✨Fluffy MAGIC Garlic -- 4 Ingredients, No Eggs, No Dairy | Toum
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- Опубліковано 29 тра 2024
- Toum is a Lebanese fluffy garlic sauce that is composed of 4 ingredients: garlic, oil, lemon juice, and salt. Let's do this! #fluffymagicgarlic #toum #emmymade
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I adapted Sohla El-Waylly's recipe on Serious Eats: www.seriouseats.com/tradition...
This video is NOT sponsored. Just making 🧄 magic. ✨
Chapters:
00:00 Intro
00:30 Toum explaination
02:37 How to peel lots of garlic fast
4:48 Removing garlic germ
6:09 Processing garlic
8:24 Adding oil
12:05 Tasting
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support. 🙏🏻
Music courtesy of Epidemic Sound, and 'Sprightly' from iMovie. You've made it to the end -- welcome! Did you find the hidden words? Comment: "It's time to grow some garlic!" - Навчання та стиль
I didn't get a haircut 🙅🏻♀️ just tucked the ends behind my ears. 🙆🏻♀️Quick! What's for dinner?
Lasagna!!
Yummmmmm
cereal haha
Vegan meatloaf
Lobster.
When you make Toum, you inevitably have a lot left over. Some uses I've been taught by a Lebanese friend...1. Thin it out with water, add an herb of choice and you have instant meat marinade. 2. use 2 tbsp of toum and 1 tbsp of butter, toss your pasta in it before putting the sauce on, this one is my favourite, it's so amazing!! 3. use a tbsp as a flavour addition to most sauces, it's super good in alfredo sauce. 4. spread a thin layer on baguette when making bruschetta. 4. This one really is the best of them....smother a whole chicken with it, inside and out, prior to roasting. Promise, you're going to be amazed.
It also freezes pretty well. It will be a little runny when thawed out but it readily whips up again and the flavor stays the same. I freeze large spoonfuls on waxed paper and, when frozen, put the 'discs' into a freezer bag so I can take out just the amount I need.
Those sound amazing! Emmy should pin this!
Add toum to your salad dressing!
Thank you so much!! ☺
Thank you for the suggestions!
What a coincidence, I just made my mandatory monthly batch of this heavenly stuff this morning! I absolutely LOVE toum, literally can eat it on anything! Even though most recipes do ask for 3 cups of oil, I make mine with less than half of that amount and it turns out perfect just the same.
The recipe I've adapted after a couple of years making it is this:
165g peeled garlic cloves (about 2 heads)
2 tsp fine table salt
About 1 1/3 cup of COLD sunflower seed oil (+-320ml)
Juice of 1 lime, likely not all of it.
Pinch of freshly ground black pepper
Same MO using the food processor, but the trick is using ICE COLD OIL, I leave it up to one hour in the freezer before hand and it thickens up the sauce almost instantly, using just a fraction of the recommended quantity. Maybe using lime juice, much tarter than lemon, also helps. But that's how I make mine, it yields nearly 600ml (2 small 10oz jars) that don't last 2 weeks over here 🤤
Thanks! Sounds delicious and thanks for the cool (pun intended) freezer tip!
This sounds amazing! Other than those differences, do you make it in the same way that Emmy does?
@@adiposeNarnian Hi! Yes, I also use the food processor. Blend garlic, salt, pepper and about 1 tbsp of lime juice for like 30 seconds, then open to scrape the sides, add another tablespoon of lime juice and turn it back on, adding the cold oil VERY slowly. When I’ve used about 2/3 of the oil I add the last tbsp of juice, still blending. Open again, scrape sides, check consistency and finish blending and adding the remaining oil, always very slowly. I used to make it in the regular blender, but I’m the food processor it turns out much better! Good luck 🧄😋
@@MGMG-88 My pleasure! Hope you make it, if you like garlic and never had toum before you’re in for a treat! Just don’t eat too much at once if you have low blood pressure, as it can drop it, speaking from experience here 😅
I just made my first batch-- 3 really big heads of garlic and MAYBE 2 c of oil.. I eyeballed the lemin but Id say 2 big TBSP or more
LOVE this sauce at my local Lebanese restaurant! Warning: if you take a swig of any carbonated beverage after a bite of this, your mouth will be on fire! Pure garlicky goodness.
