Toum is an iconic Lebanese garlic aioli made with raw garlic and a neutral oil. The possibilities of how to serve toum are endless. After adding each half cup of oil, add spoonfuls of lemon juice and water. Will be sharing the recipe with friends. I learned so much from working with the wonderful and loving people at Sharifs everything from hot lemonade (a go to drink for its simple deliciousness, but will especially knock out whatever ails you) to braised lamb shanks, and raw kibbeh. . If youve tried making this addictive, easy toum recipe or any other recipe on Forks & Foliage, then please don't forget to rate the recipe and leave a comment below! Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Continue in this manner, alternating oil and lemon juice in very slow, steady streams and stopping occasionally to scrape down the bowl. This was much easier to make than I ever could have imagined! And can I fix it? Like, the one you would find at a backyard bbq. This makes bringing toum together a more delicate process than making mayo, but with some patience, you can avoid pitfalls. 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 . 2023 Feel Good Foodie. 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. Maureen I love your website! Could that have caused this? Thank you for sharing your amazing, simple recipes , I'm so happy you enjoyed it Aneesa! Notify me of followup comments via e-mail. I LOVE RWOB!!! After 1/2 of the oil is added, start drizzling in the lemon juice with the motor running. . I just recently heard of garlic confit since I've been vegan, and I was a cook. The end result is a light, airy, totally garlickly and beautifully creamy Lebanese garlic sauce. Cant wait to make the toum as itll be perfect with tomorrow nights chicken shish taouk. 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. Oh my gosh thank you so much Kelly! That's why I recommend using the freshest garlic possible . I have to be careful with salt consumption. Hi Maria! The food was not only amazing, but just about the only thing I could eat during that time. Usually, I'd do this with lemon juice, though I'm not sure if it would have an effect on the emulsion, and you'd need A LOT. I was in the middle of adding a dose of oil when I transferred to the bowl, and very quickly realized that I was doomed. There is a green box halfway down the home page and another one on the very side of each recipe page. To play it safe, use a drizzle pattern that is slightly above drops This is super boring but it is less risky It is not a guarantee though as ALL factors play in in emulsifications. Oh I am so glad you are loving my toum recipe Didier! How strict do you have to be with letting it sit for 12 hours? Hold the jar with one hand, and turn on the immersion blender while it is at the bottom of the jar. Thats just wonderful Joe! Ive used several garlic peeling hacks, but at the moment, Im enjoying just smashing down on the clove with the flat side of a knife and my fist its easy and doesnt take much effort. And if it would be possible to salvage it? Thank you for your comment, Mai. Using an immersion blender, blend the mixture until it resembles a paste. I've tried it with several different immersion blenders and have never had it separate. I find that using an old school ketchup squeeze bottle works. I can already eat it with a spoon. You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. I bought a clear one from Target for like $2. 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! On my third attempt at toum recipes in one day, I commented to her on how the scent of the garlic was very much with us. Toum may be refrigerated in an airtight container for up to 1 month. Hi therethis can happen! After scraping down the sides, you can slowly add another tablespoon of oil. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. How to Make Toum This first step is to make a smooth and fluffy garlic paste. 3. Great tip from others to use as a marinade. I spread it on a halved hard-boiled egg, and seriously almost wept with taste bud happiness. Nicole, it really is a matter of time. Make sure there is no water whatsoever and only use very very fresh garlic. Thanks for sharing. I would be so happy to hear how it turned out for you. Mine did not get thick, I think my jar is too wide! Thank so much for sharing your toum method with us. Sorry to hear about your batch. If your food processor starts to get warm, then give it a rest and pause the process. You could try adding more garlic and then add more oil very slowly. Save my name, email, and website in this browser for the next time I comment. Thank you for leaving a comment , I made this today and it was super creamy and delicious. We were both surprised that not only had I never made this version of garlic aoli before, I had never tasted it, either. Recently added some to mashed potatoes and it really cut down time in the kitchen. We don't know when or if this item will be back in stock. Two or three easy, airtight. That worked and it was soon looking quite nice minced/pureed. I hope you love it!! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hello! This post may contain affiliate links. I'm sorry to hear that. Suggest keeping the speed around 3 to start and gradually work up to 5. I am sooo happy you loved it . Either way, make sure to carefully dry the garlic before you mix the paste. Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil . Cant wait to try it! Take out some of it as it may be too much; you can add it back later. 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. Im just curious why covered it with a paper towel? Using a paring knife, split each garlic clove in half lengthwise. Easiest Toum Ever (Lebanese Garlic Dip) Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. All of the best to you! I'm so happy you're here! I ended up mixing in 1/4 cup oil with 1 tsp juice at a time to make sure I didnt lose the emulsion. Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. Oh and Jim is convinced its what cured his knee problems! I have it detailed under my "Tips" section. Thank you so much . Hi.. Ive sharedTraditional Tabbouleh Salad (Tabouli Salad), Simple Stuffed Makdous Recipe (cured eggplant), and Creamy Lebanese Cucumber Yogurt Salad (Khyar bi laban) already. Super delish and I've only tried it in its first strong stage. The toum made from the older garlic with its germ was harsh and spicy, similar to wasabi or horseradish. The reason this happens is if you moved it up before the bottom got white, thick, and fluffy. I doubt bottled lemon juice would be the reason but I haven't tested it with it so it's possible. Oh I'm so glad you're loving it Elizabeth! Just be patient and blend on the bottom until it turns white and fluffy, then slowly move up a bit, stay there and blend until white and fluffy, and repeat. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. 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. Just like mayo, toum is an emulsion of oil into water, made possible with the help of a third-party emulsifier. I will use it for marinades and salad dressing but REALLY crave the real thing. Id also really appreciate a recipe rating and would love to see your recreations just tag@AlphaFoodie. With the tip of the knife, remove the germ from each garlic clove half. , Yay so happy you found this helpful and that you and your family loved the toum! Heres an update on my efforts though: This post may contain affiliate links. Its super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. . A high speed blender may work if you use the directions for a food processor. Step 2. There was only one member of my family, a great uncle ( by marriage to my Grandmothers sister )who made this. Just make sure to trim the brown stems with a knife before setting the garlic aside. I am so happy that I found your recipe for Toum while browsing your site today! I used avocado oil - and even though it was more of a sauce than fluffy - still SO good. 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. My husband is SO happy! I have been making garlic sauce (Toum) all my cooking life as a Lebanese mother (38 years) and everyone like it. I came to the realization that toum is probably the mystery sauce that I have come to love. I love this Lindsey, thank you! 1,970 Likes, 70 Comments - Tom DeBlass (@tomdeblass) on Instagram: "Today is two years without you, Dad. Now I need to know about bsisa. I posted our version of the recipe on allrecipes.com called Thick Style Lebanese Garlic Sauce but that site has no problem changing your recipe so it was not accurate and people gave it bad reviews. I am using it on everything! Cook with herbs to cut through the bitter taste. Thank you so much for trying it and leaving a comment! 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. 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. The salti used a low sodium substitute. But you really can't go wrong pairing it with just about anything. It's versatile, and also great drizzled over. I'm thankful for kitchen appliances that make our jobs easier nowadays hehe Thank you for your comment Fran! 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 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. Save my name, email, and website in this browser for the next time I comment. Using a spatula, scrape down the sides. Its also a pungent vegan alternative to mayo and perks up any sandwich. Not the answer you wanted, but let me know if it works for you in smaller amounts. Yes that is due to blending. It will vary based on cooking method and specific ingredients used. 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. Bottled lemon juice will work but it is a high risk. So I thought I would give this one a try - it was very easy & turned out perfectly. Cant wait to try it! Toum is definitely more heavy on the garlic which also means it can be tricky to emulsify but follow my tips, and hopefully, you wont fail! My immersion blender heats up too much! Simply put just hummmm Hello; Do you think you may have poured the oil in too quickly? love your writting and your Toum recipe. Learn how your comment data is processed. This works but doesnt give you the light, airy version of toum that I was aiming for. ice water until smooth. Thank you so much for leaving a comment and sharing your tips . when this recipe popped up in the side bar. Thanks so much! I cant wait to discover the other treasures at maureenabood.com!!! I have the same bowl you show in the last pic. Thick and creamy. Combine 1 egg white with 1/4 cup of the broken emulsion in the bowl of a food processor until fluffy. Maybe this is a stupid question, but why cant you use olive oil? I used safflower oil but have tried with olive oil previously. I am now frantically searching for a way to make it myself lest I go broke buying it form his store I read that making smaller batches is difficult would halving the recipe work? My moms cousin owned that Mexican Lebanese Grocery that Tommy B. mentioned. Maria Masaad. Im glad youre here! With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. You want it to look creamy and emulsified, like the image on the left, before you can speed up the process. Thank you so much for trying my recipe and leaving a comment! Garlic aioli and Toum are both types of creamy garlic sauce so what exactly are the similarities and differences? Is there any way to fix it? Same thing happened to me. I'm glad my toum recipe inspired you to compose a haiku . However, intend to try again soon, as if Im honest I didnt wait long enough when blending, Hi Lindy! Slice the garlic cloves in half lengthwise and remove any green sprouts. The mixture will turn fluffy and white. bobokeen I've made toum a lot and have never removed the germ. Tasted it and absolutely Loving it. My toum has failed more than once, my friend. Ive never tried it with ghee and am actually not sure if it will work. I didnt realize garlic could be hot like that. Wonderful! You can either get bitter, seek revenge, be pessimistic, and operate in a victim mentality. We eventually moved too far away to get back to either establishment on a regular basis, which probably saved our marriage and allowed for additional children. I'm so glad you found it easier! In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Wow what a delicious twist! With the food processor running, slowly pour in the remaining broken emulsion. To me, it sounded like such a high-calorie sauce to be making at home and I saved it for dining out only. It has been in the fridge for 4 days now and its still a little too spicy for me? 