You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Have a recipe for the lovely white thick garlic sauce served with boneless middle eastern chicken?
- Thread starter deb-in-mi
- Start date
It is called "toum" and here's my file of recipes: RECs: Mid east Garlic Sauce . . . e
Even though the first recipe says you can use olive oil, from what my sister has learned from talking to various people of middle eastern extraction, the best oil is just a plain cooking oil. In all of the restaurants she (and we) have been to plain cooking oil is what they use.
It is delicious. Have fun!
Toum Recipe (mid-eastern garlic sauce):
3-4 cloves of garlic, peeled and crushed
¼ cup of vegetable or olive oil (or less depending on garlic used)
1 lemon, juiced
¼ teaspoon salt
Preparation:
For a truly authentic preparation of Toum, a mortar and pestle is used. If a mortar and pestle are unavailable, ingredients can be blended using a food processor.
Start by crushing the garlic cloves until a smooth consistency. Add salt and mix further. Once garlic and salt are of a desired, smooth consistency, gradually add oil.
Add lemon juice and mix. The finished product should be smooth, paste-like, and creamy. Serve immediately or chill in the refrigerator.
Garlic Sauce Arabic Mediterranean Lebanese
1 whole garlic bulb
half a cup of oil, mild flavored (Some recipes will call for 1C/whole garlic bulb.)
1 tsp salt (or to taste)
Lemon Juice
put garlic in blender and slowly add the oil. Blend until you have a consistency somewhat like mayonaise. Add a little lemon juice: approx. 1tbs. while still blending.
Garlic Sauce, big batch
* 4 Bulbs of garlic, peeled
* 1 c Lemon juice
* 1 ts Salt
* 3 c Puritan oil (up to 4)
Preparation
Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches. This is a tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again.
Thick style Lebanese garlic sauce
1 head garlic, minced
1 tablespoon sea salt
1/2 cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)
Directions
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.
Middle Eastern Garlic Sauce
1 cup fresh garlic, peeled
1 tablespoon salt
2 cups vegetable oil
1 cup fresh lemon juice
1 fresh jalapeno pepper (optional)
What you do:
It is essential that the ingredients are added in this order or the sauce will separate so be careful!
1) In a blender, blend garlic and add jalapeno (if using). Add oil. Keep blending. Very slowly add lemon juice. It should be about the consistency of mayonnaise or a little thinner. Add salt at the end. Careful! The sauce has serious kick to it as well as being mega garlicky!
Thoom, aka Arabic Garlic Sauce Recipe
1 egg white
1 bulb garlic - cleaned
1 C canola oil
lemon juice to taste
water
Salt to taste
Use a blender as the well on a food processor is too big for this. Try a wand blender, I havent, but if you have a strong one, I bet it’s just the ticket.
Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil. Blend and add remaining oil by the teaspoon whilst continually blending. Expect to spend a little time now, dribbling in the canola oil (don’t break the sauce!).
You are creating an emulsion, like mayonaisse. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it’ll ‘break’. I like to keep this quite stiff as I use it like mayo. It is far harder to blend that way though.
If the emulsion is too thick to blend, dilute it with the lemon-juice and later w/ water (when you have the level of flavor you want from the lemon but you want to thin the sauce).
When most of the oil is emulsified, salt to taste while still blending.
I have seen americanized versions of this sauce calling for everything from yoghurt to mashed potatoes (!) You not need a dairy product in this! Or potatoes, lol!
Made this way, this will keep a long time, like mayo. If it’s too garlicky for you, add another 1/2 C oil like you did the first cup. This is the real deal, promise!
Middle eastern garlic sauce
4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 egg white
Preparation
In a food processor add garlic minced with salt, begin processor and slowly add oil and lemon juice alternating them until gone, scape down sides intermittently. Add one to two egg whites while the processor is blending until you reach mayonnaise consistency.
