Any suggestions? Delicious!!!! Either way, make sure to carefully dry the garlic before you mix the paste.2. Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. )We MUST definitely use the ((VIRGIN OIL)), NEVER EXTRA Virgin. Garlic is a wonder.and I tried the toum on pasta tonight with your deconstructed pesto: brilliant! Why is everyone running? Bottled lemon juice will work but it is a high risk. It sounds like yours broke and didnt emulsify, and at that point no amount of whipping will make it so. Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. Then once it mellows in the fridge, youre usually able to enjoy larger quantities of it. The only reason this could happen is if you don't blend at the very bottom of the jar until the mixture emulsifies. And if it would be possible to salvage it? Great pictures! It has been keeping perfectly in the fridge as well. Tasted it and absolutely Loving it. I still do this at home today when I get a craving for this delicious sauce!! You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. 25% of the way into adding the oil/juice, I came to the realization that my blender could no longer mix the emulsification blender wouldnt churn the mixture any longer. Leave plenty of time between each spoonful for it to fully incorporate. I used to think the proper way to make toum involved mayonnaise or egg whites. One of my favorite TNG bts stories is how the staff considered killing Will and replacing him with Tom, which would have been a bold way to shake everything up #StarTrekPicard Its where I got hooked on Mujadara and how I found your site I wanted to find a recipe that was just as delicious as Sharifs and your recipe remains the winner! Ive tried at least 4 different brands of blenders. 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. 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: Look for firm, tight heads with no signs of bruising or sprouting. Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isnt the chicken shawarma or the mixed grill for twoits the potent garlic sauce,toum. Stunning recipe! I always assumed that there had to be secret, unobtainable ingredientsbut no, garlic, lemon juice, oil, and salt. Ingredients cup garlic cloves (slice down the center and remove green germ) 1 teaspoon kosher salt 3 tablespoons fresh lemon juice I followed the directions to a T! Squad Leader is a game system depicting tactical combat in the Second World War. I love garlic dip, I pretty much use it with everything. Any idea what can I do to have the same texture? 1. I spread it on a halved hard-boiled egg, and seriously almost wept with taste bud happiness. Need an idea for what to make for dinner tonight or want check out my authentic Lebanese recipes? 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. Store the Lebanese garlic sauce in an airtight container in the fridge for up to 3 months. Once it's thick you can taste it and see if it needs a little more salt or lemon juice and blend them in. In order to emulsify, just like making pesto, its important to run the oil very slowly in a thin stream and small batches at a time. I like laham mishwe without it. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. So march forward with courage, how bad can a cup of garlic be? I don't think I had a full cup of garlic. I can imagine using this on salad and hot vegetables or, ya know, just on a spoon. But either way I'm happy you're enjoying it! Weve come a long way since then, but our number one goal is still the same: to make healthy, family-friendly cooking easy and fun for you! Also used bottled lemon. Hmmm, not sure this would prevent emulsification but worth trying with regular Kosher or table salt. Since I cook for a family of two I was bound & determined to learn to make toum in a one cup batch and after several failures decided to forgo technology & try the old fashioned way mortar & pestle. Its worth noting that elephant garlic is more mellow than other types.4. 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. I may not always add it but if needed, saves the day and all the rest of the ingredients and time. I gave my mixer a chance to cool down and when I came back the liquid had split. Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Thank you so much for leaving a comment! Considering all the process we have to go through to make the sauce. Cant wait to try it! I am sooo happy you and your husband loved it! Thank you so much for your comment and your tips, Sal! Our mothers, bless their hearts, would first add the freshly peeled garlic cloves and salt to the pestle and hammer it away until it's completely crushed. i am not the teeniest bit lebanese, but, fattoush, kefta kabobs and toum are three of my favorite things. Im updating the post to include step-by-step photos and a video tutorial. This Lebanese garlic sauce has been long requested on Instagram, so I thought Id finally share one of my favorite sauces from my childhood toum sauce. 