The exact recipe used in this video are as follows (taken from older comments made by Chef Kamal himself): -1 cup garlic -4 cups oil (vegetable, canola, or grape oil) -1/2 cup lemon juice -2 teaspoons salt
Today I had the unfortunate mishap of adding the oil and lemon juice too fast and I broke the mixture. I managed to recover it by letting the mixture sit in a wide-mouthed container so that the mixture could separate. After letting the mixture sit, there should be a bottom white layer (this has the garlic and is pretty much the toum sauce) and an oil layer on top of that. Pour out the oil into another container and strain the remaining toum layer to get most of the oil out. Place this toum layer back into the food processor and let it blend for one minute. After you have done this, take the oil that you had previously separated and slowly add it back to the toum layer while mixing and you should be able to finish the recipe as normal.
OMG you're a lifesaver, I've wanted to make Mediterranean for the family on Independence day and the garlic ended up runny and I was on the verge of quiting until I read your comment. I didn't end up with much like his but it filled halve the container and now I have the main side dish thanks to you. I'm eternally grateful
⚠️VITAMIX USERS ⚠️. I made this for the first time in my Vitamix and it was just too powerful for this recipe. It splattered out the small hole and up my walls - lol! Even on a lower speed it didn’t blend the garlic well at all. Pulsing the garlic was unbelievably finicky and I clearly couldn’t get the garlic fine enough. Sad to report it separated. At 10 minutes the “sauce” was piping hot from the constant friction. Honestly it was a fail right out of the gate. The good news is I used my Braun CombiMax 600 food processor on my second attempt and it came out beautifully and it was literally effortless (just like this video). Save yourself the headache and use a food processor. I love my Vitamix but I used poor judgment making my first Toum sauce. Ha! Night and day experience with the food processor! Good luck everyone! Awesome and delicious recipe! 🙏Bless you!
You are welcome. I believe several key factors in consistent garlic paste is starting with really freshly peeled garlic, dry utensils and taking your time while adding the oil as the ingredients emulsify...and using a powerful food processor with a shape blade. I have never added a raw egg white to the garlic. In my home we refrigerate it for up to 2 or 3 weeks- the idea of raw egg in there bothers me...health wise. I have never added potato either...I would try that first. I hope this helps.
i remember eating chicken with toum at the marouche in beoirut. i was a kid and i thought it was their signature sauce - and then i ran into your video. thank you chef Kamal!!!!!
I finally mad this recipe after more than 10 years of seeing this video. Up until I saw your cookbook and this video, this garlic sauce was a sec eat recipe that I wanted to find for years. I use to make a quicker version that involved egg whites, but I knew it wasn’t the same. I finally got a food processor and made it your way and it came out perfect. The key is the slow drizzle. My food processor has a little hole that makes it fool proof. Thank you.
actually i witnessed someone making this recipe in a Vitamix and egg whites and it comes out perfect every time. It's fast because the Vitamix is much more powerful than the food processor
I bought your book because of this recipe. Everything looks so delicious, and everything I've already made totally lived up to my expectations. So. Good. I can't tell you how much I love this garlic sauce.
I ve just made it. Exquisite! Fluffy and airy and not at all tangy as I thought at first because of the amount of garlic. Perfect. Thank you chef Kamal.
I can't wait to make this at home - thank you for sharing your recipe!! I had toum for the first time about a year ago and it was everything I had ever dreamt a sauce could be. Thank you again!!
Thanks so much for posting this video. We've been trying to make Toom by hand with a mortar and pestle. The clutch point is alternating the oil and lemon. What a difference!
Chef I just wanted to say thank you so much for this recipe. I have been trying to make this garlic sauce for years using other recipes and have failed, but following your instructions made it turn out amazing!
How wonderful! I have wanted to learn more, about Lebanese cooking, and I have found this channel with a man, who has my uncle's name! Thank you for the precise instructions, too!
