I do just enough oil to just start to stir than I add an ounce or less of egg white and instant paste has started. Also, if anyone has any other possible solutions I would be grateful! ... sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. Toum has four basic ingredients: Garlic, oil, lemon juice and salt. Add garlic to a small processor with olive oil and lemon juice. Thanks for sharing the idea about Jalapeno in the paste, I’ve actually thought about trying it once but then I thought I didn’t want to waste the garlic if it turns out bad so I stopped. The end result was good, except that it was very thick, like butter or margrine and still had some strong garlic after taste. Using a food processor, puree the garlic cloves with the salt until very smooth. If you want to try a specific kind of garlic, ordering it online is your best bet. I have fond memories of being at the beach and eating panini-pressed sandwiches of roast chicken or dry sausage with a generous slathering of garlic paste (and of course, pickles!) . and runny? Amazing!!!!!!!!!!!!!!! Add the garlic to a dry blender. Vincent based on my experience if you watch for the following details you will increase your chances of success in making the garlic paste tremendously: 1- All ingredients must be at room temperature 2- If your processor isn’t capable of crushing the garlic, crush it separately with a mortar/pestle or with a garlic crusher 3- Use a large quantity of garlic if you have a large food processor. And you should order soon. The garlic awakens: Toum ’til you swoon . Once the garlic is pureed, drizzle in 1.5 cups of the oil. Place garlic cloves and salt in the bowl of a food processor and puree until smooth. Puree until perfectly smooth. Hi Renee – glad you stopped by. First my sauce was little liquidy…..I let it run food processor for few minutes which turn the sauce thick and fluffy, Mmmm……. On the topic of addiction, Ivy recently got me a bit hooked on a new tv series called Drugs Inc. The difference was slight and would not be noticeable but someone who’s not eating this day in and day out. So if I have 2 cups of oil, I’d need 1/4 cup of garlic (and maybe a tsp of lemon juice) – does that seem right to you? Thank you so much for posting this recipe. If you want to try a specific kind of garlic, ordering it online is your best bet. Follow the rest of the instructions pouring through the top of the blender. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. The problem was the food processor! Took a few goes but got it in the end. See, I love the garlic sauce in certain Lebanese and Greek deli wraps and kabob dinner plates. ... (Traditionally the oil is added and the sauce is made in the mortar itself, but nowadays a blender works well too). One of my favorite things to do with garlic, be it bulb, sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. If you like it strong and pungent, then use less oil. The cloves are big, easy to peel, not too spicy, and very tasty. It has been in the fridge for 4 days now and it’s still a little too spicy for me? 2 to 5 cloves of garlic finely minced (see notes) From your notes,I see the importance of the perfect garlic and salt paste. Also my blender isn’t crush things well, can I grate garlic? In fact, don't add too much of any buffer because the acidity of most sauces is an integral part of their flavor. why not use it for garlic knots or in another recipe if it breaks or make tahini sauce. Here is my recipe for Toum Garlic Spread. Thank you very much! Thank you for the great explanation of this! Love middle eastern/Lebanese foods!!! The cloves are big, easy to peel, not too spicy, and very tasty. Do you know if using Realemon juice works out the same as squeezing a fresh lemon and do you know exactly how much lemon juice is in the recipe? Hi Hannah – this is an indication that the emulsification process (which binds the oils + water to form a cream) failed.. don’t sweat it, just try again following our instructions closely. I’m looking forward to trying a bunch of your recipes for a dinner party tomorrow: hummus, babaghanouj, tabbouleh, shish tawook, cucumber yogurt, kafta, and garlic paste. Suddenly, it overheated and broke into its elements of oil and garlic. I have tried it before and it was really hot, it actually burnt our mouth to taste…is this recipe the same LOL. I wasted several pounds of garlic experimenting with different methods. Vegan, Garlicky, Creamy and Flavorful. Marc good tip on using egg white as an emulsifier. After that I could add the oil at almost any ate I wanted and the ensuing paste just got better and better. If you like it broken down and more mellow, use this quantity of oil or even more. We all meet in the kitchen cooking up our favorite dishes. It appears in the video that Chef Kamal uses much more lemon juice. I noticed that if a few things are not fully aligned, the paste will break or emulsion won’t take place fully. Notify me of followup comments via e-mail. My toum came out too spicy. I'm very much against drugs probably due to my control freak nature so drug documentaries don't usually hold that much appeal but she pointed me towards the final episode of the series. The Best. I think it may work well, just needs more adjusting and getting used to. Or a mix of olive oil/grapeseed oil? I was wondering how much lecithin should I use to get the reciepy to work cause I don’t want to use raw eggs. Being Lebanese myself I find this website extremely accurate! Regarding the quantity of lemon juice, you’re right Chef Kamal seems to have used a lot of it. So my only experience with toum is that I ate it at a restaurant a couple times and couldn’t stop thinking about it. Hi Gary – I tried making the