Lol thank you for the heads up! I want to try this recipe!!
Don't usually have carbonated drinks in my fridge but I will remember this if I do 😂😉
Right!! I discovered Toum 20 years ago and a sip of coke after it an experience lol
Why does it burn with soda? Curious
That’s a fun tip
To make a milder sauce or dip, add a tablespoon or two of this Toum to a bowl of unflavoured yoghurt. You can add herbs too, and more salt to taste.
Adding Tahini and lemon juice also takes it to a whole new level 😀
You can also just add a drizzle of honey and or yogurt into the toum itself
So basically, tzatziki. lol
Emmy, would you ever do a video about which foods you've tried that you still use in your life regularly?
Yesss
Yes .... Please
The first time I made toum, I forgot to remove the germ and it was soooo spicy almost inedible. Would not recommend skipping this step!
Same
Thanks. When I saw her do it, I thought "that looks like a lot of work just to make it less spicy" and I surely would have skipped it when trying.
@@lmn6023 I would because I like garlic. The good one, strong, fully flavored.
The germinating "germ"", when green, makes cloves bitter, not spicy.
I would probably skip, but replace a portion of the garlic with roasted garlic to get a more mellow flavour.
i like the spice but it also depends whether the garlic is old or new. i'm sure old garlic with greening germs would make it much too strong
If I stole this out of someone''s fridge, would that make me a Toum Raider? Asking for a friend...
Laughed way too much at this⬆️
I literally eat this sauce every time I get Mediterranean food and never knew what it was called. Now I want to make some and eat it with everything at home 😆 thanks Emmy!
Me too! 🙂
is it the same as white sauce?
It's Alioli ☺️
Toum just means garlic.
Greek garlic sauce is called scordalia 😉
We pronounce garlic in Arabic “Toum” and this yummy dip is full of tons of garlic! 😋and it’s indeed so versatile! Thank you Emmy for sharing its recipe ❤
Of course! It was my absolute pleasure. 🧄
How to send myself straight to heartburn hell and love every second!
If we have leftover toum I put a thin layer on bread and add some herbs, it makes an amazing garlic bread cheese toastie 😍
That sounds AMAZING
Back in the early 90’s, there was a Lebanese hole in the wall restaurant in the Bay Area, and the owner made this and would serve it with the Shewarma wraps. I would also eat this with Baba Ganoush on Pita. It’s AMAZING!!
What a great coinkidink. It's time to make some toum. 😋
Here in Lebanon, this is a staple condiment for grilled/roasted chicken. I always use leftover Toum with any meal. Toum, olive oil, and chilli flakes make any meal taste delicious. Try adding some toum to your chicken or meat recipes!
It sounds delicious! I can't wait to try making some to put on everything. 😄
So nice to see someone removing the garlic germ, I’ve never seen someone else do that. I’ve heard it can also help with digestion to cut it out.
For peeling garlic: there’s a tool sold at sur le table (probably other places as well) that is like a rubber tube and you just roll the clove around inside for a second and the entire peel comes right off! And it’s only like $5
Emmy: How to Peel a Head of Garlic in 12 seconds: Martha's Cooking Show ua-cam.com/video/0abnwTGeAiM/v-deo.html
I LOVE my garlic tube! use it all the time
I just use a glass jar (shake in the jar). Works really well doing a bunch at once.
I just smack it and off it goes
I absolutely love mine!! One of my favorite tools I use in my kitchen!!
This sauce is consumed across the Levant (Lebanon, Syria, Jordan and Palestine). We also call it Toumiyyeh :) it's essential to authentic shawarma wraps! So happy to see others appreciate it
It's time to grow some garlic!!!
I feel like this is also what aioli was traditionally. Garlic emulsified with oil, salt, and lemon. I definitely have to make this. Look so delicious!
It actually still is! In a lot of places in where I live (Spain) these are the ingredients used, no eggs involved. In fact, the word comes from ai (garlic) and oli (oil).