Just made this exactly to the recipe with a Magimix it turned out delish and just as you demonstrated. I used Canola oil...... thanks from adelaide Australia. We are having a family Lebanese night so should go down a treat !!!!!!
HOLY COW !!!! I just made this for the first time. It's nothing less than amazaing !!!! FAR better than I could have ever imagined. I take my hat ... shirt... LOL and clothes off for your sharing his wonderful Lebanese secret !
AWESOME! I just tried your recipe last night and it was fantastic! No egg white needed. As you say in your video... patience, take your time. Thank you very much!
Habibi Chef Kamal,,,, following your video i made my first Libanese Toum after missing it for so many years living in Holland by my own !!!! One more thing to say ! SAHTEAN !!!
Hello Chef, I am from India and simply put, I love good food. Am on the wrong side of 50 and don't eat that much, but definitely like new varieties of food from various parts of the world. Your demonstration of Toom was excellent and your commentary very lucid, while churning out what seems to be a great end product. In the meantime, I have decided to visit your site more often after this wonderful clip. Keep up the good work. My best wishes are with you.
Just wanted to thank you again for your recipe and video. The first time I failed and used the garlic oil to marinade chicken and it was pretty good. Then I watched your video again and did exactly like you did, and it turned out just like yours! This is my 3rd time and I think I'm finally getting the hang of it. It's soooo gooood, thanks again! You're the best! : )
WOW !!!! I did it!!! Thank you Chef Kamal. We love garlic and I tried many years ago to make it. I might had the wrong recipe I think it had eggs or something like that, this was PERFECT. Thank you !!!
Chaf, you are great! I just made toum at home and it is delicious! I managed to make it even and emulsified. I thought that would be a great challenge but lucky for me, I followed your recipe very closely and it happened like magic!
Greetings catlovergal, As described in my recipe you are right, using room temperature lemon juice and garlic make a world of difference. Also make sure the food processor bowl, blade, lid and all utensils are completely dry before you begin-otherwise the mixture could separate. Finally always select heads of garlic that are firm and fresh. Avoid ones that feel hollow or that have sprouted. I am glad to hear that in the end - things worked out. Best regards, Kamal
Thank you so much so this amazing recipe. We had this at a restaurant and loved it, I was so excited to find your video. I followed your instructions to the tee and it came out beautiful. Shared with my son and my ex and every time I see them they ask wheni am making more! Have decided to make for them for Christmas. Can't wait to try your other recipes! Thanks again!
Chef Kamal....I would like to thank you for sharing your recipe of Garlic Puree..ever since I tried your recipe, my kids, husband and the extended family keep asking me for the Toom....they just love it....You know, for years I have tried to find this exact recipe but with no luck until I saw your video....Now all thanks to you, we are enjoying.it....Once again THANK YOU!!!
Success again! I let the garlic and salt process longer and it worked like a charm. Hommus w/roasted red pepper, toom, grilled chicken, grilled veggies, spinach salad and cold watermellon will be on the dinner table tonight. The kids will be happy. Thanks again for the videos and recipes.
just made this recipe for about the 10th time. always a treat. it makes a lot. I had some leftover, so what I did recently is make some hot wings and replaced the butter in the buffalo sauce recipe with toum. super delicious. my wife is obsessed with this. garlicky, lemony, hot wing sauce.
Chef Kamal, You are amazing. I've tried to make this wonderful food from recipes found on the internet. Sadly, there has been no sucess. Thank you for this great tutorial.
I have done this heaps this recipe is so reliable and easy note to remember really slowly with the oil just follow this recipe to the tee and it will be perfect
Finally someone who does it without egg! Drooool :D 15 years and I still can't get this right haha! Kamal thank you! I should try it hopefully it will work this time. Being Lebanese I love it withe everything grilled chicken, kafta, even french fries :D
I moved across country from a place with tons and tons of Lebanese restaurants, to a place with none. This is the first recipe that has tasted exactly like the places from home!