garlic paste a few times using “The Bullet” which is a micro blender similar to Nutribullet. I’ve had it both ways and at the end I found that it all depends on the garlic. Chef Fred Heurtin’s Spicy Toum Recipe. Voila! Thank you, thank you!!! Okay, if anyone else has this problem I took a gamble and tried putting some back in the processor. Hi Faizal – regarding the garlic paste measurements, for Garlic 3 heads are equivalent to about 30-40 cloves. If you follow this sequence and such conditions you will make it.. I found a smaller version of hamilton beach in my cupboard that i never used and the blades were lower. Using the pestle and mortar is the old fashioned way of doing it and it may even yield a better tasting garlic if we have patience for it. I hit max capacity on my food processor. I’m so happy to find your website and recipes Even more happy to say my Garlic ‘Butter’ turned out amazing the 1st time around and I am thrilled to try others now!!! But all this is according to taste, I’d say experiment with it a bit with less lemon juice and more oil until it’s no longer hot and then you can adjust the lemon juice. My Toum was also a failure in texture, but the flavors are a beautiful thing!! One year ago:Fteer falahi (layered filled flat bread) Two years ago: Roasted garlic chicken pizza with roasted peppers and onions. I've never turned off the food processor while making toum so I don't know if stopping and restarting could cause problems. I can’t tell you how thrilled I am to find this recipe. 3. Fantastic, I finally had toom……but here’s the good part! Will the taste reduce once it cools ? I’ve tried it before and didn’t like the subtle hint it leaves in the garlic. mediterranean…. Thanks for the fast response! Can i use lemon juice in can?? If you want to try a specific kind of garlic, ordering it online is your best bet. Maybe i wont mess with success, and just do it the right way. New comments cannot be posted and votes cannot be cast. If you also have a mortar and pestle you could do it there following the same sequence of ingredients addition. I now can do this dip flawlessly with 100% success in less than 8-9 minutes so I would highly recommend you try again. Excellent idea Jay thank you for sharing!! Hi Riyadh_Pinoy you are very welcome and I’m glad you found the recipe helpful. Adding too much oil or lemon juice will also cause the same effect. I even added one more egg white to dilute out the taste. You can also use it with BBQs, fried chicken, rice…etc Believe me those 20 servings won’t last long . Egg white is simply an emulsifier agent here. Can you tell me how long the sauce will keep in the fridge? Thank you for a great update!! Required fields are marked *. Add the garlic and salt to the blender and then carefully add the oil and lemon juice in stages, a little at a time, while the emulsification process takes place. The ratio is typically 1 to 3 or 1 to 4 Garlic to Oil cups. hi, kindly tell me the ratio of oil, garlic and lemon juice in gram or millilitter. Some garlic is hotter than other. Post anything related to cooking here, within reason. . Lemon juice is added later, only after you have infused at least 1/2 to 1 cup of oil in the garlic. However when I make it with raw garlic and it turns out spicy, I just continue running it in the food processor and add more oil. Copyright © 2011-2013 Mama's Lebanese Kitchen. I’m from Detroit area too and moved to Florida. I have a question. Hi Peter- The 2 cups of oil would need 1/2 (half) a cup of garlic or even 2/3rd of a cup. I think that about covers it for common "spicy stuff" that goes in sauces. Was called La Marsa, I asked our serve , she said garlic , soy, ice, salt … Am try my first try FAILED! Sonali folks use egg white to overcome the difficulty of making the garlic emulsify. Garlic Sauce – Toum. I’ve heard of people using some raw egg white in order to make things stick together at the bottom so you could try that if you are ok with raw eggs. Mission completed .. TY for all the advise too! Regarding adding more oil and lemon, this really becomes to taste. If I split the batch up could I continue adding oil to half at a time? Do you recommend a food processor ? Hi, can I use one head of garlic insted of three heads? And although I’m not a betting man, I’m giving odds that your mothers, (let’s bless their hearts), never failed! i asked at a restaurant what that was , Was so great! You are my hero for posting this recipe! You can also subscribe without commenting. Note: It is very important that the oil and lemon juice be added in stages or there is a risk of the sauce splitting. I found this recipe and followed it exactly as laid out. Olive oil sure makes it bitter. it was lovely and creamy and suddenly with only using 3 of the 4 cups of Canola it split and went to liquid. Change it up by stirring in herbs to the completed sauce. Have patience while adding lemon/oil, follow the recipe and you will the fluffy tasty dip… . Did you use olive oil to make it or was it vegetable oil (canola/etc…)? And it didn't break, the texture maintained and it tastes much milder now. My recipe said 1/2 cup lemon juice. You are currently browsing comments. I did just like your video, but that delicious recipe turn into a watery mess. Gisele you sure can use grapeseed oil. is that ok with 4 cups of oil? Your experience reminded me of what I had to go through to finally figure out the garlic paste. Here is our Chicken Shawarma recipe including all the spices needed: https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/. This is now on my list to be made for Christmas this year. Much easier than making two separate sauces! If you get the emulsion right, meaning get a thick creamy paste