Sharwarma With Toum Sauce Recipes

TOUM | GARLICKY LEBANESE SHAWARMA SAUCE

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.

TOUM (GARLIC WHIP)

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.

GRILLED CHICKEN SKEWERS WITH TOUM (SHISH TAOUK)

Steps:

• Toum:
• Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
• Do Ahead: Toum can be made 2 days ahead. Cover and chill.
• Chicken and assembly:
• Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
• Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
• Serve chicken on top of pitas, with pickles and reserved toum alongside

SHARWARMA WITH TOUM SAUCE

Steps:

• Cut meat into small 1 inches strips. Add marinade ingredients. Allow to marinate; overnight is best. Cook meat in saucepan, medium heat for 45min. If becomes dry, add a little water as needed. Do not overcook.
• While meat is marinating, make sauce. Put garlic, salt and 1/4 of lemon juice in blender. Blend on medium then scrape sides. Add egg white, blend on medium. Add half the oil slowly pouring a steady stream. The sauce should emulsify. If it hasn't and looks like it's split, remove half, add another egg white, blend while pouring the half you removed. Switch to slow and add rest of lemon juice then rest of oil slowly. Add 1-2 T water and it should turn creamy and fluffy.
• Best if sauce also sits in fridge overnight. Will keep for 1-2 weeks, sometimes longer.
• Cut pickles in one inch thin pieces. Slice onion thinly. Slice then half tomato slices.
• Add meat to bread then toppings and sauce and enjoy.