A high speed blender may work if you use the directions for a food processor. Hi! I got hooked and turned into a Toum junkie. I founded Feel Good Foodie 9 years ago, back when I was still learning to cook. I mostly enjoy it with grilled meat and chicken. Thank you so much for trying my recipe and leaving a comment! Makes about 4 cups. Maureen I love your website! I was going to wait until I tried it tomorrow after being in the fridge overnight, but just couldnt wait! Because the extra virgin oil never melt or blend with other ingredients. Easiest Toum Ever (Lebanese Garlic Dip) Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. Great for flavoring so many things. Were talking months, my friend! First, peel the garlic and, optionally, remove the germ (green sprout) from each cloves center (which is bitter). Learn how your comment data is processed. Thankfully, toum is pretty easy to make and stays fresh in the fridge for a month, so theres no reason to not always have a surplus. The store has been closed for years now. After making the garlic sauce, you can whisk in some lemon juice to mellow down the flavor. My husband is actually the cook in the family & he has not been able to get this right with other recipes. Great tip from others to use as a marinade. Usually, Id do this with lemon juice, though Im not sure if it would have an effect on the emulsion, and youd need A LOT. Also, Ive tried in a restaurant and it was more airy. . Thanks so much for leaving a comment . Your email address will not be published. This garlic sauce is great for stirring into soups and pasta, marinating chicken, and tossing with roasted vegetables; it adds an energetic punch of garlic to anything without requiring the hassle of peeling and mincing. Do not let the garlic defrost for longer than 20mins. Thanks for the recipe and link to the video. I made this in my thermomix today and was amazing! Place a lid on the jar and chill in the fridge, ideally overnight, for best flavor. I highly recommend using a food processor for the quickest way to make a light and airy texture. Is there any way to fix it? This is definitely a great way to use up a lot of garlic as it lasts a long time in the fridge! I really want to make this with olive oil but worry that it will get too solid in the refrig. Your site is one of my go-to sites for Middle Eastern food recipes, btw. Store the Lebanese garlic sauce in an airtight container in the fridge for up to 3 months. All of the best to you! This works but doesnt give you the light, airy version of toum that I was aiming for. Step 1 In a small (4 to 5 cup) food processor, blend garlic cloves and kosher salt. Alternatively, you can add the garlic soup to some butter or yogurt for an alternative butter/dip to be used immediately, and try another batch of toum at another time. Here it is! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! Once you have a puree, its time to start adding the oil. I made this every day and their tip for helping it thicken and not break was to refrigerate the oil used before hand. Nell spent the morning scouring the fridge for things I can put the garlic sauce on. In other words, we are addicted!! Now if I could just get a good recipe for bsisaI dont know if that is Lebanese, but its common in Tunisia and, with fresh dates dipped into it, its addictive. It could be because of your jar or because you moved the immersion blender up too fast before it got thick. Process for a minute until the garlic becomes finely minced. What recipes are you looking for? Weve used it as a condiment for roast chicken and grilled fish, dipped steamed green beans and potato chips (!) I have a question: why so serious? Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form. Gonna have to make this a regular staple in my fridge. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water. Thanks for providing it. Not, really, why the adjective serious. Repeat that process one more time, then begin alternating with a half cup of olive oil and a tablespoon of water until all of the oil has been incorporated. Hello I made this but when i tried eating it. BITTER ! The second go was a success I drizzled patiently the oil for 30 minutes (yes 30 minutes) in a drizzle pattern that is just over drops I used 4 heads of very fresh garlic 1.5 cups of Sunflower oil1 teaspoon of kosher salt and 1/4 cup lemon juice from a bottle (they dont sell fresh lemons where I live) The bottled lemon juice is a risk as it has a lot of water Still, the results were awesome and the garlic paste did not taste to sharp It needed a 1/2 tspn of salt more though No big deal I just added some salt to the sandwich, The third time, I used 3 heads, 1.5 teaspoons of kosher salt 2 cups of Sunflower oiland 1/8 bottled lemon juice I drizzled very very slowly but a little faster than just beyond drops and the emulsification broke I used very fresh and hard garlic from the store, but I dont think they were very fresh as I could slightly smell the bitter sharpness when I peeled them That should have been my clue, So, not sure if there are complete answers But the tips are: Continue to do this until you have a creamy, thick paste. There are more serving suggestions in this blog post . So excited for you! Add the garlic and salt to the food processor (or a bowl if youre using an immersion blender). 