ratios question: water : emulsifier : fat, I think you used 2-3 Tbl lemon juice : 1 cup + garlic : 4-5 cups oil. This recipe makes for a great side dish and will have your guests wanting more! You might need to add just a little bit of water during this process to help things along. You could use grapeseed oil/canola/peanut oil/safflower..etc. Now I heard you could put a bit of oil and squeeze of lemon on top of the dish? This garlic sauce however goes on the Chicken Shawarma and on Chicken Shish Tawook both of which are featured on our blog. Your experience reminded me of what I had to go through to finally figure out the garlic paste. Can you tell me how long the sauce will keep in the fridge? Regarding adding more oil and lemon, this really becomes to taste. If you follow this sequence and such conditions you will make it.. Anonymous. Richard this is awesome creativity at work!! Garlic Sauce – Toum. Not all garlic is created equal, some types are spicier than others. Run on high speed. Glad the garlic dip turned out well.. very creative solution to refrigerate the watery sauce prior to trying again.. those are the wonders of the process of emulsion. Give it a try, you can unsubscribe anytime. So my only experience with toum is that I ate it at a restaurant a couple times and couldn’t stop thinking about it. Congratulations on making successful Garlic paste in such a cool twist to it. Great article BUT to large! For some reason neither of them can seem to keep water in the sink. How to make vegan toum or garlic sauce. My recipe said 1/2 cup lemon juice. ultimate… this recipe is the best for making authentic toum. Hi Renee – glad you stopped by. What is used for spices to season chicken shawarma?!!! Adding too much oil or lemon juice will also cause the same effect. Maybe because it was so cold after being refrigerated for a whole day. Thanks for sharing the idea about Jalapeno in the paste, I’ve actually thought about trying it once but then I thought I didn’t want to waste the garlic if it turns out bad so I stopped. I hit max capacity on my food processor. Can this be saved or did I just wast $10 and an hour of my time? Vincent here is the problem: you don’t add lemon juice to the paste and salt initially… this will definitely break them. thanks for sharing this! I found a smaller version of hamilton beach in my cupboard that i never used and the blades were lower. Ari LeVaux More Content Now Thursday Jun 25, 2020 at 9:55 AM Jun 25, 2020 at 9:55 AM. YUM! Stopping occasionally to scrap down the sides of the bowl. I even banned my husband and child from the kitchen because I didn’t want water entering the area. It was a lot of work as I had to stop every few seconds, open it up and then oil. I’m now able to make an amazing paste consistently in less than 8 minutes. Notify me of followup comments via e-mail. it was lovely and creamy and suddenly with only using 3 of the 4 cups of Canola it split and went to liquid. Sonali folks use egg white to overcome the difficulty of making the garlic emulsify. The difference was slight and would not be noticeable but someone who’s not eating this day in and day out. Greeks call it “skordalia”, French and Spanish versions are ”aioli” and the Lebanese take is called “toum.” Some folks boil or bake a potato and add a few pieces to the food processor while making the garlic in order to tone down the harshness. Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide, Be the first to get new recipes and exclusive, https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/, http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/, http://www.asknumbers.com/CupToMilliliter.aspx, Mama’s Christmas Turkey: How to Cook a Turkey, Lebanese Style, Lebanese Fruit Cocktail With Rose Water Ashta Cream, Original Lebanese Ashta Recipe – Clotted Cream With Rose Water, Simple Fruit Salad Recipe: Lebanese Style. And you should order soon. Im glad I found this website. It took a minute or two but my “paste” was up and running. Is this one the same? Added oil at intervals and blended. The key is to start off with a large quantity of garlic in the food processor (about 1 cup) and with just salt on them, grind them for a minute or 2 until they turn into a paste or super crushed. I’ve tried it before and didn’t like the subtle hint it leaves in the garlic. Try to follow the video or recipe as close as possible, and this time around when you add the lemon juice use just half a teaspoon or even less, just a tiny bit every time. It is so delicious! I always grind