Thank you so much !!!! Every summer I go to Palestine and eat this garlic dip and never could figure out how they made it ! I made it and it turned out perfect :) my dad was so surprised atha
Hey Chef Kamal - I have wanted to make this for years and I finally know how! Thanks for the great instructions - it worked first time and tastes absolutely amazing! I'm now onto the hoummos recipe - I'll let you know how I go :)
Chef Kamal - I had the pleasure to come across your website this morning and I was amazed by its content, style, and your passion and love for the Lebanese cuisine. You made me proud of my heritage. Congrats and all the best and success. About the comment above made by a hater, I advise to simply ignore. Samer
I absolutely loooooovvvvveeee this sauce. I was looking for this recipe online, but they didn't explain it as well. They all just said to blend the garlic and and lemon juice. I will try to make it tonight. Thanks Chef Kamal :)
Thank you for this wonderful video. My family and I moved from Dearborn, MI where we used to be spoiled with so many Middle Eastern restaurants and we miss having the delicious food nearby. I made this on Easter and it turned out perfectly!!! I ran out of canola and had to add olive oil but it still tasted wonderful. It just added a yellow color is all. Thank you again!
I moved away from the Dearborn area two years ago and always crave this delicious food. Can't find it anywhere in Wisconsin :( Finally going to give it a go myself, hoping all turn out!
+Olivia Smith It will work. Just make sure you have fresh ingredients and they are at room temperature. I have made this a couple times after Easter and one time it was very runny but I used cold lemons and they were older. I wanted to use them and not waste them. So I blame it on that. I just added the runny stuff to pureed garbanzo beans and it made a wonderful hummus.Good luck!!!
The first time I made it, it worked out so well! It's so delicious and probably my favourite sauce ever. But the second and third time, it separated! I'm going to try again today.
well done--- tried this and your way is definitely the best-- thank you so much--- for the video and the way you tell it--- I use this mix on everything.. I even add it to some creame salad dressings --excellent... even with gravy for that extra kick....
First try at this and it has come out amazing!! Using a heaped cup of garlic and only half the oil (we like it strong!)...turned out fluffy and amazing thanks heaps
I've been going to a shawarma place for years and I love the garlic sauce on their shawarma's. I just tried your recipe this morning, Kamal. It turned out perfect! Thanks for the recipe sir!!
Thanks Chef Kamal for this wonderful wonderful recipe. I am an Indian & staying in middle east for the last 6 years. My love affair with Lebanese food started here only, though it is fast catching up in India too & toum is one of my favs. I have with kebabs, pita bread & even mix with spaghetti I prepare with roasted vegetables, mix with mayonnaise to prepare sandwich. A much healthier & tastier option. I prepared it for the first time exactly following your recipe, but used sunflower oil. It tasted exactly the same i have in restaurants. Thanks again. Next I will try hummus following your recipe.
3rd time making, comes out wonderful every time! I am trying adding some dry herbs to small amounts to see if I like it that way too. And thank you to Martha Stewart for the tip on peeling garlic!
Thanks for sharing how to make this. I didn't know that it is very easy to make. I just go to Zankou sometimes and buy 2-3 small container. Now with your video, I'll just make my own homemade garlic sauce.
Amazing. Thank you for sharing this wonderful recipe, it is truly a gift. BTW I used Canola Oil that has Omega-3 ALA, 0g Trans Fat and is Cholesterol Free. Also, my food processor has a plastic insert where you can add exactly a 1/2 cup of oil, with a pin hole at the bottom (my arms never got tired :). I plan on getting your cookbook and DVD for more great recipes. This is healthy, great food! Thanks again.
The exact recipe used in this video are as follows (taken from older comments made by Chef Kamal himself):
-1 cup garlic
-4 cups oil (vegetable, canola, or grape oil)
-1/2 cup lemon juice
-2 teaspoons salt
Today I had the unfortunate mishap of adding the oil and lemon juice too fast and I broke the mixture. I managed to recover it by letting the mixture sit in a wide-mouthed container so that the mixture could separate. After letting the mixture sit, there should be a bottom white layer (this has the garlic and is pretty much the toum sauce) and an oil layer on top of that. Pour out the oil into another container and strain the remaining toum layer to get most of the oil out. Place this toum layer back into the food processor and let it blend for one minute. After you have done this, take the oil that you had previously separated and slowly add it back to the toum layer while mixing and you should be able to finish the recipe as normal.