Yes! I was surprised she didn't mention the link to or with aioli.
Maybe because the amount of garlic in aioli is a bit less. I use four to six cloves ground with salt per cup of good quality mayo and a squeeze of lemon. I will make this for a much stronger garlic flavour 😋. Imagine mixed in hummus 🤣 oh crikey, this could be dangerous.
Put it on a grilled cheese with pesto, its amazing
That sounds amazing!
Love it with a Muenster and Provolone grilled cheese.
You just blew my mind !!!
Red or green pesto?
Gosh that sounds awesome. The first thought i had for this is to use as a dipping sauce for frozen pizza lol, now i have two uses to look forward to.
That boiling warter trick is great! You can also put the cloves in the microwave for about 10 maybe 15 seconds for the same effect! :D
This looks like the perfect blend of salt, fat, acid and heat!!! Samin would be proud
I've made Toum in a blender, turned out just fine!
I think a blender is better for this.
I think that it is better in a blender unless you are making tons.
I use this to make a base for salad dressing. I usually add mustard and honey and it's AMAZING! So garlicky and so good!
Oooooooooh I love this jazz!! They serve this at the best local Lebanese restaurant, I eat it ON sliced raw onion with kibbeh…yeah, I smell awful later but it’s worth it!
Edit: I was at a family friend’s house being babysat as a kid and I was told to grab what I wanted to snack on out of the fridge and I saw this in a jar and thought “Mayo” so my sammich, suffice it to say was extremely garlicky and I just acted like I knew what I was doing as they stared in horror as it slipped and slopped out of the sides 😂
That was my intro to toum and it’s been love ever since.
This really makes me want to make some savory crepes and add in some thinly sliced Gyro meat 🐑 , Tzaziki Sauce, some thinly slice Red Onion 🧅 and fresh Garden Tomatoes 🍅, just a bit of Feta Cheese and Humus, and then top the savory crepe with a generous dollop of fresh Toum on top 🤤😋🤤😋👌🏻!!! Loved this video and I'm sure I'll be taking the leap myself soon 😂👍🏻!!
this is a brilliant idea! sounds amazing
Damn that sounds good
I literally just bought this at Trader Joe's. Called "Garlic dip" but I just KNEW that I'd had it at Middle Eastern restaurants before. I cannot wait to make this. All of my garlic dreams will come true!
My favorite!! I mix it with brown rice, lentils, kale , any protein. And the garlic dip. I ate this every night for a good 3 months 😂
I knew I had this before! It’s the Trader Joe’s garlic dip!
Is there anything Trader Joe's doesn't have? I'm looking for this next time I go in there.😊
Ok, I need to go tomorrow… where and what does it look like lol
@@krystalpawlak it was by the hummus, same clear plastic container, label just says "Garlic Dip "
I never knew what this was called! A staple in our house. It makes being vegan easy peasy. Just put this on everything and you will always have a stellar meal.
I love this stuff! I'll take leftover rice, mix it with frozen spinach, feta, and some of this garlic dip, then crumble some falafel over it. It's so good!
Mmmm that sounds delicious! Will definitely try
Heat it? Or just thaw the spinach before mixing?
I bet this would make an outstanding garlic bread or pizza topping.
I was thinking it might make a good sauce base for a pizza.
I regularly use toum on pizza night to make a garlic cheese bread.
Your hair is nostalgic! It reminds me of when I first started watching Emmy’s videos. It’s been years now❤️
Love it. Ate it nearly every day during my 18 months in Lebanon as a (Swedish) UN soldier.
Woow! You could probably burp on your meat balls for a garlicky flavour😉👍💞
My Lebanese friend taught me how to make this. It’s pretty easy with a food processor. A neutral oil is key. First time I made it, I used olive oil. It gave it a bitter taste. Haven’t made it since Trader Joe’s started selling it.
Thank you for this. I was going to make it with olive oil. Now I won't.
LOVE THE HAIR EMMY!!! This looks yummy I’m a garlic 🧄 Lover!
