Toum Lebanese Garlic Spread Recipes

TOUM RECIPE FOR THE WORLD'S STRONGEST LEBANESE GARLIC SAUCE

Toum Recipe for the World's Strongest Lebanese Garlic Sauce image

Learn how to make a restaurant-grade Lebanese garlic aioli sauce, or Toum. This sauce is used with traditional Lebanese BBQs including Shish Tawook and BBQ Chicken.

Provided by Edgard

Categories Dip Side

Time 10m

Number Of Ingredients 4

Ingredients

3 Heads garlic (pealed)
4 cups vegetable oil (Avocado/canola/sunflower/peanut etc...)
1/2 cup lemon juice (fresh)
1 teaspoon salt (or to taste)

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

TRADITIONAL TOUM (LEBANESE GARLIC SAUCE) RECIPE

Traditional Toum (Lebanese Garlic Sauce) Recipe image

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

Ingredients

1 cup garlic cloves (4 1/2 ounces; 130g)
2 teaspoons Diamond Crystal kosher salt (for table salt, use 1 teaspoon)
1/4 cup (60g) fresh juice from about 2 lemons, divided
1/4 cup (60g) ice water, divided
3 cups (600g) neutral oil, such as grapeseed or canola, divided

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 (LEBANESE GARLIC SPREAD)

Toum (Lebanese Garlic Spread) image

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

Ingredients

2 heads garlic, peeled
1 tablespoon salt
3 tablespoons lemon juice
3 cups canola oil

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

Toum image

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

Ingredients

4 cloves garlic, peeled
¼ cup vegetable oil, or as needed
1 pinch salt
1 lemon, juiced

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

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