It also lets you get by with using less oil. 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. With the tip of the knife, remove the … At this point, turn the processor back on and keep it on until the end. Your message was successfully sent. In Lebanon, we eat Toum mostly with chicken and not with meat which goes with more tahini based sauces. I followed the recipe without egg white and I believe it was a success! Thank You! Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. In a blender, add garlic… All Rights Reserved. It should work, but if it should fail, add that mashed potato! With the help of the video, FAQs and at recipe, I NAILED IT! Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. However, if your toum breaks, you can take 1 egg white and add it to a small amount of your broken toum, add into food processor, then continue to … Put them into freezer bags or individual ice cube trays so you can use as many as you need. Check out our Chicken Shawarma , Chicken Shish Tawook, or Lebanese Grilled Chicken recipes. Repeat process 3-4 times until garlic starts to turn pasty and looks crushed. Water is a must. ml vegetable oil. Both ways work. 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). We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes! The sequence in which oils and water are added, and the ratios also matter a lot and an imbalance can easily break the emulsification process and turn the ingredients back into a liquid state. 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. This process should take 8-10 minutes. In fact, the Harvard video shows the Spanish Chef making Aioli (similar to our garlic sauce) with water droplets, instead of lemon juice. I’ve also tried that at home and got a successful fluffy garlic paste with using water (and adding the lemon juice at the end). Our mothers, bless their hearts, would first add the freshly peeled garlic cloves and salt to the pestle and hammer it away until it’s completely crushed. If you’re looking for an easy to make appetizer and which would inspire yo... During childhood, my brothers and I used to join our uncles and our late grandfa... Sir my garlic sauce turned watery Y is that. Don't be scared about getting it wrong first time, in fact, the only way you will perfect it is if you get it wrong on the first few attempts and then you will master all that is garlicky and heavenly like a Boss . I think the trick is two things, 1. 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. 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. Let the egg white incorporate before adding the next one. If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. 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. It appears in the video that Chef Kamal uses much more lemon juice. 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. It was amazing. https://www.dietdoctor.com/recipes/lebanese-garlic-cream-toum If you’d like to nerd it out like I did, check those two videos from Harvard School of Engineering and Stella Culinary on the process of emulsion or emulsification. 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. 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. Label them carefully, noting the number of whites – once you’ve defrosted them they can’t go back into the freezer. That is exactly what happens when our garlic paste breaks in frustration as it gets overwhelmed with oil. This along with some patience, and a careful following of the procedure, should yield an egg-free successful fluffy garlic paste. 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. Tips for making the best garlic sauce. Your email address will not be published. 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. But I think a few stirs before serving will solve that. 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. The Lebanese garlic dip was traditionally made using a pestle and mortar. With motor running, very … Some people will put egg whites in this recipe to make sure that it fluffs up. So when we add garlic and lemon juice during the process, we’re practically adding water. It was really difficult to find a garlic sauce recipe that didn't yield industrial amounts enough to feed the population of a small country, and seeing as it only lasts about 3 days you probably won't need that much unless you're having a barbecue. 1 egg white, chilled; 3/4 tsp kosher salt, or to taste; 2 – 3 tablespoons ice water, at your discretion if the mixture doesn’t bind * Toum recipes can call for anywhere between 2 cloves to one whole bulb of garlic for a single batch. 250 . 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. Finally, some may be surprised but we tried it spread over Kibbeh Nayyeh (raw kibbeh) and it was out of this world. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic won't be easily chopped by the blades. 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. Instead, we depend purely on the emulsifiers that naturally occur in the garlic. I promise that adding this toum to anything savoury will improve it vastly. Using a paring knife, split each garlic clove in half lengthwise. Let the processor go after adding the third egg white for about 10-20 seconds and then begin adding the stream of oil. Egg white is what Lebanese restaurants here in Australia use as "insurance" when making their toum, but you can still make it without the egg white. Patience is a must. Required fields are marked *. Cut the chicken breasts into 2 cms pieces and place in a bowl. Also check this in-depth Emulsion Guide for Cooks from Stella Culinary. 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. However after I’ve researched the process of emulsification, and watched the above two videos from Harvard and Stella Culinary, I’m not sure that this is fully accurate anymore. Now add in oil little by little and keep blending till it gets fluffy. Copyright © 2011-2013 Mama's Lebanese Kitchen. 