LEBANESE GARLIC SAUCE (TOUM)
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
Provided by Yumna Jawad
Categories Condiments
Time 30m
Number Of Ingredients 4
Steps:
- Slice the garlic cloves in half lengthwise and remove any green sprouts.
- 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.
- While 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.
- Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.
- Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups.
- The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.
Nutrition Facts : Calories 193 kcal, Carbohydrate 2 g, Protein 1 g, Fat 21 g, SaturatedFat 2 g, Sodium 146 mg, Fiber 1 g, Sugar 1 g, ServingSize 2 tbsp, TransFat 1 g, UnsaturatedFat 19 g
LEBANESE GARLIC SAUCE (TOUM SAUCE)
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!
Provided by Samira
Categories Condiment
Time 10m
Number Of Ingredients 4
Steps:
- 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.
- Add the garlic and salt to the food processor (or a bowl if you'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.
- 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.
- After you'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 'set' for at least 2-3 hours in the fridge before using it.
- 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.
Nutrition Facts : ServingSize 1 Tbsp, Calories 83 kcal, Carbohydrate 1 g, Protein 1 g, Fat 9 g, SaturatedFat 7 g, Sodium 49 mg, Fiber 1 g, Sugar 1 g
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.
Nutrition Facts : Calories 198 kcal, Carbohydrate 13 g, Protein 2 g, Fat 17 g, SaturatedFat 13 g, Sodium 1169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
Nutrition Facts : ServingSize 2 g, Calories 393 kcal, Carbohydrate 2 g, Protein 1 g, Fat 44 g, SaturatedFat 7 g, TransFat 1 g, Sodium 117 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 35 g
THICK-STYLE LEBANESE GARLIC SAUCE
This version is a fail-safe recipe that our family has perfected for the Lebanese Garlic Sauce. It can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor. We have found immersion blending works much better than using the blender. If you double the batch, don't double the salt, rather use 1 1/2 tablespoons.
Provided by )
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 32
Number Of Ingredients 5
Steps:
- Place the garlic, salt, lemon juice, vegetable oil, and olive oil in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 0.9 g, Fat 13.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 165.5 mg, Sugar 0.1 g
ZANKOU CHICKEN'S LEBANESE GARLIC SAUCE (COPYCAT)
The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic!
Provided by Sandi From CA
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Peel the potatoes and boil in water until soft. Mash and let cool.
- Crush and peel a whole head of garlic. Cut into quarters. Place raw garlic in a heavy duty blender with the salt and lemon juice. Pour a light layer of oil onto garlic. Puree the garlic, salt lemon juice on high and begin pouring a slow steady stream of the rest of the oil through the blender's handle hole until everything has mixed.
- At this point, you'll have extreme garlickiness (new word), which some people like, but for "texturizing" like Zankou's, you'll need the taters.
- Add the mashed potatoes, about 2-3 tablespoons at a time and mix. Continue adding/blending potato until the sauce is mixed well. At some point in this process, you might consider changing blending vessels. After all this work, my blender was starting to think twice about helping me out.
- Transfer to a bowl and allow to chill completely in the fridge. After about an hour, the flavors will blend together nicely and the texture will take on that library paste consistency like Zankou's sauce.
Nutrition Facts : Calories 146.3, Fat 11, SaturatedFat 0.8, Sodium 353, Carbohydrate 11.4, Fiber 1.3, Sugar 0.7, Protein 1.4
BEST LEBANESE GARLIC SAUCE (BY KAY)
Last fall when leaving the U.S. to return home, we stopped-over in Minneapolis for a family mini-reunion w/my Aunt, Uncle, their 7 children + various grandchildren I had not seen in 18+ yrs or even met b4. They are so lucky to all still live in the same city, but talk about the real *Luck of the Irish* - Mike (my cousin) brought his Lebanese heritage wife *Kay* into our Irish family & substantially raised the level of the cooking bar (already set pretty high). Kay is a great cook & made the the most wonderful Lebanese meal for us that included hummus, stuffed grape leaves, marinated + grilled lamb/chicken skewers & the most incredible garlic sauce I have ever tasted (just to mention a few). Thank goodness the garlic sauce was not a recipe shrouded in generations of secrecy because I had to have it to share w/you. *Enjoy* ! (See Notes Below)
Provided by twissis
Categories Sauces
Time 5m
Yield 14 2-Tbsp Servings, 14 serving(s)
Number Of Ingredients 5
Steps:
- Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop. Done!
- *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens. I have no patience for that. When I have tried it that way, I could never get my garlic sauce thick. Adding the egg whites is technically cheating, but it works every time. (Kay also said more garlic can be used to suit taste pref.).
- *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats).
- *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose. :-).
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