So cool how different cultures have the same recipe, cause this is pretty much the same as a traditional alioli/aïoli recipe (which was historically made without eggs)! Your recipe looks a lot better than the alioli i made with a pestle and mortar though aha
Haha i thought the same! I wouldnt say better but different. Aioli is more like a paste and way more intense. This one is fluffier and more like a Dip :)
I love Emmy’s happy humming when she’s eating something delish! Hahaha it makes me smile so so much.
I LOVE toum! I make it on occasion and I’m the only one in my household who will eat it. I pack it in my lunch at work and have to bring listerine with me so my breath doesn’t smell like garlic the rest of the day!
Wow. This looks amazing! I can see a dollop of this on chicken, fish, steak, baked potato! TY, Emmy! The possibilities are endless! I may make these as gifts in a cute little jar! 💜
I can see it used a vampire repellent too
These are gret ideas :)
@@itsDerekG garlic and steak! er, stake
@@kamyk2000 ~ Thanks! I wish I had thought of the vampire repellent though!😂🧛♂️🧛🏻♀️
@@itsDerekG Do you rub it into your skin like mosquito repellant lotion? I think that would repel people too. Lol
I live in Egypt and we eat toum all the time 😋 I love dipping my fries and shawarma into it. There’s also a spicy version and it’s super yummy 👌🏻
This is one of my favorite dips/sauce. Can't wait to make this!
Just want to say though, mayo doesn't have dairy either. Egg, oil, Dijon, vinegar or lemon juice.🙂
egg is usually classified as dairy (for some reason), I think that's what she meant!
@@chimeracooks for those of us with dairy allergies, the distinction is a big deal. Eggs are not dairy. They are often sold in the same aisle and that confuses some folks, but dairy specifically refers to containing milk or a milk derivative. A product labeled dairy free can still contain egg. Mayo is never labeled as contains dairy unless they added casein caseinate, a milk derivative.
This recipe is vegan, though so it matters to some people.
One of my favorite people on UA-cam adapting a recipe from another one of my favorite people on UA-cam!
oh man, i think this is exactly what my local shawarma place offers along with hummus, it is SO GOOD! thank you emmy, now i know how to make it for myself! 😍
I’m so tired I misread “hummus” as “humans” 😩
Love this so much. Been making it for a long time. For people who don't want to, Trader Joe's actually makes one that is pretty good! I think they call it Garlic Spread/Dip, and it's marked vegan on the lid.
Shhh. If too many people start buying this, TJ's will discontinue it :)
@@keppela1 lol - isn't it always like that?????
@@yefefiyah Yes!
RIP green tea soba noodles. 😭
It didn't even dawn on me that there are parts of the world that haven't heard of this. I'm from Michigan, metro Detroit area and Toum or what we just call "a side of garlic or garlic sauce" is everywhere. I wouldn't dare eat a shawarma without it! Fresh pita is my FAV!!! I take the pillowy pockets, open them up put a GOOD dollop of Garlic, lots of pickled veggies, some feta and whatever meat I'm eating. Mmmmmm I'm hungry now!!!
I was just scrolling wondering if I'd find another person from the Dearborn area here. 😂👋
@@bethfinkle2780 hello neighbor! heck yeah!!! I'm glad another from the area understands. We really are spoiled when it comes middle eastern and Mediterranean food. So many delicious options. 😋
I really enjoy your editing- especially your thoughtful cuts where you place the commercials... it comes at exactly the right point as to not take away from the video! As for this recipe- looks delicious, will try it out!
I feel like swapping in some olive oil for a fraction of the total neutral oil quantity would be a lovely flavor addition
If you are going to do this with EVOO, incorporate it by hand at the end of the process because EVOO does not go well with an electric blender
@@jessl1934 Interesting. I wonder why not. I was going to try making this with all olive oil.
@@keppela1 I absolutely would not believe this unless I noticed it myself or it came from somewhere like Serious Eats.
Turns out that this info came from Serious Eats [Does Blending Olive Oil Make It More Bitter?]
I'll try to post a link in the next reply but those comments tend to get caught in the filter so at least you've got what you need to search for it if you don't catch my next reply with the link.
