Two Minute Toum Recipes

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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

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 GARLIC SAUCE RECIPE



Toum Garlic Sauce Recipe image

Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from chicken kabobs, kofta, and shawarma to falafel, or fish. You can even toss it in your pasta or use it as a spread for your sandwiches. The sky's the limit!

Provided by Suzy Karadsheh

Categories     Dip

Time 20m

Number Of Ingredients 5

1 head garlic
1 tsp kosher salt
1 lemon juice of
1 3/4 cups grape seed oil or sunflower oil ((a neutral tasting oil) )
4 to 6 tbsp ice water

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.

Nutrition Facts : Calories 213.4 kcal, Carbohydrate 0.6 g, Protein 0.1 g, Fat 23.9 g, SaturatedFat 2.3 g, Sodium 145.8 mg, Fiber 0.1 g, Sugar 0.1 g, ServingSize 1 serving

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

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

TWO-MINUTE TOUM



TWO-MINUTE TOUM image

Categories     Sauce     Chicken

Yield 1 cup

Number Of Ingredients 6

6-8 cloves garlic, peeled
1 tsp. salt
1 egg white
1 tbsp. water
1 tbsp. lemon juice
1 cup (250ml) neutral oil (not grapeseed)

Steps:

  • 1. Put the garlic and salt into the canister of your stick blender (immersion blender, stab mixer - whatever). Stab a few times to process the garlic to a paste. Remove stick blender, pour in remaining ingredients, and allow to settle for about 15 seconds. 2. Put stick blender back into canister, resting it on the very bottom, and switch on. Mixture will begin to emulsify from the bottom up. When it's 2/3 emulsified, slowly begin lifting out the stick blender. By the time it reaches the surface, all of the mixture will be completely emulsified and fluffy.

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