OMG you're a lifesaver, I've wanted to make Mediterranean for the family on Independence day and the garlic ended up runny and I was on the verge of quiting until I read your comment. I didn't end up with much like his but it filled halve the container and now I have the main side dish thanks to you. I'm eternally grateful
Metalbolt zx
How’s the taste?
Metalbolt. Salt?? Where you see that on this vidéo?
⚠️VITAMIX USERS ⚠️. I made this for the first time in my Vitamix and it was just too powerful for this recipe. It splattered out the small hole and up my walls - lol! Even on a lower speed it didn’t blend the garlic well at all. Pulsing the garlic was unbelievably finicky and I clearly couldn’t get the garlic fine enough. Sad to report it separated. At 10 minutes the “sauce” was piping hot from the constant friction. Honestly it was a fail right out of the gate. The good news is I used my Braun CombiMax 600 food processor on my second attempt and it came out beautifully and it was literally effortless (just like this video). Save yourself the headache and use a food processor. I love my Vitamix but I used poor judgment making my first Toum sauce. Ha! Night and day experience with the food processor! Good luck everyone! Awesome and delicious recipe! 🙏Bless you!
You are welcome. I believe several key factors in consistent garlic paste is starting with really freshly peeled garlic, dry utensils and taking your time while adding the oil as the ingredients emulsify...and using a powerful food processor with a shape blade. I have never added a raw egg white to the garlic. In my home we refrigerate it for up to 2 or 3 weeks- the idea of raw egg in there bothers me...health wise. I have never added potato either...I would try that first. I hope this helps.
Thank you so much 🙏
Finally! Someone who knows how to make this amazing garlic sauce! Thank you for posting it.
i remember eating chicken with toum at the marouche in beoirut. i was a kid and i thought it was their signature sauce - and then i ran into your video. thank you chef Kamal!!!!!
I finally mad this recipe after more than 10 years of seeing this video. Up until I saw your cookbook and this video, this garlic sauce was a sec eat recipe that I wanted to find for years. I use to make a quicker version that involved egg whites, but I knew it wasn’t the same. I finally got a food processor and made it your way and it came out perfect. The key is the slow drizzle. My food processor has a little hole that makes it fool proof. Thank you.
actually i witnessed someone making this recipe in a Vitamix and egg whites and it comes out perfect every time. It's fast because the Vitamix is much more powerful than the food processor
YOU ARE AWESOME!!!! THANK YOU!!!! I have tried to make this twice and the third time with you video I got it!!!
I bought your book because of this recipe. Everything looks so delicious, and everything I've already made totally lived up to my expectations. So. Good. I can't tell you how much I love this garlic sauce.
I ve just made it. Exquisite! Fluffy and airy and not at all tangy as I thought at first because of the amount of garlic. Perfect. Thank you chef Kamal.
I'm proud to say as Filipino Asian I made this today and it's so good. Thank you so much.
I'm African and feel that same way, always better to get around different groups of people. It makes you life fuller.
I love your cookbook CLASSIC LEBANESE CUISINE it's simple clear and amazing!
I can't wait to make this at home - thank you for sharing your recipe!! I had toum for the first time about a year ago and it was everything I had ever dreamt a sauce could be. Thank you again!!
Thanks for the great demo!
My Fiancee had that at a Mediterranean restaurant and fell in love with it. Now I know how to make it for her. Thanks!
Thanks so much for posting this video. We've been trying to make Toom by hand with a mortar and pestle. The clutch point is alternating the oil and lemon. What a difference!