@@jessl1934 Thanks, I'll look into it. I did try to make mayo once with EVOO and it was a disaster. It just all separated. But I've seen Emmy make EVOO mayo on her channel w/o any problem. Weird.
All the garlic will likely hide any flavor from the olive oil. I've been told not to waste good olive oil making toum. Toum is seriously garlic flavor.
Love the new haircut!!! So sleek!!!
We used to have a small flexible rubber mat with a little texture on one side. You just pop a clove of garlic on the textured side of the mat, fold the mat over, and roll the garlic around. The mat peels the garlic amazingly well. I would definitely recommend investing in one
Gently smashing with the side of a knife is just as effective. How to Peel a Head of Garlic in 12 seconds: Martha's Cooking Show ua-cam.com/video/0abnwTGeAiM/v-deo.html
I'm thinking one of those silicone makeup brush cleaning mats would work!
@@ericalampley480 Depends on how flexible it is. Some are too stiff. This method is quicker than rolling and taught to all chefs:: ua-cam.com/video/EYrqxaWsRbk/v-deo.html
Yum! First had toum years ago at Zankou Chicken in Glendale CA and it was amazing stuff. Now we sell it at TJ's- delish and easy, but I loved seeing how you made it, Emmy!
Zankou is the worst middle eastern food ever. Much better authentic options in the LA area.
@@TheSharmoota It's not that bad. It's actually pretty good and flavorful, used to be anyway. But TBH, I haven't had Zankou in ages. But I've had worse Middle Eastern food in Los Angeles, believe me.
Zhankou is delicious! And fast. There may be "better" places, but you won't be heading home with a feast in under 10 min anywhere else!
Ooh I love your hair like this Emmy! This sounds delicious 😋
I never knew what this was called!!! I’ve been obsessed with toum for years!! There’s this amazing greek restaurant that serves it with every plate and I always keep it in my fridge, I even ask my friends if I can have theirs 😆
If it's served in a Greek restaurant is skordalia, not toum
I love toum on basmati rice!! It takes it to another level! I could just eat a bowl of that for dinner!
You look so glowy today Emmy! So beautiful! Thank you for another great recipe it looks amazing! Might use it as a sandwich spread! 😍
Emmy! I learned about toum like two weeks ago and have been talking about it ever since. I can't wait to try. Thank you for sharing :)
NICE. I hope you make a batch. 👏🏼
i love emmy so much, shes very passionate about food, probably one of my favorite youtuber
💜 *Garrrrrrlic. Nice presentation of this garlic blitz sauce.* Toum is one of those “wow, this can be added to anything and it’s delicious!” preparations.
Beautiful job as always Emmy ! Have a lovely day everyone 💕
this has been my FAVORITE sauce since I was a kid...but I never knew what it was called! the restaurant that I got it from would just call it garlic sauce. it is phenomenal on everything but my favorite way to enjoy it is with shish taouk. yum...
I love the happy dance thing Emmy does when it is REALLY good !
Looks amazing Emmy. Please try making it with roasted garlic! Smoky and sweet 💛
This looks absolutely amazing! I am going to have to try this. My family and I LOVE garlic.
Please do and let me know what you think.
What a good day, Emmy makes fluffy garlic, and I'm driving through Tennessee 😂
@emmymade I found a solution to your garlic sprout removal process! Take a clove of garlic and your paring knife... put it on the concave side of the garlic and cut into the clove slightly, just below the "stem" end of it. then pop off the "top" like a soda can and the sprout pops out with it. I did it to an entire bag of peeled garlic in about 5 minutes.
Emmy! Thanks so so much- will be trying it real soon! I appreciate your shows very much; looking forward to viewing your next one
This is so similar to Catalan allioli, minus the lemon! The texture is so different though, its amazing what a bit of one ingredient can do!
I was thinking just that! Looks like allioli, but thicker
Yeah!
Given the Arab influence on Iberia, I'd guess allioli is essentially just the local version of toum.
Thank you so much for sharing this recipe Emmy!! It is really such a joy to learn about new foods, especially from cultures/countries with which I am not familiar. Thanks again for bringing the world closer together!!
