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
TOUM (GARLIC WHIP)
This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer's son, learned how to make it after he started working at Phoenicia, the family's restaurant in Birmingham, Mich. "It took me more attempts than any recipe in my life to get it right," he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called "garlic whip" on Phoenicia's menu. It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. It's versatile, and also great drizzled over roasted vegetables and avocado toast.
Provided by Brett Anderson
Categories dinner, snack, condiments, side dish
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
- Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)
- With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
- With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
- Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.
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
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.
TOUM
This is a traditional Lebanese garlic dipping sauce. Not for the faint of heart! Keeps for weeks in the fridge. Serve at room temperature with Lebanese breads, hummus, and tabbouleh.
Provided by Sahaj108
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Crush garlic in a mortar and pestle with a generous pinch of salt. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Stir in the lemon juice. serve at room temperature with Lebanese breads, hummus or Tabbouleh.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 2.6 g, Fat 9.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 0.9 mg
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- Using a paring knife, slice each garlic clove in half lengthwise. With the tip of the knife, gently remove the germ from each half of the garlic.
- Place the garlic cloves and kosher salt in a food processor and puree until smooth. Scrape down the sides with a rubber spatula to ensure that all of the garlic is finely pureed.
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- Place the garlic cloves and salt in a food processor and process, stopping several times to scrape down the sides, until finely minced.
- With the food processor running, slowly drizzle in about 1/2 cup of oil. Stop to scrape down the bowl. Continue processing by drizzling in 1 tablespoon of lemon juice followed by another 1/2 cup of oil. Continue alternating lemon juice and oil until all ingredients are added, taking care to process thoroughly after each addition and stopping to scrape down the bowl frequently.
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- Peel the garlic and, optionally, remove the 'germ' (green sprout) from each clove's center (which is bitter).I've used several garlic peeling hacks, but at the moment, I'm enjoying just smashing down on the clove with the flat side of a knife and my fist - it's easy and doesn't take much effort.
- Once you have a puree, it's time to start adding the oil. If you have a steady hand, you can drizzle it in from the measuring jug - otherwise, use a tablespoon measuring spoon.Slowly adding one spoonful at a time, allowing the machine to run throughout this time. Leave plenty of time between each spoonful for it to fully incorporate.
- When making it with a mortar and pestle, you have to crush the garlic down into a paste, add 1 tsp oil, and mix it until the garlic absorbs it completely. Continue to add oil one tablespoon at a time, mixing until it's absorbed entirely. After you've done this with several spoonfuls of oil, add a few drops of lemon juice in-between spoonfuls of oil.Continue to do this until you have a creamy, thick paste.
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- Using a small knife, peel the garlic cloves until you have a ½ cup worth. Measure out 1.5 cups of oil and set aside. Squeeze the juice of 1 lemon (2 tablespoons) and set aside.
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- 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.
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- Stop the processor and scrape garlic down the sides, then run processor again until you get a fine paste.
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- Add the garlic cloves and salt to the bowl of a large food processor. Process for about 10 seconds. Stop, scrape down the sides and run for another 10 seconds or so until all the garlic cloves are nicely minced.
- Turn the food processor back on. Through feed tube, start adding 1/2 cup of oil VERY slowly in a thin stream. It's crucial to add everything very slowly so that the ingredients emulsify into the right texture. If you go too fast, the mixture can break and the oil & garlic wont properly combine.
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- To prepare the garlic, slice the cloves in half lengthwise and remove any green sprouts. Worth the effort here, as the sprouts contribute to burn and bitterness.
- If making toum by hand, mince or grate the garlic on a fine grater into a medium bowl. Set the bowl over a towel or use a non-skid bowl, to hold it in place as you whisk. If making toum in a processor, blitz the garlic with the salt until it is minced, stopping to scrape down the bowl as you go.
- Take your time here. Whisking constantly or with the processor running, use a teaspoon to drop a droplet of oil into the garlic. Stop and scrape down the bowl. Then add another droplet, stop and scrape, then another. Continue in this way even though at first it seems like nothing is happening.
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