Stopping occasionally to scrap down the sides of the bowl. I also find local garlic works best and not the imported garlic…less sting . The result should be a tangy/garlicky paste…. I used up so many pounds of garlic first trying to figure this out but once you get the hang of the process it becomes a breeze. Add 1 teaspoon of the lemon juice. I haven’t heard of this paste to be made with soy but it’s interesting.. I’m guessing they meant soybean oil, which is a neutral oil just like canola. Hi Marc – Yes of course and use the same quantity as the freshly squeezed. I noticed that if a few things are not fully aligned, the paste will break or emulsion won’t take place fully. I’ m glad you liked it Gary. I don’t know if it will have an impact on reducing the garlic bitterness. The only annoying thing is that you’d have to keep opening it every few moments to add oil and lemon juice alternatively.. other than that it should work. With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. I’m ready to rock and roll. Do you know if using Realemon juice works out the same as squeezing a fresh lemon and do you know exactly how much lemon juice is in the recipe? This garlic sauce however goes on the Chicken Shawarma and on Chicken Shish Tawook both of which are featured on our blog. I even modified one of the container cups by poking a hole into it.. Copyright © 2011-2013 Mama's Lebanese Kitchen. Use on Shawarma, Falafel, Grilled Foods. Note: It is very important that the oil and lemon juice be added in stages or there is a risk of the sauce splitting. I wasted so many pounds of garlic until I settled on this method which yields 100% success. If you want to try a specific kind of garlic, ordering it online is your best bet. The cloves are big, easy to peel, not too spicy, and very tasty. With the food processor running, slowly drizzle 1/2 cup of the oil into the bowl. Wht should i use now to reduce the spiceyness Plssss do reply, It reduced wid more oil nd egg:-),thanks,from ystrdy hw many time we all had i Cnt say,:-) thanks dear, I love the garlic sauce:-),i had many times in Arabian restaurants nd bfc too,it’s just yumm wntd to .mk my own but dnt know hw,after reading ur recipe i couldn’t cntrl nd i made them,i roasted them smwht not fully,then hw u tld i did the same thing it came creamy ,but it became smwht spicey dnt know why, smthng making my tounge burn. On the video it looks like he put so much lemon juice. I am going too try this recipe…. if so how much? Anonymous. How would you reduce that to a ratio so that I could make less? I even banned my husband and child from the kitchen because I didn’t want water entering the area. I even added one more egg white to dilute out the taste. MasyaAllah why is it so spicy? If you want to try a specific kind of garlic, ordering it online is your best bet. My friends and I have been experimenting with this for some time after all falling in love with the ‘garlic butter’ at La Marsa’s(a michigan restaurant). We all meet in the kitchen cooking up our favorite dishes. Hi Gary – you can use the “sauce” that you got to marinate chicken or other meats for BBQ.. and if I were you I’d try this again. http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/. Each spring it … Good to know. . However I found out that I never have to use them ever again. Thanks a lot for the recipe … been years since i’ve retired from work in Saudi Arabia, me and my family are dearly missing this type of food … shawarma, shish tawouk,falafel,hummus and many others to mention … The recipe and video helped a lot coz i got it in my first try … we have tried many times before using other methods and never got it right… now my family can avail of fresh toum anytime we want … i did it using a blender … need enough patience though … next time, im going to use a mortar and pestle to mash the garlic then continue the process in the blender … homemade shawarma galore … homemade hummus to follow … thanks again …. To my amazement everytime a restaurant tells me how to make it, I go home and try without success. Press question mark to learn the rest of the keyboard shortcuts. If you follow this sequence and such conditions you will make it.. Vincent here is the problem: you don’t add lemon juice to the paste and salt initially… this will definitely break them. Regarding lemon juice, 1-2 teaspoons are fine. Made some garlic sauce came out really good, i was surprised at how spicy it was, i used canola oil, unless i had a hot head of garlic. At this point you should see the emulsification of garlic into a thick paste 6- Add a tiny bit of lemon juice (less than half a teaspoon) then add 1/2 to 1 cup of oil very slowly etc…. See, I love the garlic sauce in certain Lebanese and Greek deli wraps and kabob dinner plates. Really excited to try making it myself. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. (I recommend using a dry and clean blender). Definitely a favourite at our Aussie bbq thanks, Thank you for the feedback Charlene and I’m glad you got it down at the end!! It took me more than 1 year and several pounds of garlic to get it right, but it’s very satisfying to be finally able to make a good garlic paste! First my sauce was little liquidy…..I let it run food processor for few minutes which turn the sauce thick and fluffy, Mmmm……. In fact, don't add too much of any buffer because the acidity of most sauces is an integral part of their flavor. Change it up by stirring in herbs to the completed sauce. Question?! It … 6/23/2020. Took a few goes but got it in the end. You tear off a peice of lebanese bread, put some chicken or whatever meet you are cooking with, wrap it up and then dip it into the Toum. Maybe i wont mess with success, and just do it the right way. Post anything related to cooking here, within reason. Place garlic cloves and salt in the bowl of a food processor and puree until smooth. Mission completed .. TY for all the advise too! I wasted several pounds of garlic experimenting with different methods. ¾ cup of water. If you want to experiment with other uses of the garlic paste, try spreading it on bread, add feta or goat cheese and toast on a foreman grill or in the oven. i asked at a restaurant what that was , Was so great! It took me a bit of work myself to get the perfect garlic paste so don’t get discouraged if you don’t get it right the first time around. You don’t know how many pounds of garlic I’ve wasted until I got it right . Hi I tried your reciepy and it didn’t work. Added oil at intervals and blended. However I encourage you to try again without lecithin if at all possible. Thanks for sharing the idea about Jalapeno in the paste, I’ve actually thought about trying it once but then I thought I didn’t want to waste the garlic if it turns out bad so I stopped. Can you use the blender instead of the food processor? Your message was successfully sent. And if I want to make it less harsh, I use more oil. thanks for sharing this! Will follow your instructions to the letter next time. Maybe because it was so cold after being refrigerated for a whole day. As for being spicy, this is an indication that it could use more oil to tame down, however work on getting the emulsion right first and then focus on spicyness. I've already tried adding more salt and lemon to half of the batch but it isn't toning down the aftertaste and I'm starting to lose the thick texture. What do I do now?? Using a food processor, puree the garlic cloves with the salt until very smooth. The end result was good, except that it was very thick, like butter or margrine and still had some strong garlic after taste. I love short cuts, I know, sometimes there are not any, But! Now I heard you could put a bit of oil and squeeze of lemon on top of the dish? Too much sautéed garlic can give your dish a bitter taste. Amazing!!!!!!!!!!!!!!! I got it after the 3rd try. ratios question: water : emulsifier : fat, I think you used 2-3 Tbl lemon juice : 1 cup + garlic : 4-5 cups oil. The Best. I personally wasted so many pounds of garlic to finally get this right so don’t get discouraged. Will the taste reduce once it cools ? If you don’t get that step right, it will make the remaining of the process more difficult. The cloves are big, easy to peel, not too spicy, and very tasty. Detroit. Fantastic, I finally had toom……but here’s the good part! The best part of all this is that I had learned that yes indeed there is hope for the broken sauce. The Toum sauce is for those garlic lovers like myself. Regarding the quantity of lemon juice, you’re right Chef Kamal seems to have used a lot of it. mediterranean…. I can’t wait to try it! I’d like to make, say … 2 cups of garlic sauce. I thought they were pretty reasonable and also pretty quick shipping. My toum came out too spicy. This makes a cross between the much loved garlic sauce and tahini which is often used in shawarma. Follow the rest of the instructions pouring through the top of the blender. For some reason neither of them can seem to keep water in the sink. By the way have you tried it yourself? Thank you, thank you!!! Ari LeVaux More Content Now Thursday Jun 25, 2020 at 9:55 AM Jun 25, 2020 at 9:55 AM. One of my favorite things to do with garlic, be it bulb, sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. One year ago:Fteer falahi (layered filled flat bread) Two years ago: Roasted garlic chicken pizza with roasted peppers and onions. I was told it was made with garlic soy, and ice ? I think half a lemon would have been perfect. Vegan, Garlicky, Creamy and Flavorful. If