That looks absolutely wonderful and opens up all kinds of possible uses! 🥰.
My Lebanese friends introduced this to me. It’s so freaking good. I love it on fried chicken!
This is delicious and versatile. I like to mix it with humus and to had it to rice.
I buy it in a lebanese supermarket. It is nice to learn how to make it at home.
Thank you, Emmy ! 😊
The simplicity, learning about the germ, seeing the outcome and seeing you do a happy dance from eating it, I can't wait to try this.
I also had the weird idea of trying to put this in a rice cooker on low and trying to make _black garlic toum_ . I don't know if the lemon juice would mess with the malliard effect.
I wouldn't know, but I think the fact that black garlic is soft and spreadable might be more of a problem. Maybe.
@@nodezsh , oh, I didn't even think about making black garlic toum from black garlic. Why didn't I. lol I actually thought of putting the regular toum sauce in a cooker for four to eight weeks. lol Yeah, there might have to be some adjustments since it is already fairly soft.
Anyway, I have to try this stuff first. Learning that you can reduce the astringency of garlic by taking out the germ has made me curious about how it will taste.
@@augusthavince8909 It's not the astringency, it's the pungency, if I'm not mistaken. Like Italians do, you can use bucketloads of garlic so long as you remove all the germs, and it won't taste strong.
Or you can go the Korean way and just eat it without cooking it or even removing the germ. It depends on who you ask.
But your stomach will nonetheless appreciate you not consuming the germ and you will be less likely to get heartburn.
@@nodezsh , I've never known to remove the germ. News to me.
@@augusthavince8909 Pasta Grammar's resident Italian always removes the germ when adding the pulp of the garlic to a dish.
She also crushes the garlic and cooks it whole on low heat in the oil without taking off the germ or peeling it, but then removes the garlic.
They have a video on garlic in Italian food. Useful if you're cooking Italian food. Not so much if your main source of traditional recipes is Maangchi, for example.
Thank you! My partner and I went to a Mediterranean place and loved this sauce, but we weren't sure what it was. Definitely making this!
Toum is AMAZING. The texture of mayo, but SO much garlic. It's wonderful on burgers, or bagels, or... Just about anything you might want garlic on, honestly. Good stuff!
Love it on lamb burgers.
It's so great for adding a little extra oomph of flavor.
I was feeling intimidated, now I feel as if I will be able to make my own. Thank you so much!!!!
It looks delicious!
I've always loved how humble and honest she is
This is the way I learned to make it but a 5th secret ingredient to help make a lighter a fluffier version and less oil.
A cornstarch jelly. Take boiling water and add cornstarch. Mix. Set in fridge and let set. You get a jelly like substance.
Add garlic to food processor and add a bit of lemon and mix. Add salt (could use citric salt) then add some cornstarch jelly and then slowly add the oil until fluffy. It helps use less oil and makes it fluffier
Garlic, Lemon Juice, Salt, Cornstarch Jelly and Oil
Omg I love the haircut Emmy ❤️😍
It's not a haircut, it's tucked behind her ears.
Toum is such an amazing sauce.
I watched this and immediately made a batch of my own and the result was AMAZING! Thanks so much Emmy.. you are so stinking CUTE!!! I love your enthusiasm!
Thank you so much for this recipe. Love love love this. Being a massive garlic fan all my life, had to make this and my wife and I use for everything. It's also amazing in Ramen. Added to mayo to make the most amazing garlic mayo. So easy to make and it's so delicious.
I never knew I needed this recipe so much
Thank you Amy for another great recipe and I really love your little happy dance my daughter does the same thing when she's cooking and something's really good she'll do her little happy dance that's what she reminded me of when I saw you doing your little happy dance 💃and you're eating your carrot 🥕 I love your videos you're just awesome again thank you and have a Merry Christmas and a happy😊 prosperous New Year your friend Nicholas
Hey I just wanted to let you know her name is Emmy.
This has been on my curiosity list to make and try. Will absolutely try it now!