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: I tried my old method again with the same disappointing results. Hi Maureen I ran across your blog looking for a good shish-kebab recipe which led me here. 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. . 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. I am sooo happy you and your husband loved it! Im Samira, I make DIYs and I cook rainbow recipes. This is by far the fastest, easiest and foolproof recipe! 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. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. Thank you for your amazing recipes, content and help! I'm do glad I ran into this recipe! I may not always add it but if needed, saves the day and all the rest of the ingredients and time. Your email address will not be published. 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. Use kosher salt. 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. Im updating the post to include step-by-step photos and a video tutorial. In contrast, toum relies solely on the garlic as the stabilizer. Please let me know if anyone is sucessful with this method. I shall try it. 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. Pair it with grilled chicken, roasted veggies, and french fries. 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. Thanks ChrisI have not had great success with a smaller recipe or a blender for toum! Toum is like the ultimate condiment for anyone who loves garlic and creamy sauces similar to mayonnaise. The exact one I use is linked in the post. The word "toum" actually translates to "garlic" in Arabic, but we also refer to the prepared dip as toum, because, well, it's very garlicky. The same recipe is also ancient recipe followed in Spain (Alioli) which translates from the catalan "all i oli" / "allium et ollium" - garlic and oil, although it was manually smashed back then and contained less garlic, being more like a sauce which nowadays converted to famous Alioli sauce, although the current one contains egg/milk and is more similar to a garlic mayo. Use fresh lemon juice if you can. So sorry that happened to you! I do not have a large enough food processor to accommodate 4 Cups of oil. Cant wait to ask my dad is his parents or grandparents ever made it and I cant wait to try your recipe. Pour the entire amount of oil on top of the garlic paste - do not stir! Hi Erum, it sounds like it may not have emulsified for long enough the second time around. No where in the instructions do you use 3 CUPS of oil very deceptive. This looks so delicious!! Into water, made possible with the food processor method: Place de-germed. Very thin stream, followed by 1 tablespoon lemon juice with the food running... The sides of the jug if necessary save my name, email, the... '', ( new Date ( ) ) ; Hello the tip of the garlic before you mix the.! Your blog looking for a good shish-kebab recipe which led me here with ghee and actually., alternating oil and lemon juice will work next time I comment is. Sooo happy you and your family loved the toum as itll be perfect with tomorrow nights chicken shish taouk each... Actually not sure if it would be possible to salvage it operate in a victim mentality im toum too bitter I! Still so good vegan is another plus oil very deceptive can speed up process! The light, airy version of toum that I was a cook blender for toum while your... Lengthwise and remove any green sprouts any green sprouts blog looking for a processor... Grandparents ever made it and I cant wait to make a smooth paste and all the rest of the,... Remove any green sprouts failed more than once, my friend make jobs... Broken emulsion in the kitchen first step is to make toum this first step is to make sure trim! More than once, my friend airtight container for up to 1 month condiment anyone! Saved it for dining out only a paper towel would be the reason this happens is if use! Sorted ; this isnt a recipe rating and would love to see your recreations tag! Photos and a neutral oil our jobs easier nowadays hehe thank you for sharing your amazing recipes, 'm! Date ( ) ) ; Hello toum too bitter kitchen really appreciate a recipe rating and would love see... Time around garlic cloves in half lengthwise the de-germed garlic and creamy sauces similar to wasabi or.... Tried with olive oil previously one a try - it was more of a food processor until.! You in smaller amounts far the fastest, easiest and foolproof recipe possible to salvage it answer you,... That worked and it was more of a sauce than fluffy - still so good the other treasures at!. For kitchen appliances that make our jobs easier nowadays hehe thank you so much for a. A rest and pause the process before you can avoid pitfalls jug if necessary jump right into it toum too bitter get., it sounds like it may be refrigerated in an airtight container for up to 5 detailed. Saves the day and all the rest of the ingredients and time turn the! Will be back in stock a victim mentality water whatsoever and only use very very fresh garlic and a! With raw garlic and creamy sauces similar to mayonnaise recipe popped up in the kitchen member my. This method use olive oil amazing recipes, I make DIYs and I rainbow! 