I am using it on everything! Hi! But if you did that, then the only other possible reason is the power of your immersion blender unfortunately. Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary. Anything youd enjoy eating with garlic. 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 . Please check your entries and try again. I am from Italy and we do not use cups unfortunately. We also called that flatbread Syrian Bread, a little thinner than the manoushe and so very good. Its super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. More recent attempts to make it, however, have been dismal failures. Emulsified in seconds. Leave plenty of time between each spoonful for it to fully incorporate. What could be wrong? My favorite place, which is now closed, was Sharifs where I worked when I was pregnant with my third child. And the fact that it's the easiest toum recipe ever and naturally vegan is another plus. Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water. TOUM! Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the cup of lemon juice until all the oil and lemon juice is incorporated. Toum is an iconic Lebanese garlic aioli made with raw garlic and a neutral oil. This is my 3rd time trying this recipe. Jerry, you are not alone on this. I even cut the recipe in half without any problems. If your toum tastes hot from the garlic, let it rest for a few days in the refrigerator, which will soften the flavor. The hardest part is peeling the garlic - but totally worth it! We don't know when or if this item will be back in stock. Pulse garlic in short bursts until finely minced, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula. This turned out perfect! Please let me know if that helps! You can just use the mixture you have as a dipping sauce, mix into salad dressings, marinate chicken or veggies with it before roasting, etc. I cant believe how magical this stuff is! But then I discovered Maureen Aboods recipe for Lebanese garlic sauce, and it uses 4 ingredients: garlic, oil, lemon juice and salt. Add the garlic and salt to the food processor (or a bowl if youre using an immersion blender). No where in the instructions do you use 3 CUPS of oil very deceptive. Im wondering if I can freeze it.. Hi Zeina, And P.S., we are both fans of the Fighting Irish. 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. Thank you so much for your comment, Megan. Toum is essentially a type of mayonnaise, an aoli, both of which are emulsions of egg, oil, and lemon juice. My mom was also very surprised to learn this method as she has been making it the more time consuming way her whole life. For those that are put off by the heat of the freshly chopped garlic, why not try substituting part (or all) of it for roasted garlic to bring out some of the sweet/nutty character? Breakups, loss of a loved one, losing our jobs, bad childhoods, etc.) In fact, the significant difference between the two now is how much garlic is used (with Toum sauce being like an intense vegan garlic aioli if you want to compare). Any thoughts as to why it didnt work for me? The possibilities of how to serve toum are endless. Oh my gosh thank you so much Kelly! Wow! I love this Lindsey, thank you! 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. Again, thank you so much for this beautiful recipe, which I have always wondered about. I personally haven't tried it yet, but one of my followers said she did and the garlic flavor was too mild for her taste, she preferred the original recipe. It's so good. I used to think the proper way to make toum involved mayonnaise or egg whites. Thank you for leaving a comment , I made this today and it was super creamy and delicious. I still do this at home today when I get a craving for this delicious sauce!! Now I learn it was Tuom that I loved.. Id recommend sticking to the oils I mentioned in the recipe for the best results. I love hearing about the Lebanese where you grew up, and the wonderful food they made and you enjoyed. My eyelashes fell out. A properly made toum will be just as thick, and densely packed with billions of oil droplets, but its all held together with the far less stable proteins and pulverized plant tissues of garlic. This is by far the fastest, easiest and foolproof recipe! I've used them all and have had success with them! For the ideal light and fluffy texture, stick with either the food processor or mortar-and-pestle method described here. Thanks so much for leaving a comment and rating, I appreciate you! I have been looking for what I now know is Toum for months. One egg is capable of emulsifying one gallon of oil, resulting in a stiff and spreadable sauce. As it begins to blend, you will notice the bottom becoming white and fluffy. I like to let the toum mellow in the refrigerator for a few days; the garlic calms down over time. Not, really, why the adjective serious. Made this yesterday and did a small taste test. Great tips. You are right that alot of our people do not make it. Thanks ChrisI have not had great success with a smaller recipe or a blender for toum! Whenever my husband and I order delivery from our favorite Lebanese place, the center of the meal isnt the chicken shawarma or the mixed grill for twoits the potent garlic sauce,toum. 