Definitely going to try this. Thank you so much Emmy! Looks incredible
We literally just finished a take-away brunch which had this amazing garlicky white paste. We were debating what it was - next minute your video popped up! This recipe looks incredible. Thanks for being a mind-reader! 🤯 🧄
I'm sure y'all had amazingly good smelling breath!
@@itsDerekG if everyone ate garlic, no one would stink. Makes you think eh?
@@klausschwabshubris more like everyone would stink lol
@@chithead3768 my point exactly .
haha that’s so freaky it’s cool!
I am going to be trying this, my family loves garlic and it looks delicious!🤤
I want to try it too. Just make sure you drizzle the oil in really really slow with the blender on hogh
This beautiful Lebanese sauce is at almost every middle eastern restaurant and take-out in the greater Detroit/Dearborn/Ann Arbor area. It’s so freakin’ good, and don’t let any New Yorker try to tell you their middle eastern food is better.
Corporal Klinger agrees : )
I live in Detroit and I completely agree.!!! I eat Mediterranean atleast once a week.!! Ingredients are always fresh and it’s healthy.
Your hair looks very pretty styled this way! I have saved this video so I can find it quickly when I'm ready to make this! I love garlic and so does my son, so I figured, now that we're moving back where family has monthly gatherings and everyone brings something, I can bring more flavorful sides and snacks!
for anyone who has never had toum before, that dance is 100% authentic. Your body can't process that much delicious at once and has to vent it through dance
I grew up eating this by the spoonful! It's great mixed in with hummus too.
Mixed in hummus sounds mouth watering 🤤
This sounds like it would REVAMP hummus and it’s already good asf 🤯
@@ThisBitchOnCamera Many people here in my workplace in the middle east mix the 2, most of the time when the hommos is too bland for their liking.
Emmy!! You got your ears lowered!!! Love the cut!
It's tucked behind her ears, not a new cut.
your haircut is absolutely adorable :) love your videos!! 🤍🤍
You are such a joy to watch, Emmy. This looks DELICIOUS!
Your hair is so stinkin' cute!
MA'AM I THINK THERES BEEN A MIX UP!!! I'm never early for a magical garlic video...🥰🥰🥰
would this work with roasted garlic? would you get the same texture????🤤
I've been wanting to know how to make this!! And I wondered what was in it, too! Thank you so much!!
Here in Lebanon restaurants (and some households) will sometimes add a cooked cornstarch slurry to bulk it up without affecting the flavor too much but also have more controle over its consistency and maintain a steady emulsion especially when the garlic tends to be less fresh and on the older side (and sometimes starts to sprout) it won't be able to emulsify as much liquid as fresh garlic does. And this way it is much faster cause you grind the garlic into a really smooth paste and then add everything on top of each other and blend it up.
First time I had this was when I was still a kid and at my mother’s friend’s Arabic restaurant. She is Arab by blood but born and raised in Malaysia. She went back to her home country when she was an adult and learned the language there. She ultimately married her husband who is also an Arab. They opened up a popular restaurant here called Al-Rawsha. The food there is delicious and this sauce has never ever left my memory. It is so creamy and smooth and savoury from the lovely garlic and olive oil and salt. If you’ve never had this I highly recommend it. It’s so delicious with barbecued meats like chicken or lamb. They typically serve this with a dish called Shish Tawook.
I love toum. I always get extra when we eat at our local middle eastern restaurants.
You can also use it as a marinade for chicken or i especially like it as a mayo substitute for sandwiches or hamburgers (don't use with ketchup or mustard).
I was just wondering about how it would be as a mayo substitute. I use mayo instead of butter on a grilled cheese. I wonder if it would work in place of the Mayo, or if the garlic would burn too quickly. Hmmm....
@@jenniepitzel3820 It's better as a spread.
I've never tried it like that.
It would probably burn.
OH WOW! I bet this would be soooo good on a burger!
Artichokes
@@carasomebody6477 Of course! Perfect application.
This sounds *so* yummy! I can't believe I've never had it before. Totally gonna make some up and try it on everything! 😄
I made it and I used olive oil instead of neutral oil and it’s still delicious, slightly peppery and spicy! Thank you for this recipe!