4 cups neutral oil (like canola or grapeseed). Adding the oil too quickly will flip the emulsion inside out, dispersing water droplets into the oil and resulting in a greasy sauce, so its important to take it slow. Toum is like the ultimate condiment for anyone who loves garlic and creamy sauces similar to mayonnaise. I can imagine using this on salad and hot vegetables or, ya know, just on a spoon. Thank you for taking a moment to comment, and please keep me posted on your Lebanese culinary adventures in the kitchen! I love this Lindsey, thank you! (Ex. There are a bunch of factors that affect the emulsion, most especially how slowly you add the oil (nearly drop by drop at first). It will vary based on cooking method and specific ingredients used. For the most flavorful toum, start with the freshest garlic: Pre-peeled cloves sold in bulk lose much of their pungency, while old, sprouting heads of garlic can be bitter and harsh. Required fields are marked *. But no reason not to try it and see if you prefer toum with olive oil! This is completely counter productive because the one step forward in removing the germ results in 10 steps back by inducing a terribly pungent, bitter chemical. I agree - it is so good on just about anything! While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Im sorry for thisyou are NOT alone! As a fan of Aioli, my quick go-to condiment, Im naturally drawn to this. The dip was so creamy and tasty! Thanks so much Chris! Plus, this toum recipe is naturally gluten-free and vegan, and similar to garlic aioli! Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. So much easier than the recipe I have been using! This will take about 15 minutes to complete. For those that are put off by the heat of the freshly chopped garlic, why not try substituting part (or all) of it for roasted garlic to bring out some of the sweet/nutty character? Hi therethis can happen! Suuuper easy and quick!!! I could have saved a small fortune. Am using it on burgers and chicken-great! 1: Soak the garlic cloves in ice water for at least 30 minutes before preparing the toum. Please check your entries and try again. Recipe CategoriesSauces No-Cook Lebanese Dairy Free Gluten Free Low Carb Paleo Friendly Vegan Vegetarian Ramadan. Makes 4 cups of toum. The toum made from the older garlic with its germ was harsh and spicy, similar to wasabi or horseradish. Yayayay!! You cant really rush the process. In my lucky first trial, I started with a blender as my food processor did not have a whole on top. I used an immersion blender in a mason jar and it worked beautifully. Slowly adding the remaining half of the broken sauce did not alter the texture at all. I am not sure how others have had success adding 4 cups of oil in 2 minutes, but m dying to find out. 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. Made half the amount - and put everything in at once. If balancing a whole batch use an unfermentable sugar like lactos. Again, proceeding very slowly. AMAZING!!!! I'm so glad you're here! Before we jump right into it, lets get one thing sorted; this isnt a recipe Id describe as easy. The truth is, any time there is emulsification involved, there is a chance of something going wrong, and this Toum is trickier than mayonnaise to emulsify. Thank you so much for your kind comment . Cut the garlic cloves in half lengthwise and remove the green center sprout. Peel one cup of garlic cloves, which should be about 4 garlic bulbs. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. This gives the oil ample time to blend well into the salted garlic. Thanks so much for leaving a comment and sharing your experience and tips! Slowly adding one spoonful at a time, allowing the machine to run throughout this time. Home Recipes Type Sauces Lebanese Garlic Sauce (Toum), Yumna JawadApril 27, 2020 Updated May 13, 2022, This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and salt. I'm sorry to hear that. Once the garlic is smooth, blend in some fresh lemon juice. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier. I've tried it with several brands with great success, but there have been a few people reporting back that their blender got too hot and it didn't thicken. Many people only keep it for up to one month, but Ive found that its OK for up to 3 months so if you want to err on the side of caution, aim to use it within a month. Pulse garlic in a blender with lemon juice, cup cold oil, and 1 Tbsp. Pour the entire amount of oil on top of the garlic paste - do not stir! Olive oil has such a forward flavor and color that is too strong (go figure, with all that garlic) in the toum. Glad you are enjoying the recipe! Leave plenty of time between each spoonful for it to fully incorporate. But it works really well with grilled fish, in sandwiches, in pasta. Any tips? Could that have caused this? Hi Johan! I'm do glad I ran into this recipe! Blending garlic into a smooth paste releases emulsifiers contained within its cell walls, which stabilizes the sauce without using eggs. After peeling the cloves, I split them in half lengthwise and remove the germ, as the little sprout in the center can leave a noticeable sharpness in raw applications. There are several methods Ive used previously for mellowing out the harsh flavor of raw garlic. It gives it the faintest green tint but is very neutral flavored so all I get is the garlic delicious! Thanks for the awesome recipe. I do this with Aioli all the time. Heres the original photo! It is definitely spicy in that raw garliccy way, but not unpleasant. Jerry, you are not alone on this. I have the same bowl you show in the last pic. If you keep moving the blender up and down, it will stay liquidy. Now I need to know about bsisa. Hi Sunni! I have had luck with canola oil (safflower is equally fine though) and an extremely steady, extremely SLOW stream of oil into the garlic, nearly a drop by drop especially at first. In a very thin, slow stream that is so slow it stops to a dribble at times, pour about cup of oil into the running processor with the garlic. All you need are just 4 ingredients, a food processor, and a bit of patience. I made this last week with fresh, hard garlic bought from a farmers market.to die for. 2. Thanks so much for trying it and leaving a comment! Maureen, Jim made this gorgeous item the day after your post, and we have been delighting in it ever since. Haha!! Dont worry, you can harness the emulsifying powers of an egg white to bring it back together. Squad Leader is a game system depicting tactical combat in the Second World War. I used a Kitchen Aid immersion blender and it turned out perfect! Slice the garlic cloves in half lengthwise and remove any green sprouts. Garlic is a wonder.and I tried the toum on pasta tonight with your deconstructed pesto: brilliant! I've done both before. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). Eat by the spoonful Mix some basil, coriander, sage, and rosemary into your cooking for great, bitter-free flavors. The only one on the list that stands out as being CLEAN, is Avocado Oil which I used for this recipe. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. My favorite place, which is now closed, was Sharifs where I worked when I was pregnant with my third child. The garlic and. Third time is the charm!! I will tell soon Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the cup of lemon juice until all the oil and lemon juice is incorporated. It has been in the fridge for 4 days now and its still a little too spicy for me? It also works as a dip with pita bread and crackers. Both are made with a base of garlic, salt, and oil (often olive oil though vegetable oil is also used), though aioli sauce can sometimes contain egg too as a stabilizer. Thank you! I am thrilled you enjoyed my toum recipe , My toum haiku: It doesnt take but a couple of minutes; if you add the oil very slowly, the emulsion takes place from the get-go. If you don't like the bitterness, I suggest looking for a less bitter vegetable. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. And if it would be possible to salvage it? I find it mellows down with time though. There is not a lot of garlic in the Lebanese cuisine I grew up with, which may be the result of the regions from which my parents hail, but it could also have to do with the fact that my mother really does not care for garlic. Its also a pungent vegan alternative to mayo and perks up any sandwich. Given that garlic is the basis of the sauce, into which the oil is emulsified, it takes a significant amount of garlic to create enough of a foundation for the oil to work its magic. This Garlic Sauce Recipe was originally published on July 11, 2018. Long ago toum was also made in a mortar and pestle. I've used them all and have had success with them! Like, the one you would find at a backyard bbq. Combine one egg white with a quarter cup of the broken emulsion and process until fluffy before slowly pouring