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. 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. 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. Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. 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. 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. 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. While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream. Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months. The Harvard video features a chef from Spain who showcased how emulsification works in the making of Garlic Aioli. Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Egg White – Many methods of making toum include using an egg white in the emulsification process to help keep in tact. Add the remaining toum and process until thick and … Pulse garlic, egg whites, and lemon juice in a food processor until smooth. Keep the blender on medium and ever so slowly add alternating amounts of oil and lemon juice in a steady stream. 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. You have to be patient. Delicious recipe! « How To Make Perfectly Roasted Cauliflower, Lebanese Lemon Garlic Chicken and Potatoes. 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. This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs. Removing half of the “broken” sauce and whipping in 1 egg white instantly puffed up the sauce to a light and fluffy mixture. It is found naturally in eggs and in soy beans. One day while discussing the process of making this garlic sauce with a dear family friend, Dr. Hisham Abdallah who is a Biotech scientist, and while complaining about how delicate making this sauce is, he pointed out that the reason the sauce breaks is likely due to certain violations that are happening to the process of “emulsification.” It turns out that a chemical reaction called “emulsification” is at the very heart of the making of the garlic sauce. Here's what's in this toum sauce recipe… I halved the recipe which was risky but it came together, although more gelatinous than creamy smooth. And with just the four ingredients it will remain true to the original recipe … Add the garlic and salt in the food processor and run for 10-20 seconds. Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. My niece loves Lebanese garlic sauce so much she makes her own garlic sauce sandwiches would you believe...and who can imagine a chicken shawarma sandwich that doesn't drip of garlic sauce -it's unnatural. The nature of the process of emulsification is that it needs water molecules to bind the oil molecules. But with patience you will not need to use any other ingredient, and the sauce will remain vegan friendly. After researching methods and recipes for Toum, I noticed that some added an egg white – although it doesn’t seem traditional, here’s why. Fathima the garlic sauce/paste requires a chemical process called emulsion to take place otherwise it turns watery. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already. 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. egg white. 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. Stab a few times to process the garlic to a paste. 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). Some toum recipes call for mayonnaise, but this traditional recipe, adapted from Maureen Abood's Lebanese cookbook Rosewater and Orange Blossoms (affiliate link) is completely vegan, and to me, it tastes far better, while remaining nice and creamy. Sloooooowly add alternating amounts of oil and lemon juice to the egg white. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Some home cooks will prepare creme toum with an egg white. When the mixture has come together, add 2 ice cubes and blend for another 30 seconds or so until the mixture goes fluffy. The garlic must look well crushed as an important step before proceeding. 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 … Your email address will not be published. 2, add the oil and the lemon very, very slowly in their intervals, just like the recipe says. Dont add it too fast, add little by little. The exclusion of these and the creation of a real stable emulsion, results in a fluffy sauce with the texture of a mayonnaise but 100% vegan, which means it … I love garlic, but anything more than 4 cloves is overkill to me. Mira, a molecular gastronomy blogger noted that Lecithin shouldn’t alter the taste if used in small quantities. Mix well to coat the chicken and leave to marinate in the fridge for at least 1 hour or overnight. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. Notify me of followup comments via e-mail. That’s incredible, I have tried it worked very well taste amazing. Lebanese garlic sauce or 'toum' as we call it, should be creamy, fluffy and zingy at the same time. The emulsion happens quicker and the protein in the egg white will also help keep the sauce from breaking. 1 . once I saw a famous chef on TV recommend garlic sauce with meat and I was like noooooo . The ratio must be respected and for those who like to geek it out here is a nice guide below from Stella Culinary on the ratios (look for the 2nd row, Mayonnaise & Aioli): Shish Tawookcan be one of the tastiest chicken Kabobs around. I hope this helps. Lecithin is a common emulsifier that is used in the food industry in making creamy food products. Sometimes adding a cube of ice may help. 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Combine two egg whites when you 're left with extra processor again for another 30 seconds or so until mixture., then run processor again for another 30 seconds or so until the.! The oil molecules with egg whites in this case your options may be surprised but we tried worked.