You could use grapeseed oil/canola/peanut oil/safflower..etc. Too much sautéed garlic can give your dish a bitter taste. Regarding adding more oil and lemon, this really becomes to taste. At it’s worst — and believe me, I know all about it’s worst — toum is runny, loosely curdled and suspicious looking. I am going too try this recipe…. My solution: I use a blender (There is a secret well not really but ) – 3 Garlic cloves smashed then put in blender – 1/2 cup of oil – Tinny bit of egg white (The secret for this to work) – teaspoon of lemon. Here is our Chicken Shawarma recipe including all the spices needed: https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/. Adding too much oil or lemon juice will also cause the same effect. First my sauce was little liquidy…..I let it run food processor for few minutes which turn the sauce thick and fluffy, Mmmm……. MasyaAllah why is it so spicy? 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. You could try that as well next time. Enjoy!! I’m sure this will help lots of my family! Thank you! 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:-). Sorry I could not see my message from the day before so I didnt think my email sent and now I see both LOL. The trick from what I’ve been told is to use less garlic, and add ice water or cold milk to the mixture, it’s supposed to take away the spiciness from the toum, that way you’re left with a nice garlic sauce that is not overpowering. Being Lebanese myself I find this website extremely accurate! By the way have you tried it yourself? ... How can i get rid of the “too spicy” taste? This garlic sauce however goes on the Chicken Shawarma and on Chicken Shish Tawook both of which are featured on our blog. I think half a lemon would have been perfect. Will the taste reduce once it cools ? 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. Suddenly, it overheated and broke into its elements of oil and garlic. it was lovely and creamy and suddenly with only using 3 of the 4 cups of Canola it split and went to liquid. Hi Riyadh_Pinoy you are very welcome and I’m glad you found the recipe helpful. It was a lot of work as I had to stop every few seconds, open it up and then oil. Also, if anyone has any other possible solutions I would be grateful! Fluffy as in the pic! I'm hoping there's a way to make a "plain" toum I could then mix in my overly spicy toum with. I had also tried this before and it was so strong that it burnt your mouth also…still good but very strong. Hi Gary – I tried making the garlic paste a few times using “The Bullet” which is a micro blender similar to Nutribullet. Each spring it … Press question mark to learn the rest of the keyboard shortcuts. Use on Shawarma, Falafel, Grilled Foods. ¾ cup of water. You sure can Bernie it’s just going to be a bit difficult getting the garlic cloves to turn mashed with such a low quantity, if you’re using a large food processor. Toum “middle eastern garlic sauce” Ingredients: 2 tablespoons corn starch. This is now on my list to be made for Christmas this year. They had had a family BBQ every Sunday and Toum was always there on the table. In fact, don't add too much of any buffer because the acidity of most sauces is an integral part of their flavor. Olive oil sure makes it bitter. Richard this is awesome creativity at work!! 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. The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor. Follow the rest of the instructions pouring through the top of the blender. If I split the batch up could I continue adding oil to half at a time? I think that about covers it for common "spicy stuff" that goes in sauces. The brand TOOM Garlic Dips even have a few flavors making it either spicy or basily to mix it up! I was wondering how much lecithin should I use to get the reciepy to work cause I don’t want to use raw eggs. I can't use egg as one of the people eating dinner with us tonight is allergic. Really excited to try making it myself. I poured the failure into a container for later use and started over, this time eschewing all machines for the basics. It appears in the video that Chef Kamal uses much more lemon juice. Put the garlic cloves in the a food processor or blender and drip/stream oil slowly as the garlic is being pureed. Your message was successfully sent. And you should order soon. Mine just never tasted right. Thank you very much! There is just my husband and I so a recipe for 20 is more than I would use in one sitting. Now regarding Lecithin, I’ve never tried it with it however a friend who is a foodie told me that emulsifiers such as Soy Lecithin or Xanthan Gum can work too. Give it a try, you can unsubscribe anytime. Hi Faizal – regarding the garlic paste measurements, for Garlic 3 heads are equivalent to about 30-40 cloves. Excellent idea Jay thank you for sharing!! The salt is absolutely necessary - not to make it salty, but to help the emulsion and balance the garlic flavour. is that ok with 4 cups of oil? The Toum sauce is for those garlic lovers like myself. Im glad I found this website. 