instead of watery, it should last a while. It is most often served with chicken. Thanks a lot for the recipe … been years since i’ve retired from work in Saudi Arabia, me and my family are dearly missing this type of food … shawarma, shish tawouk,falafel,hummus and many others to mention … The recipe and video helped a lot coz i got it in my first try … we have tried many times before using other methods and never got it right… now my family can avail of fresh toum anytime we want … i did it using a blender … need enough patience though … next time, im going to use a mortar and pestle to mash the garlic then continue the process in the blender … homemade shawarma galore … homemade hummus to follow … thanks again …. I fell in love with this sauce at our favorite Lebanese restaurant in Los Angeles and I’ve been trying to figure out how to make the sauce they served with their grilled mahi mahi ever since. Regarding lemon juice, 1-2 teaspoons are fine. I don’t know if it will have an impact on reducing the garlic bitterness. Yeah! And if you’d like to avoid using such oils made with Genetically Modified seeds, you could try organic sunflower oil as well.. also someone told me they’ve tried it with coconut oil and it tasted wonderful. I personally wasted so many pounds of garlic to finally get this right so don’t get discouraged. You don’t know how many pounds of garlic I’ve wasted until I got it right . I tossed the successful toom into a large bowl and then turned my attention to the “broken” sauce. I’ m glad you liked it Gary. Toum – Recipe for Middle Eastern Garlic Sauce. I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. Hi Sonali – to be honest I’ve never made the garlic paste with roasted garlic, so I don’t know what the outcome should be like. I added that whiter sauce to the “successful” sauce and repeated the process until all the solids had been reborn as this beautiful sauce. Maureen Abood says: June 8, 2020 at 2:07 PM ... How can i get rid of the “too spicy” taste? The method i prescribed in our recipe works flawlessly for me now, every time, and I get the garlic in less than 10 minutes. Lebanese garlic sauce, also called "toum," is used in Middle Eastern cooking on everything from noodles to roasted meats to vegetables. In less than 30 seconds, they “exploded” into a pure white and almost ethereal sauce that bested my first success by degrees. Only at that point, after they’re completely crushed do I start adding the oil perhaps one cup at a time, very slowly, then 1 or even 1/2 teaspoon of lemon and alternate until I’ve used about 3-4 cups of oil per cup of garlic. I slowly trickled in another six tablespoons of lemon juice, alternating with almost two cups of more oil. Followed the instructions to a T with my Cuisinart and ended up with ‘garlic soup’. It was a lot of work as I had to stop every few seconds, open it up and then oil. I’d like to make, say … 2 cups of garlic sauce. Like I mentioned for the garlic paste the best way to reduce garlic spiciness is to add more oil while making it. We try to quantify things here, but you’ll probably notice that the ratios may need to be different in your case depending on how strong the garlic is, and which type of oil you use. Mine just never tasted right. I wasted so many pounds of garlic until I settled on this method which yields 100% success. Then it will become fluffy and thick. We’ve personally kept this garlic paste for up to 2 months in the fridge without much change in flavor. 3)Add oil little by little in a steady stream. Although I was really sure that you added more lemon and oil. The salt is absolutely necessary - not to make it salty, but to help the emulsion and balance the garlic flavour. I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. Ari LeVaux More Content Now Thursday Jun 25, 2020 at 9:55 AM Jun 25, 2020 at 9:55 AM. I had to add the whole bulb and more oil to try to try to tone down the lemon. anyone try making this in a nutribullet/nutriblast/Ninja Single blast, To see if you can get the same consistency? Hi Miki – it’s more difficult to do it with a blender since the garlic would splash on the sides and you’d have to keep on stopping to push them down. Great! At this point you should see the emulsification of garlic into a thick paste 6- Add a tiny bit of lemon juice (less than half a teaspoon) then add 1/2 to 1 cup of oil very slowly etc…. In texture, the closest popular spread to compare it to would be mayonnaise (it’s thicker than an aïoli), and at it’s best toum is light, fluffy, lemony and almost spicy with fresh garlic. One of the woman at the restaurant did tell us that they add jalapeno as well as the garlic, oil and lemon juice. What is used for spices to season chicken shawarma?!!! Thank you again soooooo much!! ¾ cup of water. as for adding lemon juice and olive oil on top this is only a preference of some folks. Gezzzzz just can’t get this right …lol. I couldn’t eat an 1/8 of the paste. Toum literally means garlic in Arabic. thanks for sharing this! With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. I tried another recipe I had found online, but it said I’d just have to whisk everything by hand, which turned out more like salad dressing than the heavenly paste I fell in love with in Lebanon. The spicy ones you simply just add more oil while making it spicy! Up could I continue adding oil and squeeze of lemon on top the! But it looks like he put so much for sharing, Cornelia congratulations and awesome job!!!... Well as the garlic paste successfully the first time around posting this recipe yet but it looks like he so. You can order this garlic sauce in the kitchen because I didn ’ work! 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