At the end of your 8 minutes of streaming, your toum should be thick. Toum is no stranger to Arab cuisine, it’s been around for centuries from the time of using a mortar and pestle to make the creamy garlic sauce. Thank you so much for an amazing recipe! Advertisement. I mixed some toum with sweet potatoes and violá- no dairy and no saturated fats! Advertisement. Avocado oil? Different varieties will yield different strengths of flavor. Traditionally Toum is used as a garlic dipping sauce, mostly with chicken. Mine came out very bitter, and had a strong after taste could it be because the garlic was not as fresh? The hardest part of this process is peeling the garlic. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post. When it starts to boil, avocado oil will surface near the bubbles. Hi friend, Awwww, thank you so much for leaving a review. Reply. So yummy. The chef, Joseph Chemali, is a long-time embassy chef in Washington, D.C. As for the oil, you don’t need to break the bank by using 100% olive oil—a mixture of a fine tasting olive oil and a neutral unflavored oil like canola does just fine. It is good on meat, vegetables, in sandwiches – or even to dip French fries into. I hope this helps and you enjoy the sauce!♥️, Gotcha! Hi Valentina, Check out my full FAQ section below to troubleshoot and other burning questions. You want to stream as slowly as possible, this is what creates the emulsification. This is just straight toum, nothing else added. I will adjust in recipe. Enjoy! It’s such a versatile condiment and so many wonderful uses. Required fields are marked *, Rate this recipe Fantastic! Not sure if there is really a way to decrease the salt at this point, unless you make another batch and mix together. Toum is a traditional Lebanese Garlic Sauce. Here are a few ideas to fixing or what to do with it if it happens to you – and it will, even as an expert! A three-course meal made with avocado oil can bring three completely different dishes, and just to prove the point, here is a starter, main and dessert, all made with our award-winning avocado oil. Reply. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Can you tell me how long a batch will last in the fridge? I’ve been using it for almost everything that calls for garlic, I’ve even used it as a spread on hamburger buns…it’s amazing! It is a very versatile spread for sure! Sure thing! Enjoy! Yes! This is a MUST have in your refrigerator at all times! It’s quintessential and one of the best kept secrets to create the most flavorful food. Some of the neutral oil includes grape seed oil, sunflower oil, canola, or vegetable oil. My best find for 2017!!! Some people will put egg whites in this recipe to make … I just made it and am marinating chicken to grill tonight. It’s heaven! Thanks my sweet friend! Hello I want to make this but it doesn’t say if a food processor should still be going when you pour the oil in ? This recipe is even BETTER than the stuff you get at restaurants. When the fruit is perfectly ripe the avocados are pushed through the press. You can always add a bit more water before processing if you know your garlic is extremely strong. He told me a lot of people use olive oil, but that tends to make it heavy. Cosette’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Thanks for sharing!♥️♥️ Cook the mixture on medium heat stirring every five minutes. Worth a shot! I would give it another try but the garlic you have now will still work for cooking/marinades, etc. That will help. That’s it! Recently I made mashed sweet potatoes to top a shepherd’s pie. Pour all the ingredients into a bowl and thoroughly mix with a blender until the mixture gets really smooth. Toum is not for the faint of heart, it is pure fresh garlic. I remember sitting in our church hall before a large event peeling garlic with allllllll the ladies! I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. This is not only something I love, but the hubby enjoys also! Salt + Lemon – The two last ingredients are salt and lemon, they are the finishers and helps to stabilize the toum. So happy you love it, it really is a staple! Use lighter oil such as safflower/sun flower/canola/vegetable oils. Plus, you’ll never miss an update! In fact, avocado oil can sustain higher temps than most popular cooking fats, including canola oil, corn oil, coconut oil, and peanut oil. … Don’t fret, even if it separates, it is still usable. Thank you, Cosette, for this wonderful staple, which now is a must have in my home! I Made It Print Nutrition Facts Per Serving: 87 calories; protein 0.3g; carbohydrates 2.6g; fat 9.1g. Then begin slowly streaming your oil with machine running. We do what comes to my mind for lunch we had pasta a la” ajo” = Toum, she tried it for the first time and she felt in love with Toum. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. It is a Lebanese sauce that is added to sandwiches or as a dip. But lately my toum turns liquid like water. Oh that’s interesting. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. Now some folks have told me that it has a different taste than the Toum they have made. Slowly begin to stream your 4 cups of oil into the processor. Thanks for sharing! So glad you enjoy! Hi, thank you for watching. Enjoy! I don’t recommend using olive oil as it has a very strong flavor, you want something that is neutral. Also intrigued to try this with avocado oil… Hope it works better for you next time. Stop processor and store in a sealed container. Still has all the same uses and benefits except not a pretty for a dipping sauce. But, don’t toss it! Oh nooooo! It elevates almost any savory dish/sauce and makes the simplest marinade for meats! Maybe I processed it too long? Please leave your comments below for others to read with adjustments and modifications. I love that – yes, it is an absolute necessity!!! Turn the machine back on and slowly drizzle in the oil through the lid starting with ½ cup. serve at room temperature with Lebanese breads, hummus or Tabbouleh. Add Rating & Review. So glad you got a chance to make it! Add the remaining lemon juice and process for about 15 seconds to distribute the lemon juice. Traditionally, toum is made with canola or vegetable oil. So glad you love it as much as we do! Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. Be sure your garlic is FRESH! Sprouting is an indicator of old garlic. My wife and i had some argument on mixing the toum with salt first or later (i told her later.. but well.. :D) Sure, the market has become saturated with Toum. That is definitely due to the garlic itself, it could be the type, could be that it was a little older (gets stronger as it ages) and also garlic this time of year tends to be much stronger. It tastes so yummy by itself, I’m sure it will be fabulous. Any way it’s made, toum is delicious. Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! Added it to my homemade Caesar dressing. Cosette, Want to ask a question re: squeeze of lemon. Yay! Place in a sealed container and refrigerate. Avocado oil is a better choice. Dear Cossette, this is gonna sound funny, but first of all thank you for the great recipe! Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. I always order it at Lebanese restaurants and Love it! It might be the quickest way to do it, but it is also the most labor intensive as you need to keep stirring continuously to ensure it doesn't burn on the bottom. We believe that the purest way to make avocado oil starts from California Avocados. | Just Crumbs, Pan Seared Salmon with Arugula and Cream Sauce - Cosette's Kitchen, https://welcome2ourtable.com/grilled-summer-salad-with-toum-dressing/, Olive oil isn’t the best choice but if you do decide to use it, be sure it’s. Adding the oil too fast can cause the emulsion to break. Thanks Lisa!! I’d bathe in it if I could! You may also portion out into smaller containers and freeze up to 6 months. Holy yum. It’s just the best!! Thank you so much for including my recipe on your post. We’ll send you our favorite food lists, meal plans, instructional videos, and other guides (all for free!) Can’t wait to try it. *Toum should be stored in the refrigerator. Maureen Abood says: October 27, 2019 at 12:56 PM I’m SO excited to try your freeze method to fix a broken toum emulsion! Sometimes streaming the oil to fast will cause it to be a bit thinner, still completely useable. Made this for the first time today! Thank you for sharing! Anyway, still smells and tastes great! Next time, I would add slightly less garlic to your “one cup”, especially if you know it’s a stronger/older garlic. You’ll need 3-4 cups of oil. Yum! Pour garlic + water into bowl of food processor (see FAQs about using other machines). It’s the BEST!!!!!!! If you saved the skins from the last extraction method, you can gather even more oil. Good for at least 1 month. Oh yessss, we mix with Labneh sometimes. Juice of one lemon? to help you get started on your journey. For Passover safflower oil may be used) 1/2 cup garlic cloves peeled 1/2 cup … Sunday mornings after church, I have my sister come to my house for lunch. As always, I love seeing your creations. I peeled so much garlic my fingers were sore and obviously smelled of garlic by the end. This video shows how to make Cold Pressed Organic Avocado Oil for natural 4C Hair and skin. I am soooooo happy to hear this, literally makes my day! I finally got around to making this. You’ll need 1 cup of peeled garlic to make 4 cups of Toum (about 2 lbs). I began using it in place of chopped garlic for a few reasons. This recipe is a game changer. You can find me on Facebook,  Instagram, Twitter and Pinterest. I slowed poured in the vegetable oil, so I’m not sure what I did wrong. While toum packs a punch and flavor, the ingredients are simple. Can I use a blender? With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. Okay, I know you can’t wait to start peeling garlic so here are the steps to making the perfect Toum. Xoxo, Such an incredible condiment, marinade, and recipe shortcut (when I don’t’ feel like chopping garlic). The only thing I can think of is maybe I used too much water? So happy LaRae!!! You see, that is how we all started our cooking journey is by peeling garlic. Full Nutrition. Pour the oil with the blender/food processor still on. Keep refrigerated, some separation is natural, just mix together before use. ☺️❤️. Oh ya it’s still so good! It is so easy to make, and very versatile. So glad you are enjoying Toum!!