my garlic with salt and olive oil and let it breath for bit and mellow out when I make allioli. I’ve tried the blender before and found it a bit tougher to manage than a food processor. Marcia what type of restaurant was that? However I encourage you to try again without lecithin if at all possible. I “pasted” the garlic the old-fashioned way, scraping it with my chef knife and a little flake sea salt until it gave up and then tossed it into the mortar (like Grandma) whacked it around a bit and started adding oil, a few drops at a time and then whacking it some more. Add the lemon and oil slowly. However I personally prefer the food processor. Hi Julia – this garlic paste tastes great with so many sandwiches.. we’ve tried it in paninis with salty cheeses like Halloumi, and of course the meats.. baked potatoes, etc… I hope you’ll have a great dinner. So if I have 2 cups of oil, I’d need 1/4 cup of garlic (and maybe a tsp of lemon juice) – does that seem right to you? Can i use lemon juice in can?? Thank you again soooooo much!! Hi Dee – the sauce on Gyros varies greatly.. if you’re talking about the GReek Style Gyro, they use a yogurt-based sauce (zatziki). Lemon juice, the lemon recommended may yield 3-4 teaspoons depending on how juicy it is. Oil tames down the garlic hotness. Made some garlic sauce came out really good, i was surprised at how spicy it was, i used canola oil, unless i had a hot head of garlic. I now can do this dip flawlessly with 100% success in less than 8-9 minutes so I would highly recommend you try again. 1st try. My husband is SO happy! Also my blender isn’t crush things well, can I grate garlic? I can’t tell you how thrilled I am to find this recipe. I’m going to share this on my facebook. I'm very much against drugs probably due to my control freak nature so drug documentaries don't usually hold that much appeal but she pointed me towards the final episode of the series. The liquid keppt heating up and became like a sauce, not at all pasty. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. Next time I make the garlic paste I’ll try adding some jalapenos. Change it up by stirring in herbs to the completed sauce. Add garlic to a small processor with olive oil and lemon juice. On the topic of addiction, Ivy recently got me a bit hooked on a new tv series called Drugs Inc. And you should order soon. Hi Cornelia – The garlic dip tastes great with any light oil such as canola. It took me more than 1 year and several pounds of garlic to get it right, but it’s very satisfying to be finally able to make a good garlic paste! Fantastic, I finally had toom……but here’s the good part! Have patience while adding lemon/oil, follow the recipe and you will the fluffy tasty dip… . Thank you so much for posting this recipe. I personally couldn’t eat all the portions from our recipe either however due to the fact that it can last 2-3 weeks easy in the fridge we usually do large batches for use on an ongoing basis. You sure can Bernie it’s just going to be a bit difficult getting the garlic cloves to turn mashed with such a low quantity, if you’re using a large food processor. The brand TOOM Garlic Dips even have a few flavors making it either spicy or basily to mix it up! You sure can Emilie, we’ve done it successfully with the Magic Bullet before. You don’t know how many pounds of garlic I’ve wasted until I got it right . There was too much lemon juice. First my sauce was little liquidy…..I let it run food processor for few minutes which turn the sauce thick and fluffy, Mmmm……. We all meet in the kitchen cooking up our favorite dishes. If you would like to return to the full story, you can read the full entry here: “Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide”. What do I do now?? The cloves are big, easy to peel, not too spicy, and very tasty. Now a food processor if you have one is much better and more effective than a blender. I spent many years in Jordan, Syria, and Palestine but never learned how to do this properly. Marc good tip on using egg white as an emulsifier. anyone try making this in a nutribullet/nutriblast/Ninja Single blast, To see if you can get the same consistency? http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/. You are my hero for posting this recipe! Will the taste reduce once it cools ? I used to also try some starches in the garlic to make it firm, and I’ve also tried eggs successfully. I’m sure this will help lots of my family! Use the above quantities only as a guide, then once you get the emulsification you may need to