Garlic Spread
10-15 cloves garlic
1 cup oil (I use 1/4 to 1/3 olive and rest veg oil)
1 tsp salt ( more or less to taste)
2 TSP lemon juice
Dash Cayenne pepper
In a food processor, add the garlic, salt, lemon, and cayenne. Chop - but it doesn't have to be fine.
After the garlic mixture is chopped, begin to add the oil VERY SLOWLY, while processing, a little at a time until you use it all. Olive oil is great to use because of the flavor, but does not whip as well as veg oil so I use 1/4 to 1/3 olive oil and the rest veg oil.
By the time you are finished, it will look like a nice, thick mayo, and the taste is GREAT!!!
Once you have done it a couple of times, you will know how to adjust the amounts of the ingredients to suit your taste.
Toum Lebanese garlic spread
1/2 cup lemon juice
1 cup peeled whole garlic cloves (not crushed)
1 heaped tbsp salt
4 cups of neutral oil, canola or vegetable oil (Edit: Since this recipe was published, I’ve come to understand that seed and commercial vegetable oils are highly inflammatory and largely contribute to heart disease and diabetes. I suggest using oils low in Omega 6 and high in monounsaturated fats. As neutral oils go, a high oleic sunflower such as this one would be a good option.)
Put salt and garlic cloves in food processor and pulse. Scrape the sides a couple of times and pulse some more, until the garlic is nicely even in chunk size
Turn on the food processor and in a very very thin stream, add 1/2 cup oil very gradually. Adding too much oil too soon will split the sauce
Add 2 teaspoons lemon juice, also gradually, allowing them to incorporate properly
Repeat steps 2 and 3 until all your ingredients have been used up. Do NOT exceed the oil and lemon juice quantities in each repetition
After (or during) the 2nd addition of oil, you will notice the emulsion take place. If your sauce doesn’t split, then you’ve done well and added the oil in the required slow manner. You can add any left over lemon juice at the end, but add it slowly as the food processor churns through. If the sauce splits, just stop because it’s ruined. Abort the mission, add an egg white and make aioli instead.
Toum
Makes 1+ – 1.5 cups, depending on airiness of finished product
4 cloves garlic *
3/4 cup safflower oil **
1-1.5 lemons (1/4 cup juice)
1 egg white, chilled
3/4 tsp kosher salt, or to taste
2 – 3 tablespoons ice water, at your discretion if the mixture doesn’t bind
* Toum recipes can call for anywhere between 2 cloves to one whole bulb of garlic for a single batch. I love garlic, but anything more than 4 cloves is overkill to me. You should be overwhelmed by garlic, true, but you should also be able to appreciate the creamy mouth-feel of the spread and enjoy the tangy, lemony flavor.
Have all of your ingredients measured out in pourable containers and ready to go before you begin. This will make it much easier to add installments without turning off the blender.
Start by pureeing the garlic cloves with a tablespoon of olive oil. It should be very fine and paste-like, because you don’t want any garlic chunks in the finished toum.
Very slowly drizzle in 1/4 cup of oil with your blender running at a medium speed. When the oil is incorporated and the blender is still running, slowly drizzle in one tablespoon of the lemon juice. Repeat this process two more times (you should have 1/4 cup oil and a splash of lemon juice left) before adding the egg white and salt. Let the blender whiz away for another minute with the egg white before you add the final addition of oil and lemon juice.
This should be a slow process (about 5-7 minutes) that requires a bit of patience, because if you add either the oil or lemon juice too quickly the sauce will seize and separate.
But huzzah! Remember, we still have our secret ingredient at hand….ice cold water! With the blender still running, add a tablespoon of ice water to your gloopy sauce and watch the magic happen.
Scrape down the sides of your blender to incorporate all the separated solids back into the mass. Add more water a few drops at a time, stopping when the toum is thick and holds together like a fluffy mayonnaise, or you have a texture that you like.
Even though the first recipe says you can use olive oil, from what my sister has learned from talking to various people of middle eastern extraction, the best oil is just a plain cooking oil. In all of the restaurants she (and we) have been to plain cooking oil is what they use.
