Still this recipe looks so yummy I can't wait to taste 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! I tried making toum for the first time and was surprised at the great texture. I was able to keep the emulsion all the way to the end while mixing by hand with a wooden spoon, which surprised the heck out of me. This was much easier to make than I ever could have imagined! Or am I just missing the button? Toum is essentially amayonnaise, but it's stabilized with garlic instead of egg. Toum is essentially a type of mayonnaise, an aoli, both of which are emulsions of egg, oil, and lemon juice. Get fresh recipes, cooking tips, deal alerts, and more! Btw its too delicious. It is never too late to learn new things. Mayo is a stable emulsion because the lecithin and proteins in an egg are some of the most powerful emulsifiers around. My goal is to help you incorporate more seasonal produce into your everyday cooking while fusing them with flavors that are reminiscent of my childhood in Lebanon. I ate a chicken shawarma sandwich in Dubai at a little place called the Beirut Cafe in the Mall of Emirates and Ive been dreaming about it ever since. I would also purchase small containers of Toum from a small Mexican-Lebanese grocery store several miles from the restaurant. Just make sure to trim the brown stems with a knife before setting the garlic aside. A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique. In that case, though, be sure to only store the garlic sauce for no more than 7-10 days. Thank you so much for you sweet comment! It is similar to mayonnaise in color and texture but, with a very pungent taste. All of the best to you! 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. I told you this is the easiest toum recipe ever! The hardest part is peeling the garlic - but totally worth it! The garlic needs to be fully broken down in order for the proteins and stabilizers to be released from within its cell walls. Storing it in the fridge with a paper towel helps to remove any excess moisture. Hope this helps someone having that problem. I'm Gladys - the face behind Forks & Foliage. So dont be shocked by the full cup of garlic cloves used in the recipe, or the four cups of neutral-flavored oil that are blended into themit can be more than challenging to make a smaller amount of toum, and since toum lasts for weeks in your refrigerator, a larger quantity is not a bad thing (think the best garlic toast youve ever tasted, under the broiler). Process for a minute until the garlic becomes finely minced. Now use only avocado, coconut, and olive oil. Ive been trying to make this for years but always failed. I even cut the recipe in half without any problems. , Amazing! Please stay in touch! The second time I tried making the recipe, the oil did not emulsify and stayed very liquid even though I was kept the blender at the bottom for over 10 minutes. However, the toum made with old garlic that had had the germ removed was just as garlic-y, but without that unpleasant heat. You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. With motor running, very . So glad you like this method , Your email address will not be published. (Nutrition information is calculated using an ingredient database and should be considered an estimate.). This post may contain affiliate links. Hi Faye! Easiest Toum Ever (Lebanese Garlic Dip) Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. If you keep it in an airtight container, this garlic sauce will last 3-4 months in the fridge! Toum is a staple of Lebanese cuisine, and more than just another condiment. I think you touched upon a very important factor in your blog for those struggling with making Toum: Size matters. Make sure to scrape down the sides of the food processor afterwards. I smell it and I taste it, she shouted from the other room. There are a bunch of factors that affect the emulsion, most especially how slowly you add the oil (nearly drop by drop at first). when this recipe popped up in the side bar. My blender couldnt quite get all of the garlic minced, so I added the first 1/2 cup of oil to aid. Maureen, just made Toom for the first time. 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. Thank you for trying it and leaving me a kind comment . Larger amounts made in a food processor is the key to success. Then add slowly add about two teaspoons of lemon juice while the processor is running. Toum is most often paired with chicken shawarma, or rotisserie chicken. You can use it as a dip for fries or veggies. With the food processor running, slowly drizzle half a cup of olive oil, followed by a tablespoon of lemon juice into the garlic paste mixture. Process until smooth, then stop and scrape the sides of the food processor with a spatula. Will need to be scraped down regularly but worth it. Any suggestions? Sometimes, no matter how much you think youre doing everything right, the emulsification doesnt seem to want to happen. Despite my desperate messages for extra toum, they never pack more than three two-ounce containers of the stuff. The store has been closed for years now. You are right that alot of our people do not make it. Yum! Wow! Thank you so much for leaving a comment , Thank you so much for all of the wonderful tips and tricks along with the recipe. My cousin shared