Aziz Road will receive the same sauce produced by the same process as a customer ordering at the Aljwazat branch in Ar Rawabi at midnight.

How Garlic Emulsification Works and Why It Produces That Texture

Thoum is made through a process of forced emulsification between garlic and oil. Garlic contains water-soluble compounds and surface-active proteins that, when broken down mechanically, act as natural emulsifiers. When oil is introduced in a slow, controlled stream into processed garlic while agitation continues, the oil droplets disperse into the water phase of the garlic rather than separating out. The result is an oil-in-water emulsion, which is why the finished sauce is white rather than yellow and thick rather than oily.

The critical variables in this process are the ratio of oil to garlic, the speed of oil introduction, and the temperature. Introducing oil too quickly collapses the emulsion and produces a greasy, separated mixture rather than the thick white paste. Working at cooler temperatures stabilises the emulsion by slowing the rate at which oil droplets can coalesce and break out. Acid, typically lemon juice, is often added at intervals, which lowers the pH and further tightens the emulsion structure.

The finished sauce at Broast Sara holds at a consistency that allows it to be scooped, coats the surface of a piece of broast when applied without running immediately, and retains its structure after 20 minutes in a delivery container without breaking and releasing oil at the surface. That stability is the functional test that distinguishes a correctly made emulsion from a version that was rushed or incorrectly proportioned.

Why the Sauce Pairs with Pressure-Fried Broast in a Way It Does Not with Open-Fried Chicken

The pairing of a sharp, cold garlic emulsion with pressure-fried chicken is not arbitrary. The mechanics of pressure frying create a crust that is denser and less porous than open-fried batter, which means the exterior of the chicken retains more fat than standard fried chicken at the same cook temperature. A cold, acidic sauce cuts through that fat layer and refreshes the palate between bites in a way that a warm or sweet condiment does not.

When you press a piece of Original Broast from the Hil Bahr branch in Al Jumuah against a scoop of the thoum sauce and take a bite, the contrast between the heat of the crust and the cold of the sauce is part of the eating structure, not incidental. The fat of the crust and the sharp garlic of the emulsion create a textural and temperature contrast that makes the combination more satisfying than either element on its own. The same logic applies to why the Legendary Garlic Thoum Sauce works alongside Spicy Haraq Broast: the cold emulsion slows the heat build from the marinade, which is absorbed into the muscle tissue during the 12-hour marination cycle, so the spice registers more evenly across multiple bites rather than frontloading all at once.

For the technical explanation of how 12-hour marination affects flavour distribution in fresh chicken, see the Secrets of Crispy Broast post.

How the Sauce Is Served and What Returning Customers Know to Do

The standard portion of Legendary Garlic Thoum Sauce included with most Broast Sara meals is calibrated for one person. This is the piece of information that regular customers learn on their second visit rather than their first. For a family order, a two-person order, or any combination meal where the broast count exceeds four pieces, requesting an additional portion when ordering avoids the situation where the sauce runs out before the chicken does.

At the Al Daheetha branch on Sakmah Ibn Abi Salamah (phone: 0596624929), which operates on split hours from 12:30 PM to 3:30 PM and from 6:30 PM to 3:30 AM, the counter staff are accustomed to customers adding extra thoum sauce alongside their broast order. The same is true at the Aljwazat branch in Ar Rawabi, which runs until 4:00 AM and serves a significant volume of late-night group orders where the standard single portion does not cover the table.

For delivery orders through HungerStation, the additional sauce portion is added at the cart stage before checkout. For WhatsApp and phone orders, stating the extra portion when confirming the order ensures the kitchen packs it before the rider collects. The Abiar Al Mashi 24-hour branch at 0530957742 fields requests for extra thoum at all hours, including during the Ramadan suhoor window before Fajr.

The Sauce Alongside Shawarma

Sarookh Shawarma and the Legendary Garlic Thoum Sauce operate on the same logic as the broast pairing. The rotisserie-cooked fresh chicken in the shawarma develops a caramelised exterior from the heat source while the interior stays moist, and the cold garlic emulsion applied to the wrap or used as a dipping sauce provides the same fat-cutting function it does with the broast crust. Customers ordering from the Broast Sara Menu page who combine Sarookh Shawarma with a broast portion in a single delivery order consistently add an extra thoum sauce to cover both.

The Production Standard That Keeps the Sauce Consistent Across 8 Branches

Broast Sara operates under HACCP (Hazard Analysis and Critical Control Points) protocols across all 8 branches, and those protocols cover in-house prepared condiments as well as the main protein line. The garlic used in the emulsion is sourced and processed fresh at each branch rather than pre-prepared centrally and distributed, which means the sauce at the Al Juruf branch on Prince Naif Ibn Abdulaziz Road in Az Zahrah (phone: 0551624234) and the sauce at the Imam Bukhari flagship branch are both produced that day rather than held from a previous preparation batch.

The practical consequence for the customer is that the sauce does not vary in texture or flavour based on which branch the order comes from or what time of day the order is placed. The Hil Bahr branch at Imam Ahmad ibn Hanbal, Al Jumuah (phone: 0533002270), which is the closest Broast Sara location to Masjid Al-Nabawi, serves the same thoum sauce to pilgrims at 1:00 PM as the Abiar Al Mashi branch serves to late-night customers at 2:00 AM.

For the full food safety and preparation standards that govern all in-house production at Broast Sara, including the condiment line, see the Food Safety Policy page.

How to Order Broast Sara and Add the Thoum Sauce to Your Order

Broast Sara delivers across Madinah through HungerStation at 6 of the 7 Madinah branches: Imam Bukhari, Al Daheetha, Al Hijrah, Aljwazat, and Al Juruf are all listed on the platform. The Hil Bahr branch and the Abiar Al Mashi branch accept orders by direct call or WhatsApp only.

For walk-in orders at any branch, the thoum sauce comes standard with most meals. For delivery orders, the sauce is included but the standard portion is sized for one person, so group orders benefit from an extra portion added before confirming. For late-night orders and suhoor delivery during Ramadan, the Abiar Al Mashi branch at 0530957742 handles requests at any hour. For a full breakdown of delivery coverage and timing, see the Broast Delivery Madinah post.

The full branch list with addresses, phone numbers, and operating hours is on the Broast Sara Locations page.