Lebanese Garlic Toum
Description
Toum, the iconic Lebanese garlic sauce, is a staple of Middle Eastern cuisine and a must-have for garlic lovers. Its rich, creamy texture and intense garlic flavor make it the perfect companion to favorites like chicken shawarma, shish tawook, and grilled chicken. It also adds a bold, punchy contrast to lots of dishes.
Equipment
- Food Processor
Ingredients
- 2 cups water for the cornstarch paste
- ½ cup cornstarch
- ½ cup water
- 1 level teaspoon salt or to taste
- 12 large garlic cloves or more if you like your garlic
- 3 tablespoons freshly squeezed lemon juice
- 150 ml ½ cup neutral oil, such as sunflower oil
Instructions
- In a saucepan, whisk together the cornstarch and water until smooth. Place the saucepan over high heat and whisk continuously until the mixture comes to a boil and thickens completely. Remove from the heat and set aside to cool completely.
- Combine the garlic cloves, ½ cup of water, lemon juice, and salt.
- Puree until smooth. The garlic will become more pronounced after blending. Stop to scrape down the sides of the bowl as needed.
- Add the cornstarch paste to the food processor, and pulse a few times to incorporate the garlic mixture into the cornstarch paste.
- Slowly drizzle in the oil in a steady, thin stream while the food processor is running. Continue adding the oil gradually in the same manner until all the oil has been incorporated. It is crucial to add the oil slowly while the food processor is running, as this helps emulsify the garlic sauce.
- The finished toum should be light, fluffy, and creamy, but not runny. If it is too thick, add 3 tablespoons of oil and pulse a few times until well incorporated. Taste and adjust the salt to your liking. Toum is delicious when served immediately, but its flavor becomes even better after a few hours. For the best results, prepare the toum a day in advance and refrigerate until ready to use.
Video
Notes
Storage: Use the desired quantity, and you’ll have plenty left to pack away for later. It’s a great way to make the most of your preparation. Refrigerate leftovers in an airtight container for up to one week.
If you make the "Lebanese Garlic Toum", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
If you make the "Lebanese Garlic Toum", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine Tried this recipe?Let us know how it was!