Best 5 Toum Garlic Sauce Recipes

TOUM (GARLIC SAUCE)

Steps:

• 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.
• 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.
• 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.
• 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.

LEBANESE TOUM - GARLIC SAUCE.

Steps:

• Puree the garlic with the salt in a spice grinder or mortar & pestle.

SHISH TAOUK TOUM - GRILLED / BBQ CHICKEN WITH GARLIC SAUCE

Steps:

• Cut the chicken breasts into 2 cms pieces and place in a bowl. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight.
• Tread the chicken pieces on to skewers and grill for about 10 minutes on the barbecue or under a preheated grill. Turning from time to time.
• Serve with Toum (garlic sauce) for dipping and a salad.
• Toum (Garlic Sauce) - Put the garlic clove and salt in a blender or food-processor and whiz to a smooth puree. Add the egg white and whiz again until smooth. Very slowly pour in the vegetable oil in a constant, steady stream until all the oil is used up and the sauce is the consistency and colour of mayonnaise. Add the lemon juice and keep whizzing until smooth. Taste and add more lemon if necessary.

TOUM (LEBANESE GARLIC SAUCE)

Steps:

• Place garlic in bowl. Add salt and lemon.
• Add a little oil at a time to the garlic and mix with spoon until the oil stops being absorbed. Keep adding the oil until it runs out.
• Add the mayonaise and mix. If too mayonaisey - add more oil and mix. Add salt and pepper to taste.
• Once complete, put in jar and refrigerate.

LEBANESE GARLIC SAUCE (TOUM)

Steps:

• In the bowl of your food processor, add the 2 teaspoons of kosher salt and the peeled garlic cloves. Pulse until chopped. Use a spatula to scrape down the sides of the bowl and continue to pulse until finely chopped. Scrape down the sides of the bowl one last time before securing the lid.
• With the food processor running, very slowly pour 1/4 cup of oil in thin steady stream through the hole of your lid or the food chute. Stop and allow the processor to run for 30 seconds before adding in 1 teaspoon of lemon juice. Repeat this step until both the oil and lemon juice are gone.
• Once all the oil and lemon juice have been used, continue to process the garlic sauce until light and fluffy, about 30 to 45 more seconds.
• Remove the bowl from the food processor and take out the blade. Allow the sauce to cool on the counter for 1 hour or until the sauce has cooled down before storing.