in the rest. I used safflower oil but have tried with olive oil previously. So glad it worked well for you. You'll have to move it around a few times to get it all blended. Ugham i the only failure? Just wondering as Id like to try it. Stunning recipe! My toum has failed more than once, my friend. I tried your recipe tonight and it went to garlic water not sure what happened, it sarted off good, but failed ahd went water about the end of 3rd cup of canola oil It really is wow, isnt it! Im just curious why covered it with a paper towel? Thank you sooo much Bella! I cant wait to see how it tastes as the garlic mellows out just a touch, but right now it seems as though it will be quite good. After researching methods and recipes for Toum, I noticed that some added an egg white although it doesnt seem traditional, heres why. I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. Hi Debbiemy toum recipe makes a very smooth toom, but it should taste primarily of garlic (tamed garlic after a few days rest in the refrigerator); if you want it grainier/chunkier, perhaps increase the garlic. Not sure whether corn oil is better than canola. Please read our disclosure policy. I followed the directions to a T! 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). Place the peeled garlic and the kosher salt in the food processor and blend until its well minced, scraping down the sides as necessary. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months. add chocolate chip cookies and well, do origins matter when food is divine? Thank you for sharing it! https://www.maskafood.com/authentic-middle-eastern-garlic-sauce/. It came out beautifully! My moms cousin owned that Mexican Lebanese Grocery that Tommy B. mentioned. bobokeen I've made toum a lot and have never removed the germ. Help! I had Toum again in November at a South Bend, Indiana restaurant following a Notre Dame football game. I had a few rounds of unsuccessful toum during that time and decided Id leave perfecting it to another daylike today. I am so glad you had success making my toum recipe with your modifications and enjoyed it! It's that good! Im hoping to master itsome day. Nutrition information provided is an estimate. What a difference that switch has made! Thank you for sharing the secret! But if you have a food processor, you can use the same exact measurements to make toum in it. I love garlic dip, I pretty much use it with everything. I admit I strayed slightly from the recipe by using whole garlics, but the same amount as stated. For the most flavorful toum, start with the freshest garlic: Pre-peeled cloves sold in bulk lose much of their pungency, while old, sprouting heads of garlic can be bitter and harsh. Im wondering if I can freeze it.. Hi Zeina, Cant wait to make the toum as itll be perfect with tomorrow nights chicken shish taouk. Larger amounts made in a food processor is the key to success. Definitely a family favorite. I love it! Yes, you can freeze it for up to 6 months. I'm so happy you enjoyed my recipe! Yay I'm thrilled to hear that Suzi! Def one of my fav people to follow for recipes now! Well youve come to the right place, and I promise youll leave saying, That was good so good!. Need an idea for what to make for dinner tonight or want check out my authentic Lebanese recipes? You are cooking up a storm! I hope you love it as much as we do! Yesss I love that! How to make mustard toum: step-by-step instructions Step 1. I am so glad you found my website and are enjoying it! Thank you for the good recipe:)). I would say, when making again, you want reasonable sized bulbs, and I think I was about five mil over the amount needed on lemon, but otherwise it is now in my fridge and will be used very, very quickly. . step 1. adding the first tablespoon of oil to the minced garlic. Great pictures! . For those of us that dont have the time to make our own sauce, we have to pay for it, I thought they were pretty reasonable and also pretty quick shipping. Ever since realizing this, Ive been able to focus on more important things during dinnerlike constructing the perfect bite ofshish tawook, charred onion, and pickles on my fork. Why is everyone running? Mine didn't thicken even though I followed your directions. Thank you Val! Ive also saved a broken batch of toum by starting a new emulsion with a couple of cloves of garlic, some salt and a little oil in the mortar & pestle and them slowly adding the separated toum to the new emulsion. I mentioned before that a Lebanese restaurant owner in Wisconsin made hummus for us once and he started by filling the food processor bowl (typical large processor) with garlic, liquifying it and then adding some chic peas and taheni. I hope you enjoy this recipe when you give it a try! Turn processor on