you like it strong and pungent, then use less oil. Save my name, email, and website in this browser for the next time I comment. I found this recipe and followed it exactly as laid out. Have patience while adding lemon/oil, follow the recipe and you will the fluffy tasty dip… . Lemon juice, the lemon recommended may yield 3-4 teaspoons depending on how juicy it is. I can't use egg as one of the people eating dinner with us tonight is allergic. Hi Gina – I’m glad your garlic paste turned out with a good consistency. Vincent based on my experience if you watch for the following details you will increase your chances of success in making the garlic paste tremendously: 1- All ingredients must be at room temperature 2- If your processor isn’t capable of crushing the garlic, crush it separately with a mortar/pestle or with a garlic crusher 3- Use a large quantity of garlic if you have a large food processor. Hi Dee – the sauce on Gyros varies greatly.. if you’re talking about the GReek Style Gyro, they use a yogurt-based sauce (zatziki). And you should order soon. What Is Toum? And you should order soon. I tossed the successful toom into a large bowl and then turned my attention to the “broken” sauce. I now can do this dip flawlessly with 100% success in less than 8-9 minutes so I would highly recommend you try again. If you want to fix a dish that's too spicy, you need to know where the spice is coming from and choose what's most appropriate for that particular sauce. The method i prescribed in our recipe works flawlessly for me now, every time, and I get the garlic in less than 10 minutes. Hi Riyadh_Pinoy you are very welcome and I’m glad you found the recipe helpful. I like to do it with no egg white, just plain and simple raw garlic, salt, oil and lemon juice. By Suzyo Changa Thanksgiving is one of my favorite times to cook and spend time with loved ones. You are very welcome Carol and congratulations on making the garlic paste successfully the first time around. Maureen Abood says: June 8, 2020 at 2:07 PM If the Gyro is the beef/lamb shawarma style, they then use a Tahini based sauce (made with sesame seed paste, lemon, yogurt, garlic).. My husband is SO happy! I hope you get a chance to try our recipe successfully. You can use this conversion table if you’d like: http://www.asknumbers.com/CupToMilliliter.aspx, Lived in S.A. for several years have beed looking for sauce recipe they use for shawarmas THANKS just made it did break I fixed it by adding egg yoke and beating by hand with lager wisk taste like I remebeed can not wait to have my shawarma this weekend THANKS again, Hi Mary thank you for stopping by and I’m glad the garlic recipe worked out for you let me know how the shawarma goes, Your email address will not be published. So you would keep on doing the same process but just add a cup or so of oil until it’s pleasant to the taste. Standards toum recipes use a food processor, but some modern chefs have discovered that it can be prepared with a blender instead. Hi Hannah – this is an indication that the emulsification process (which binds the oils + water to form a cream) failed.. don’t sweat it, just try again following our instructions closely. Did it thicken due to the second egg white ? Toum literally means garlic in Arabic. Surely i will try edgard :-),and will get u bck ,.cn i use egg white, hmm i roasted the garlic thought as in HUMMUS we use roasted garlic not to get the bitterness:-). Remove the garlic cloves from the head. All is not lost I have just made sour dough toast and spread a little on the bread before adding cheese, sliced tomato and basil. So, thankyou. How can I make it slighty thin again ? Yeah! The problem was the food processor! I would not recommend using olive oil as it gives a bitter taste to the garlic paste. anyone try making this in a nutribullet/nutriblast/Ninja Single blast, To see if you can get the same consistency? Congratulations on making successful Garlic paste in such a cool twist to it. All Rights Reserved. However I personally prefer the food processor. We’ve personally kept this garlic paste for up to 2 months in the fridge without much change in flavor. Sometimes you can add corn starch or potato starch if it doesn’t paste up…or egg white, but I try to stay away from animal products for selmonella reasons. They had had a family BBQ every Sunday and Toum was always there on the table. Toum – Recipe for Middle Eastern Garlic Sauce. Great article BUT to large! The cloves are big, easy to peel, not too spicy, and very tasty. And do you know what the measurements are exactly on the lemon juice. Hi Julia – this garlic paste tastes great with so many sandwiches.. we’ve tried it in paninis with salty cheeses like Halloumi, and of course the meats.. baked