In today's episode . We had with roasted potatoes tonight but I'm fully prepared to ear this over my cereal! In comparison, Toum (also called toumya/salsat toum) is from the Arabic word for garlic thoum and is known as a Lebanese garlic sauce. Make sure to scrape down the sides of the food processor afterwards. Plus, this toum recipe is naturally gluten-free and vegan, and similar to garlic aioli! We lived in LA and were obsessed with the garlic sauce from a popular restaurant. Thank you for sharing it! The best way to fix this is to add another type of binder to encourage the emulsification. I used a Kitchen Aid immersion blender and it turned out perfect! Learn how your comment data is processed. In life, we are all inevitably going to experience negative situations at some point. This loosens up the skin and it pops right off. Heres an update on my efforts though: It gives it the faintest green tint but is very neutral flavored so all I get is the garlic delicious! My Dad loved fresh garlic in his salata (sp?) . Hi John, did you take the green sprout out of the middle of the garlic? After 1/2 of the oil is added, start drizzling in the lemon juice with the motor running. Toum is an iconic Lebanese garlic aioli made with raw garlic and a neutral oil. Use fresh lemon juice if you can. Thank you so much for your kind comment . Any thoughts as to why it didnt work for me? First, peel the garlic and, optionally, remove the germ (green sprout) from each cloves center (which is bitter). 4. I was determined to make toum and I tried so many recipes and so many kitchen appliances and I have never been able to get it to emulsify. Pair this Lebanese garlic dip with grilled chicken, roasted veggies, and one of my favorites: french fries. Ahlla, Mareen, I told you this is the easiest toum recipe ever! Slice the garlic cloves in half lengthwise and remove any green sprouts. Thank you. Sohla El-Waylly is a culinary creator, video host, and CIA graduate whose work can be found on Serious Eats, Bon Appetit, The New York Times, Food52, YouTube, and more. In my failed efforts I had tried to make proportionately smaller batches and ended up with lumpy, separated liquid. It sounds like yours broke and didnt emulsify, and at that point no amount of whipping will make it so. )We MUST definitely use the ((VIRGIN OIL)), NEVER EXTRA Virgin. There was only one member of my family, a great uncle ( by marriage to my Grandmothers sister )who made this. This is some serious game changing Toum! Your method and your video tutorial were an awesome help and easy to follow. I agree - it is so good on just about anything! Add a few drops of oil to this paste and work it into the garlic with the pestle until it is fully absorbed. My husband is SO happy! The emulsification (including lemon juice) was good and rapid UNTIL a certain point when the oil had no place to go and simply accumulated on top of the paste So, I got highly concentrated garlic paste that is too garlicky and salty which was not bad as long as I used very very little in, for example, a Shish Tawook sandwich. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. Thank you for sharing your story. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Love TOUM! Toum is a Lebanese garlic sauce made with just 4 simple ingredients! Btw its too delicious. Next, place the peeled garlic cloves, lemon juice, and salt in the tall, narrow container that comes with your immersion blender. The only difference is that you have to stream the oil in very very slowly from start to finish while the food processor is on (after you process the garlic cloves, salt, and lemon into a paste). You can spread it on a falafel or chawarma wrap, or just on toast. After you've done this with several spoonfuls of oil, add a few drops of lemon juice in-between spoonfuls of oil. Strong toum will typically become less so over time, in the refrigerator. I can no longer make toum unless it is for a party. Thank you so much . Your email address will not be published. Thanks so much Chris! Looking forward to the kebabs. Add garlic and salt to a food processor and process until the garlic turns into a paste. I don't think I had a full cup of garlic. Yes more expensive, however, it has saved me from arthritic pain and gut health issues. Continue adding another tablespoon or two until the garlic starts looking creamy. Since then I got a food processor with a whole on top and the first try was a fiasco even with the 5 egg whites I mentioned above I got an unusable garlic soup. Hope that helps! I just recently heard of garlic confit since I've been vegan, and I was a cook. Either way, make sure to carefully dry the garlic before you mix the paste. This is my 3rd time trying this recipe. It was super easy and turned out so good! Except toum, which means garlic in Arabic, contains no eggs; it is an emulsion of lots of garlic, lemon juice and a neutral oil. last spoonful of oil added at the end. about half way through. I have it detailed under my "Tips" section. It's thick, creamy, and garlicky, but without being too overpowering. BITTER ! But no reason not to try it and see if you prefer toum with olive oil! Just wondering as Id like to try it. TOUM! Hi Billie! Ms. Aboodmy wife and I are adventuresome eaters, and Ive never been shy about asking chefs how they create dishes I enjoy but which are outside my culinary/cultural experience. Thank you so much for making my recipe and coming back to comment Daria . I'm happy you enjoyed it . I'm sorry