It is delicious. Have fun!
Toum Recipe (mid-eastern garlic sauce):
3-4 cloves of garlic, peeled and crushed
¼ cup of vegetable or olive oil (or less depending on garlic used)
1 lemon, juiced
¼ teaspoon salt
Preparation:
For a truly authentic preparation of Toum, a mortar and pestle is used. If a mortar and pestle are unavailable, ingredients can be blended using a food processor.
Start by crushing the garlic cloves until a smooth consistency. Add salt and mix further. Once garlic and salt are of a desired, smooth consistency, gradually add oil.
Add lemon juice and mix. The finished product should be smooth, paste-like, and creamy. Serve immediately or chill in the refrigerator.
Garlic Sauce Arabic Mediterranean Lebanese
1 whole garlic bulb
half a cup of oil, mild flavored (Some recipes will call for 1C/whole garlic bulb.)
1 tsp salt (or to taste)
Lemon Juice
put garlic in blender and slowly add the oil. Blend until you have a consistency somewhat like mayonaise. Add a little lemon juice: approx. 1tbs. while still blending.
Garlic Sauce, big batch
* 4 Bulbs of garlic, peeled
* 1 c Lemon juice
* 1 ts Salt
* 3 c Puritan oil (up to 4)
Preparation
Put in blender (NOT a food processor) and blend until smooth on medium. Add in an extremely slow stream, 3 to 4 cups of Puritan oil. Blend constantly on about medium. It should become like a thick white mayonnaise consistency. Store in refrigerator in a glass container. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches. This is a tricky recipe. Sometimes it "breaks". That is, it stays thin instead of the mayonnaise consistency. The flavors remain the same. If it separates in storage, just stir or blend again.
Thick style Lebanese garlic sauce
1 head garlic, minced
1 tablespoon sea salt
1/2 cup fresh lemon juice
1 cup vegetable oil
1 cup olive oil (not extra virgin)
Directions
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.
Middle Eastern Garlic Sauce
1 cup fresh garlic, peeled
1 tablespoon salt
2 cups vegetable oil
1 cup fresh lemon juice
1 fresh jalapeno pepper (optional)
What you do:
It is essential that the ingredients are added in this order or the sauce will separate so be careful!
1) In a blender, blend garlic and add jalapeno (if using). Add oil. Keep blending. Very slowly add lemon juice. It should be about the consistency of mayonnaise or a little thinner. Add salt at the end. Careful! The sauce has serious kick to it as well as being mega garlicky!
Thoom, aka Arabic Garlic Sauce Recipe
1 egg white
1 bulb garlic - cleaned
1 C canola oil
lemon juice to taste
water
Salt to taste
Use a blender as the well on a food processor is too big for this. Try a wand blender, I havent, but if you have a strong one, I bet it’s just the ticket.
Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil. Blend and add remaining oil by the teaspoon whilst continually blending. Expect to spend a little time now, dribbling in the canola oil (don’t break the sauce!).
You are creating an emulsion, like mayonaisse. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it’ll ‘break’. I like to keep this quite stiff as I use it like mayo. It is far harder to blend that way though.
If the emulsion is too thick to blend, dilute it with the lemon-juice and later w/ water (when you have the level of flavor you want from the lemon but you want to thin the sauce).
When most of the oil is emulsified, salt to taste while still blending.
I have seen americanized versions of this sauce calling for everything from yoghurt to mashed potatoes (!) You not need a dairy product in this! Or potatoes, lol!
Made this way, this will keep a long time, like mayo. If it’s too garlicky for you, add another 1/2 C oil like you did the first cup. This is the real deal, promise!
Middle eastern garlic sauce
4 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 egg white
Preparation
In a food processor add garlic minced with salt, begin processor and slowly add oil and lemon juice alternating them until gone, scape down sides intermittently. Add one to two egg whites while the processor is blending until you reach mayonnaise consistency.
