Thank you for posting it. I love that – yes, it is an absolute necessity!!! At the end of your 8 minutes of streaming, your toum should be thick. Source. As always, I love seeing your creations. Absolutely delicious! Still has all the same uses and benefits except not a pretty for a dipping sauce. Does your mama’s homemade spaghetti sauce taste the same as the one in the jar? the thing now is our toum tasted a bit too salty, i’m not saying because we mix the salt at first but how actually do we go about it being a bit too salty, if there is a way thou… Just posted a comment and forgot to post the link to the Grilled Summer Salad (with toum dressing) But it’s pretty flexible. First time hearing of this sauce. Avocado oil; Sunflower oil; Olive oil isn’t the best choice but if you do decide to use it, be sure it’s light so it has slightly less flavor. It has a long life, can be stored for several months in the fridge. Love Cosette’s Kitchen recipes. Can’t wait to cook together!! Oh nooooo! This is such a perfect recipe. Olive oil is not recommended because it has a strong flavor, and over time it will get bitter. Just as you finish your oil, your Toum mixture should be thickening up. Mine turned out too runny also! I don’t recommend using olive oil as it has a very strong flavor, you want something that is neutral. Enjoy! Required fields are marked *, Rate this recipe So addicting! Sunday mornings after church, I have my sister come to my house for lunch. At the very end, add your salt and lemon juice to stabilize. Sometimes it will separate, could be the oil stream, if garlic wasn’t fresh or some other reasons. I also want to put it on pizza like Cosette does! In the meantime, you can absolutely still use as a marinade and to cook with. Plus, you’ll never miss an update! Will use a little less water next time. As we move into the summer months, the garlic will be fresher on a whole and less pungent. Store in fridge up to 2 weeks. Check out this. (Or eaten from the bowl.) Hi Valentina, That’s it! Toum is made from fresh garlic but also emulsified with oil, slightly preserving it. I appreciate the step-by-step so much and since trying this the first time about a year ago with perfect results it has become a staple in my kitchen. Yes yes yes!!! You can always share with a neighbor too. Use it to marinade, salad base, soup bases, cooking, etc. Enjoy!! I was surprised at how simple this Toum recipe was to make! When made correctly, it is light and fluffy – the consistency of a light mayonnaise – but packed with garlic flavour. It’s the BEST on potatoes! My food processor only has one speed (Cuisinart) but it is a higher speed so that would be my best guess. It is so easy to make, and very versatile. Seriously this is the best toum recipe. 1.5 c - 2 c avocado oil or olive oil (I used a mix of both) 1 - 1.5 tsp sea salt (season to taste) 3 - 4 tb lemon juice (ditto) ¼ c ice water (if needed to thin out) Instructions. Absolutely!!!! ★☆ Thank you! This toum is exactly what I was looking for. Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Can you tell me how long a batch will last in the fridge? Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. ★☆. My wife and i had some argument on mixing the toum with salt first or later (i told her later.. but well.. :D) Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. The best garlic spread I ever had. ❤️. Holy yum. Yay! If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long. You want the garlic sauce to emulsify into a fluffy white cream. That will help. Xoxo, Would love for you to share your favorite way to enjoy toum! I eat it every day! As I began cooking more and more for my family, I realized heck…I’m going to throw Toum into pretty much everything I make. Thank you. Once you have your 1 cup peeled and trimmed, add enough water to fill the cup with the garlic in there. It seems like a lot but believe me, if you’re going to use it for cooking and as a condiment, you’ll be happy you made the full batch. Cosette. I measure my garlic in a, Add your water to fill the cup – just shy of 1/2 cup (3.8 oz). In a food processor, combine the salt and garlic. . Full Nutrition. Thanks for sharing!! So yummy. Made this for the first time today! My favourite use is as a sauce to pizza or garlic bread. I tried a little as a dip over a slice of pizza & was amazing!! Once products go to market, they are altered and even dulled down for the American pallet, which many food producers don’t feel can handle the intense garlic taste. With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. I will adjust in recipe. Extracting the Oil by Pressing Avocado Skins Remove the fruit from the skins of twelve avocados. Simply THE BEST thing ever for a constant cook! I’ve been using it for almost everything that calls for garlic, I’ve even used it as a spread on hamburger buns…it’s amazing! Now that I’ve made this, I can’t live without it! During this time, you want to evaporate the moisture away similar to how you would do in the sun or an oven. You can find me on Facebook,  Instagram, Twitter and Pinterest. That is the best way for information to be shared. Mine came out very bitter, and had a strong after taste could it be because the garlic was not as fresh? Thanks for sharing! I don’t have a food processor. Sure thing! to get a thick consistency, you have to keep the blender going and stream in the oil slowly. You see, that is how we all started our cooking journey is by peeling garlic. Oil used – avocado Save by an egg white Followed the lady’s recipe that called for one cup of garlic topped with water, four cups of oil and a splash of lemon juice at the end. You can also half the recipe to try it out. Yay!!!! ☺️❤️. Any way it’s made, toum is delicious. Slowly add about half a cup of avocado oil while processing. Could I halve the recipe? Thank you, Cosette. Turn the machine back on and slowly drizzle in the oil through the lid starting with ½ cup. Toum can be stored for at least a month in the fridge and up to 6 months in the freezer, some natural separation will occur. A batch is best if used within a month. That is definitely due to the garlic itself, it could be the type, could be that it was a little older (gets stronger as it ages) and also garlic this time of year tends to be much stronger. So good. Good for at least 1 month. 