Toum. Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. It's perfect for grilled meat and kebabs or as a bold (and egg-free) alternative to mayonnaise. Toum is a bold and creamy Middle Eastern garlic sauce made of garlic, oil, lemon juice, and a pinch of salt with just a little bit of water.
Used older garlic and it was super strong - too strong to eat on its own (and we love garlic)!
Kept it in the fridge and used it in cooking..
Toum is an emulsion, like aioli or mayonnaise—all rich, creamy cousins to one another—and when it's done right, it whips up into a thick, shockingly white sauce that's a staple of Lebanese.
You can have Toum using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Toum
- It's 200 grams of garlic Minced.
- It's 400 ml of oil.
- You need 8 teaspoons of lemon juice.
- You need 1.5 teaspoons of salt.
Toum's aggressive flavor is best paired with ingredients that can compete—grilled meats are the obvious choice, but the sauce can be mashed into charred eggplant to make a dip or drizzled over. Toum - Recipe for Middle Eastern Garlic Sauce. Use on Shawarma, Falafel, Grilled Foods. I've been wanting to post this recipe for a while now, but it took some time to develop it and get it just right.
Toum instructions
- In a mixer grind the garlic to a almost fine paste with the salt (no water at all).
- Add 2 tbsp of oil at a time and keep grinding. Before adding oil the next time ensure that all the oil added is already emulsified. Dos this for the first 100 ml of oil.
- Add 2 teaspoon of lemon juice and grind along once. Now you should be left with a very smooth paste without any grainy texture at all.
- Transfer this to a mixing bowl..
- Continue adding two tbsp of oil each time and using a hand mixer whisk in till completely emulsified. after every 100 ml of oil mix in 2 teaspoons of lemon juice..
- There you go, you have delicious toum at hand!.
Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water made possible with the help of a third-party emulsifier. An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. Toum is a Lebanese garlic sauce that's actually more like a spread because of its thickness. It's super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes.