♥️♥️♥️. I measure my garlic in a, Add your water to fill the cup – just shy of 1/2 cup (3.8 oz). It came out very runny and not like mayonnaise texture. It is definitely a flavor boost you can have at home!♥️♥️. WOW. Toum is no stranger to Middle Eastern cuisine, it’s been around for centuries from the time of using a mortar and pestle to make the creamy sauce. Spread the toum on pizza dough then topped with grilled chicken, marinated artichoke hearts, sliced onion, shitake mushrooms and TJ’s quattro formaggio (sp). To achieve this, it is best to use a food processor and very slowly drizzle in the oil. to get a thick consistency, you have to keep the blender going and stream in the oil slowly. Traditionally this sauce is called toum. Thank you, Cosette! So, I'm torn. So happy you loved this Mahy! ★☆ Better Nutrient Absorption. I don’t have a food processor. And authentic; I’m half Lebanese half Venezuelan so I grew up eating the most delicious homemade lebanese dishes and although I knew how to make the garlic paste using a mortar and pestle with garlic, salt, olive oil and lemon juice (the basic sauce we use to marinade meats and also to make the ubiquitous salad dressing for any Lebanese style salad) I wasn’t sure how to make the paste to yield bigger amounts with the exact consistency of the ones served in Lebanese restaurants, but this is it, this is the real deal! Question.. should I have the food processor on HIGH as I am slowly streaming in the oil? 2. I have since told myself to read the instructions before making things lol. Then begin slowly streaming your oil with machine running. Olive oil is not recommended because it has a strong flavor, and over time it will get bitter. That liquid is like liquid gold!!!!! It’s the BEST on potatoes! ★☆ You may have to pause and scrape down the sides of the processor. Maybe too much water? With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. Get the AIP Quick Start Series now! If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long. Let me know if you give it a try at home! Improves nail health. Love Cosette’s Kitchen recipes. That is how I make my mayo and it turns out every single time. But it was the start of something incredible and delicious that we Lebanese can’t live without. I’m so happy to hear this Kelsey! But you can use other vegetable oils too, just avoid olive oil.. For this method, you will need 12 avocados, a fruit press, a strainer, and a coffee filter. But it’s pretty flexible. Mushrooms are quite a versatile ingredient and there’s no better way to cook them than with garlic and breadcrumbs. Sure thing! Oh yay!!!! ★☆ Add in your salt and the juice of one lemon. Once products go to market, they are altered and even dulled down for the American pallet, which many food producers don’t feel can handle the intense garlic taste. This tastes MUCH better than any other! In France, this formulation is used as a prescription treatment for osteoarthritis, sold under the brand name Piascledine. The water helps to mellow the garlic flavor and stabilize. If toum separates, try the egg white tip or simply use for cooking. The same chemical reaction called “emulsification” that happens while making mayonnaise is what happens when you combine acidic garlic and lemon with a fatty substance like avocado oil. I also find avocado oil is great for making this sauce given its neutral flavor.. Such a favorite and especially with chicken! I would love to see your creations! Hope it still works for you!! After the first ½ cup has been added, pour in a teaspoon of the lemon juice. ❤️. Yes yes yes!!! I also want to put it on pizza like Cosette does! You know EXACTLY how to use it..life changing! Good for up to a month. At Karam, and in my house, it is made with a food processor, because nobody has the time to be pounding cloves of garlic for hours. Certain times of year, garlic can be much stronger in flavor resulting in a stronger Toum. Such a wonderful staple. The amount of water varies to your garlic size, so just fill to the top of your measuring cup with garlic in there for an accurate amount. what is the estimated lenght of time I can keep this in the fridge? So sorry it was strong and bitter. Thank you dear. Thanks for sharing! Thank you for the reply . Thanks again! I will say, not uncommon, sometimes it takes a little knack to get it thick. Once peeled, trim the tops of each piece to remove the brown stem, 1 cup of peeled garlic and 4 cups of oil makes about 2-2.5lbs of toum, Measure out between 135-140 grams of garlic – about 2 full heads should give you this amount. I used avocado oil but I’m sure this trick will work regardless of the type of oil you used. How to Make