toum

Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky&#039;s the limit!

Toum Garlic Sauce Recipe

garlic

tsp kosher salt

lemon juice of

grape seed oil oil

tbsp ice water

Peel the garlic cloves. Cut the cloves in half and remove the green germ (this is optional).

Place the garlic and kosher salt in the bowl of a food processor (a smaller one may work better here). Pulse a few times until the garlic looks minced, stopping to scrape down the sides. Add the lemon juice and pulse a few times to combine (again, scrape down the sides)

While the food processor is running, drizzle the oil in ever so slowly (use the top opening of the processor to drizzle in the oil). After you&#039;ve used about 1/4 cup or so, add in about 1 tablespoon of the ice water. Stop to scrape down the sides of the processor bowl.

Keep the processor running and continue to slowly drizzle in the oil, adding a tablespoon of the ice water after every 1/4 cup of oil. Continue on with this process until you have used up the oil entirely. The garlic sauce has thickened and increased in volume (it should look smooth and fluffy). This should take somewhere around 10 minute or so.

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Traditional Toum (Lebanese Garlic Sauce) Recipe

garlic (4 1/2 ounces; 130 grams)

salt

(60 grams) fresh juice

(60 grams) ice water, divided

(600 grams) neutral oil,

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half. 

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. 

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month. 

Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

Shish Tawook is a popular Middle-Eastern grilled chicken recipe. Chunks of tender and juicy chicken marinated in yogurt, garlic, olive oil, and spices and served with a garlic aioli (Toum).

Shish Tawook (Taouk)

Boneless Chicken Breasts

Milk Plain Yogurt

tb. Olive oil

Lemon

Cloves of Garlic

tb. Tomato Paste

Tawook Spices

Salt

Paprika

All Spice

Cinnamon

½ tsp. Ground Ginger

Oregano

White Pepper

Nutmeg

Garlic Powder

Prepare the chicken breast by cutting into large 2 inch cubes. Set aside in a mixing bowl.

Crush the garlic cloves and add to the mixing bowl.

Add the yogurt, olive oil, freshly squeezed lemon juice, tomato paste, salt, and tawook spices. Mix thoroughly until every piece of chicken is fully coated in the marinate.

Marinate the chicken for at least 1 hour but preferably 4 hours in the fridge.

Once the chicken is done marinating, place them on the skewers.

Grill on a preheated medium-high heat grill for 10-15 minutes, flipping them halfway in between.

Serve with toum and pita bread.

These lamb wraps are anything but your average late-night kebab. Quick, healthy, and so very tasty.

Falafel-spiced lamb wraps with turmeric tahini

tsp garam masala

tsp each ground cumin, ground coriander seeds

tsp black peppercorns

1kg boneless lamb shoulder,

(80 milliliters) extra virgin olive oil

eggplant,

tbs tahini

tsp turmeric

lemons

flat-leaf parsley, leaves picked, finely chopped

mint leaves, finely chopped

cherry tomatoes, halved

spring onion, finely chopped

Garlic dip (we used Pilpel)

This Lebanese garlic sauce (Toum) is thick, creamy, absolutely packed with garlic flavor, and ready to eat with everything! Plus, this toum recipe is naturally gluten-free and vegan, and similar to garlic aioli!

Lebanese Garlic Sauce (Toum Sauce)

vegetable oil (any neutral oil)

lemon juice

Peel the garlic and, optionally, remove the &#039;germ&#039; (green sprout) from each clove&#039;s center (which is bitter).I&#039;ve used several garlic peeling hacks, but at the moment, I&#039;m enjoying just smashing down on the clove with the flat side of a knife and my fist - it&#039;s easy and doesn&#039;t take much effort.

Add the garlic and salt to the food processor (or a bowl if you&#039;re using an immersion blender). Process well until you obtain a smooth garlic puree/paste, stopping to scrape down the sides of the jug if necessary.

Step 1: Make a garlic paste

Once you have a puree, it&#039;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.