Garlic Spread
10-15 cloves garlic
1 cup oil (I use 1/4 to 1/3 olive and rest veg oil)
1 tsp salt ( more or less to taste)
2 TSP lemon juice
Dash Cayenne pepper
In a food processor, add the garlic, salt, lemon, and cayenne. Chop - but it doesn't have to be fine.
After the garlic mixture is chopped, begin to add the oil VERY SLOWLY, while processing, a little at a time until you use it all. Olive oil is great to use because of the flavor, but does not whip as well as veg oil so I use 1/4 to 1/3 olive oil and the rest veg oil.
By the time you are finished, it will look like a nice, thick mayo, and the taste is GREAT!!!
Once you have done it a couple of times, you will know how to adjust the amounts of the ingredients to suit your taste.
Toum Lebanese garlic spread
1/2 cup lemon juice
1 cup peeled whole garlic cloves (not crushed)
1 heaped tbsp salt
4 cups of neutral oil, canola or vegetable oil (Edit: Since this recipe was published, I’ve come to understand that seed and commercial vegetable oils are highly inflammatory and largely contribute to heart disease and diabetes. I suggest using oils low in Omega 6 and high in monounsaturated fats. As neutral oils go, a high oleic sunflower such as this one would be a good option.)
Put salt and garlic cloves in food processor and pulse. Scrape the sides a couple of times and pulse some more, until the garlic is nicely even in chunk size
Turn on the food processor and in a very very thin stream, add 1/2 cup oil very gradually. Adding too much oil too soon will split the sauce
Add 2 teaspoons lemon juice, also gradually, allowing them to incorporate properly
Repeat steps 2 and 3 until all your ingredients have been used up. Do NOT exceed the oil and lemon juice quantities in each repetition
After (or during) the 2nd addition of oil, you will notice the emulsion take place. If your sauce doesn’t split, then you’ve done well and added the oil in the required slow manner. You can add any left over lemon juice at the end, but add it slowly as the food processor churns through. If the sauce splits, just stop because it’s ruined. Abort the mission, add an egg white and make aioli instead.
Toum
Makes 1+ – 1.5 cups, depending on airiness of finished product
4 cloves garlic *
3/4 cup safflower oil **
1-1.5 lemons (1/4 cup juice)
1 egg white, chilled
3/4 tsp kosher salt, or to taste
2 – 3 tablespoons ice water, at your discretion if the mixture doesn’t bind
* Toum recipes can call for anywhere between 2 cloves to one whole bulb of garlic for a single batch. I love garlic, but anything more than 4 cloves is overkill to me. You should be overwhelmed by garlic, true, but you should also be able to appreciate the creamy mouth-feel of the spread and enjoy the tangy, lemony flavor.
Have all of your ingredients measured out in pourable containers and ready to go before you begin. This will make it much easier to add installments without turning off the blender.
Start by pureeing the garlic cloves with a tablespoon of olive oil. It should be very fine and paste-like, because you don’t want any garlic chunks in the finished toum.
Very slowly drizzle in 1/4 cup of oil with your blender running at a medium speed. When the oil is incorporated and the blender is still running, slowly drizzle in one tablespoon of the lemon juice. Repeat this process two more times (you should have 1/4 cup oil and a splash of lemon juice left) before adding the egg white and salt. Let the blender whiz away for another minute with the egg white before you add the final addition of oil and lemon juice.
This should be a slow process (about 5-7 minutes) that requires a bit of patience, because if you add either the oil or lemon juice too quickly the sauce will seize and separate.
But huzzah! Remember, we still have our secret ingredient at hand….ice cold water! With the blender still running, add a tablespoon of ice water to your gloopy sauce and watch the magic happen.
Scrape down the sides of your blender to incorporate all the separated solids back into the mass. Add more water a few drops at a time, stopping when the toum is thick and holds together like a fluffy mayonnaise, or you have a texture that you like.