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
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 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
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
TOUM | GARLICKY LEBANESE SHAWARMA SAUCE
A bold, traditional Lebanese garlic sauce used in shawarma and other Lebanese BBQ recipes. Easy to make in the food processor, whip up a large batch and enjoy Toum all month long.
Provided by Tina
Categories Condiment Recipes
Time 10m
Number Of Ingredients 4
Steps:
- In the bowl of a food processor add the garlic and salt. Pulse several times and then process for about 30 seconds. Scrape down the sides of the processor and process again. Keep repeating this until the garlic is completely broken down (to release the emulsifiers), adding a Tbs of lemon juice if needed.
- Add 1 Tbs of lemon juice.
- Add 1/2 cup of oil in a slow drizzle while processing, add 1 Tbs of lemon juice. Keep repeating this step alternating between a slow drizzle of oil and a Tbs of lemon juice until the sauce transforms into the consistency and garlic-ness desired. Adding more oil diminished the strong garlic taste. Your sauce will mellow over time in the fridge so it's great to have a robust sauce to start with.
Nutrition Facts : Calories 160 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 18 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 Tbs, Sodium 16 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
TOUM (LEBANESE GARLIC SPREAD)
Yes, finally a "toum" that is foolproof! This is an emulsified garlic spread. It is delicious and flavorful. Serve this with kafta, kabobs, pita, etc. We love this! Use the drizzle function in your food processor to slowly add the oil. The pusher in the top has a little hole to drizzle in oil for emulsions.
Provided by FrackFamily5 CA->CT
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 26
Number Of Ingredients 4
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.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 1.6 g, Fat 25.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 269.1 mg, Sugar 0.1 g
TOUM (LEBANESE GARLIC SAUCE)
Make and share this Toum (Lebanese Garlic Sauce) recipe from Food.com.
Provided by Palis Favorites
Categories Sauces
Time 10m
Yield 1 jar
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1235.5, Fat 124.1, SaturatedFat 16.4, Cholesterol 11.5, Sodium 324.2, Carbohydrate 33.7, Fiber 1.4, Sugar 4.6, Protein 4.4
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 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 (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.
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 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
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4.9/5 (14)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.
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Ratings 2Calories 127 per servingCategory Condiments
- Peel the garlic, place it in the bowl of the food processor. Add salt, half of the lemon, and about 2 tablespoons of the oil.
- Blend the peeled garlic until it's minced and becomes quite creamy like a smooth paste. This is very important for the emulsion to begin. Make sure that it's not just minced garlic sitting in oil, but it needs to be "creamed". Scrape down the sides with a spatula.
- Blend again, and keep the food processor on. Then with a steady hand, SLOWLY stream in the oil alternating with the rest of the lemon juice. This is very important. Keep adding the oil until you run out and the sauce is creamy. The whole process takes about 10 minutes, so take your time and don't add the oil at once as that can break the emulsion.
- Taste the sauce, and see if you need to add more salt. Blend for 5-10 seconds and the sauce is ready.
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- Keep the blender on medium and ever so slowly add alternating amounts of oil and lemon juice in a steady stream.
- When the mixture has come together, add 2 ice cubes and blend for another 30 seconds or so until the mixture goes fluffy.
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- Stop the processor and scrape garlic down the sides, then run processor again until you get a fine paste.
- From this point on keep processor running until completed. With food processor on, start pouring the oil at a very slow rate, a third of a cup at a time. After adding the first third cup you will start seeing the garlic emulsify and turn into a paste already.
- Next pour in a 1 1/2 teaspoons of lemon juice very slowly. Wait on it a few seconds until the lemon juice is well absorbed. Then go back to repeating the same process of slowly adding a third cup of oil, waiting a few seconds, then adding 1 1/2 teaspoons of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes.
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- Place the garlic cloves and salt in a food processor and process, stopping several times to scrape down the sides, until finely minced.
- With the food processor running, slowly drizzle in about 1/2 cup of oil. Stop to scrape down the bowl. Continue processing by drizzling in 1 tablespoon of lemon juice followed by another 1/2 cup of oil. Continue alternating lemon juice and oil until all ingredients are added, taking care to process thoroughly after each addition and stopping to scrape down the bowl frequently.
- Continue to process until the mixture is totally emulsified and you have a smooth fluffy sauce. Store covered in the fridge.
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Reviews 37Estimated Reading Time 7 mins
- 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.
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- Add the garlic cloves and salt to the bowl of a large food processor. Process for about 10 seconds. Stop, scrape down the sides and run for another 10 seconds or so until all the garlic cloves are nicely minced.
- Turn the food processor back on. Through feed tube, start adding 1/2 cup of oil VERY slowly in a thin stream. It's crucial to add everything very slowly so that the ingredients emulsify into the right texture. If you go too fast, the mixture can break and the oil & garlic wont properly combine.
- After adding the first half cup of oil, slowly add 2 teaspoons of lemon juice. If you feel you need to, you can stop the food processor and scrape down the sides to make sure everything is getting combined. Repeat, alternating remaining oil in 1/2 cup increments and lemon juice in 2 teaspoon increments until all ingredients have been incorporated.
- The end product should be thick and creamy looking like mayonnaise or softened butter. Transfer mixture to an airtight container and store in the refrigerator. Eat with pita bread, spread on sandwiches, on meat, use for roasting vegetables, the possibilities are endless!
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