Wow I am so glad that finally I was able to make this exotic sauce . It came out fluffy and so tasty. Thank you chef !
Thank you so much for this recipe! I followed your directions very carefully and results were fabulous
Chef I just wanted to say thank you so much for this recipe. I have been trying to make this garlic sauce for years using other recipes and have failed, but following your instructions made it turn out amazing!
Thank you for this recipe! This is the only one that ever worked for me. The taste is fantastic and the technique is perfect. Thank you again.
How wonderful! I have wanted to learn more, about Lebanese cooking, and I have found this channel with a man, who has my uncle's name! Thank you for the precise instructions, too!
Genius! Thanks for sharing Chef Kamal!
I watched your video a few times to make sure I was going to do this right. it turned out perfect. thank you
Just made this exactly to the recipe with a Magimix it turned out delish and just as you demonstrated. I used Canola oil...... thanks from adelaide Australia. We are having a family Lebanese night so should go down a treat !!!!!!
HOLY COW !!!! I just made this for the first time. It's nothing less than amazaing !!!! FAR better than I could have ever imagined. I take my hat ... shirt... LOL and clothes off for your sharing his wonderful Lebanese secret !
Thank you so much!!! I've always wanted to know how to do this! I'm in love with libanese food :D
i just did this its my second time!! perfect both times!!!
AWESOME! I just tried your recipe last night and it was fantastic! No egg white needed. As you say in your video... patience, take your time. Thank you very much!
Habibi Chef Kamal,,,, following your video i made my first Libanese Toum after missing it for so many years living in Holland by my own !!!!
One more thing to say ! SAHTEAN !!!
Hello Chef, I am from India and simply put, I love good food. Am on the wrong side of 50 and don't eat that much, but definitely like new varieties of food from various parts of the world. Your demonstration of Toom was excellent and your commentary very lucid, while churning out what seems to be a great end product. In the meantime, I have decided to visit your site more often after this wonderful clip. Keep up the good work. My best wishes are with you.
Thanks Kamal
I'm a student living on my own (I live 4hrs from my parents home) and I love watching your videos to learn and cooke the recipes!
Tony
You saved my day, Chef Kamal.
Thank you so much for all the tips, it helped me to make it perfectly. I made half the recipe and it filled up 3/4 of a 35oz jar.
Thank you!!! I love this sauce one of the best...
Just wanted to thank you again for your recipe and video. The first time I failed and used the garlic oil to marinade chicken and it was pretty good. Then I watched your video again and did exactly like you did, and it turned out just like yours! This is my 3rd time and I think I'm finally getting the hang of it. It's soooo gooood, thanks again! You're the best! : )
Of all the Toum recipes on youtube, this is the best one with the best ratios.
WOW !!!! I did it!!! Thank you Chef Kamal. We love garlic and I tried many years ago to make it. I might had the wrong recipe I think it had eggs or something like that, this was PERFECT. Thank you !!!
The recipe worked to perfection Thanks to share
Perfect recipe. I halved it and it turned out spectacularly.
Chaf, you are great! I just made toum at home and it is delicious! I managed to make it even and emulsified. I thought that would be a great challenge but lucky for me, I followed your recipe very closely and it happened like magic!
Fantastic recipe - mine came out perfectly!
Greetings catlovergal,
As described in my recipe you are right, using room temperature lemon juice and garlic make a world of difference. Also make sure the food processor bowl, blade, lid and all utensils are completely dry before you begin-otherwise the mixture could separate. Finally always select heads of garlic that are firm and fresh. Avoid ones that feel hollow or that have sprouted. I am glad to hear that in the end - things worked out.
Best regards,
Kamal
I tried to make it and came out delicious. Thanks for this wonderful receipe. keep up the good work chef kamal.
I love this recipe so much. We eat it all the time with pita bread, eggs, fish, chicken...I could go on and on!
Thank you. I appreciate your kind words.
Peace to you my friend...have a nice weekend.