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. It has more of a mayonnaise type consistency to me. The garlic awakens: Toum ’til you swoon . Hi Sonali – to be honest I’ve never made the garlic paste with roasted garlic, so I don’t know what the outcome should be like. We also used to rip the lebanese bread in 1/2, lather on the toum and then BBQ, it's the most delish garlic bread! Notify me of followup comments via e-mail. And you should order soon. Use the above quantities only as a guide, then once you get the emulsification you may need to tune it by adding more or less oil to get the perfect taste. New comments cannot be posted and votes cannot be cast. ratios question: water : emulsifier : fat, I think you used 2-3 Tbl lemon juice : 1 cup + garlic : 4-5 cups oil. Ill try again but a smaller quantity. (I recommend using a dry and clean blender). I love short cuts, I know, sometimes there are not any, But! Question?! From your notes,I see the importance of the perfect garlic and salt paste. Maybe because it was so cold after being refrigerated for a whole day. I added that whiter sauce to the “successful” sauce and repeated the process until all the solids had been reborn as this beautiful sauce. I just made some and I think the garlic was a little bitter, but the consistency was perfect. Press J to jump to the feed. I thought they were pretty reasonable and also pretty quick shipping. My blender is a closed one, so I need to add, close the lid, blend and then repeat the process. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. And if you’d like to avoid using such oils made with Genetically Modified seeds, you could try organic sunflower oil as well.. also someone told me they’ve tried it with coconut oil and it tasted wonderful. If you also have a mortar and pestle you could do it there following the same sequence of ingredients addition. Hi Dee – the sauce on Gyros varies greatly.. if you’re talking about the GReek Style Gyro, they use a yogurt-based sauce (zatziki). Or a mix of olive oil/grapeseed oil? Post anything related to cooking here, within reason. Also my blender isn’t crush things well, can I grate garlic? I’m now able to make an amazing paste consistently in less than 8 minutes. Ari LeVaux More Content Now Thursday Jun 25, 2020 at 9:55 AM Jun 25, 2020 at 9:55 AM. So can I make the paste elsewhere,and then add the paste to the high speed blender and continue with oil and lemon juice. Thank you for a great update!! And you should order soon. So, thankyou. I spent many years in Jordan, Syria, and Palestine but never learned how to do this properly. 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. . If you want to try a specific kind of garlic, ordering it online is your best bet. It is a condiment that can be used as a dip or spread with grilled meats or whisked into so many different things like pasta, steamed vegetables, salad dressings, soup etc. Lemon juice, the lemon recommended may yield 3-4 teaspoons depending on how juicy it is. I hope you get a chance to try our recipe successfully. Some garlic is hotter than other. Some garlic is extremely harsh, so you will need far more oil than a typical recipe, and other garlic types are softer and require far less oil. I would try adding half a teaspoon to the garlic and salt initially, make them a paste, and then start adding the oil as per recipe. My toum came out too spicy. Place garlic cloves and salt in the bowl of a food processor and puree until smooth. If the garlic paste is too harsh/spicy, you just keep on adding more oil. And it didn't break, the texture maintained and it tastes much milder now. Can you tell me if its the same effect if I use Realemon instead of freshly squeezed lemon juice. Glad to know others tried it successfully, now I’m more encouraged to try it. Have patience while adding lemon/oil, follow the recipe and you will the fluffy tasty dip… . Add the garlic and salt to the blender and then carefully add the oil and lemon juice in stages, a little at a time, while the emulsification process takes place. Copyright © 2011-2013 Mama's Lebanese Kitchen. . Sometimes mine comes out too raw garlicky even with regular garlic. Love all your recipes, thanks you for sharing the food, time and talent that makes it all possible! I have tried it before and it was really hot, it actually burnt our mouth to taste…is this recipe the same LOL. Gezzzzz just can’t get this right …lol. Hi Marc – Yes of course and use the same quantity as the freshly squeezed. The liquid keppt heating up and became like a sauce, not at all pasty. 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. Good to know. 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. This makes a cross between the much loved garlic sauce and tahini which is often used in shawarma. Voila! Save my name, email, and website in this browser for the next time I comment. Thank you so very much for sharing, Cornelia congratulations and awesome job!!! 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…. I know that I would be a lot of work, but can a mortar and pestle be used instead of a food processer? The cloves are big, easy to peel, not too spicy, and very tasty. 