After you&#039;ve added the first few tablespoons of oil, then start to alternate, adding a little oil and then a little lemon juice (around 1 tsp at a time) - while the machine runs.If your food processor starts to get warm, then give it a rest and pause the process. The heat can otherwise cause the toum emulsification to break.Continue to alternate between adding oil and lemon juice slowly (this took me between 7-9 minutes) until the mixture emulsifies and thickens and you have a thick, creamy garlic sauce.

I suggest allowing it to marinate and &#039;set&#039; for at least 2-3 hours in the fridge before using it.

Step 2: Start to add the oil and lemon juice

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&#039;s absorbed entirely. After you&#039;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.

Alternative: The Traditional Method

https://content.jwplatform.com/videos/jeKeq5Q8.mp4

This is a quick tutorial for a Lebanese garlic sauce (Toum). This sauce is thick, creamy, absolutely packed with garlic flavor, and ready to eat with everything.

How To Make Lebanese Garlic Sauce (Toum)

A delicious garlicky spread you'll be addicted too.

Toum Garlic Spread

- 10 whole garlic cloves, peeled

kosher salt

water

lemon juice about 1/2 lemon

vegetable oil

**Egg white if the emulsion breaks**

Add all ingredients to measuring cup and let oil separate to the top.

Using an immersion blender, blend the garlic spread by keeping the blender steady at the bottom with the garlic, gradually letting the oil emulsify into the garlic letting the immersion blender do all the work.

**If mixture breaks while blending, don't worry. Using an egg white in another clean measuring cup, slowly drizzle broken Toum into egg white while blending. The mixture will thicken into a mayo - like sauce. It will only last for a 3 days in the fridge. **

Directions:

If you&#039;re looking for something to give any dish a hit of flavor, then this Garlic Sauce aka Toum will be right up your street. A traditional middle eastern condiment, Lebanese Garlic Sauce Recipe is basically an amazing garlic sauce that adds flavor to so many dishes.

Garlic Sauce

Tablespoon salt (kosher

oil (neutral tasting)

Start by placing the garlic, salt and a tablespoon of oil in a food processor or mortar and pestle. See notes and troubleshooting for the correct size food processor and more info.

Process the garlic until fine and pulpy. Make sure to scrape down the sides as you go.

Start by streaming in the lemon juice and oil through the feed of the food processor while the machine is running.

Alternate but always end with the oil.

make sure not to rush this process. A slow thin steady stream is best for the emulsion to be thick.

Serve the toum or garlic sauce in a bowl or use endlessly as per the section in the post on how to use the garlic sauce.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627482389/l5d9pasx1dyrumoalcdu.mp4

This salad is filled with crisp fennel, nutty barely, sweet but acidic vinegared beets and is surrounded by a swipe of garlicky toum that you can scoop up in each bite. If you are looking for a salad that is both delicious but also is extremey wholesome, filling and interesting, this one is it.

Fennel Salad with Vinegared Beets, Ground Cherries &amp; Toum

orange beets

fennel (fronds removed)

(8 ounces) ground cherries (also known as golden berries

white wine vinegar (plus more to taste)

Diamond Crystal kosher salt

olive oil

barley

black pepper

lemon

garlic cloves

Diamond Crystal kosher salt (plus more to taste)

avocado oil

Preheat the oven to 425°F.

Cut the tops off of each beet and wrap them individually in aluminum foil. Add them to the center rack of the oven and roast for 35-45 minutes, or until tender. Set aside to cool.

While the beets are roasting, prepare the toum.

Add the garlic cloves to a food processor. Pulse until the garlic is finely chopped. Add the salt and the lemon juice and food process until the garlic begins to form a paste.

While the food processor is running, stream in the oil a few tablespoons at a time. The mixture will begin to look whipped, smooth and fluffy. After two cups of oil have been added, taste the toum and add more salt and lemon juice as needed. It will still taste a bit sharp, but that mellows with time. Continue to stream in the remaining oil until you have a white, fluffy, nearly smooth garlic spread. Taste and season.

Set the toum aside, knowing the bite of the garlic will mellow a bit as it sits.

