Toum Lebanese Garlic Sauce Recipes

TOUM GARLIC SAUCE RECIPE

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.

LEBANESE GARLIC SAUCE (TOUM SAUCE)

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.

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE

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.

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.

TOUM (LEBANESE GARLIC SPREAD)

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.

TOUM

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.

TOUM (LEBANESE GARLIC SAUCE)

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.

LEBANESE TOUM - GARLIC SAUCE.

Steps:

• Puree the garlic with the salt in a spice grinder or mortar & pestle.

TOUM (GARLIC SAUCE)

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.