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
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
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 (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
More about "toum recipes"
TOUM (GARLIC AIOLI) - SIMPLY LEBANESE
From simplyleb.com
4.9/5 (15)Servings 32Cuisine LebaneseTotal Time 10 mins
- 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.
- Place the peeled garlic into the bowl of your food processor. Add 1 teaspoon of salt and pulse until finely minced. Add half the lemon juice and pulse to combine.
- With the food processor running, begin adding the oil slowly in a very thin stream. Once you have added about a half cup, add the remaining lemon juice. Keep the food processor running and you should see a white paste beginning to form.
- Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste has formed. Taste for salt.
TOUM TURKEY RECIPE | FOOD NETWORK
From foodnetwork.com
Author Allison Robicelli and Matt RobicelliSteps 5Difficulty Easy
TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE
From seriouseats.com
Ratings 16Calories 172 per servingCategory Condiments And Sauces
LENTIL ‘TABBOULEH’ WITH TOUM MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
LEBANESE GARLIC SAUCE (TOUM) RECIPE : SBS FOOD
From sbs.com.au
TOUM - TRADITIONAL AND AUTHENTIC LEBANESE RECIPE | 196 …
From 196flavors.com
HOW TO MAKE TOUM (LEBANESE GARLIC SAUCE) - KITCHN
From thekitchn.com
BROKEN TOUM - FOOD52
From food52.com
RECIPE: SHANE DELIA’S TOUM (LEBANESE GARLIC PASTE)
From broadsheet.com.au
TOUM RECIPE - GERALD ADDISON, CHRIS MORGAN | FOOD & WINE
From foodandwine.com
TOUM - WIKIPEDIA
From en.wikipedia.org
LENTIL ‘TABBOULEH’ WITH TOUM MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
TOUM RECIPE - GOOP
From goop.com
LEBANESE RESTAURANT | TOUM | NYC
From toumnyc.com
FAVORITE USES FOR HOMEMADE TOUM? RAW OR COOKED? - HOME ...
From chowhound.com
GARLIC DIPPING SAUCE (LEBANESE TOUM) - PLANT BASED FOLK
From plantbasedfolk.com
ORDER MIDDLE EASTERN CUISINE ONLINE NEAR ME | TOUM
From toum.in
TOUM NYC: THE FOOD TRUCK... PROUDLY LEBANESE ...
From nogarlicnoonions.com
HOW TO MAKE TOUM - YOUTUBE
From youtube.com
TOUM - MIDDLE EASTERN GARLIC DIP & SPREAD
From sahatoum.com
MEZEAST MIDDLE EASTERN FOOD GARLIC TOUM SAUCE
From mezeast.com
TOUM: THE RECIPE FOR THE WORLD'S STRONGEST LEBANESE GARLIC ...
From mamaslebanesekitchen.com
LEBANESE TOUM (GARLIC SAUCE RECIPE) - CHOCOLATES & CHAI
From chocolatesandchai.com
MR TOUM LEBANESE STREET FOOD - DOORDASH.COM
From doordash.com
BEST TOUM RECIPE - HOW TO MAKE TOUM - DELISH
From delish.com
TOUM — HOME
From saudadefoods.com
TOUM - GARLIC SAUCE - TORI AVEY
From toriavey.com
GARLIC SAUCE {HOMEMADE LEBANESE TOUM} - FEELGOODFOODIE
From feelgoodfoodie.net
TöUFOOD - GASTROCULTURA MEDITERRANEA
From gastroculturamediterranea.com
LEBANESE GARLIC SAUCE - TOUM - EGG FREE RECIPE - OVENTALES
From oventales.com
LEBANESE GARLIC SAUCE (TOUM) - THE LEMON BOWL®
From thelemonbowl.com
TOUM | TRADITIONAL SAUCE FROM LEBANON - WORLD FOOD …
From tasteatlas.com
MEDITERRANEAN GARLIC SAUCE (TOUM) - TRAZZA FOODS
From trazzafoods.com
ABOUT - TOUM
From toum.in
LEBANESE GARLIC SAUCE: TOUM - YUMMY NOISES
From yummynoises.com
TOUM LEBANESE DIPPING SAUCE - RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOUM FOOD TRUCK — NEW YORK FOOD TRUCK ASSOCIATION
From nyfta.org
TOUM RECIPE NO FOOD PROCESSOR - THE SIMPLE APPETIZERS
From thesimpleappetizers.jenpros.com
SERIOUS GARLIC SAUCE, OR TOUM - ROSE WATER & ORANGE BLOSSOMS
From maureenabood.com
TRADITIONAL TOUM GARLIC SAUCE (4 INGREDIENTS) | THE ...
From themediterraneandish.com
TOUM, LEBANESE GARLIC SAUCE - ROSE WATER & ORANGE BLOSSOMS
From maureenabood.com
LEBANESE TOUM KEBAB SHOP GARLIC SAUCE RECIPE ...
From dobbernationloves.com
HOW TO MAKE TOUM (LEBANESE GARLIC DIP) AT HOME | SBS FOOD
From sbs.com.au
You'll also love