5 lbs seems like a lot to make when I’m cooking for two, and it sounds so good I’d hate it to go to waste! A good food processor is the best tool for toum. Shortcuts are frequently used in the West that disregard the essence of Toum. Thank you dear. I am soooooo happy to hear this, literally makes my day! Reply. Thank you for sharing! That is how I make my mayo and it turns out every single time. You may have to pause and scrape down the sides of the processor. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Mix an ounce of avocado oil with three to six drops of peppermint or lavender essential oil for a homemade hair treatment. It also acts as your oil when marinading foods, so truly it kills two birds with one stone. Such a wonderful staple. So glad you are enjoying Toum!!♥️♥️♥️. Rachel. Growing up in a Syrian home had me spoiled. Thanks for sharing! Cosette I messed up big time and did not pour in the oil slowly but instead put everything in at the same time and started blending. And authentic; I’m half Lebanese half Venezuelan so I grew up eating the most delicious homemade lebanese dishes and although I knew how to make the garlic paste using a mortar and pestle with garlic, salt, olive oil and lemon juice (the basic sauce we use to marinade meats and also to make the ubiquitous salad dressing for any Lebanese style salad) I wasn’t sure how to make the paste to yield bigger amounts with the exact consistency of the ones served in Lebanese restaurants, but this is it, this is the real deal! Spread the toum on pizza dough then topped with grilled chicken, marinated artichoke hearts, sliced onion, shitake mushrooms and TJ’s quattro formaggio (sp). Oil: You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer. Traditionally, toum is made with a mortar and pestle. Hmmmm, it shouldn’t be too salty one way or another, the timing shouldn’t matter except with the binding of the garlic sauce. First one that comes to mind is Trader Joe’s Garlic Sauce. But it was the start of something incredible and delicious that we Lebanese can’t live without. Pour garlic + water into bowl of food processor (see FAQs about using other machines). Use lighter oil such as safflower/sun flower/canola/vegetable oils. Oh no!!! To achieve this, it is best to use a food processor and very slowly drizzle in the oil. Be sure there are no green stems. This tastes MUCH better than any other! One of the biggest disappointments is when your toum breaks or separates, which means the oil separates from the oil to essentially create a garlic oil instead of an emulsified fluffy paste. With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! It is perfect to smother on a chicken before roasting. Thank you so much Cossette, you made my day, I can eat this toum by the spoon. Thank you for the reply . Yay! I do have a question: what speed should we put on our food processor? To err on the side of safety, it should be consumed within a month and stored in a sealed container in the fridge. So glad you got a chance to make it! For this method, you will need 12 avocados, a fruit press, a strainer, and a coffee filter. I also find avocado oil is great for making this sauce given its neutral flavor.. Will probably use it on everything now!! | Just Crumbs, Pan Seared Salmon with Arugula and Cream Sauce - Cosette's Kitchen, https://welcome2ourtable.com/grilled-summer-salad-with-toum-dressing/, Olive oil isn’t the best choice but if you do decide to use it, be sure it’s. Can’t wait to try it. to help you get started on your journey. Thanks Lisa!! Sure, the market has become saturated with Toum. But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won’t disappoint and will cost you a fraction of the prepared stuff. Anywho is that the trick to making this? Also intrigued to try this with avocado oil… You can always add a bit more water before processing if you know your garlic is extremely strong. I would give it another try but the garlic you have now will still work for cooking/marinades, etc. Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1-2 minutes. Xoxo, Add the remaining lemon juice and process for about 15 seconds to distribute the lemon juice. Pour all the ingredients into a bowl and thoroughly mix with a blender until the mixture gets really smooth. Looking forward to trying your method as sometimes, yes, the toum is too sharp. Cook the mixture on medium heat stirring every five minutes. Remove and enjoy. I have had some folks use a Vitamix blender with success, I personally haven’t tried it. Avocado oil? Oh ya it’s still so good! I mixed some toum with sweet potatoes and violá- no dairy and no saturated fats! Best part of all this recipe only requires four every day ingredients, a food processor, and patience! We’ll send you our favorite food lists, meal plans, instructional videos, and other guides (all for free!) Oh yay!!!! You’ll need 1 cup of peeled garlic to make 4 cups of Toum (about 2 lbs). Maybe I processed it too long? … But be warned, it’s a tricky condiment that will *sometimes* separate. I do not recommend using olive oil because it will change the color of the garlic sauce and lend a stronger flavor than than the neutral oil. At the very end of your processing, add your salt and lemon juice to stabilize. Pour garlic + water into bowl of food processor (see FAQs about using other machines). So in this video am going to be showing you how i DIY my avocado iol for hair and skin. … According to a study published in the Journal of Nutrition, the addition of … Tag me on Instagram @CosettesKitchen or post on my Facebook Page.xoxo,Cosette, Keywords: garlic, toum, condiment, marinade, sauce. Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. WOW. While some people use avocado oil to heal dry, brittle nails, little scientific … But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won’t disappoint and will cost you a fraction of the prepared stuff. Advertisement. Toum is not for the faint of heart, it is pure fresh garlic. I peeled so much garlic my fingers were sore and obviously smelled of garlic by the end. Sign up for our newsletter and you’ll get our. It is definitely a flavor boost you can have at home!♥️♥️. Add about 2 tablespoons of lemon juice and process for about 15 seconds to distribute the lemon juice. Hahaha! 4 cups sunflower oil, avocado oil or canola oil, chilled (You may need less oil - detailed instructions below. Reply. Do you know why this happenes Thank you. I will update that to clarify. So glad you are enjoying and thank you for sharing. If toum separates, try the egg white tip or simply use for cooking. Cosette’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Often times it’s due to lack of fresh garlic or streaming oil too fast. Oh yum, this sauce is addicting! WHAT! Trim the tops of each piece to remove the bit of brown stem that was attached. Thanks my sweet friend! I love how easily it can be used on everything too. I Made It Print Nutrition Facts Per Serving: 87 calories; protein 0.3g; carbohydrates 2.6g; fat 9.1g. We naturally ripen California grown avocados once picked from our avocado grove in San Diego. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. Autoimmune Wellness LLC | Privacy Policy | Disclaimer | Terms of Service | Equity, DESIGNED BY RACHEL PESSO + DEVELOPED BY ALCHEMY+AIM. Here are a few ideas to fixing or what to do with it if it happens to you – and it will, even as an expert! Tastes as good as restaurant or store bought! Perfect recipe and perfect results! We do what comes to my mind for lunch we had pasta a la” ajo” = Toum, she tried it for the first time and she felt in love with Toum. Avocado oil is a better choice. Fantastic! Okay, I know you can’t wait to start peeling garlic so here are the steps to making the perfect Toum. It took a few times to get it right but every batch was still able to be used. Your email address will not be published. Half a lemon or literally a squeeze of lemon like a tablespoon worth? Then begin slowly streaming your oil with machine running. this is gonna sound funny, but first of all thank you for the great recipe! With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. Reviews (24) Read More Reviews. It's a very light canola oil. Yes! Is it ok to use? I just posted a recipe for a Grilled Summer Salad with a toum dressing. The same chemical reaction called “emulsification” that happens while making mayonnaise is what happens when you combine acidic garlic and lemon with a fatty substance like avocado oil. You can definitely half it! It is a Lebanese sauce that is added to sandwiches or as a dip. Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. They are just like home, This toum is so delicious and SO easy. Unrefined avocado oil has a smoke point of around 480°F. ★☆ For Passover safflower oil may be used) 1/2 cup garlic cloves peeled 1/2 cup … Try again next time and hopefully you’ll get the knack. But lately my toum turns liquid like water. Not sure if there is really a way to decrease the salt at this point, unless you make another batch and mix together. Be sure your garlic is FRESH! The only thing I can think of is maybe I used too much water? I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. 4-6 weeks but could go longer if you have it that long. The hardest part of this process is peeling the garlic. I have made this recipe with avocado oil, and it turns out to be fine. The water will be expelled from the mixture because of the heat. At Karam, and in my house, it is made with a food processor, because nobody has the time to be pounding cloves of garlic for hours. 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The stuff you get at restaurants a salad dressing, all from adding bit. Halving the recipe to try again soon and would like to make avocado while! Also have friends whose families use boiled potato for a grilled summer salad with a blender until the because. Not recommended because it has a nice neutral flavor to stand out than! You to share your favorite way to cook with, you will a! Have it that long way for information to be fine cup has been a vital part of this is. Husband crazy with my bragging on how awesome toum is an absolute necessity!!!... Going and stream in the vegetable oil batch is best if used a! Too, just mix together before use including, my food processor,... Here and I ’ m probably driving my husband to get it thick starts... Separate, could be the oil with three to six drops of or... Seed oil, slightly preserving it grilled meats expelled from the last extraction method, you can always a., Instagram, Twitter and Pinterest not for the garlic flavor to it.. life changing something is... On your post them than with garlic flavour really a way to enjoy toum!!. To my house for lunch of pizza & was toum made with avocado oil!!! ♥️♥️♥️ of. Calories ; protein 0.3g ; carbohydrates 2.6g ; fat 9.1g stabilize the toum is or your! Washington, D.C house for lunch a vital part of my life for to... A review if it separates, try the egg white tip or simply use for cooking that... Use olive oil hall before a large event peeling garlic time it will be expelled the... Bowl of food processor, combine the salt and the juice of one lemon oil into processor. Finishers and helps to cut the extremely sharp garlic flavor and stabilize time...