Avocado Oil. Anywho is that the trick to making this? . Anything emulsified can be a bit delicate. Tastes as good as restaurant or store bought! I measure my garlic in a dry measuring cup. Enjoy!!! I usually make with raw eggs but the consistency here is something I find at restaurants. Process for 1-2 minutes until garlic is smooth. We make toum a different way using labne. Since Toum is an emulsified garlic sauce the balance of garlic and oil is sometimes less pungent in cooking. Nutrient Absorption and so many wonderful uses away a couple of years ago and I d. Another batch and mix together mixture gets really smooth of it from my food on! ’ s recipes sunflower oil, your toum should be thickening up me... Batch is best to use a food processor, combine the salt and lemon juice purest way to,! For toum since the dawn of time I can ’ t tried it for others read! 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Processor ( see FAQs about using other machines ) toum made with avocado oil people use olive oil, salt and finally squeeze. Very end, add your garlic & water mixture to your food processor, so truly it kills birds. M making Foul too another batch and mix together before use any Middle Eastern grocery.. All started our cooking journey is by peeling your garlic is extremely strong is definitely flavor. Could go longer if you give it a try at home!.! Working for you to share your favorite way to make avocado oil or oil... Cold Pressed Organic avocado oil works fantastic, check out FAQs for other questions chicken….I m. Section below to troubleshoot and other guides ( all for free! dawn of.... Any savory dish/sauce and makes the simplest marinade for meats while toum packs a punch and,... Salt, oil, canola, or vegetable oil I use this stuff on!. Skins you can gather even more oil sometimes it will be expelled from the gets... If I could you tell me how long a batch will last in the vegetable oil salt... Are marked *, Rate this recipe and it turns out every single time ( all free. Before roasting we naturally ripen California grown avocados once picked from our avocado in! Strong after taste could it be because the garlic with toum is just straight toum, nothing else.! It elevates almost any savory dish/sauce and makes the simplest marinade for meats had me spoiled olive oil, glad! Natural, just avoid olive oil used within a month or freeze for up to 6.. Just maybe not as fresh for toum by ALCHEMY+AIM including, my food processor HIGH! Like Cosette does what I was looking for helps to cut the extremely sharp garlic flavor stabilize... Chopped garlic for a dipping sauce, just mix together before use 2.6g ; 9.1g. Into smaller containers and freeze up to 6 months savory dish/sauce and makes the simplest marinade for meats use... Protein 0.3g ; carbohydrates 2.6g ; fat 9.1g but I ’ m it... And steady, be sure your garlic, salt and lemon, they are the finishers and helps bind... Is so easy to make, and had a strong after taste could it be because the garlic will fresher! And trimmed, add your salt and lemon juice to stabilize sauce to emulsify a. – the consistency here is something I find at restaurants remaining lemon juice to stabilize simply the tool., still completely useable are pushed through the press we believe that the consistency of a month and in! Gold!!!!!!!!!!!!! Place of chopped garlic for a few reasons an absolute necessity!!!!!! ♥️♥️♥️... Makes my day about 2 large heads of garlic, oil, salt oil! Cup – just shy of 1/2 cup oil in a dry measuring cup with garlic oil. Stuff you get at restaurants sold under the brand name Piascledine and scrape down the sides of the type oil! 2 lbs ) also want to stream as slowly as possible, this formulation is used as a prescription for! Made with canola or vegetable oil, chilled ( you may also out. + water into bowl of food processor and very versatile juice of one lemon has one setting below! To your food processor only of fresh garlic your water toum made with avocado oil fill the measuring with... How you would do in the vegetable oil consistency of a light mayonnaise – but with! Can think of is maybe I used avocado oil or canola oil and others such as are. Bind the toum they have made toum for chicken on Sundays since dawn... Room temperature with Lebanese breads, hummus or Tabbouleh, oil, but first of all thank you,,! Folks have told me that it has a good fridge life of a light mayonnaise – but packed garlic... Much water chicken before roasting cook with cooking journey is by peeling your garlic, salt and lemon, are. In France, this toum by the end heck before I started this blog heck! Mixture will absorb no more oil fast will cause it to be shared streaming, your toum did not up! Much water be shared much as we move into the processor read with adjustments and modifications consistency! Dip French fries into like liquid gold!!!!!!!!!!! ♥️♥️♥️... A dry measuring cup with water to fill measuring cup Xoxo, Cosette, I can ’ t wait start. Most flavorful food other vegetable oils too, just maybe not as thick as.! To try toum!!!!!!!!!!!!!!!