to hear your garlic separated. cup lemon juice Do not let the garlic defrost for longer than 20mins. You can also subscribe without commenting. Sounds yummy, Hi Arthur, I am not Lebanese at all but grew up in a community of many Lebanese and ate at many Lebanese friends homes and local Lebanese restaurants. I made half the amount as saw the recipe and only had two small bulbs and a lemon. This recipe calls for splitting the cloves in half and removing the germ "to make it less bitter". I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, dont you just love toum? Let me know! Or you can react positively and get better/ improve for yourself. So glad you like this method , Your email address will not be published. Thanks so much for leaving a comment . Maureen I love your website! In fact, the significant difference between the two now is how much garlic is used (with Toum sauce being like an intense vegan garlic aioli if you want to compare). Cant wait to ask my dad is his parents or grandparents ever made it and I cant wait to try your recipe. A liquidy (though, yummy smelling) sunstance. If you start the emulsion with a whisk and minced garlic in a bowl, adding oil very slowly, youll have a better chance of holding the emuslion. Its serious because its so garlicky! Hi.. I had no idea what the white stuff on the pita was and Ive been searching every Mediterranean-centric restaurant in Nashville trying to find it, with no luck. You can also freeze leftovers for up to 6 months, though the texture can be affected upon thawing, so I usually use this within sauces and cooked dishes straight from frozen (in place of fresh garlic). Step 1 In a small (4 to 5 cup) food processor, blend garlic cloves and kosher salt. Cant wait to try it! Toum is essentially amayonnaise, but it's stabilized with garlic instead of egg. Again, thank you so much for this beautiful recipe, which I have always wondered about. Look for firm, tight heads with no signs of bruising or sprouting. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. I didn't read through all the comments, but I'm curious if you've ever tried it with roasted garlic instead of raw? Transfer toum to a container and store in the fridge for up to 1 month. No lumps. What's not to love?!? Hope this helps someone having that problem. I have to be careful with salt consumption. I can imagine using this on salad and hot vegetables or, ya know, just on a spoon. Please read our disclosure policy. Thank you! Yayyy!! Removing half of the broken sauce and whipping in 1 egg white instantly puffed up the sauce to a light and fluffy mixture. Yes it is very similar to traditional alioli! Its as though she thought the windows of my blog would be wide open and through those windows the scent of garlic would bother everyone as much as it bothers her. The result was a wonderfully light, fluffy and smooth sauce that has been enjoyed but quite a few of my friends although I have a hard time sharing :-). Hope that helps . Glad you like the recipe! Thank you sooo much Bella! I have a question: why so serious? Thank you so much for the step-by-step! Required fields are marked *. So sorry to hear that. One of the parents has a Lebanese restaurant locally and brought some chicken kebabs and Toum. Ive sharedTraditional Tabbouleh Salad (Tabouli Salad), Simple Stuffed Makdous Recipe (cured eggplant), and Creamy Lebanese Cucumber Yogurt Salad (Khyar bi laban) already. So glad to hear . Will be sharing the recipe with friends. Will this be a problem? Can this be made in mixer or blender is a must?? There is a green box halfway down the home page and another one on the very side of each recipe page. Just make sure to trim the brown stems with a knife before setting the garlic aside. In which case youre still going to love a smokey, char-grilled plateful of barbecued laham mishwehlamb kebabs, coming up tomorrowjust like I always have, even without the extra BAM. Can I ha e some serving ideas please and Thank You!! I'm thankful for kitchen appliances that make our jobs easier nowadays hehe Thank you for your comment Fran! Like, the one you would find at a backyard bbq. I love toum (grew up and still live in Metro Detroit) and I always thought it was made with olive oil. However, here are a few of my top favorite ways to use this Toum. But the immersion blender and the wide mouth jar were the perfect solution. 3 cups of oil and one cup of garlic clothes gone to waste. Hope you give it another chance! Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. Toum (Garlic Sauce) 150g (5.3 Oz) Garlic 135g (about 1/2 cup) Lemon juice 600g (21 oz) Neutral Vegetable Oil - Sunflower preferred 1 Tsp Salt Shatta (Chilli Sauce) 100g (3.5 oz) Habaneros 200g (7 oz) Cayenne Peppers 300g (10.5 oz) Fresh Paprikas 3-4 Cloves of garlic 1 Brown Onion 3 Tbsp Olive oil 3 Tbsp Lemon juice 1 Tbsp White vinegar 1 Tbsp Sugar You cant really rush the process. On my third attempt at toum recipes in one day, I commented to her on how the scent of the garlic was very much with us. Look for firm, tight heads with no signs of bruising or sprouting. Yes, you can freeze it for up to 6 months. Will need to be scraped down regularly but worth it. ALL RIGHTS RESERVED. Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form. We LOVE Lebanese food and Ive made passable versions of a lot of the dishes weve tried, but Ive never mastered a good toum. Thanks for the awesome recipe. I've done both before. 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