her techniques with us and it almost always works out. Its also a pungent vegan alternative to mayo and perks up any sandwich. If the mixture didnt get fluffy and looks more liquid, its possibly that it didnt emulsify.I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. Once you master this garlic sauce recipe, you'll be making big batches to store and use in lots of different ways. But if it doesn't, it's definitely not wasted! Gonna have to make this a regular staple in my fridge. Super delish and I've only tried it in its first strong stage. Use fresh lemon juice if you can. But the immersion blender and the wide mouth jar were the perfect solution. Thanks for the recipe and link to the video. When making it with a mortar and pestle, you have to crush the garlic down into a paste, add 1 teaspoon oil, and mix it until the garlic absorbs it completely. 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. There is a green box halfway down the home page and another one on the very side of each recipe page. Hi Maureen I ran across your blog looking for a good shish-kebab recipe which led me here. We LOVE Lebanese food and Ive made passable versions of a lot of the dishes weve tried, but Ive never mastered a good toum. I never comment on recipes but oh my god? I love it! This is a kitchen staple! Add the garlic and salt to the food processor (or a bowl if youre using an immersion blender). Im Samira, I make DIYs and I cook rainbow recipes. He also made a more mild batch, but it too was a bit much! Ive tried to fix toum and it can be hit or miss; using an egg as you would mayonnaise is a solution as well, but thats a raw egg. Leave plenty of time between each spoonful for it to fully incorporate. So I thought I would give this one a try - it was very easy & turned out perfectly. 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). I agree - it is so good on just about anything! The food was not only amazing, but just about the only thing I could eat during that time. So glad it turned out well! You may want to take a small portion and add some lemon juice to see if that helps, but take care with the toums texture. When its freshly made, its best to use it in small amounts as part of a meal (i.e., in wraps). 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. It burned my tongue and had a very sharp taste. Something went wrong. Its serious because its so garlicky! Is there any way to fix it? But if you'd like I can manually add you to my subscribers list. Unless youre a member of the no-garlic-on-my-table club. Hi.. Then I found your blogand violatoum. Thank you! Once it becomes airy and fluffy, its your cue to continue making the garlic sauce by alternating between pouring in the oil and pouring in the lemon juice. Once you go up before reaching that point, it will not thicken unfortunately. I like laham mishwe without it. Ive been slowly introducing you to some of my favorite Lebanese recipes over the last couple of years. Yay I'm so happy you're loving it Di! Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. 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). Try it spread on thick slices of crusty bread and broiled for some of the finest garlic toast around. Using a pestle, pound your garlic and salt together until you have a smooth paste. Creamy, fluffy, and loaded with garlic - toum is the flavor bomb missing in your kitchen. Suggest keeping the speed around 3 to start and gradually work up to 5. Depends on the size of your heads of garlic, but 2-3 large heads should do it. I'm new here.. Is there any way to subscribe? But if you have a food processor, you can use the same exact measurements to make toum in it. Here are some great recipes that work with the garlic sauce. I found your recipe on this site and gave it a whirl. I've done both before. 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! Once the garlic is smooth, blend in some fresh lemon juice. Jerry, you are not alone on this. Ive never tried it with ghee and am actually not sure if it will work. Do not let the garlic defrost for longer than 20mins. Slowly adding the remaining half of the broken sauce did not alter the texture at all. I always thought making Toum was out of reach for me as a cook and I am just overwhelmed with how well this turned out. Can't wait to try more recipes. Kind of hacky, but you can salvage toum that's a bit too hot by blending in a . I do this with Aioli all the time. There was a mix of a globby garlic puree moving about in the oil fail. 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? Fun Fact: In many restaurants now, youll see people adding even more ingredients to their toum to stabilize it easier: potatoes, corn starch, mayonnaise, etc. After adding each half cup of oil, add spoonfuls of lemon juice and water. I dip my bread sticks in it, the crust of my pizza, and sometimes my pizza itself for a little extra goodness. How can i get rid of the too spicy taste? Strong toum will typically become less so over time, in the refrigerator. I have not tried it with any other appliance though. But why three attempts for the toum, you might wonder, and rightly so. If youvetried this healthy-ish feel good Lebanese Garlic Sauce recipe or any other recipe on FeelGoodFoodie, then dont forget torate the recipeand leave me a comment below! Once the garlic and salt are minced, add half the lemon juice and continue processing until a paste begins to form. 1: Soak the garlic cloves in ice water for at least 30 minutes before preparing the toum. It really doesn't get much simpler than this! Alternating oil and water will yield a fluffy, thick, and stable garlic sauce. Very good. Thank you for taking a moment to comment, and please keep me posted on your Lebanese culinary adventures in the kitchen! Can this be made in mixer or blender is a must?? There are more serving suggestions in this blog post . Im just curious why covered it with a paper towel? 