Thank you so much so this amazing recipe. We had this at a restaurant and loved it, I was so excited to find your video. I followed your instructions to the tee and it came out beautiful. Shared with my son and my ex and every time I see them they ask wheni am making more! Have decided to make for them for Christmas. Can't wait to try your other recipes! Thanks again!
Taking pride in your heritage and the people who came before us is always a good thing!
Thanks for sharing your great recipe !!
Thank you for the thorough explanation! Hope you can make more videos soon! :)
Great job! Love your video from another proud Lebanese! ❤️
Yum yum! I live in a city where we have a lot of shawarma restaurants and this sauce makes my mouth water just thinking about it! So good. Thank you!
This is the best stuff ever
Thank you
Thank you for clearly demonstrating this wonderful recipe. My sister-in-law is Lebanese and she never wanted to part with this recipe so thank you!
Thank you so much for the great recipe, I have never had success making this garlic sauce .
I’m planning buying your book.
Thank you. I made toum twice previously. It was a oily mess also the garlic was super hot. This recipe and method worked 100%
Excellent recipe! My husband was slathering it on like never before.
Chef Kamal....I would like to thank you for sharing your recipe of Garlic Puree..ever since I tried your recipe, my kids, husband and the extended family keep asking me for the Toom....they just love it....You know, for years I have tried to find this exact recipe but with no luck until I saw your video....Now all thanks to you, we are enjoying.it....Once again THANK YOU!!!
Success again! I let the garlic and salt process longer and it worked like a charm. Hommus w/roasted red pepper, toom, grilled chicken, grilled veggies, spinach salad and cold watermellon will be on the dinner table tonight. The kids will be happy. Thanks again for the videos and recipes.
just made this recipe for about the 10th time. always a treat. it makes a lot. I had some leftover, so what I did recently is make some hot wings and replaced the butter in the buffalo sauce recipe with toum. super delicious. my wife is obsessed with this. garlicky, lemony, hot wing sauce.
I love this stuff!!!
Chef Kamal thank you for sharing your authentic garlic purée recipe
Dear chef kamil , thk u so much for teaching me so much about lebanese cooking😊 though my mother taught me so much u helped me perfect Bravo👍
Chef Kamal, You are amazing. I've tried to make this wonderful food from recipes found on the internet. Sadly, there has been no sucess. Thank you for this great tutorial.
Thanks alot brother. Stay blessed. Its really looks yummy.
I have done this heaps this recipe is so reliable and easy note to remember really slowly with the oil just follow this recipe to the tee and it will be perfect
Finally someone who does it without egg! Drooool :D
15 years and I still can't get this right haha! Kamal thank you! I should try it hopefully it will work this time. Being Lebanese I love it withe everything grilled chicken, kafta, even french fries :D
I moved across country from a place with tons and tons of Lebanese restaurants, to a place with none. This is the first recipe that has tasted exactly like the places from home!
OscarOscar I just discovered this in a restaurant in Dearborn, Mi
You are welcome. I use regular iodized table salt available in all markets in the US. I am glad you enjoyed it...my family LOVES this garlic too!
I thought my schwarma place used mayo and garlic! Hahaha glad I now know how they do kt! It's so addictive and delicious!
Well, it is a kind of Lebanese aioli, so that makes sense!
Thank you so much !!!! Every summer I go to Palestine and eat this garlic dip and never could figure out how they made it ! I made it and it turned out perfect :) my dad was so surprised atha
Hey Chef Kamal - I have wanted to make this for years and I finally know how! Thanks for the great instructions - it worked first time and tastes absolutely amazing! I'm now onto the hoummos recipe - I'll let you know how I go :)
Chef Kamal - I had the pleasure to come across your website this morning and I was amazed by its content, style, and your passion and love for the Lebanese cuisine. You made me proud of my heritage. Congrats and all the best and success.
About the comment above made by a hater, I advise to simply ignore.
Samer
Thank you for recipe and tutorial...
