TOUM RECIPE RECIPES

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TOUM (GARLIC WHIP) RECIPE - NYT COOKING



Toum (Garlic Whip) Recipe - NYT Cooking image

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

Total Time 15 minutes

Yield 4 1/2 cups

Number Of Ingredients 5

1 cup peeled garlic cloves (about 32 cloves, from 3 to 4 whole heads)
2 1/2 teaspoons kosher salt
1/2 cup fresh lemon juice (from 3 to 4 lemons)
3 1/2 cups canola oil or grapeseed oil
2 tablespoons ice water

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.

TOUM (LEBANESE GARLIC SPREAD) | ALLRECIPES



Toum (Lebanese Garlic Spread) | Allrecipes image

Yes, finally a "toum" that is foolproof! This is an emulsified garlic spread. It is delicious and flavorful. Serve this with kafta, kabobs, pita, etc. We love this! Use the drizzle function in your food processor to slowly add the oil. The pusher in the top has a little hole to drizzle in oil for emulsions.

Provided by FrackFamily5 CA—>CT

Categories     Side Dish    Sauces and Condiments

Total Time 15 minutes

Prep Time 15 minutes

Yield 3 1/4 cups

Number Of Ingredients 4

2 heads garlic, peeled
1 tablespoon salt
3 tablespoons lemon juice
3 cups canola oil

Steps:

  • Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
  • Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
  • Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.

Nutrition Facts : Calories 235.3 calories, CarbohydrateContent 1.6 g, FatContent 25.9 g, FiberContent 0.1 g, ProteinContent 0.3 g, SaturatedFatContent 1.9 g, SodiumContent 269.1 mg, SugarContent 0.1 g

More about "toum recipe recipes"

TOUM (LEBANESE GARLIC SPREAD) | ALLRECIPES
Yes, finally a "toum" that is foolproof! This is an emulsified garlic spread. It is delicious and flavorful. Serve this with kafta, kabobs, pita, etc. We love this! Use the drizzle function in your food processor to slowly add the oil. The pusher in the top has a little hole to drizzle in oil for emulsions.
From allrecipes.com
Total Time 15 minutes
Category Side Dish, Sauces and Condiments
Calories 235.3 calories per serving
  • Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.
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Toum is the Lebanese garlic sauce commonly found on chicken shawarma.
From delish.com
Total Time 10 minutes
Category dairy-free, low-carb, nut-free, vegan, vegetarian, weeknight meals, side dish
  • In a small (4 to 5 cup) food processor, blend garlic cloves and kosher salt. Using a spatula, scrape down the sides. Turn processor on to medium speed and add the lemon juice. The garlic and lemon should form a slightly chunky paste.  On the highest speed, slowly start to drizzle in 1 cup of oil. Scrape down the sides. Add the next 1 cup of oil (again on the highest speed) and scrape sides once the oil has blended fully. Add remaining 1/2 cup of oil. Toum should be firm and fluffy, like dense mayonnaise. 
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