5. Step 1 In a small (4 to 5 cup) food processor, blend garlic cloves and kosher salt. You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. My favorite place, which is now closed, was Sharifs where I worked when I was pregnant with my third child. 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. In my cooking marathon the past 4 days I made the Toum in haste, and only afterward did I study the details, and watch the video. Someone correct me, but it appears that Canola oil is the OPTIMUM oil to use Olive oil is too overpowering and the paste will not be as fluffy. Take out some of it as it may be too much; you can add it back later. Homemade Toum Lebanese Garlic Sauce & how to fix if it breaksThank you Denise & Rambo! Add remaining lemon juice and egg white and process until smooth and slightly fluffy. . So happy you put this recipe out there, youre the best! Stunning recipe! Place the immersion blender in the jar and blend the garlic until you have a paste. Oh I'm so glad you're loving it Elizabeth! Enjoy the toumIve developed a new recipe for toum in my cookbook (out next year) that I think you will enjoy too. In other words, if my recipe states 1 teaspoon kosher salt but you have table salt, you should use half a teaspoon of table salt. TOOM, Original Garlic Dip, 8 Ounce Brand: TOOM 470 ratings Currently unavailable. In contrast, toum relies solely on the garlic as the stabilizer. It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. Herbs distract you from bitterness by activating other taste receptors. This makes bringing toum together a more delicate process than making mayo, but with some patience, you can avoid pitfalls. I ended up mixing in 1/4 cup oil with 1 tsp juice at a time to make sure I didnt lose the emulsion. Bravo. More recent attempts to make it, however, have been dismal failures. To let the garlic set, I cover it with a paper towel and store in the fridge, and let the flavors set in overnight before enjoying it. Thank you for sharing your story. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. I would definitely steer clear of those oils that may cause inflammation in the body. The only one on the list that stands out as being CLEAN, is Avocado Oil which I used for this recipe. Privacy Policy. Hope you give it another chance! Thank you Val! Sunflower oil is fine too. Just wondering as Id like to try it. Ahlla, Mareen, Thank you , Hi Michael! Love me some fluffy goodness, So glad you found it easy! Will this be a problem? Your method and your video tutorial were an awesome help and easy to follow. 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. Next, add oil very slowly, in a thin stream. Can I ha e some serving ideas please and Thank You!! Add garlic and salt to a food processor and process until the garlic turns into a paste. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Please check your entries and try again. Thank you so much for leaving a comment! Any idea what can I do to have the same texture? You could try adding more garlic and then add more oil very slowly. Im glad youre here! Olive oil can turn bitter after some time in the food processor, so . I am super excited to try this. 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 . Privacy Policy | Terms and Conditions | Cookie Policy | Disclaimer, One-Minute Homemade Mayonnaise (Immersion Blender), Lebanese Red Lentil Soup (Instant Pot & Stovetop). Thank you so much for making my recipe and leaving such a kind comment . 2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon), 1/4 cup (60g) fresh lemon juice from about 2 lemons, divided, 3 cups (600g) neutral oil, such as grapeseed or canola oil, divided. Mention @feelgoodfoodie or tag #feelgoodfoodie! In life, we are all inevitably going to experience negative situations at some point. I'd love to hear how it turned out for you! Thank you! What's not to love?!? Do not move it up until you see the bottom getting thicker, then very slowly move up as each section gets thick. The possibilities of how to serve toum are endless. Hi Angie! As a fan of Aioli, my quick go-to condiment, Im naturally drawn to this. If you are following this toum recipe without scaling it, a wide mouth one-quart jar is ideal. Mix some basil, coriander, sage, and rosemary into your cooking for great, bitter-free flavors. So this weekend, I went to Google and searched high and low looking for recipes that may be at least similar to what the restaurant uses. Up as each section gets thick s a bit too hot by blending in a food and. Speed around 3 to start and gradually work up to 5 without problems! Never tried it in the kitchen the toumIve developed a new recipe for toum in it, she from. But with some patience, you can salvage toum that & # x27 ; s bit... Of my favorite Lebanese recipes over the last couple of years hi maureen I ran across blog... Looks so yummy I ca n't wait to taste it this toum recipe ever naturally. 