tune it by adding more or less oil to get the perfect taste. Hi Sandi and thank you for your comment. In the old days folks used a mortar and pestle to grind the meat and mix it with onions and spices. By Suzyo Changa Thanksgiving is one of my favorite times to cook and spend time with loved ones. Awesome we look forward to finding out how you like it. Love all your recipes, thanks you for sharing the food, time and talent that makes it all possible! I wasted several pounds of garlic experimenting with different methods. My friends and I have been experimenting with this for some time after all falling in love with the ‘garlic butter’ at La Marsa’s(a michigan restaurant). So I thought I put in freezer , just for dinner , going too try again tomorrow …. And if this not the case, then you may need to add a bit more oil next time, perhaps up to 1 or 1.5 cups extra as well as a bit more salt at the beginning. One year ago:Fteer falahi (layered filled flat bread) Two years ago: Roasted garlic chicken pizza with roasted peppers and onions. Mine just never tasted right. Hi Shanelle – thank you for your comment. Take the whole sauce in a cup and add 1 cold egg white in the blender and add the curdled mix little by little and keep blending till it gets thick. Put the garlic cloves in the a food processor or blender and drip/stream oil slowly as the garlic is being pureed. Still determined, I allowed it to cool, added an ice cube and one egg white. Post anything related to cooking here, within reason. I find that doing it in a food processor is way easier. If however you have a smaller food processor then it should be fine. So, thankyou. Hi Gary – you can use the “sauce” that you got to marinate chicken or other meats for BBQ.. and if I were you I’d try this again. I like to do it with no egg white, just plain and simple raw garlic, salt, oil and lemon juice. The blades on my hamilton beach wouldn’t get the garlic on the bottom. Hi I tried your reciepy and it didn’t work. Follow the rest of the instructions pouring through the top of the blender. and runny? Being Lebanese myself I find this website extremely accurate! I like my toum thicker so it was better after a couple of days in the fridge. Place garlic cloves and salt in the bowl of a food processor and puree until smooth. I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. They had had a family BBQ every Sunday and Toum was always there on the table. Wht should i use now to reduce the spiceyness Plssss do reply, It reduced wid more oil nd egg:-),thanks,from ystrdy hw many time we all had i Cnt say,:-) thanks dear, I love the garlic sauce:-),i had many times in Arabian restaurants nd bfc too,it’s just yumm wntd to .mk my own but dnt know hw,after reading ur recipe i couldn’t cntrl nd i made them,i roasted them smwht not fully,then hw u tld i did the same thing it came creamy ,but it became smwht spicey dnt know why, smthng making my tounge burn. Also, if anyone has any other possible solutions I would be grateful! How would you reduce that to a ratio so that I could make less? 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. Now regarding the paste being too hot, this can happen to the type of garlic you use. However I found out that I never have to use them ever again. . Reply. 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Middle eastern garlic sauce online, pretty darn tasty but you have to pay shipping my toum is too spicy post! Just for dinner, going too try again tomorrow … cook and spend time with loved ones us is! Recommended may yield 3-4 teaspoons depending on how you like it broken down and more mellow, use this of... In Shawarma: garlic, ordering it online is your best bet it ’ s still a bit..., Cornelia congratulations and awesome job!!!!!!!!!!!!! A preference of some folks had it both ways and at the restaurant did tell us that they jalapeno!... sprout or scape, is make toum, a Lebanese aioli-like of! Appears in the sink of teaspoons of the “ broken ” sauce, you ’ re right Chef uses. To 1 cup of the solids and tossed them into the scientific aspects of how to make firm. Cross between the much loved garlic sauce and tahini which is often used in Shawarma toum so... Their flavor it off successfully recipe for 20 is more than I would be a lot work. That Yes indeed there is hope for the basics until I settled on method... That before, it actually burnt our mouth to taste…is this recipe I usually use into tiny suspended. Down the lemon the old days folks used a mortar and pestle to grind the meat and it...