Next, use a mandolin to thinly slice the fennel bulb, shaving the pieces as thinly as possible. Remove the stalks and slice them thinly on a diagonal, using either a sharp knife or the mandolin. Add both these cuts to a large bowl.

Roughly chop the ground cherries until they are almost a paste.

When the beets are out of the oven, gently peel off the skin and slice them into wedges. Add the wedges to a medium bowl and season with the white wine vinegar and a few pinches of salt. Mix, taste, and add more vinegar as preferred.

Mix together the fennel, ground cherries, and season with a drizzle of olive oil. Mix to combine, then add the vinegared beets and the cooked barley. Give this a few big tosses to combine. Season with a few pinches of salt and freshly ground black pepper. Taste, and if needed, squeeze over some fresh lemon juice.

To serve, add a swipe of toum to each serving bowl and wipe it around the sides of the bowl. Pile the salad directly in the middle. Serve immediately!

Toum is a Middle Eastern garlic sauce that is made by emulsifying garlic, lemon juice, oil &amp; salt. The process is not too far from making mayonnaise, but instead of an egg yolk, it’s the properties of the garlic that emulsify it into a stable dip. It’s a dream come true for the ultimate garlic lover and goes beautifully with grilled veg, crispy potatoes or just as a dip with charred flatbreads.

Toum (Made With Food Processor)

tsp salt

Peel the garlic cloves, cut each clove in half and remove the germ.

Place the garlic halves into the bowl of a food processor along with 2 tsp of salt and process it into a smooth purée. In the beginning, the garlic will stick to the sides of the bowl, so scrape it down a few times until it begins to break down into a paste. Then add 2 tbsp of the lemon juice (it acts as a stabiliser) and continue blending until smooth, scraping down again if necessary.

With the machine running on low, slowly drizzle in about 1 - 2 tbsp of oil until the garlic and oil begin to emulsify, scraping down the sides again. Then continue slowly pouring in the oil until you used around 100 ml. Slowly drizzle in 1 tbsp of lemon juice, and continue this way, alternating between 100 ml of oil and 1 tbsp of lemon juice until you’ve used up all of the liquids and the toum is light and fluffy. This process can take around 15 minutes, so make sure to take your time when pouring so that the emulsion doesn’t break. Transfer the toum to a bowl and refrigerate until needed. The harsh flavour of the garlic will mellow out a little bit over time, so this is best enjoyed the next day.

I used the immersion blender method and it turned out great! It didn’t break and very easy to make. Thank you!

https://www.youtube.com/watch?v=ZyOXoafZYT0

Toum is the ultimate garlic sauce. 4 Ingredients, no eggs, no dairy. I'll show you how to make it in a food processor, plus an easy hack to blend it in less than 60 seconds!

FULL RECIPES
Toum (Food Processor): https://bakinghermann.com/all-recipes/toum-made-with-food-processor
Toum (Immersion Blender Hack): https://bakinghermann.com/all-recipes/toum

EQUIPMENT
My Food Processor: https://amzn.to/3ozRL2E
My Immersion Blender: https://amzn.to/3qeVu6O

SOCIAL
Instagram: https://www.instagram.com/hermann/
Tik Tok: https://www.tiktok.com/@bakinghermann
Facebook: https://www.facebook.com/bakinghermann
Step: https://link.stepyourworld.com/TPvwSu...
Pinterest: https://www.pinterest.co.uk/bakingher...
Website: https://bakinghermann.com

Chapters:

00:00 Intro
00:39 What Is Toum?
00:56 Food Processor Toum
02:55 Immersion Blender Hack
04:07 Fix a Broken Toum
04:47 Tasting
06:39 End

(as an Amazon Associate I receive a small commission from affiliate links)

Edit by Simeon Leeder

#toum #garlic #kitchenhacks

Toum (Lebanese Garlic Sauce) - 4 Ingredients + Easy Hack | Vegan Cultures

Toum is a traditional Middle Eastern garlic sauce that&#039;s creamy, garlicky, and airy. Pair this addicting condiment with grilled tofu, vegetables, falafel, and more!