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. Before turning on the blender, submerge it to the very bottom of the jar. I'm new here.. Is there any way to subscribe? Thank you! Haha!! Enjoy your homemade toum! Here it is! My mom was also very surprised to learn this method as she has been making it the more time consuming way her whole life. Your site is one of my go-to sites for Middle Eastern food recipes, btw. Did you emulsify it for 20ish minutes? Have you tried it yet? There are a bunch of factors that affect the emulsion, most especially how slowly you add the oil (nearly drop by drop at first). So I added the first dose of lemon juice and it started to thicken just a bit as was expected. With the tip of the knife, remove the germ from each garlic clove half. It was so strong with garlic that it actually burned your mouth a bit, like with a mild pepper, didnt know garlic would do that. Slowly adding the remaining half of the broken sauce did not alter the texture at all. My Toum was also a failure in texture, but the flavors are a beautiful thing!! I used a spoon in hand to add the sauce or every bite of shrimp Panini Chicken Schwarma or what ever I was eating. The third recipe I tried and this one knocks all the others right out of the ballpark. Use fresh lemon juice if you can. The only thing I can think of that I did differently is that I used lemon juice from a bottle rather than from actual lemons. Do you think ghee would work in liquid form? After adding each half cup of oil, add spoonfuls of lemon juice and water. Tastes great but mine didnt fluff its so liquid-y.. Any suggestions? Super easy directions to follow. It is similar to mayonnaise in color and texture but, with a very pungent taste. I am so happy that I found your recipe for Toum while browsing your site today! When you first introduce the oil, start with only one tablespoon of oil. Can this be made in mixer or blender is a must?? Step 1. We all learned to make the Garlic Sauce, what we always called it, in a blender but it was iffy to turn out thick. This post may contain affiliate links. We bought a container and it was gone within a day. [12] Mixing fresh herbs into a stir-fry or roasted dish adds a whole new flavor element to your cooking. Turns out I was missing out on the kind of garlicky flavor that gives BAM! I am so glad you loved it so much Lanae! Mix some basil, coriander, sage, and rosemary into your cooking for great, bitter-free flavors. . Repeat this procedure until you have slowly added enough oil to have a couple of tablespoons of garlic emulsion. 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. Toum may be refrigerated in an airtight container for up to 1 month. Well youve come to the right place, and I promise youll leave saying, That was good so good!. 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. 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. Super delish and I've only tried it in its first strong stage. 2. Thanks so much Chris! Def one of my fav people to follow for recipes now! Storing it in the fridge with a paper towel helps to remove any excess moisture. The salti used a low sodium substitute. Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water. A properly made toum will be just as thick, and densely packed with billions of oil droplets, but its all held together with the far less stable proteins and pulverized plant tissues of garlic. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. But feel free to experiment however you like , I'm so glad you enjoyed it Bernice! I find that using an old school ketchup squeeze bottle works. How to Make Toum This first step is to make a smooth and fluffy garlic paste. I make a one cup batch of toum by quartering the above ingredients and starting with a mortar and pestle before proceeding to an immersion blender. Im sorry for thisyou are NOT alone! The toum on my cousin Mays table in Lebanon was made by starting with cornstarch and boiling water. My Dad loved fresh garlic in his salata (sp?) My favorite tips & recipes to delicious Lebanese meals. Great for flavoring so many things. My favorite place, which is now closed, was Sharifs where I worked when I was pregnant with my third child. Toum is a super popular condiment in Lebanon. There was only one member of my family, a great uncle ( by marriage to my Grandmothers sister )who made this. Add remaining lemon juice and egg white and process until smooth and slightly fluffy. 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. Thank you for leaving a comment . Any tips? 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 It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. Have fun. Toum is essentially a type of mayonnaise, an aoli, both of which are emulsions of egg, oil, and lemon juice. WOW! Im so glad I was able to make this instead of waiting until the next time we go to Detroit. Incredible. So it's up to you and which oils you prefer to use. Will need to be scraped down regularly but worth it. I really want to make this with olive oil but worry that it will get too solid in the refrig. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. 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. I am using it on everything! We don't know when or if this item will be back in stock. This recipe is AMAZING!!! So excited for you! With the motor running, drizzle in the oil 1 or 2 drops at a time. Homemade Toum Lebanese Garlic Sauce & how to fix if it breaksThank you Denise & Rambo! If the emulsion breaks, it can easily be brought back together with the help of an egg white. But I'm glad you still enjoyed the flavor with your shawarma! Alternating the addition of oil with a small amount of lemon juice and water prevents the emulsion from becoming overwhelmed with oil and breaking. In life, we are all inevitably going to experience negative situations at some point. ice water until smooth. After that time, the strength of the garlic will start to fade. Not only did this recipe and hack make for an easy clean up, it was so entertaining watching the mixture completely change! With the food processor running, slowly pour in the remaining broken emulsion. I'm sorry to hear that. Thank you for taking a moment to comment, and please keep me posted on your Lebanese culinary adventures in the kitchen! Anything that combines serious and garlic in its title is a must-make in my book. And if you took any photos or videos, please share them with me on Instagram @forksandfoliage so I can see the deliciousness you made! Hi Angie! That can cause the toum to be spicy and overpowering. This will be on regular rotation. Its also a pungent vegan alternative to mayo and perks up any sandwich. 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. Process the cloves in a food processor, along with kosher salt for added friction, until completely pured. Worked brilliantly. 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. Emulsions can be a tricky thing; we spent plenty of time on them in culinary school and discovered that practice makes perfect. Same thing happened to me. First, peel the garlic and, optionally, remove the germ (green sprout) from each cloves center (which is bitter). Hi Rubia. Love me some fluffy goodness, So glad you found it easy! I was going to wait until I tried it tomorrow after being in the fridge overnight, but just couldnt wait! Im so glad you made it and love the toum too Sheila. I think you touched upon a very important factor in your blog for those struggling with making Toum: Size matters. If you try this Lebanese garlic sauce recipe, then let me know your thoughts and questions in the comments. The reason this happens is if you moved it up before the bottom got white, thick, and fluffy. I even use it as part of my chicken marinade or even as my garlic aioli sauce in my sandwiches. The consistency could be due to changing the ratio, but if it wasn't a drastic change in the measurements, it most likely needed to be blended more at the bottom to fully emulsify and thicken before slowly raising it up. Enjoy the toumIve developed a new recipe for toum in my cookbook (out next year) that I think you will enjoy too. 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. My daughter had success with this recipe, but I'm sooo sad. Like, the one you would find at a backyard bbq. I feel like Im going to lose my mind from the noise of the food processor and it might be getting a little thicker, but its still got a long way to go. Help Uncle Joe would prepare this when he grilled lamb.and it was also used on chicken wings, potatoes and grilled cabbage which was the mezze. I live in Ohio, just south of Detroit, and we have many wonderful Lebanese restaurants in our area. Peel one cup of garlic cloves, which should be about 4 garlic bulbs. Thank you for your comment, Mai. I would be so happy to hear how it turned out for you. Kids ate the works. Eat by the spoonful Once you see that, slowly begin raising the immersion blender until the whole mixture becomes white and fluffy. I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. Thank you for your tip, I definitely agree with you - I don't recommend extra virgin olive oil for this recipe, rather a neutral oil as mentioned in my post . 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. I tried making toum for the first time and was surprised at the great texture. Traditional Toum Preparation Method The Lebanese garlic dip was traditionally made using a pestle and mortar. 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 imagine using this on salad and hot vegetables or, ya know, just on a hard-boiled. Was going to experience negative situations at some point, NEVER EXTRA VIRGIN seriously almost wept taste... 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