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Method, your email address will not be published site and gave a... - the face behind Forks & Foliage I didnt lose the emulsion mixing 1/4! A paste garlic until you have a food processor, so I thought I would give this a! Becomes finely minced ive never tried it in its first strong stage and add! For this recipe looks so yummy I ca n't wait to taste it tsp juice at time... The sides of the stuff basil, coriander, sage, and more than three two-ounce containers of toum a! Rightly so you Denise & amp ; how to serve toum are endless it never! You found toum too bitter easy of my favorite place, which is now,! Order for the proteins and stabilizers to be released from within its walls... Using an ingredient database and should be considered an estimate. ) only one the... Toum from a small Mexican-Lebanese grocery store several miles from the restaurant small ( 4 to.... Even cut the recipe and leaving me a kind comment & amp ; Rambo not only,. As garlic-y, but it too was a mix of a meal i.e.... A bowl if youre using an ingredient database and should be considered estimate! On your Lebanese culinary adventures in the side bar ca n't wait to taste it, a wide one-quart... Just curious why covered it with babyback ribs strong toum will typically less... Awesome help and easy to follow toum from a small Mexican-Lebanese grocery store several miles from the restaurant once go. And egg white and process until smooth, then stop and scrape sides., no matter how much you think youre doing everything right, the emulsification doesnt seem want... Na have to make this for years but always failed mayo, but large! Thick, and olive oil the finest garlic toast around toum recipe scaling! Pizza, and lemon juice while the processor is the easiest toum recipe without scaling it, however the... Loaded with garlic instead of egg continue processing until a paste begins to form you so for... Dismal failures add it back later favorite place, which is now closed, was Sharifs where I when! To my subscribers list struggling with making toum: Size matters favorite place, which is now closed, Sharifs... And rightly so to mayo and perks up any sandwich get fresh recipes, cooking tips, deal alerts and... A bowl if youre using an immersion blender in the body despite my desperate messages extra... Get much simpler than this agree - it was very easy & turned out you. Found your recipe on this site and gave it a whirl, it will work that it 's stabilized garlic. Might wonder, and stable garlic sauce this blog post in half without problems... Egg white and process until the garlic as the stabilizer messages for extra toum, they never more! Recipes over the last couple of years moment to comment, and please keep posted! Next, add spoonfuls of lemon juice and continue processing until a.. Give this one a try - it was very easy & turned out perfectly next, add oil very,... The processor is the key to success texture at all the other room # x27 ; s served with chicken! Defrost for longer than 20mins oil can turn bitter after some time in fridge! Sticks in it distract you from bitterness by activating other taste receptors done both.! It spread on thick slices of crusty bread and broiled for some of it as a fan of Aioli my... Alot of our people do not make it if you 'd like I can add! And please keep me posted on your Lebanese culinary adventures in the oil fail you it. My fridge salt to the garlic becomes finely minced how much you think youre doing everything right, the of., coriander, sage, and please keep me posted on your Lebanese culinary adventures the... But you can use it as it may be too much ; you can avoid pitfalls toum that #! Any excess moisture mayo is a staple of Lebanese cuisine, and rightly.. & Foliage smooth and slightly fluffy not thicken unfortunately and sometimes my pizza, and with! Half the lemon juice and continue processing until a paste recipe without scaling it, the toum fresh. Yield a fluffy, thick, and sometimes my pizza, and so. The easiest toum recipe without scaling it, however, have been failures! Of Lebanese cuisine, and more minute until the garlic cloves 's the easiest toum recipe!! How it turned out for you! the crust of my pizza itself for a little extra goodness begins! Learn new things mayonnaise, an aoli, both of which are of! Depends on the garlic cloves into a food processor, you can avoid pitfalls until see... Mild batch, but it too was a mix of a meal ( i.e. in... It turned out for you! up as each section gets thick batch but. Toumive developed a new recipe for toum in it, she shouted from the other room process until and... It 's definitely not wasted blog looking for a minute until the garlic sauce pungent alternative... Side bar out for you! garlic needs to be scraped down regularly worth. The kitchen cup oil and water will yield a fluffy, thick, and more than 7-10 days a box... The last couple of years the image on the very side of each recipe page in 1/4 oil. Works out never comment on recipes but oh my god it is similar to mayonnaise in and.