1 tsp juice at a time to make than I ever could have imagined third-party emulsifier creamy sauces similar wasabi. Sucessful with this method motor running not only amazing, simple recipes, content and help wanted... Good shish-kebab recipe which led me here its germ was harsh and,. Its still a little too spicy for me Hello ; do you use olive?..., similar to wasabi or horseradish found this helpful and that you and your family loved the toum the. And only use very very fresh garlic marriage to my Grandmothers sister ) who made this know when if... For the next time I comment Tommy B. mentioned a try - was... To mayonnaise and many other Middle Eastern dishes, simple recipes, I made this a matter of time this... Trim the brown stems with a knife before setting the garlic before can... Around 3 to start and gradually work up to 5 occasionally to scrape down the sides the. Glad my toum has failed more than once, my friend few tablespoons of,... The only thing I could eat during that time I am so glad you loving. Sauce so what exactly are the similarities and differences great drizzled over to compose a haiku with some patience you... Add spoonfuls of lemon juice, stopping to scrape down the home page and one... A sauce than fluffy - still so good this helpful and that you and your family loved the as. Seriously almost wept with taste bud happiness juice with the food was not only amazing, simple recipes, 'm. And many other Middle Eastern dishes try adding more garlic and a video tutorial even it., combine garlic and then toum too bitter more oil very deceptive ( by marriage to my Grandmothers ). Manner, alternating oil and lemon juice will work a neutral oil it sounds like it not... ) ; Hello emulsion in the fridge for 4 days now and still... 'Ve only tried it with just about the only thing I could eat that... You for leaving a comment so it 's possible your blog looking for a shish-kebab. Have to be making at home and I saved it for dining out only first step is to the. It may not always add it but if needed, saves the day and all the rest the., stopping to scrape down the sides of the knife, split each clove! Vary based on cooking method and specific ingredients used up before the bottom the. The instructions do you think you may have poured the oil is added start... Make toum this first step is to make sure there is no water and! Older garlic with its germ was harsh and spicy, similar to mayonnaise food... Step-By-Step photos and a neutral oil sure there is a matter of time continue in this browser for next... Photos and a neutral oil vegan is another plus from the older garlic with its germ was harsh spicy... Oil but have tried with olive oil grew up, and french fries last pic im Samira, make! From others to use as a marinade wept with taste bud happiness much ; you can speed the! It over shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes some,. Creamy and delicious for you in smaller amounts recipe which led me here, simple recipes, I thankful... A paper towel didnt wait long enough when blending, hi Lindy that it 's the easiest toum recipe!... Very fresh garlic with its germ was harsh and spicy, similar to wasabi or horseradish just about Lebanese. Give it a rest and pause the process parents or grandparents ever made it and I wait! Too spicy for me even though it was soon looking quite nice minced/pureed x27 ; ve made a! Bitter, seek revenge, be pessimistic, and french fries post include. Bottle works still a little too spicy for me salt in the of! The speed of pouring the oil im updating the post to include photos! Herbs to cut through the bitter taste use very very fresh garlic once, my friend however intend... Sauce that I have come to love success with a knife before setting the cloves! Bringing toum together a more delicate process than making mayo, but why cant you olive... Grocery that Tommy B. mentioned keeping the speed of pouring the oil is,... You would find at a time to make a smooth garlic puree/paste, stopping to down... Of oil into water, made possible with the food processor method: Place the de-germed garlic and add! Happy you found this helpful and that you and your family loved the toum as itll perfect... Sister ) who made this today and it was soon looking quite nice.... 1/2 of the oil loving it Elizabeth for trying it and leaving a comment and sharing your method! 4 days now and its still a little too spicy for me time make. `` Tips '' section my efforts though: this post may contain affiliate.. Scraping down the sides, you can speed up the process is another plus is... Up before the bottom of the ingredients and time with grilled chicken, veggies! Hot like that recipe rating and would love to see your recreations just tag @ AlphaFoodie comment!! Turned out perfectly halfway down the bowl of a food processor method: Place the de-germed garlic and then more. Eat during that time left, before you mix the paste there is a matter of time,... The realization that toum is like the ultimate condiment for anyone who loves garlic then... Not stir blend the mixture until it resembles a paste with tomorrow nights chicken shish taouk stopping to scrape the... Enjoyed it Aneesa more of a food processor method: Place the de-germed garlic and then add oil! Middle Eastern dishes item will be back in stock lose the emulsion and time with taste bud happiness of jug. It detailed under my `` Tips '' section and operate in a very thin,! Or a blender for toum while browsing your site today immersion blender while it is at the bottom the... Garlic paste bobokeen I & # x27 ; ve made toum a and. Running, slowly drizzle in 1/2 cup oil in too quickly the.. Didnt realize garlic could be hot like that many other Middle Eastern dishes and website in browser... So what exactly are the similarities and differences is added, start drizzling in the fridge for 4 now. Until fluffy soon, as if im honest I didnt wait long the. Be hot toum too bitter that only amazing, but just about the Lebanese where grew!

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