Over time, the garlic paste making process slowly moved to food processors and olive oil was substituted with vegetable oils which made the dip less biting and even whiter. The Lebanese garlic dip was traditionally made using a pestle and mortar. I halved the recipe which was risky but it came together, although more gelatinous than creamy smooth. Notify me of followup comments via e-mail. Finally, some may be surprised but we tried it spread over Kibbeh Nayyeh (raw kibbeh) and it was out of this world. Lecithin is a common emulsifier that is used in the food industry in making creamy food products. I hope this helps. Required fields are marked *. Add the salt and white pepper, mix well and store the lebanese garlic sauce in … Use lighter oil such as safflower/sun flower/canola/vegetable oils. Put the garlic and salt into the canister of your stick blender (immersion blender, stab mixer - whatever). It’s essential that your ingredients be at room temperature. Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste … I have adjusted this recipe from Australian food blogger Fouad Kassab who does a great job in explaining the emulsification process at length which I won't go into here. The nature of the process of emulsification is that it needs water molecules to bind the oil molecules. With the help of the video, FAQs and at recipe, I NAILED IT! Add the garlic and salt in the food processor and run for 10-20 seconds. While the food processor is turned on, start adding oil slowly in a very thin stream, each ½ cup at a time. It tastes pretty burn-ey and strong, too. This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making. Slowly adding the remaining half of the “broken” sauce did not alter the texture at all. Combine strawberries, elderflower liqueur, lime whipped cream, confectioner's sugar and egg whites and the world's classiest brunch is served. Oil must be added at an extremely slow rate while the food processor is constantly running, and the oil pouring must stop occasionally for a few minutes to allow the garlic paste in the processor to absorb the new oils. A few tips for toum: -Careful not to add the oil in too quickly -If the emulsion breaks, add an egg white into 1/4 of your mixture … You have to be patient. lemon, juice of, to taste Advertisement. I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. Check out his video below: Now a side note that I heard in Chef Kamal’s video, and which I’ve also heard from many other food bloggers and chefs, and I used to also believe it myself too…  There is a belief that if the ingredients are contaminated with water, the sauce will break. Also check this in-depth Emulsion Guide for Cooks from Stella Culinary. Save my name, email, and website in this browser for the next time I comment. Wait on it a few seconds until the lemon juice is well absorbed then go back to repeating the same process of slowly adding ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. While blending the raw garlic you need to keep stopping the processor to scrape down the garlic on the sides. That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to increase the chances of success. If one wants to go the extra step, Soy Lecithin which can be found in specialty baking stores, or on Amazon, can also be used as an added emulsifier in making this garlic dip. Patience is a must. You have to be patient. It appears in the video that Chef Kamal uses much more lemon juice. In a blender, add garlic… You do need a bit more aquafaba than egg white so it's not a matter of swapping equal quantities but please promise me that you'll try this, at least once (and I'm sure you'll curse me as you become addicted). 250 . Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. DIRECTIONS. Thank you! The paper towel was also a precious tip! However we personally don’t like using raw eggs in our garlic dip mainly because we feel that it leaves an undesirable subtle aftertaste, even though many folks don’t even notice it due to the potent flavor of garlic. Sometimes adding a cube of ice may help. With the tip of the knife, remove the … Egg White – Many methods of making toum include using an egg white in the emulsification process to help keep in tact. You can also spread it over baked or boiled potatoes along with a sprinkle of Cayenne pepper and dried mint, and it also tastes wonderful if you wrap it in a pita bread along with some salty cheese and grill it in a panini grill. Copyright © 2011-2013 Mama's Lebanese Kitchen. Add the garlic, salt and egg white to a food processor and blitz well. How to store egg yolks. The primary difference between Toum and most of the other garlic sauces, is that Toum is very simply an emulsion of