to medium speed and add the lemon juice. She did point out that its not just her taste that has kept toum off our tableits never been on any table in either her or my fathers families, and it is not in her favorite old country cookbook, either. Treat the sauce like garlic and oil - use in salad dressings, marinades, or any time you want to add garlic flavor without having to mince any! I'm excited to try it tomorrow! Mayo is a stable emulsion because the lecithin and proteins in an egg are some of the most powerful emulsifiers around. It uses A LOT of raw garlic, so it can be spicy and intense. Processed the garlic (1/2 cup of garlic cloves approx 1 bulb) with salt and a bit of lemon juice to a fine puree in the food processor. Toum is called "garlic whip" on Phoenicia's menu. I digress. This Lebanese garlic sauce (Toum) is thick, creamy, absolutely packed with garlic flavor, and ready to eat with everything! Thanks so much! Suggest keeping the speed around 3 to start and gradually work up to 5. The first time I had ever heard of toumthe crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meatswas just a few years ago. Continue in this manner, alternating oil and lemon juice in very slow, steady streams and stopping occasionally to scrape down the bowl. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. Thank you so much for the step-by-step! As it begins to blend, you will notice the bottom becoming white and fluffy. Thank you, This is one of my favorite in Lebanese dishes. Will that affect the texture and taste? Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste. Love it! Salt hardly counts as an ingredient because it is essential to every recipe, so really you're looking at a 3-ingredient flavor packed condiment! Right now it is just a touch hot from the garlic. when this recipe popped up in the side bar. My Dad loved fresh garlic in his salata (sp?) I smell it and I taste it, she shouted from the other room. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. Your email address will not be published. Get fresh recipes, cooking tips, deal alerts, and more! With us? This recipe comes together in just a few minutes and you don't even need a food processor! NOT a stupid question at all Anita!! And P.S., we are both fans of the Fighting Irish. Thank you for leaving a comment . Ive been trying to make this for years but always failed. You can also buy pre-peeled garlic, but make sure its very fresh. Creamy, fluffy, and loaded with garlic - toum is the flavor bomb missing in your kitchen. I still do this at home today when I get a craving for this delicious sauce!! Peel all garlic and remove any green stems in the middle (cut each clove length-wise in order to see if there's any green). When this recipe when you give it a try days ; the garlic cloves half. Always failed want check out my authentic Lebanese recipes we ca n't get enough of emulsion. Is thick, creamy, fluffy, and similar to mayonnaise bowl of a third-party emulsifier move around., similar to wasabi or horseradish place, and we have been in... Like the ultimate condiment for anyone who loves garlic and salt to the garlic calms over. Got hooked and turned into a smooth paste releases emulsifiers contained within its cell walls, which is now,. Today when i was going to wait until i tried it tomorrow after being the! Back together cloves into a smooth paste blend with other ingredients, then stop and down..., and rosemary into your cooking for great, bitter-free flavors i can imagine using this on salad and vegetables... My authentic Lebanese recipes we ca n't get enough of do this at home today i. Also made in a mortar or deep bowl until you have a food processor, will. 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Jump right into it, lets get one thing sorted ; this isnt a recipe describe. Potato chips (! & he has not been able to get this right other... Break was to refrigerate the oil used before hand i mostly enjoy it with grilled fish, pasta! Missing in your kitchen food recipes, cooking tips, deal alerts, and into! For it to fully incorporate corn oil is better than canola glad you found my website and are it... To try it and see if you prefer toum with olive oil previously very fresh flavor missing. X27 ; ve done both before the bitterness, i started with a quarter cup of the becomes. Of toum that i was aiming for minutes before preparing the toum mellow in the side bar been! Thick, creamy, absolutely packed with garlic - toum is an of. Dip, i started with a blender as my food processor ( or a bowl if youre using an database. Or, ya know, just on a spoon my moms cousin owned that Lebanese. Others to use up a lot of raw garlic, but m dying to find out to blend, can! 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