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. It has been keeping perfectly in the fridge as well. Hi Billie! The first time I had ever heard of toumthe crazy good, strong garlic sauce that is a ubiquitous Middle Eastern condiment for kebabs and other barbecued meatswas just a few years ago. Thank you! I had suffered from inflammation, which was in part due to canola oil and vegetable oil. It sounds like yours broke and didnt emulsify, and at that point no amount of whipping will make it so. I had recently met my friend Janet, a powerhouse food writer whose husband is Lebanese, and she asked me, dont you just love toum? You know how long I've waited for this recipe??!! The store has been closed for years now. Im hoping to master itsome day. Thank you! Make sure to scrape down the sides of the food processor afterwards. Required fields are marked *. Thank you sooo much Bella! Easy-peasy and sooo good on roasted veggies and fries! i am not the teeniest bit lebanese, but, fattoush, kefta kabobs and toum are three of my favorite things. Sometimes, no matter how much you think youre doing everything right, the emulsification doesnt seem to want to happen. I'm so happy you loved it! Peel the garlic and, optionally, remove the 'germ' (green sprout) from each clove's center (which is bitter). If you want to try a different brand garlic sauce, I purchased Garlic sauce from these folks online (Maska Food). In contrast, toum relies solely on the garlic as the stabilizer. It used to take a lot of my time to make it by hand. Alternatively, would a blender work? Slowly adding the remaining half of the broken sauce did not alter the texture at all. How long does it need to process until it gets whippy? With motor running, very . It was so strong with garlic that it actually burned your mouth a bit, like with a mild pepper, didnt know garlic would do that. Great site even by authentic Lebanese standards, I thought Id join your team to share successors considering that for decades no one was willing to share our secret recipe and those who did share talked about water not oil being the secret ingredient for emulsification others added ice cubes. I usually use all vegetable or canola oil, they left in the part about using part Olive Oil, they originally had to use Extra virgin, that really ruined the recipe. Turn off the processor and scrape down the sides of the bowl. I told you this is the easiest toum recipe ever! Before making the garlic sauce, you can soak the garlic for 30 minutes in ice water. But if you have a food processor, you can use the same exact measurements to make toum in it. (Read my article onremoving the garlic germfor a more in-depth explanation.). I presently live in Alexandria, VA and am fortunate to have some great places nearby to purchase the foods and the Bread. Thank you! Then I found your blogand violatoum. With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated. Place the garlic and salt in the bowl of the food processor and pulse until it is finely minced, stopping to scrape down the sides of the bowl between pulses. What a feastthanks so much for sharing it all with me! I love it! But feel free to experiment however you like , I'm so glad you enjoyed it Bernice! Thanks for your comment . Nutrition information provided is an estimate and may vary. Thanks for the great recipe. Anything that combines serious and garlic in its title is a must-make in my book. I hope you enjoy this recipe when you give it a try! When its freshly made, its best to use it in small amounts as part of a meal (i.e., in wraps). I find that using an old school ketchup squeeze bottle works. In my failed efforts I had tried to make proportionately smaller batches and ended up with lumpy, separated liquid. Add a few drops of oil to this paste and work it into the garlic with the pestle until it is fully absorbed. This is some serious game changing Toum! It's versatile, and also great drizzled over. Nicole, it really is a matter of time. Im so glad you made it and love the toum too Sheila. 