Lebanes Garlic Dipsauce Aka Toom Food

LEBANESE GARLIC SAUCE RECIPE

Steps:

• Put the garlic in the bowl of a food processor with the salt, and process until the garlic is as fine as possible.
• Use a rubber spatula to scrape down the sides as needed.
• Add a teaspoon of lemon juice and process to create a bit of a paste.
• With the food processor running, drizzle about 3 tablespoons into the paste.
• Add another one teaspoon of lemon juice.
• Add oil about a quarter cup at a time, followed by a teaspoon of lemon juice.
• Follow this alternating until you have used up your ingredients.
• The main thing to remember is to go slow, it can take ten or fifteen minutes to go through this process.

TOUM RECIPE FOR THE WORLD'S STRONGEST LEBANESE GARLIC SAUCE

Steps:

• Ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic won't be easily reached by large blades.
• Add the garlic and salt in the food processor and run for 10-20 seconds.
• Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty.
• From this point onwards, turn the processor back on and keep it on until the end.
• Start adding the oil slowly in a very thin stream. After adding the first half cup you will start seeing the garlic emulsify and turn into a shiny paste already.
• While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream.
• Wait on it a few seconds until the lemon juice is well absorbed then go back to repeating the same process of slowly adding ½ cup of oil in a thin stream, waiting a few seconds, then adding ½ teaspoon of lemon juice until you've used all ingredients. This process should take 8-10 minutes.

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE

Steps:

• 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.

LEBANESE TOUM - GARLIC SAUCE.

Steps:

• Puree the garlic with the salt in a spice grinder or mortar & pestle.

TOUM (LEBANESE GARLIC SPREAD)

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.

TOUM (LEBANESE GARLIC SAUCE)

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.

LEBANES GARLIC DIP/SAUCE AKA TOOM

Steps:

• The key to your success in obtaining the needed result is to understand that oil and garlic at the proper ratio will react with each other and creat a fluffy mayo-like creamy product. If a any point the oil overwhelms the mixture, all of your work effort will go to waste (unless you increase the portions you started with and add more than 1 head of garlic). Start with peeling all of the garlic, clip away their hard extremity. Add 1/4 tspn salt, and crush them to paste-like. Start by adding 2 TBL spoons of oil and vigourosly crush and forcibliy blend them together in a rotation motion around the wall of the crushing cup. The temperature generated by this motion helps accelerate the reaction. This is why ceramic cruhing cups might not generate the needed heat. As you continue mixing the ingredients vigourously, you will quickly notice that the mixture will absorb the oil and it becomes thicker as you go along. Add another two TBL spoons of oil and repeat. Until the oil is consumed, or you are starting to notic that the mixture is taking a long time to become thick. This indicates that the garlic is saturated with oil, and any additional oil might break down the mixture into a liquidy soup loosing all of your previous work. You could add salt along the way, or at the end, or both. If you find it too spicy, add either a bit of yogourt (start with half a tspn) or mayo instead of the yogourt. Alternatively, a bit of a boiled potatoe, mashed to softness, could be added, and it would give it a stiffer texture.