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 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
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
MIDDLE EASTERN GARLIC SAUCE
Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!
Provided by Jewels
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
- Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.
Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 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
THUM -- GARLIC SAUCE (LEBANON -- MIDDLE EAST)
Make and share this Thum -- Garlic Sauce (Lebanon -- Middle East) recipe from Food.com.
Provided by Sydney Mike
Categories Sauces
Time 10m
Yield 406 serving(s)
Number Of Ingredients 5
Steps:
- In a mortar & pounding with a pestle, work the garlic cloves & a little salt until reduced to a very fine paste.
- Drizzle in the oil very slowly, stirring constantly to blend well.
- If you don't want the sauce to be as strong as this will be, add some yogurt and/or mashed potato & blend well before 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
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