If there were ever a love song to garlic, Lebanesetoum(pronounced TOOM) is the finest aria of them all. Toum, which means “garlic” in Arabic, is pure garlic flavor that is brightened with lemon; you’ll find yourself stirring toum into just about any recipe that calls for minced garlic, as well as its classic Lebanese pairing with grilled meats such asYogurt Marinated Chicken Skewers．一勺toum提升任何蒸或烤ed vegetable, or pasta or grains—or as a dipping sauce for good bread. I’ve even taken to slathering it on my homemade white pizzas before baking. Making toum requires a slow and steady hand to emulsify the garlic and oil in the food processor; consider toum like an aïoli with no egg. There are many methods cooks use to avoid a broken toum emulsion, such as adding an egg white, cooked potato, or cornstarch to the mix. I like my toum made without any of those, which can be replaced with patience—and a little ice water, which helps the emulsion hold.
Ingredients
Makes about 2 cups (420 g)
Step 1
Peel the garlic cloves and slice them in half lengthwise. If there is a green germ in any of the cloves, remove it to prevent the bitter, burning flavor it imparts.
Step 2
Process the garlic cloves with the salt in the food processor, stopping and scraping down the sides a few times, until the garlic is minced. Add the lemon juice and pulse several times to combine.
Step 3
With the processor on, begin to drizzle the oil in so slowly that the stream turns to a dribble at times; use the oil drip hole in the top of the processor if yours has one. After 1/4 cup (60 mL) of the oil has been added, slowly pour in a tablespoon (15 mL) of the ice water. Continue slowly drizzling in the oil and slowly adding a tablespoon of ice water after every 1/4 cup (60 mL) of oil until the sauce is thickened and all of the oil has been incorporated. This takes about 7 minutes.
Step 4
The sauce will be slightly thick, with some body, but still pourable. Store the toum in an airtight container in the refrigerator for several weeks.
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Reviews (3)
Back to TopWOW! Delicious, creamy, easy and really big garlic flavor! We will be making this again . . . and again.
lindakessler
Port St. Lucie, FL
4/2/2017
This was easy to make with the food processor and a do again. I served with roast salmon and some al dente vegetables. A do again.
diletta
UK
3/22/2017
This is thee EXACT same recipe you can find on the side of a frozen chicken doner kebab box in your freezer aisle at the local super market in UAE. Hahahahahah
stillafool
8/14/2016