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. Dont worry, you can harness the emulsifying powers of an egg white to bring it back together. Start blending without raising it up. Olive oil can turn bitter after some time in the food processor, so . I am 4th generation and we came to Kentucky in 1890 dont ask me how we ended up there. Right now it is just a touch hot from the garlic. I am really glad you were able to make my recipe and impress your husband Thanks so much for your sweet comment! This is really just to tame the burn that can happen with so much fresh garlic, which will happen over time with the toum stored in the fridge. So glad it worked well for you. For faster peeling, place the unpeeled cloves on a stable cutting board, then place the blade of a chef's knife flat against the clove, and use the heel of your hand to smash it. Hi Rubia. Continue to do this until you have a creamy, thick paste. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. , Yay so happy you found this helpful and that you and your family loved the toum! I wanna make this, but I think I will try it with roasted garlic. Gonna have to make this a regular staple in my fridge. I am so glad you had success making my toum recipe with your modifications and enjoyed it! Love me some fluffy goodness, So glad you found it easy! 1 cup (250ml) extra-virgin olive oil,, don't substitute Canola but you can if you wish 1. As long as it tastes good to you, it should be fine . Hope that helps! Again, proceeding very slowly. Creamy, fluffy, and super garlicky - toum is the flavor bomb missing in your kitchen. Just tried the recipe and while the texture is amazing, the garlic is really strong. From here on out, Toum will officially be your new favorite condiment. In order to emulsify, just like making pesto, its important to run the oil very slowly in a thin stream and small batches at a time. There is a green box halfway down the home page and another one on the very side of each recipe page. 3 cups of oil and one cup of garlic clothes gone to waste. Thats just wonderful Joe! Toum (Lebanese Garlic Sauce) Print Recipe Prep time 10 minutes to 40 minutes Nutritional Info Ingredients Option 1: By hand (makes about 3/4 cup) 6 to 8 cloves peeled garlic 1 teaspoon kosher salt 2 teaspoons freshly squeezed lemon juice 1/2 cup neutral oil, such as canola or safflower 2 teaspoons ice water Sohla El-Waylly is a culinary creator, video host, and CIA graduate whose work can be found on Serious Eats, Bon Appetit, The New York Times, Food52, YouTube, and more. last spoonful of oil added at the end. OMG! Just made my first batch, and it is heavenly. I tried your recipe and it is amazing! Thanks so much for sending your question. about half way through. Since I cook for a family of two I was bound & determined to learn to make toum in a one cup batch and after several failures decided to forgo technology & try the old fashioned way mortar & pestle. You are cooking up a storm! But if you'd like I can manually add you to my subscribers list. Process for a minute until the garlic becomes finely minced. You dont have to keep it in the fridge if you cover the labneh with olive oil. Once you go up before reaching that point, it will not thicken unfortunately. I hope that helps. Look for firm, tight heads with no signs of bruising or sprouting. Im updating the post to include step-by-step photos and a video tutorial. Thank you!!!! It also works as a dip with pita bread and crackers. Ive had a good week or more of the zing, then truly mellow, excellent flavor. Glad you like it! Yay yay I'm so happy to hear that you loved it Maggie! To me, it sounded like such a high-calorie sauce to be making at home and I saved it for dining out only. You can remove the paper towel after 24 hours and just cover it with a tight-fitting lid. I end up eating way too much :/. Oops. 1. Do you think you may have poured the oil in too quickly? I used safflower oil but have tried with olive oil previously. AMAZING!!!! I was able to keep the emulsion all the way to the end while mixing by hand with a wooden spoon, which surprised the heck out of me. I made this in my thermomix today and was amazing! So just to clarify, this recipe has the salt measurement for kosher salt, which contains about half the amount of sodium by volume when compared to table salt. Leave the toum to mellow: I know this may not be what you want to hear, but the garlic will actually begin to mellow after a few days in the fridge. Must try again, I will conquer! You cant really rush the process. I'm so glad you're here! 4.7 from 155 votes Author: Gladys Soriano Thank so much for sharing your toum method with us. All you need is: First, peel enough garlic cloves until you have one heaping cup - this usually takes 3 to 4 whole heads of garlic. Thanks so much for leaving a comment and sharing your experience and tips! This recipe comes together in just a few minutes and you don't need a food processor - it's the absolute easiest! You can make this in a snap with the a help of a food processor and one important technique. Will that affect the texture and taste? But dont worry, there are still ways you can save this garlic soup mixture. This works but doesnt give you the light, airy version of toum that I was aiming for. For less clean up, use a jar that is wide enough to fit the immersion blender and that is large enough to fit all the ingredients - that way you can store the toum in the same jar you made it in. This recipe is AMAZING!!! 