Creamy Toum Recipe (With 4 Ingredients)

½ cups neutral vegetable oil

It&#39;s best to start with chilled oil since it helps the emulsification process. If you have time, place the oil in the fridge for around 1-2 hours or overnight.

Peel the garlic cloves and remove the germ. If the garlic is young and fresh there may not be much to remove. If it&#39;s older garlic and there&#39;s a green stem inside, ensure you remove it.

Add the garlic cloves and salt to a high-speed blender or food processor and pulse or blend until the garlic is relatively smooth. Scrape down the sides and blend until the garlic is finely minced and paste-like.

Slowly drizzle in 1 tablespoon of oil while the blender is on a low-medium setting. Make sure to stop and scrape the sides to fully combine the oil and garlic paste.

Add &frac12; cup of neutral oil at a time very slowly to the blender on low-medium power. Make sure there&#39;s a slow, but steady stream. Stop and scrape down the sides with a spatula.

After the first &frac12; cup of oil is added, mix in 1 tablespoon of lemon juice, then add the next &frac12; cup of oil.

Continue this process until the oil and lemon juice are gone and you have a creamy, mayo-like consistency. Happy eating!

Make this restaurant-style toum at home, in 5 minutes, and without a food processor! Slather this delicious garlic sauce on your shawarma or any other sandwich, use as a dip, or use it to marinate protein and vegetables! Be warned; it&#039;s addictive.

5-Minute Toum (NO Food Processor!)

neutral vegetable oil (Avocado oil)

Start by peeling the garlic cloves if you don&#39;t have pre-peeled ones. I use pre-peeled as long as fresh from the store.

Cut the peeled garlic cloves in half lengthwise and remove the green germ if it&#39;s there. When present, the garlic germ may make the toum bitter.

In a long jug or jar that fits your immersion blender, place the garlic, lemon juice, and salt. Blend them together until they form a paste and develop some foam, for roughly 20-30 seconds depending on the power of your blender

To the garlic paste, while the immersion blender is still inside the container, add the 2 cups of oil

Start blending, keeping the blades of the immersion blender at the bottom of the jar, and slowly pulsing it up and down slightly. Do this for 3-5 minutes until the oil and the garlic start to emulsify (see video for reference). The emulsification will slowly work its way up the jar until the whole sauce is emulsified.

Store in an airtight mason jar in the fridge for 2-3 months.

My 15 month old has a garlic sauce moustache, we're obsessed 😂 JazakAllah xx

Oh my God this sauce has changed my life!!!

OMG this  stuff is sinful. I made just a little bit because I didn’t want to waist. I cut the recipe x4 and added 1/2 of 1/8 tsp. Of cream of tartar because of a comment about it being runny and or hard to emulsify. Well let me say there is nothing runny about this. Came together in under 1 minute. Thank you so much for the recipe. 

The measuring cup container that came with my immersion blender wouldn't hold 2 cups oil, so I did with just 1 and tasted.  For my tastes, the recipe worked just fine with 1 cup oil, so I was happy to save some calories there : )

So easy and fast! I bought one head of garlic which when peeled and de-germed was around 66g, so I used 1/4 cup lemon juice and a generous 3/4 cups of grapeseed oil. It was perfect and I will be eating it with your chicken shawarma recipe this evening!

As someone who's seen (and used) thousands of online recipes, this is my FIRST time to leave a review because I was that impressed with your recipe! I was STUNNED as to how well the toum turned out, easily comparable to my favourite restaurants', and how easy it was to whip up with what I had in the house. The recipe is perfection as is, and I wanted to Thank You so much for feeding my toum addiction at home!

I've struggled in the past getting ingredients to emulsify in the food processor ... so much time and effort only to have the sauces break. So after seeing all your positive reviews, I was excited to try this method. So glad I did!!! 

I followed the recipe exactly, using a wide mouth canning jar. I did have about a tablespoon of oil that did not emulsify (maybe the jar was too wide), so I just poured it off and was left with a fluffy thick sauce! Yum! This is as good as or better than our favorite local middle eastern restaurant! 

 I'm looking forward to trying more of your recipes! Thank you so much for sharing this one!