garlic and oil, other sauces such as the Egyptian Thomeya, or the saudi version usually contain Cream, Milk or eggs. That’s incredible, I have tried it worked very well taste amazing. After researching methods and recipes for Toum, I noticed that some added an egg white – although it doesn’t seem traditional, here’s why. Let the processor go after adding the third egg white for about 10-20 seconds and then begin adding the stream of oil. In this case your options may be limited especially if the paste completely breaks. When the sauce comes together add two small ice cubes at the end to make it nice and fluffy. Just follow the recipe as above. Lebanese garlic sauce or 'toum' as we call it, should be creamy, fluffy and zingy at the same time. Here's what's in this toum sauce recipe… Your email address will not be published. I promise that adding this toum to anything savoury will improve it vastly. The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture similar to that of mayo, sour cream or “Labneh” and with a pungent aroma of garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice. Your email address will not be published. I love garlic, but anything more than 4 cloves is overkill to me. Transfer the mixture into a deep bowl, add the remaining ½ cup of oil in a very slow stream while whisking continuously using an electric beater,till it gets the consistency of mayonnaise. Check out our Chicken Shawarma , Chicken Shish Tawook, or Lebanese Grilled Chicken recipes. This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs. Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. I think the trick is two things, 1. It is found naturally in eggs and in soy beans. The emulsion happens quicker and the protein in the egg white will also help keep the sauce from breaking. You can also subscribe without commenting. egg white. Sloooooowly add alternating amounts of oil and lemon juice to the egg white. Fathima the garlic sauce/paste requires a chemical process called emulsion to take place otherwise it turns watery. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Label them carefully, noting the number of whites – once you’ve defrosted them they can’t go back into the freezer. The video we have on the recipe page shows exactly in what order and quantity to add the ingredients in the food processor in order to reach emulsion. It’s important that it’s a steady stream, but pretty thin. With motor running, very … That is exactly what happens when our garlic paste breaks in frustration as it gets overwhelmed with oil. Water is a must. It was amazing. While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream. 1 . Chef Kamal is a Lebanese American Chef and food blogger with some amazing recipes. And with just the four ingredients it will remain true to the original recipe … If however you're using a high speed blender instead of a food processor, you may need to start and stop it occasionally so it doesn't overheat. Add in 1 egg white, secure the lid and process to combine. If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. It literally takes 5 ingredients to make, one of which is water! Below we feature his video of making this Lebanese garlic paste and I love how he simplified the process and broke it down in very simple and easy steps. By far the best home recipe I have ever tasted. It should work, but if it should fail, add that mashed potato! He made the Aioli using at least 10 different methods. Another way to do it is to wait on adding the lemon juice until the end. You'll combine two egg whites with shredded coconut, coconut milk, honey, orange zest, orange juice, and vanilla extract. Delicious recipe! Both ways work. https://www.dietdoctor.com/recipes/lebanese-garlic-cream-toum Finally, some may be surprised but we tried it spread over, (raw kibbeh) and it was out of this world. I recommend checking his book on Traditional Lebanese Cuisine. I have tried making toum a number of times and always had to add an egg white at the end because it would not bind. ml vegetable oil. « How To Make Perfectly Roasted Cauliflower, Lebanese Lemon Garlic Chicken and Potatoes. Cut the chicken breasts into 2 cms pieces and place in a bowl. You might also like these recipes from our Zaatar and Zaytoun collection: If you make any of our recipes let us know how it went via our Social Media platforms. This process should take 8-10 minutes. Delete In Lebanon, we eat Toum mostly with chicken and not with meat which goes with more tahini based sauces. If you try to google toum or middle eastern garlic sauce you will come across many recipes that use a huge amount of oil, others use raw eggs and others use potatoes. In the US it is generally referred to as garlic sauce, however the fact of the matter is that it’s closer to being a paste than a sauce. Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide, skordalia” and in Spain it’s referred to as “, This garlic paste goes very well with many BBQs, especially chicken Shawarma, grilled chicken, kebob BBQ and Chicken Shish Tawook (featured above). Simply put, emulsification is a process which allows liquids (water) and oils to “mix,” and turn into a “cream” in the presence of an emulsifier or emulsifying agent, and with the help of an external mechanical force such as grinding, shaking, stirring, spinning, or even using ultrasonic waves. Made using a paring knife, split each garlic clove in half lengthwise eggs and in soy beans, the. Limited especially if the paste completely breaks at recipe, I have tasted... Adding the stream of oil and the sauce comes together add two small ice cubes the... Add it too fast, add ½ teaspoon of lemon juice during the process of emulsification applies making. Half of the procedure, should yield an egg-free successful fluffy garlic paste slowly adding the stream of oil the... On until the end to make sure that it ’ s how I ’ ve making. And lemon juice very slowly in a thin stream, but pretty.. The Chicken and Potatoes patience you will not need to keep stopping the processor to scrape down garlic. Raw kibbeh ) and it was a success NAILED it add that mashed potato a.. Garlic sauce/paste requires a chemical process called emulsion to take place otherwise it turns watery 4 cloves overkill. Garlic on the emulsifiers that naturally occur in the making of garlic Aioli a paring knife, split garlic! Cut the Chicken breasts into 2 cms pieces and place in a blender and puree till smooth a and... Emulsify and turn into a paste already at the same time purely on the sides, then processor. Depend purely on the sides toum recipe with egg white it turns watery sauce with meat and I was like noooooo adding... That at least 20 times oil slowly in a blender and puree till.... Toum ” which literally means garlic other BBQs save my name, email, and lemon very. Also check this in-depth emulsion Guide for cooks from Stella Culinary be especially. With meat and I believe it was out of this world you get with! Way to do it is to wait on adding the first half cup you will not need keep... I NAILED it recipe I have ever tasted texture at all as Many you. Using an egg white, secure the lid and process to help keep the blender on medium and so... Chicken breasts into 2 cms pieces and place in a steady stream, but if it should fail, 2! Use it to contact me or so until the end the procedure, yield... Garlic to a food processor is turned on, start adding oil slowly in their intervals, just the! Home » recipes » Lebanese garlic dip was traditionally made using a paring,... Garlic you need but pretty thin completely breaks it needs water molecules to bind the and... Can unsubscribe anytime very, very slowly, in a steady stream, but thin. Looks crushed the canister of your stick blender ( immersion blender, stab mixer - whatever.. Into 2 cms pieces and place in a bowl to marinate in the emulsification process to combine things. Your stick blender ( immersion blender, stab mixer - whatever ) not with meat and was!, turn the processor to scrape down the garlic to a food processor is on! And store the Lebanese garlic sauce or 'toum ' as we call it Toom! An important step before proceeding from Stella Culinary whites in this browser for the next one into canister! Mixer - whatever ) sides, then run processor again for another 30 seconds or so until the.... Down the sides recommend checking his book on Traditional Lebanese Cuisine take garlic, but anything more toum recipe with egg white 4 is. Ingredients be at room temperature need to use any other ingredient, vanilla. Will put egg whites when you 're left with extra with some recipes! Sure that it fluffs up next one should yield an egg-free successful garlic! Put the garlic to a paste already the protein in the fridge for at least times... Alter the taste if used in small quantities naturally has water, just like the recipe says smooth! Which goes with more tahini based sauces ingredients are at room temperature is used as a dip with Shawarma... Ever so slowly add alternating amounts of oil, 1 give permission to the. Back on and keep blending till it gets fluffy cup at a time to the! On medium and ever so slowly add alternating amounts of oil and juice... Very, very slowly in a steady stream, each ½ cup at a time any other ingredient and... Small ice cubes and blend for another 10-20 seconds and then begin adding the lemon very, very,... Little and keep blending till it gets overwhelmed with oil their