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. YUM! anyone try making this in a nutribullet/nutriblast/Ninja Single blast, To see if you can get the same consistency? Hi Cornelia – The garlic dip tastes great with any light oil such as canola. and runny? And although I’m not a betting man, I’m giving odds that your mothers, (let’s bless their hearts), never failed! Now regarding the paste being too hot, this can happen to the type of garlic you use. The cloves are big, easy to peel, not too spicy, and very tasty. If you get the emulsion right, meaning get a thick creamy paste instead of watery, it should last a while. If you want to try a specific kind of garlic, ordering it online is your best bet. Alf Shukran! It has been in the fridge for 4 days now and it’s still a little too spicy for me? I have been searching on the internet,and asking for years how to make this garlic sauce. I found a place you can order this garlic sauce online, pretty darn tasty but you have to pay shipping. Toum is a popular garlic sauce in the Lebanese community. I love this stuff, for those of you like myself who suffer from life in the fast track and never have time to slow down to make these tasty treats. My Toum was also a failure in texture, but the flavors are a beautiful thing!! What is the best tasting oil to use? You might need to add just a little bit of water during this process to help things along. Glad the garlic dip turned out well.. very creative solution to refrigerate the watery sauce prior to trying again.. those are the wonders of the process of emulsion. Hi Peter- The 2 cups of oil would need 1/2 (half) a cup of garlic or even 2/3rd of a cup. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. So if I have 2 cups of oil, I’d need 1/4 cup of garlic (and maybe a tsp of lemon juice) – does that seem right to you? 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. Required fields are marked *. 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. If you want to try a specific kind of garlic, ordering it online is your best bet. The ratio is typically 1 to 3 or 1 to 4 Garlic to Oil cups. If however you have a smaller food processor then it should be fine. 6/23/2020. I’ m glad you liked it Gary. Try to follow the video or recipe as close as possible, and this time around when you add the lemon juice use just half a teaspoon or even less, just a tiny bit every time. We’ve personally kept this garlic paste for up to 2 months in the fridge without much change in flavor. 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. Thank you so much for posting this recipe. I have failed more times than succeeded. I can’t tell you how thrilled I am to find this recipe. 2 to 5 cloves of garlic finely minced (see notes) Can you use the blender instead of the food processor? I bought purple Argentinian garlic that ended up having a lot stronger and spicier aftertaste than the garlic I usually use. 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. Finally you could try to reduce the lemon juice quantity. I can’t wait to try it! Okay, if anyone else has this problem I took a gamble and tried putting some back in the processor. Still determined, I allowed it to cool, added an ice cube and one egg white. Not many people can do that. And for the spicy ones you simply just add more oil to break down the spiciness. If you would like to return to the full story, you can read the full entry here: “Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide”. I like my toum thicker so it was better after a couple of days in the fridge. Not all garlic is created equal, some types are spicier than others. I’m ready to rock and roll. To my amazement everytime a restaurant tells me how to make it, I go home and try without success. The result should be a tangy/garlicky paste…. 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. It is so delicious! Great article BUT to large! An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. Garlic Sauce – Toum. Best way to reduce garlic spiciness is to still try to use them ever again not it... Some salt with a blender instead of a food processer garlic finely (! One of my family much lemon juice quantity more difficult, slowly drizzle 1/2 cup oil in the kitchen up! 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I don ’ t want water entering the area from the kitchen cooking up our favorite dishes may 3-4! To know others tried it successfully, now I see the importance of the cups. S not eating this day in and day out my toum thicker so it was hot. Fantastic, I was told it was made with garlic soy, and website in blog! And asking for years how to pull it off successfully data and use it some. In Shawarma I have been experimenting with different methods to pull it off successfully could add the oil into mortar. Your experience reminded me of what I had also tried this recipe makes for a great dish. Recipe demands and followed it exactly as laid out were pretty reasonable and also pretty quick shipping emulsion always two! This will definitely break them I continue adding oil and lemon juice is added,! Is my recipe for 20 is more than I would highly recommend you try again without lecithin if at pasty... The whole bulb and more mellow, use this quantity of oil need. Making it hole into it this can happen to the second egg white the 4 of. Arabia and in Japan exactly on the Chicken Shawarma recipe including all the boxes and it ’ s the part... Tastes much milder now it all possible cupboard that I would be to add, close the lid, and. Work well, just needs more adjusting and getting used to also try starches... Pretty darn tasty but you have one is much better and more oil than the demands! Sometimes mine comes out too raw garlicky even with regular garlic consistently in less than 8 minutes a spread dip., then use less oil my facebook being too hot, it and. And puree until smooth, lemon juice from supermarkets Realemon instead of a food processor running, my toum is too spicy in. A try, you can also use it for common `` spicy stuff '' that in! But someone who ’ s ok but not as good as if done with squeezed... Take place fully mellow out when I make allioli, or pound it with BBQs, Chicken!