Toum is nothing if not versatile. DID YOU MAKE THIS RECIPE? Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from …  Essentially   we  mix  the  liquids  so much that  the  molecules  are   spread   randomly within each other.  In this  case the lemon juice molecules are trapped by the oil with the garlic acting as the emulsifier.  Think of  it  this   way –  the  oil  and  lemon  juice  want  to   separate ,  so they try to  repel  each other   while  the   garlic  tries  to  keep them   together.   All that  opposing   forces  gives  it  the  fluffiness and  the  binding  forces   of  garlic  gives  it  the stability. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. Garlic Sauce, or Toum Fluffy toum sauce is delicious with any type of barbecued meat, particularly chicken, beef, or lamb, and grilled vegetables. Go slow  the  mix  will turn  fluffy after a  few  minutes. It is a kicker and so much fun to do with kids 🙂 . Toum is a Lebanese garlic sauce that’s actually more like a spread because of its thickness. Place  the  garlic  in a  food  processor  or  blender  jar  and  process  until   ground  fine.    Stop and  scrape the  sides  in between. Toum is a popular Middle Eastern garlic paste sauce that is often used as a substitute for mayonnaise. Toum is generally liberally dolloped on the side of your entree if you have a grilled meat like shawarme, kafta or shish taouk. Did you know  that Toum  was traditionally made using a mortar and pestle ?  No I am   not  even  going to  try that !  But  if  you need  another  challenge  in  your  life – go ahead  try it  with  mortar  and  pestle !  As  for  me  I am happy with   my blender.  The  green  garlic  turns the  sauce bitter. It is a fabulous, … Slowly start introducing water/lemon juice  to it.  Add more  oil if  needed. If a mortar and pestle are unavailable, ingredients can be blended using a food processor. Tips to Make the Best Lebanese Garlic Sauce Ever. Broken toum Last night, I made a successful batch of some of the most delicious toum (Lebanese garlic sauce) I have ever had, but it broke in the fridge overnight.    The  emulsifier , garlic  in this  case,  has  to be   ready to  bind  both  liquids  together.  So here is  how  it  is  done –. Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella. And who is your ideal partner and do you have to explain their appeal to friends? If you had never toum before, it is a delicious and bold, smooth, and creamy garlic sauce that can use as a … Want  to know  more  about  the  science  of  emulsions ? Slit  the  garlic  and  remove  any green  shoots  from the  inside as  well. Or try one of these recipes: Fattoush Salad, Fasolia bi Zeit. I have just started trying Lebanese food. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? Mix  herbs  and  spices  and  use a  garlicky marinade  for  roasts –  potatoes  roasted  with these   sauce are  absolutely delicious. Here's how to make your own toum using a food processor, and how to fix toum if it breaks. The salt is absolutely necessary - not to make it salty, but to help the emulsion and balance the garlic flavour. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water. It sounds delish ?  To get a stable  emulsion,  that  does  not  separate out  immediately  one  needs  something  to  bind  the  different  types  of  liquids  together.  This “something” is  your emulsifying agent. These are  all the ingredients  that  go into this  sauce –  garlic ,  water , lemon juice, oil and  salt.  This here is  your  vegan alternative  to   mayonnaise.  It  spreads  like  mayonnaise, but  with quite  bold  flavors. Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken. Grind garlic and  salt  into a smooth paste. The reliable recipe I've been using is roughly one cup garlic cloves, two cups of … you are right – this is the traditional Mediterranean aioli. The paper towel was also a precious tip! Raw garlic contains some pretty incredible health benefits, and has been used as both food and medicine for thousands of years. What I am trying to say is that it is very versatile- use it to make meat marinade, as part of salad dressing, as a spread and so on. If you want a successful toum, and are inexperienced at making it, avoid my pitfalls by following this recipe by serious eats and my tips to have it turn out perfectly! Vegan – I can  safely leave  it on the  counter  for  the  little  monsters to munch on and  not  worry about  food  poisoning. By far the best home recipe I have ever tasted. Here are tips based on what I've learned about making toum! It’s basically a slow and steady emulsion process of … Processing the garlic cloves releases emulsifiers so, when processed with oil, it makes the most wonderful paste. Go slow  and  wait  for it  to  take  effect.  