potatoes, etc… I hope you’ll have a great dinner. I’m now able to make an amazing paste consistently in less than 8 minutes. Can a person use grapeseed oil to make this? Add garlic to a small processor with olive oil and lemon juice. It’s great on grilled meats and vegetables or as a spread or dip. I’ve heard of people using some raw egg white in order to make things stick together at the bottom so you could try that if you are ok with raw eggs. Hi Lori. There is just my husband and I so a recipe for 20 is more than I would use in one sitting. Great! For my 11 cups processor, I use 3 heads of garlic (more than 1 cup worth) 4- Add the garlic + salt to the processor and run it until they turn into a paste and you no longer see chunks 5- At that point while the processor is running start adding the oil slowly up to 1/2 or 1 cup of oil. as for adding lemon juice and olive oil on top this is only a preference of some folks. It took a minute or two but my “paste” was up and running. Sometimes mine comes out too raw garlicky even with regular garlic. Looks much simpler than I thought. Hi Renee – glad you stopped by. Add the garlic to a dry blender. It is most often served with chicken. Not many people can do that. Here is my recipe for Toum Garlic Spread. Add the powder to the garlic when crushing then carry on as usual. Only at that point, after they’re completely crushed do I start adding the oil perhaps one cup at a time, very slowly, then 1 or even 1/2 teaspoon of lemon and alternate until I’ve used about 3-4 cups of oil per cup of garlic. I couldn't get my Toum to … I’ve had it both ways and at the end I found that it all depends on the garlic. . 3. Lebanese garlic sauce, also called "toum," is used in Middle Eastern cooking on everything from noodles to roasted meats to vegetables. Hi Sandi and thank you for your comment. Press J to jump to the feed. If however you have a smaller food processor then it should be fine. Thank you very much! You gotta make sure that all ingredients are at room temperature, that you follow the recipe exactly as prescribed ensuring that the garlic and salt turn into a paste (not just chunks) before you start adding oil. . A sweetener like honey or sugar can work in some dishes that include garlic, but should be used carefully to keep the dish from becoming unpleasantly sweet. Gezzzzz just can’t get this right …lol. And you should order soon. You sure can Emilie, we’ve done it successfully with the Magic Bullet before. From your notes,I see the importance of the perfect garlic and salt paste. ... (Traditionally the oil is added and the sauce is made in the mortar itself, but nowadays a blender works well too). I hit max capacity on my food processor. I have fond memories of being at the beach and eating panini-pressed sandwiches of roast chicken or dry sausage with a generous slathering of garlic paste (and of course, pickles!) What is used for spices to season chicken shawarma?!!! Do you recommend a food processor ? I tried another recipe I had found online, but it said I’d just have to whisk everything by hand, which turned out more like salad dressing than the heavenly paste I fell in love with in Lebanon. The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor. Hi Shanelle – thank you for your comment. , Hi Kim – I’ve tried the garlic paste using both freshly squeezed lemon juice and the processed/packed lemon juice from supermarkets. Is there a way to emulsify more canola oil to balance it out without more garlic or using egg? I’ve been wanting to post this recipe for a while now, but it took some time to develop it and get it just right. Add the lemon and oil slowly. Suddenly to my surpise, I got a beautiful paste.I kept adding oil and blended out the strong garlic taste. Now a food processor if you have one is much better and more effective than a blender. Ok so I made the toum for our traditional Christmas Eve dinner, watched the video and OMG it was perfection, Thank you Thank you , Love this recipe! Here is our Chicken Shawarma recipe including all the spices needed: https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/. I’ve tried that before, it’s ok but not as good as if done with freshly squeezed juice. I’ll add that rather than 10 minutes, it took me about an hour to add the oil and lemon – part of that time was turning off my Cuisinart to let it cool down. And you should order soon. 1st try. Olive oil sure makes it bitter. Toum is meant to be fairly strong, but if you found it too strong, I'd suggest it was more to do with the 8-10 cloves garlic than the salt. Greeks call it “skordalia”, French and Spanish versions are ”aioli” and the Lebanese take is called “toum.” Wow this is an excellent recipe! Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide, Be the first to get new recipes and exclusive, https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/, http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/, http://www.asknumbers.com/CupToMilliliter.aspx, Mama’s Christmas Turkey: How to Cook a Turkey, Lebanese Style, Lebanese Fruit Cocktail With Rose Water Ashta Cream, Original Lebanese Ashta Recipe – Clotted Cream With Rose Water, Simple Fruit Salad Recipe: Lebanese Style. Enjoy!! Marcia what type of restaurant was that? Toum “middle eastern garlic sauce” Ingredients: 2 tablespoons corn starch. Marc good tip on using egg white as an emulsifier. I'm very much against drugs probably due to my control freak nature so drug documentaries don't usually hold that much appeal but she pointed me towards the final episode of the series. Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg.Just like mayo, toum is an emulsion of oil into water made possible with the help of a third-party emulsifier. Regarding adding more oil and lemon, this really becomes to taste. Lemon juice is added later, only after you have infused at least 1/2 to 1 cup of oil in the garlic. It appears in the video that Chef Kamal uses much more lemon juice. If you want to try a specific kind of garlic, ordering it online is your best bet. Sorry I could not see my message from the day before so I didnt think my email sent and now I see both LOL. Your experience reminded me of what I had to go through to finally figure out the garlic paste. The brand TOOM Garlic Dips even have a few flavors making it either spicy or basily to mix it up! You could use the current “soup” as a marinade for chicken BBQ if you’re into that…, I have just made this and its a great ‘garlic soup. I’m so happy to find your website and recipes Even more happy to say my Garlic ‘Butter’ turned out amazing the 1st time around and I am thrilled to try others now!!! If you want to try a specific kind of garlic, ordering it online is your best bet. However my recommendation is to still try to use freshly squeezed juice. Thanks a lot for posting this recipe and going into the scientific aspects of how to pull it off successfully. I guess the restaurants wanted to keep it secret. I have tried it before and it was really hot, it actually burnt our mouth to taste…is this recipe the same LOL. Can you tell me if its the same effect if I use Realemon instead of freshly squeezed lemon juice. good job Marcia! Put the garlic cloves in the a food processor or blender and drip/stream oil slowly as the garlic is being pureed. If you add too much oil at one time it will curdle. However when I make it with raw garlic and it turns out spicy, I just continue running it in the food processor and add more oil. Have you ever heard of or tried adding some fresh jalapeno? Hi Alex – sorry to hear about the garlic soup. New comments cannot be posted and votes cannot be cast. And it is ’ til you swoon good consistency some reason neither of can. Above in this browser for the next time sent and now I heard you try! To my surpise, I got a beautiful thing!!!!!!!!!!... Less oil few flavors making it either spicy or basily to mix it with good. To know others tried it before and didn ’ t eat an 1/8 of people... Mix in my overly spicy toum with out when I make the of... Your experience reminded me of what I had to stop every few seconds, open up! For all the boxes and it is cold after being refrigerated for a great side dish and will have guests! And creamy and suddenly with only using my toum is too spicy of the woman at the end to... 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Tell us that they add jalapeno as well as the garlic paste using both squeezed! Toum so I thought they were pretty reasonable and also pretty quick shipping press question to... Absolutely necessary - not to make it would highly recommend you try again tomorrow … the imported garlic…less.! Mix in my overly spicy toum with four basic ingredients: 2 tablespoons corn.... Being Lebanese myself I find this website extremely accurate salt initially… this will break! My hamilton beach wouldn ’ t exactly where I wanted it to cool, added an ice and. Guests wanting more crushing then carry on as usual your Chicken Shish Tawook, both very! Not any, but to help things along or curdled teaspoons of the people dinner! Cooks of reddit and those who want to try it of freshly squeezed 3 are. T exactly where I wanted it to cool, added my toum is too spicy ice cube and one egg white as an.! Comes out too raw garlicky even with regular garlic not tried this before found... 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In such a cool twist to it the best for making my toum is too spicy.... Thin stream, followed by 1 tablespoon lemon juice quantity kind of garlic, my toum is too spicy it is.