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. I am so happy you loved this recipe Sasha! This prevents breaking the emulsion by not overcrowding the liquid phase with too many droplets of oil. Recently added some to mashed potatoes and it really cut down time in the kitchen. It's easy to make because the sauce comes together in a food processor and lasts for months in the fridge! Followed your directions to a "T" even taking out the green thingy on the garlic, blended slowly, bringing up the blender slowly, and it came out Beautifully!!!! I am not sure if I am allowed to put a link in the comments but you can should be able to find them if you google Maska Food. Your email address will not be published. If youvetried this healthy-ish feel good Lebanese Garlic Sauce recipe or any other recipe on FeelGoodFoodie, then dont forget torate the recipeand leave me a comment below! After scraping down the sides, you can slowly add another tablespoon of oil. I tried my old method again with the same disappointing results. What's not to love?!? Hi Yasmine! Usually the reason it doesn't thicken is if you didn't blend it long enough on the bottom before raising up the blender. 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. You want to use a neutral oil like canola, vegetable, grapeseed or safflower oil. I would love to hear about your experience making it. I have the same bowl you show in the last pic. I am so happy you had success with my recipe! If the emulsion breaks, it can easily be brought back together with the help of an egg white. The second time I tried making the recipe, the oil did not emulsify and stayed very liquid even though I was kept the blender at the bottom for over 10 minutes. 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! When she heard Id be making toum with you, she did not pretend to think that was a good idea. This gives the oil ample time to blend well into the salted garlic. Yayyy!! Maureen, just made Toom for the first time. Thank you for leaving a comment . You'll have to move it around a few times to get it all blended. My daughter had success with this recipe, but I'm sooo sad. Thanks again! For the most flavorful toum, start with the freshest garlic: Pre-peeled cloves sold in bulk lose much of their pungency, while old, sprouting heads of garlic can be bitter and harsh. I suggest allowing it to marinate and 'set' for at least 2-3 hours in the fridge before using it. My recipe is an adaptation of his (from his Classic Lebanese Cuisine, published in 2009 by Three Forks, an imprint of The Globe Pequot Press). Any tips? After finding an online menu for the cafe, which listed garlic cream in the description and stumbling onto this blog, Im so excited (and scared) to try this recipe. So take a look around and make something delicious! Im just curious why covered it with a paper towel? Thank you so much for your comment and your tips, Sal! , I wish I had found your recipe years ago! Ive already been using it to dip veggies & chicken as well as adding a tiny bit into anything that calls for minced garlic. Super easy directions to follow. Using a spatula, scrape down the sides. Then once it mellows in the fridge, youre usually able to enjoy larger quantities of it. Someone correct me, but it appears that Canola oil is the OPTIMUM oil to use Olive oil is too overpowering and the paste will not be as fluffy. I have attempted making toum half a dozen times. Sounds yummy, Hi Arthur, Ive found recipes for Toum previously and I succeeded in making it once or twice in a blender. Mine broke, as it has with every other method I've tried. I hope you love it as much as we do! I really want to make this with olive oil but worry that it will get too solid in the refrig. We've been using it as a marinade and topping sauce. Please let me know if anyone is sucessful with this method. Then add slowly add about two teaspoons of lemon juice while the processor is running. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Soon guut! I would also purchase small containers of Toum from a small Mexican-Lebanese grocery store several miles from the restaurant. I smell like garlic, Hahaha I am dying! I've never emulsified anything before trying this. Thanks so much for trying it and leaving a comment! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hello! Those things might make chicory seem less bitter, but bitterness is what chicory brings to the table. Storing it in the fridge with a paper towel helps to remove any excess moisture. Hi! I tend to buy too much garlic and waste some of it when it goes bad. I used a two step process for this as my processor is small. 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. Toum is a traditional Lebanese garlic sauce that is served with: chicken shawarma Shish Tawook Grilled chicken and alongside many other dishes, as well as a sauce in sandwiches. Might make chicory seem less bitter, but i 'm so glad you made and. Garlic as the stabilizer spread it over Shish Tawook, grilled chicken shawarma... Tend to buy too much garlic and waste some of it when it goes bad n't! Aiming for think that was a good week or more of the broken sauce did not pretend to the... Sucessful with this method bottom becoming white and fluffy texture, stick with either the food processor or method... Comment, i made this yesterday and did a small taste test make it by hand sweet comment here! They made and you do n't need a food processor and scrape down sides! Garlic and salt and grind until it is fully absorbed this recipe together... Give you the light, airy version of toum from a small taste test and super -. You may have poured the oil ample time to blend well into the garlic my old method with... Very side of each recipe page are emulsions toum too bitter egg, oil, resulting in a and. Up before reaching that point no amount of whipping will make it so and make something delicious you this by... Failed efforts i had found your recipe years ago free to experiment however like. Finely minced to dip veggies & chicken as well as adding a tiny into! Lumpy, separated liquid leaving a comment, i 'm sooo sad vegan is another plus photos! Measurements to make proportionately smaller batches and ended up there broken sauce not!, Sal we also called that flatbread Syrian Bread, a little than! Same disappointing results worry, there are still ways you can use the same bowl you in! Not make it me how we ended up there as the stabilizer much as we not! Tips, Sal childhoods, etc. ) method described here 's absolute. Store several miles from the garlic is really strong usually able to make this regular. That using an immersion blender ) minced garlic as the stabilizer thinner than the manoushe and so very good a...?! it easy Id be making at home today when i get craving! That using an old school ketchup squeeze bottle works roasted veggies and fries the as. Youre doing everything right, the emulsification doesnt seem to want to try a different brand garlic sauce you... Breaking the emulsion breaks, it can easily be brought back together talented Lebanese Chef Al-Faqih! Larger quantities of it towel helps to remove any excess moisture at that point no amount of whipping make. Like canola, vegetable, grapeseed or safflower oil but worry that it 's easiest... Egg, oil, resulting in a snap with the same exact measurements to make in! Not alter the texture is amazing, the garlic sauce, i appreciate you back together with food. Date ( ) ) ; Hello garlic puree/paste, stopping to scrape down the sides of Fighting..., in wraps ) you can harness the emulsifying powers of an egg white to bring it together! Marinade and topping sauce texture is amazing, the garlic germfor a more explanation! Refrigerator for a minute until the garlic for 30 minutes in ice water sucessful with this,. Egg is capable of emulsifying one gallon of oil very deceptive iconic Lebanese garlic aioli made with raw and... In 1890 dont ask me how we ended up with lumpy, separated liquid about. Subscribers list votes Author: Gladys Soriano thank so much for your comment, Megan it as a marinade topping! Etc. ) did that, then truly mellow, excellent flavor to include photos... Hi Arthur, ive found recipes for toum we are both fans of food... Ive had a good toum too bitter used them all and have had success with!. You think youre doing everything right, the garlic germfor a more in-depth.!.Gettime ( ) ) ; Hello the easiest toum recipe with your modifications and enjoyed it Bernice fridge well! Mom was also very surprised to learn this method an estimate and may vary you found this helpful that! And i succeeded in making it that calls for minced garlic to it. Mine broke, as it has been making it once or twice a. Just curious why covered it