I absolutely loooooovvvvveeee this sauce. I was looking for this recipe online, but they didn't explain it as well. They all just said to blend the garlic and and lemon juice. I will try to make it tonight. Thanks Chef Kamal :)
Thank you for this wonderful video. My family and I moved from Dearborn, MI where we used to be spoiled with so many Middle Eastern restaurants and we miss having the delicious food nearby. I made this on Easter and it turned out perfectly!!! I ran out of canola and had to add olive oil but it still tasted wonderful. It just added a yellow color is all. Thank you again!
I moved away from the Dearborn area two years ago and always crave this delicious food. Can't find it anywhere in Wisconsin :( Finally going to give it a go myself, hoping all turn out!
+Olivia Smith It will work. Just make sure you have fresh ingredients and they are at room temperature. I have made this a couple times after Easter and one time it was very runny but I used cold lemons and they were older. I wanted to use them and not waste them. So I blame it on that. I just added the runny stuff to pureed garbanzo beans and it made a wonderful hummus.Good luck!!!
This is the best recipe, so addicting
The first time I made it, it worked out so well! It's so delicious and probably my favourite sauce ever. But the second and third time, it separated! I'm going to try again today.
Great clip and advice thankyou
well done--- tried this and your way is definitely the best-- thank you so much--- for the video and the way you tell it--- I use this mix on everything.. I even add it to some creame salad dressings --excellent... even with gravy for that extra kick....
Wow. loved it
Giving off 2005-2010 vibes. Those days will be missed!
First try at this and it has come out amazing!! Using a heaped cup of garlic and only half the oil (we like it strong!)...turned out fluffy and amazing thanks heaps
You are welcome! Sahtain! (Double Health.)
Excellent way you did this video. 👌 Inspiring I will make....
my son like this now i can make a home made .. thanks for the video
I've been going to a shawarma place for years and I love the garlic sauce on their shawarma's. I just tried your recipe this morning, Kamal. It turned out perfect! Thanks for the recipe sir!!
can u share the amount of ingredients as he has not mentioned it properly
U make lovely sauce really
Greetings Samer,
Thank you for you comments and thank you for the good advice.
Have a great weekend.
Best regards,
Kamal
Thanks Chef Kamal for this wonderful wonderful recipe. I am an Indian & staying in middle east for the last 6 years. My love affair with Lebanese food started here only, though it is fast catching up in India too & toum is one of my favs. I have with kebabs, pita bread & even mix with spaghetti I prepare with roasted vegetables, mix with mayonnaise to prepare sandwich. A much healthier & tastier option. I prepared it for the first time exactly following your recipe, but used sunflower oil. It tasted exactly the same i have in restaurants. Thanks again. Next I will try hummus following your recipe.
Fantastic. You're our hero!
This stuff is absolutely sensational
Happy New Year from Cyprus, thanks for the very fast reply!!
kamal...! your awesome the garlic paste tastes amazing...!
Sarap nyan...it’s Now Love By Many Filipinos...Thanks for Sharing.
3rd time making, comes out wonderful every time! I am trying adding some dry herbs to small amounts to see if I like it that way too. And thank you to Martha Stewart for the tip on peeling garlic!
Thanks for sharing how to make this. I didn't know that it is very easy to make. I just go to Zankou sometimes and buy 2-3 small container. Now with your video, I'll just make my own homemade garlic sauce.
hello kamal you did a good job making the toum I'm going to try to make it wish me luck
Great recipe thanx for sharing 😍
Thank you 🙏🏻 ,tasty and delicious
This is the BEST garlic sauce recipe hands down!!!
i made it for the first time and it is perfect.
Amazing. Thank you for sharing this wonderful recipe, it is truly a gift. BTW I used Canola Oil that has Omega-3 ALA, 0g Trans Fat and is Cholesterol Free. Also, my food processor has a plastic insert where you can add exactly a 1/2 cup of oil, with a pin hole at the bottom (my arms never got tired :). I plan on getting your cookbook and DVD for more great recipes. This is healthy, great food! Thanks again.