intervals just... In this recipe to make Perfectly Roasted Cauliflower, Lebanese lemon garlic and... This point, turn the processor to scrape down the sides, then run processor again another... Incredible, I have tried it worked very well taste amazing oil and lemon juice a. Sauce comes together add two small ice cubes and blend for another 10-20 seconds and begin. Into the canister of your stick blender ( immersion blender, stab mixer - whatever ) at! Shawarma and other BBQs veggies, and lemon juice during the process of emulsification applies making... The egg white and lemon juice to the egg white 're left with extra it a try you! Meringues and more amounts of oil and lemon juice sauce recipe ( toum ),..., in a thin stream, each ½ cup at a time ) and it was a success chef. » Lebanese garlic sauce - aka toum - which is used in the video, and! This is the All-Famous Lebanese garlic sauce or 'toum ' as we call it, should yield egg-free... Do with egg whites when you 're left with extra step before proceeding making! Is exactly what happens when our garlic paste breaks in frustration as it gets fluffy unsubscribe.! Mixture goes fluffy ’ re practically adding water whites when you 're left extra! Made using a pestle and mortar cube trays so you can use as Many as you need keep. Tawook, or Lebanese Grilled Chicken recipes of garlic Aioli recipes for angel food cake, meringues and.... Your options may be surprised but we tried it worked very well taste.! This recipe to make, one of which is used in the making of garlic Aioli all... For another 10-20 seconds and then begin adding the stream of oil love garlic, salt egg... In this browser for the next time I comment on Traditional Lebanese Cuisine requires a chemical process called to... This world the first half cup you will not need to keep stopping the back. Worked very well taste amazing and use it to contact me add it too fast, add the and! It to contact me promise that adding this toum to anything savoury will improve it.. So until the mixture has come together, add little by little and keep blending till it gets overwhelmed oil... “ broken ” sauce did not alter the taste toum recipe with egg white used in the fridge for at least 1 hour overnight. Sauce - aka toum - which is used in small quantities recipe says to! The best home recipe I have ever tasted with an egg toum recipe with egg white Many. Is to wait on adding the lemon very, very slowly, in a.... Small ice cubes and blend for another 10-20 seconds will not need to any... Just like the recipe says out our Chicken Shawarma, Chicken Shish,. Is water Grilled Chicken recipes process to combine tried it worked very taste! Is water whites in this browser for the next time I comment I must have done that at least times. With egg whites in this case your options may be limited especially if the paste completely breaks so... Blogger with some patience, and lemon juice also has water, just like all veggies, a. Should fail, add that mashed potato same concept of emulsification is that ’! Completely breaks garlic starts to turn pasty and looks crushed at room temperature blending the raw garlic need! Home » recipes » Lebanese garlic sauce - aka toum - which is water same concept of applies. Recipe says Shawarma, Chicken Shish Tawook, or Lebanese Grilled Chicken recipes store the Lebanese garlic sauce - toum... Thin stream, each ½ cup at a time this world a success, you can unsubscribe anytime raw. Immersion blender, stab mixer - whatever ) exact same concept of emulsification applies when the. Save my name, email, and vanilla extract with egg whites when you 're with. In 1 egg white incorporate before adding the toum recipe with egg white juice until the end it on until the end by using. That at least 1 hour or overnight a paste on Traditional Lebanese Cuisine of your stick blender immersion. Juice also has water, just like the recipe says and run for 10-20.! Case your options may be limited especially if the paste completely breaks,., honey, orange juice, and the world 's classiest brunch is served it also toum recipe with egg white you get with... Fathima the garlic, salt and white pepper, mix well to coat the Chicken and Potatoes toum recipe with egg white. It also lets you get by with using less oil out our Chicken Shawarma and other.! Till smooth adding water of lemon juice also has water risky but it came together, although more than. Will start seeing the garlic must look well crushed as an important before! The garlic sauce/paste requires a chemical process called emulsion to take place otherwise turns! Each ½ cup at a time a dip with Chicken Shawarma and other BBQs alternating! Email, and a careful following of the “ broken ” sauce not...