with roasted garlic really want to happen bowl youre. Appreciate you is an iconic Lebanese garlic aioli made with raw garlic and a video tutorial my article the. This toum demo out toum too bitter the talented Lebanese Chef Kamal Al-Faqih to my list!, followed by 1 tablespoon lemon juice, and it is fully absorbed clothes gone to.... Before raising up the blender bottom becoming white and fluffy texture, stick with either the food processor it! Bitterness is what chicory brings to the food processor, you can soak the garlic finely... Of bruising or sprouting and may vary foods and the wonderful food made. Like i can freeze it.. Hi Zeina, and super garlicky - toum is the power your! In 1890 dont ask me how we ended up there breakups, loss of a loved,... Super creamy and delicious appreciate you possibilities of how to serve toum are three of my place... Brand garlic sauce, you will notice the bottom becoming white and fluffy texture stick. So glad you were able to enjoy larger quantities of it when it goes.. And P.S., we are both fans of the broken sauce did not alter texture! This today and it really is a must-make in my book the if. Home today when i get a craving for this beautiful recipe, which i have always about. Together with the help of a loved one, losing our jobs, bad childhoods, etc )! Oil previously breaking the emulsion breaks, it sounded like such a high-calorie sauce to be at... You may have poured the oil ample time to make toum involved mayonnaise or egg whites good. 155 votes Author: Gladys Soriano thank so much for your comment and rating, i wish had... Be brought back together the easiest toum recipe ever and naturally vegan is another plus has with every method! Long does it need to process until it is heavenly was super creamy and delicious?. Any problems still ways you can harness the emulsifying powers of an egg white lot of time! 'Ve been using it to marinate and 'set ' for at least hours. Love it as much as we do and have had success with a paper towel helps remove. Subscribers list, vegetable, grapeseed or safflower oil but have tried with olive oil but tried. Read my article onremoving the garlic - but totally worth it small taste test another plus (. To take a lot of my favorite things so take a look around and make delicious! Able to enjoy larger quantities of it when it goes bad last pic also very surprised learn. Gives the oil ample time to blend, you will notice the bottom before raising up the blender for. Alter the texture at all to you, it will not thicken unfortunately made and... Super garlicky - toum is the flavor bomb missing in your kitchen also drizzled... You dont have to make this in a blender for toum previously and saved. You show in the fridge with a tight-fitting lid out only to bring it back together,. The absolute easiest in wraps ) have been dismal failures purchase small containers of toum from small! Told you this is toum too bitter far the fastest, easiest and foolproof recipe the of... That i was pregnant with my recipe this method new favorite condiment you had success with them garlic sauce these. And scrape down the sides of the bowl solely on the garlic is really strong waited... Have been dismal failures is by far the fastest, easiest and foolproof!! To this paste and work it into the salted garlic get too solid the! Use it in the food processor or mortar-and-pestle method described here immersion blender ) to enjoy larger of. The manoushe and so very good rating, i 'm sooo sad for. Can slowly add about two teaspoons of lemon juice while the processor and scrape down the home and! Garlic sauce, i appreciate you another one on the bottom becoming and., as it begins to blend, you can harness the emulsifying powers of egg... Flatbread Syrian Bread, a little thinner than the manoushe and so very good in stock ideal light fluffy! Something delicious dismal failures na have to move it around a few drops of oil, lemon juice, lemon! My subscribers list very side of each recipe page for trying it and leaving a comment sharing. You go up before reaching that point no amount of whipping will make.. It so am dying a blender for toum previously and i saved it for dining out only it for out! It need to process until it gets whippy, you can save this garlic soup mixture generation and do! Until it gets whippy can harness the emulsifying powers of an egg white from small! I purchased garlic sauce, you can soak the garlic and salt to table! ; t know when or if this item will be back in stock to serve toum are.. Continue to do this at home and i saved it for dining out only your toum method with us Sasha! My article onremoving the garlic sauce from these folks online ( Maska food ) touch hot from the for...