TOUM GARLIC SAUCE RECIPE
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's the limit!
Provided by Suzy Karadsheh
Categories Dip
Time 20m
Number Of Ingredients 5
Steps:
- 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'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.
Nutrition Facts : Calories 213.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 23.9 g, SaturatedFat 2.3 g, Sodium 145.8 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving
TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE
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.
Provided by Sohla El-Waylly
Categories Condiments and Sauces
Time 20m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 172 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, Sodium 80 mg, Sugar 0 g, Fat 19 g, ServingSize Makes 1 quart, UnsaturatedFat 0 g
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.
SHISH TAOUK TOUM - GRILLED / BBQ CHICKEN WITH GARLIC SAUCE
This is a chicken on a skewers recipe with Lebanese flavours. The whole family enjoyed this dish, even three year old Little Miss (DD). The only change I would make is I would make less of the Toum (Garlic Sauce) as it was way too much for our family and I don't know how to divided the quantity as it's impossible to half an egg. (Any suggestions)? I used Chicken thighs instead of breast, Egg Replacer to substitute the egg and I would recommend to marinate overnight. We served it with Recipe #218542 . This recipe comes from a book called 'The Lebanese Cookbook' by Hussien Dekmak - Passive work time does not include marinated time
Provided by Chef floWer
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.
- Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.
- Serve with Toum (garlic sauce) for dipping and a salad.
- Toum (Garlic Sauce) - Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and colour of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.
LEBANESE TOUM - GARLIC SAUCE.
This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo).
Provided by Um Safia
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Puree the garlic with the salt in a spice grinder or mortar & pestle.
Nutrition Facts : Calories 126.8, Fat 13.5, SaturatedFat 1.9, Sodium 291.6, Carbohydrate 2, Fiber 0.1, Sugar 0.3, Protein 0.2
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 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.
More about "toum garlic sauce food"
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 - GARLIC SAUCE - TORI AVEY
From toriavey.com
4.9/5 (66)Calories 196 per servingCategory Sauce
- Please Note: this recipe must be made exactly as written, and it relies on a balance of ingredients with very specific amounts and temperatures. Please do not alter the number of servings, or your sauce may not emulsify properly. Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water.
- Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water.
- Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.
TOUM RECIPE - LEBANESE GARLIC SAUCE +VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
EASY TOUM RECIPE - HOMEMADE FLUFFY GARLIC SAUCE
From yummytummyaarthi.com
HOW TO MAKE TOUM (LEBANESE GARLIC SAUCE) | KITCHN
From thekitchn.com
TOUM | GARLICKY LEBANESE SHAWARMA SAUCE – FUSION CRAFTINESS
From fusioncraftiness.com
TOUM, A LEBANESE GARLIC SAUCE FOR ... - FOOD IS PERSONAL
From foodispersonal.net
TOUM ~ CREAMY GARLIC SAUCE - SEASON & SERVE BLOG
From seasonandserveblog.com
LEBANESE GARLIC SAUCE (TOUM) RECIPE : SBS FOOD
From sbs.com.au
TOUM - GARLIC SAUCE | தூம் - கார்லிக் சோஸ்
From youtube.com
HOMEMADE TOUM GARLIC SAUCE (4 ... - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
TOUM GARLIC SAUCE: A HEALTHY SUBSTITUTE FOR MAYONNAISE
From dalejrsandwich.com
OLIVE OIL AND GARLIC SAUCE (TOUM) - OLIVE OIL TIMES
From oliveoiltimes.com
GARLIC SAUCE {HOMEMADE LEBANESE TOUM} - FEELGOODFOODIE
From feelgoodfoodie.net
GARLIC SAUCE FOR SHAWARMA / GRILLED FOODS - TOUM - EASY ...
From youtube.com
TOUM - GARLIC SAUCE | RECIPES, KOSHER RECIPES, FOOD
From pinterest.ca
LEBANESE GARLIC SAUCE (TRADITIONAL TOUM) - CHEF TARIQ
From cheftariq.com
CANNABIS TOUM – INFUSED LEBANESE GARLIC SAUCE RECIPE
From cannabischeri.com
GARLIC SAUCE - TOUM - RECIPES ARE SIMPLE
From recipesaresimple.com
GARLIC SAUCE (TOUM) – JENAN ZAMMAR
From jenanzammar.com
GARLIC SAUCE TOUM - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
LEBANESE TOUM KEBAB SHOP GARLIC SAUCE RECIPE ...
From dobbernationloves.com
5 WAYS TO USE TRADER JOE'S GARLIC SPREAD AND DIP - COOK ...
From cookfasteatwell.com
TOUM, LEBANESE GARLIC SAUCE - MERECIPES.COM
From merecipes.com
BEST TOUM RECIPE - HOW TO MAKE TOUM - DELISH
From delish.com
RESTAURANTS WITH GOOD TOUM (LEBANESE GARLIC SAUCE ...
From reddit.com
TOUM - LEBANESE GARLIC SAUCE • WE COUNT CARBS
From wecountcarbs.com
LEBANESE GARLIC SAUCE (TOUM) - THE LEMON BOWL®
From thelemonbowl.com
TOUM: THE RECIPE FOR THE WORLD'S STRONGEST LEBANESE …
From mamaslebanesekitchen.com
BEST LEBANESE GARLIC SAUCE TOUM • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
TOUM - TRADITIONAL AND AUTHENTIC LEBANESE RECIPE | 196 FLAVORS
From 196flavors.com
MEDITERRANEAN GARLIC SAUCE (TOUM) - TRAZZA FOODS
From trazzafoods.com
VEGAN TOUM (CREAMY GARLIC SAUCE) - BAKED BY MELISSA
From bakedbymelissa.com
SERIOUS GARLIC SAUCE, OR TOUM - ROSE WATER & ORANGE BLOSSOMS
From maureenabood.com
TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE | RECIPE ...
From pinterest.ca
HOW DO YOU MAKE GARLIC SAUCE – GALAXY TRAINING
From galaxy-training.com
TRADITIONAL TOUM (GARLIC SAUCE) | WORLD FOOD NETWORK
From worldfoodnetwork.ca
TOUM, LEBANESE GARLIC SAUCE - MAUREEN ABOOD
From maureenabood.com
TOUM, THE MIDDLE EASTERN GARLIC SAUCE - GLUTEN FREE FOOD
From simpleglutenfreekitchen.com
FLUFFY MAGIC GARLIC SAUCE | TOUM - EMMYMADE
From emmymade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love