TOUM (LEBANESE GARLIC SPREAD)
Yes, finally a "toum" that is foolproof! This is an emulsified garlic spread. It is delicious and flavorful. Serve this with kafta, kabobs, pita, etc. We love this! Use the drizzle function in your food processor to slowly add the oil. The pusher in the top has a little hole to drizzle in oil for emulsions.
Provided by FrackFamily5 CA->CT
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 26
Number Of Ingredients 4
Steps:
- Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
- Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
- Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 1.6 g, Fat 25.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 269.1 mg, Sugar 0.1 g
TOUM (LEBANESE GARLIC SAUCE)
Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.
Provided by Palis Favorites
Categories Sauces
Time 10m
Yield 1 jar
Number Of Ingredients 5
Steps:
- Place garlic in bowl. Add salt and lemon.
- Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
- Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
- Once complete, put in jar and refrigerate.
Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4
BEST LEBANESE GARLIC SAUCE (BY KAY)
Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)
Provided by twissis
Categories Sauces
Time 5m
Yield 14 2-Tbsp Servings, 14 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
- *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
- *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
- *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).
LEBANESE TOUM - GARLIC SAUCE.
This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).
Provided by Um Safia
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Puree the garlic with the salt in a spice grinder or mortar & pestle.
Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2
TOUM (GARLIC SAUCE)
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Provided by Maureen Abood
Categories Sauce Dip Condiment/Spread Garlic Lemon Juice
Yield Makes about 2 cups (420 g)
Number Of Ingredients 5
Steps:
- Peel the garlic cloves and slice them in half lengthwise. If there is a green germ in any of the cloves, remove it to prevent the bitter, burning flavor it imparts.
- Process the garlic cloves with the salt in the food processor, stopping and scraping down the sides a few times, until the garlic is minced. Add the lemon juice and pulse several times to combine.
- With the processor on, begin to drizzle the oil in so slowly that the stream turns to a dribble at times; use the oil drip hole in the top of the processor if yours has one. After 1/4 cup (60 mL) of the oil has been added, slowly pour in a tablespoon (15 mL) of the ice water. Continue slowly drizzling in the oil and slowly adding a tablespoon of ice water after every 1/4 cup (60 mL) of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 7 minutes.
- The sauce will be slightly thick, with some body, but still pourable. Store the toum in an airtight container in the refrigerator for several weeks.
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GARLIC SAUCE {HOMEMADE LEBANESE TOUM}
From feelgoodfoodie.net
Cuisine MediterraneanTotal Time 30 minsCategory CondimentsCalories 193 per serving
- Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards.
- With the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.
- Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
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