After trying a few other recipes (the ones using food processors were a disaster), I finally found this one. WINNER! This recipe is simple and easy to follow and makes toum in record time. Toum is now a staple condiment (food group?) in my refrigerator and I put it on EVERYTHING. Thinned with a little milk it makes a FABULOUS, creamy salad dressing!

This recipe is fantastic. I ended up being able to make a quarter of the recipe, which is the perfect amount for our family. Love it! Thank you!

https://content.jwplatform.com/videos/lv8t31PE.mp4

Toum is a middle eastern garlic sauce made by the emulsification of oil and garlic.

Middle Eastern Toum (Garlic Sauce)

I like to purchase peeled garlic cloves; Whole Foods sells a great pouch of organic garlic cloves. One simple way to peel a whole head of garlic is to loosen the cloves, then shake them like crazy in a glass jar or between two large metal bowls. This releases the cloves from the peels for the most part. Toum made by hand is delicious, though not as smooth and light as toum made in the food processor. If your toum is too bracing in garlic flavor, whisk in more ice water and lemon juice, which will also make it saucier. Let the toum rest in an airtight container in the refrigerator for a few days. The flavor will mellow with time. Serve toum with any grilled meat or fish, as a dip with bread or chips, or in vinaigrettes or any recipe you want to add garlic to. The toum will keep in the refrigerator in an airtight container for several weeks.

Toum Recipe

garlic (peeled)

neutral oil (such as canola

garlic cloves (peeled (from about 2 bulbs))

garlic cloves (peeled (from about 4 bulbs))

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.

Once the garlic begins to look a bit creamy, you can add the oil a couple of droplets at a time, stopping and scraping the bowl down as you go. Stay with it.

Continue in this way until the garlic becomes thick and spreadable. Once the emulsion is fully formed and what you have looks like a thick white spread, you can increase the speed of adding the oil. Rather than droplets, add the oil in a slow, thin, steady stream while processing or whisking. Stop and taste and keep adding more oil if the toum is too strong. Don&#39;t be surprised if this process takes up to 15-20 minutes.

Finish by processing or whisking in the lemon juice and ice water.&nbsp;

Terrific and great step by step instructions!  Delicious!

This by far the best recipe I have ever used for tuom. It's simple, foolproof (if instructions are followed) and does keep for a long time- if not used up quickly as it's so useful. Thank you for doing the work so we all benefit!

O WOW! My first encounter with Toum (I live in South Africa) and it came out light like a feather. I made your Lebanese Tabbouleh which is so fresh with your Chicken Shawarma. Everything came out a roaring success and so very delicious. Summer time here and I adore the freshness and full bodied tastes. Tank you!

I made this and the emulsion seemed to be fine. I used about about 1 1/4 cups garlic that I bought peeled. I cut off the ends and checked for green sprouts. There were none. I added what I think was about 3 cups canola oil-maybe more. The toum still has a very heavy garlic (tiny bit bitter?) aftertaste. It is not bad, but it is not the amazing flavor I remember from the farmer's market toum I bought. My concern is if I add more canola oil, I will lose the garlic flavor. The garlic flavor was way too strong after 2 cups, so I kept adding canola oil.  I don't know if the issue is the canola oil, the quality/taste of my garlic, or whether I should add more lemon or water. Any suggestions? Now that it has been refrigerated, is it too late to try adding more ingredients? The thickness is good right now, but I'd rather it be somewhat thinner with better taste if possible.

I always come back to your recipe Maureen..because for one* you test your recipes. And second because they are delicious..thank you

I used avocado oil and my toum came out beautifully and was delicious!! The only thing is, 1 week of sitting in the fridge and the second I take it out, it starts melting on my plate. Why is this and how can I avoid this in the future?

https://content.jwplatform.com/videos/ztxVIZck.mp4

Learn how to make toum, a traditional Lebanese garlic sauce. This is the Middle Eastern dip people go bonkers over! The thick, creamy garlic spread comes together with just 4 simple ingredients and tastes great on just about everything.

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Top Tags

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Top Tags

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