TOUM (GARLIC WHIP)
This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer's son, learned how to make it after he started working at Phoenicia, the family's restaurant in Birmingham, Mich. "It took me more attempts than any recipe in my life to get it right," he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called "garlic whip" on Phoenicia's menu. It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. It's versatile, and also great drizzled over roasted vegetables and avocado toast.
Provided by Brett Anderson
Categories dinner, snack, condiments, side dish
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
- Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)
- With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
- With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
- Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.
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ahmed shafique
[email protected]Not bad! The toum was a bit too thick for my liking, but the flavor was on point.
BjornV
[email protected]This toum recipe is a game changer. It's so quick and easy to make, and it tastes amazing. I've already shared it with all my friends.
Eogy Gaming
[email protected]5/5 stars! This toum is ridiculously easy to make and so versatile. I used it as a dip, spread, and marinade.
R Kkk
[email protected]Absolutely delicious! I made this toum for my vegan sandwich and it was incredible. The garlic flavor was spot on.
CHRISTOV STCLAIR
[email protected]This toum was a huge hit at my family gathering. It's the perfect addition to any Middle Eastern feast.
Suraj kumar Mahato
[email protected]I was a bit hesitant to make this recipe because I'm not a big fan of garlic, but I'm so glad I did. The toum was so flavorful and creamy.
Rane Pal
[email protected]Two thumbs up for this recipe! I used it as a dipping sauce for my falafel and it was incredible.
Hillary Mokua
[email protected]This toum recipe is a keeper! I love the zesty taste of the lemon juice. It's so different from other toum recipes I've tried.
Amaah Chanceline
[email protected]Amazing! My toum was velvety smooth and packed with flavor. I served it with pita bread and it was a hit!
negan fd
[email protected]This toum recipe really impressed my friends. It's so flavorful and easy to make. I'll definitely be making it again soon.
Ariyan Ibrahim
[email protected]5 stars! I've tried many toum recipes and this one is by far the best. The proportions are perfect.
XAMZA GAMING
[email protected]Made this for the first time and it was so delicious. I couldn't stop snacking on it. It's the perfect combination of garlic, lemon, and oil.
Me Sajjad Hossain
[email protected]The toum sauce had the creamiest, smoothest texture. It's definitely going to be a staple in my kitchen.
Chandra Magar
[email protected]I followed the recipe exactly and my toum turned out amazing! It's really versatile, too. I paired it with grilled vegetables, pita bread, and even used it as a spread for sandwiches.
free fire Gaming
[email protected]I tried this toum recipe and it was so easy to prepare. It's a perfect addition to my shawarma wraps.
Admire Taona
[email protected]The creamy texture of this toum is to die for! I love the added lemon juice, it gives it a nice tang.
Zain rao
[email protected]Followed the recipe. Used a blender to mix. Took a while, but a drop of lemon juice helped. Served with chicken and rice. Delicious! Everyone at the table was asking for seconds.
Mutonyi cindy
[email protected]Yum! My toum dip was a hit at my recent dinner party. The garlic flavor was strong but not overpowering.
Shopon Miya
[email protected]This toum recipe blew me and my husband away! So rich in flavor and aroma. I used a blender instead of a food processor, and after 3 minutes of blending, it turned out incredibly smooth and creamy.