Add the lemon juice and pulse a few times to combine (again, scrape down the sides). Let the toum rest in an airtight container in the refrigerator for a few days. Take your time here. You may also enjoy 50+ Top Mediterranean diet recipes. Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste … Mar 12, 2020 - Explore Lennox Jedidiah's board "toum recipe" on Pinterest. Who else makes toum and how do you do it? So I looked it up on the internet (here) and decided to give this a try. Place the turkey breast on a platter lined with 5 layers of paper towels. Option 1: By hand (makes about 3/4 cup) 6 to 8 cloves I followed your instructions for the big batch of garlic and my whole family was obsessed with it! The toum will keep in the refrigerator for several weeks. Traditionally, a morter and pestle are used to make this garlic sauce recipe, but I have found a small food processor to work just as well. The best accompaniment to my chicken shawarma. I suspect it will be difficult to get the emulsion though. You’re such a phenomenal cook! Lived in California for years before moving back home to MI, there was a restaurant called Zankou that served Toum with their rotisserie chicken that was just perfectly smooth, creamy and just the right amount of garlic, I could never replicate it, but I think you’ve done it with this recipe my friend….thank you so much for sharing your secrets and your whispers with us. I'm so glad you enjoyed this one!! Making toum, or touma, from scratch is simple, but it's all about the very slow and steady emulsification process that whips the garlic and oil together with the help of lemon juice and a bit of ice water. Also intrigued to try this with avocado oil. Thanks for any help! I added the oil as slowly as humanly possible (my food processor was running for almost 10 minutes straight as I was adding the oil and lemon juice). Continue in this way even though at first it seems like nothing is happening. 3 tblsp mild oil, 1/3 c cooked, mashed, cooled starchy white potato. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. Your recipes look amazing! Why It Works. Today I tried your recipe out in my Cuisinart mini processor and it worked amazingly!!! I guess you haven't mastered it yet. Amazing that something so simple can be so delicious, it is very similar to Greek skordalia.Thanks for the recipe and detailed instructions. It's also great with grilled swordfish or grilled salmon. 15 minutes in the food processor and it looked the same as the first 2 minutes. Required fields are marked *. This garlic sauce recipe is one versatile condiment you will use over and over. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from. Toum can be made in three ways: By hand with a whisk (or mortar and pestle), in a small prep food processor, or in a standard sized food processor. Don’t make toum in large batches, even if your blender or food processor is big enough to hold that much liquid. I just made this. * Toum recipes can call for anywhere between 2 cloves to one whole bulb of garlic for a single batch. I'm sorry :(. Here are tips based on what I’ve learned about making toum! I made this six times and still failed with trying out 3 different food processors and following the directions. Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. The best example of this was learning to make mayonnaise, which at the time, I had not made from scratch before. Here are the tips I can share from the toum extravaganza that has been my kitchen, and that I keep updating as I refine: For the standard food processor, more garlic is needed because a smaller amount will get caught under the blade or fly to the sides of the bowl, making it impossible to get started. I was beyond happy to open the lid and see how thick it came out, each time I had to scrape down. By hand, I get tired after about ¼ cup of oil to 5-6 cloves of garlic, but I still have a good if strong toum. For all recipes, visit us here. « Blanched Asparagus Recipe with Mediterranean Salsa, Juicy Grilled Whole Chicken, Mediterranean-Style ». I've been known to use this garlic sauce to jazz up some grilled vegetables or stirred in boiled potatoes or olive oil pasta (in both cases, the toum replaces minced garlic). Very. Continue on with this process until you have used up the oil entirely. An Elite CafeMedia Food Publisher.Privacy policy, What is the Mediterranean Diet and How to Follow It, Mediterranean Diet Food List: 5 Foods You Need, Favorite Mediterranean Diet Cookbooks (part 1), Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. And if nothing else, egg-free toum can easily replace mayonnaise or aioli as a healthier, bolder, and far tastier spread on sandwiches! This recipe was a complete and utter failure for me. I wouldn't say this is an "easy" dip to make as Suzy listed. Definitely wasted a lot of avocado oil. I love, Love, LOVE toum. It literally takes 5 ingredients to make, one of which is water! Please review Nutrition Disclosure. Be sure to check your email and confirm your subscription. My friend Geralyn will be thrilled, since I’m forever telling her to get this or that appliance (she’ll never forgive me for the mandolin and the ensuing accident that took place, but the stand mixer for the talami a little tiny bit makes up for it). By the way, toum is pronounced TOOM, and in Arabic, it simply means garlic! 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. And not too long ago, I introduced you to muhammara, a creamy roasted pepper and walnut dip from Syria. As for the consistency, I’ve been doubling up the amount of garlic and find that the emulsion is much fluffier and stronger when I start with more garlic (2+ cups cloves). For some who need their toum to be less powerful, three things you can do: If you make a large batch of toum sauce, put it in a tight-lid mason jar or glass container and keep it in the fridge to use as needed. Hi. And warm hugs to you! This site uses Akismet to reduce spam. Required fields are marked *. I knew, though, that in the old world, in the villages of Lebanon, toum was originally made using a mortar and pestle. Turn on the stick blender, and within seconds it is beautifully blended. Once creaminess is achieved, and the toum has taken and the emulsion is set, I’ve discovered that it really doesn’t matter how much more oil you add. Would white vinegar work? Add the garlic and salt in the food processor and run for 10-20 seconds. So I like to keep the toum on hand rather than making and using it right away, to give it time to calm down. Whisper your secrets to us here! That I couldn’t reach an emulsion out of the gates was frustrating, to say the least, because of all of the garlic peeling and slicing and the time and focus it takes to make a batch of toum. Add much more or not a ton more, and it’s fine either way. Immersion blender, great idea! : easier) way. Rather than droplets, add the oil in a slow, thin, steady stream while processing or whisking. Blending the garlic into a smooth paste releases the emulsifiers contained within its cell walls, which will stabilize the sauce without eggs. I was going to just put the whole enterprise aside when I remembered something that I knew would help me understand the soul of toum much, much better. I do prefer the fridge method, though. This site uses Akismet to reduce spam. You can believe we bought that St. John knit for mama…. neutral oil, such as … This should happen twice. With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. But I had taken the easy route from the start with my toum, using the food processor from the first. It never came together, and it basically became flavoured oil. It will keep for 4 weeks or so this way. Ingredients 2 heads garlic, peeled 1 tablespoon salt 3 tablespoons lemon juice 3 cups canola oil Welcome to The Mediterranean Dish, your #1 resource for Mediterranean recipes & lifestyle. (you really are a great writer, make the reader feel we are right there with you) . One great discovery in all of my toum-making is that if you don’t have a food processor, just reach for your whisk.