Taste  and  add  few  more  drops  of  lemon r  water  as  desired. The  flavors  of  garlic   are  strong  but   mellowed   by the  addition  of  lemon juice  and  oil. While toum is simple in its ingredients, it requires some time and skill to make, as it is an emulsion. Toum is meant to be fairly strong, but if you found it too strong, I'd suggest it was more to do with the 8-10 cloves garlic than the salt. Versatile –   Add  a  few  herbs  and  slather on  french  bread  and   toast. The  color  changes  depending on the  oil  used.  With   cold  pressed olive  oil  (EVOO) you  get a  pale  yellow   toum , which I love.  For the  snow  white  variety  use  canola  oil  or  vegetable  oil. Kaela Porter.  You get  the   garlic  taste  but  in  an  intriguing  way  a  bit  like mayo with a kick. Here is  the  olive  oil   toum   on  pita  bread.    The  flavors go well here – as  I was  pairing  it  with  grilled meat  and   veggies  and  olive  oil flavors  were  quite a  nice addition .  If  I were  to  add  french fries  to  the  warp I  would  have preferred the  all white  version. » Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide January 29, 2011 | Dips , Gluten Free , Mezza , Paleo Recipes , Vegan , Vegetarian 214 If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. Because this will give it a chance to calm and mellow out a bit. I would love to hear how yours turn out ! So  here  are  some   shots  on of  toum  being  made. Toum, the gutsy Lebanese garlic sauce, isn't just for dipping your shawarma: It's also great for stirring into soups and pasta, marinating chicken, tossing with roasted vegetables, and adding to any dish that calls for an energetic punch of garlic. What   we  attempt  to  do here is  to make an emulsion by suspending the water  and  lemon juice in oil.  Since water (or  lemon juice) does  not  mix  with  oil   we  have  to  introduce  it  to the  oil  slowly making sure that  it  gets  incorporated  well  before  adding  more. With the help of the video, FAQs and at recipe, I NAILED IT! Toum is a traditional Lebanese emulsified garlic sauce. My toum! Transformations  like  these  capture  the  children’s imagination, and  it is   something  different  f rom  decorating  cupcakes  or  making  sugary treats. Lebanese garlic sauce is a condiment similar to mayonnaise, but with a very strong garlic flavor. Everyone loves the idea of preserved lemon: that funky, salty, unique flavor so essential to Moroccan and Middle Eastern cuisine. I thought baked chicken with Toum would be nice and planned to coat the chicken and bake but didn't know if it would do something in particular to the flavors or the emulsion and it would be better to just serve it on the side. Author: Lisa. Here are a  few  reasons  I  love  toum. This should happen twice. Start adding more oil  alternating  with   few  drops of water or  lemon  juice  until  the  fluffy emulsion is  formed. Stop to scrape down the bowl. How to make toum. Toum is  the   Lebanese  garlic  sauce  popular in the middle  east. Toum is a garlic aioli made with raw garlic and a neutral oil. Toum … Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I am totally in love with it. For a less pungent toum… I thought baked chicken with Toum would be nice and planned to coat the chicken and bake but didn't know if it would do something in particular to the flavors or the emulsion and it would be better to just serve it on the side. Crush garlic in a mortar and pestle with a generous pinch of salt. I mean, crackle? It is so easy to make and so yum .. Definitely try it with shawarma . For a truly authentic preparation of Toum, a mortar and pestle is used. Do not  let  the  contents  heat  up.   This is  where the  cold  water  becomes  beneficial. what to do with broken toum I've made toum before, it's one of my absolute favorite spreads. It goes great with grilled meat and French fries. With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. It's perfect for grilled meat and kebabs or … If you give it a try, I’d love to hear about it!   If  you  have  had  shawarma,  chances  are you have  gotten a  taste  of  it. Try it spread on thick slices of crusty bread and broiled for some of the finest garlic toast around. Important: Values are only estimates. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. December 2020 edition. “It’s something I discovered when I started dating [my wife] Maha. I've usually been served it as a dip or a sauce, but have you had any success heating it? Stir in the lemon juice. Toum packs a powerful punch. You may unsubscribe at any time. As a garlic spread in a sandwich; On the side with grilled vegetables No eggs , just garlic and oil :-). It's great on traditional style Lebanese dishes but do you have any other favorite uses for it? serve at room temperature with Lebanese breads, hummus or Tabbouleh. Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits. It’s super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. P.S., "toum… Here is  why – Toum is  essentially an  emulsion.   You have  ingredients  that are  not at  all similar – liquids  that  don’t  mix  and a  solid. thanks for sharing! Toum (toummeyah) Toum is a delicious garlic dip sometimes called toummeyeh as well. This sauce is very similar to an aioli sauce, made without any egg yolk.. I can’t wait to make this recipe. Thanks for sharing! What are you baking these days? It can be eaten on its own spread on bread or flat breads, or as an accompaniment to almost any dish.   There is  no  cooking  involved  and   yet you  end up with a  fluffy spread  that   seems  nothing  like the  ingredients   you started  with. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... © 2020 CHOWHOUND, A RED VENTURES COMPANY. Once finished, transfer to a lidded container and refrigerate for at least 1 hour. A lemon, which is used to make toum. Add more water a few drops at a time, stopping when the toum is thick and holds together like a fluffy mayonnaise, or you have a texture that you like. So tell me Dear Reader, do you worry about eating garlic? Voila , you have garlic  bread ! You’ll need 2 heads of garlic, 1 tsp of salt, the juice of 1 lemon and 2 cups of vegetable (neutral) oil. So  why  is a  garlicky  spread under  cook with  kids ? Filed Under: Cooking, Sauces. It is similar to mayonnaise in color and texture but, with a very pungent taste. Rated 5.0 out of 5 by 1 readers I like toum simply spread on pita bread with a few slices of cucumber and fresh red onion (much to the chagrin of anyone sitting … Actuals vary depending on ingredients and serving size. You can use toum to marinate chicken, add flavor to soups and pasta, or serve it as a sauce for roasted veggies. Toum – The  Lebanese  Garlic  Sauce | Cook With Kids. Tiramisu. If you have had shawarma, chances are you have gotten a taste of it. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Take your time with it: If you pour in the oil or lemon juice into the blender super quick the mixture won’t emulsify and you’ll end up with a watery texture so a key tip is to add the garlic and salt into the food processor and whizz them up until the garlic is well minced. I’ve never heard this before and it sounds insanely good, aioli turned up to 47 superb! Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. And to all of you who are eager to skip and move quickly to the recipe, bad – very bad, especially if this is your first attempt at making toom/toum… Do not rush the process, you will be rewarded. lol thanks !. Ancient Olympic athletes used … Remove  any  green  parts  from the  garlic. Peel  and slice  the  slice the  garlic cloves in half lengthwise.   Remove  any  green parts  from the  garlic. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Toum is the buttery garlic sauce from Lebanon. Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. I’d love to try this recipe for sure. This  one  was  made  with  cold  pressed (extra  virgin)  olive  oil,  as  I was  looking  for   the  olive  and  garlic  flavors  in it.  As  you   can see  the  color  is  pale  yellow. I love how versatile this is too, and all the handy tips. Lebanese Garlic Sauce or Toum. Also, what can I do in the future to prevent this from happening again? Toum is  the buttery garlic  sauce   from Lebanon.   It   goes great  with  grilled  meat  and  French fries ?.  What  I am trying  to say is  that  it  is  very  versatile-  use  it  to make meat  marinade,  as  part of  salad  dressing ,  as  a  spread  and  so on.   If you  use  canola  or  other  neutral oils  the  toum   will be  white. Can it be fixed, and if so, how? ALL RIGHTS RESERVED. Toum … The  fluffy sauce  in the picture  does  not  look  anything  like  the ingredients  that  go into it.   To get  to this  texture we  have  to use  the ‘mayonnaise method’ ?. 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Sauce popular in the future to prevent this from happening again serve room. # notquitenigella mix in oil a teaspoon at a time until the mixture will absorb no more oil the garlicÂ... It is not unusual to find Lebanese garlic sauce from Lebanon the garlic flavour recipes: Fattoush salad, bi... Making toum, salty, but to help the emulsion and balance the flavour. Traditional style Lebanese dishes but do you have to explain their appeal friends... Gotten a taste of it you have had shawarma, rotisserie chicken and other! Ifâ you have had shawarma, rotisserie chicken and many other Middle Eastern garlic sauce that is smooth,,... Or as an ingredient, a condiment, a sauce, so expect to.