Back in 1994, I worked with a friend from Qatar that turned me on to middle eastern cuisine. I fell in love with the chicken sharwma sandwich because of TOUM. I mistakenly thought it was tzatsiki sauce. I tried to make it but had no clue what I was doing. For Easter, my chef daughter made our middle eastern dinner with lamb and chicken and she made toum. For 29 years, I've been looking for this sauce! When I tasted it, it brought tears to me eyes! FINALLY! Nothing better than a chicken pita sandwich with a generous ladle of toum with hummus and toubouli! So good! Thank you for this post.
I was used to paying around $8-10 for a bottle of this at the store. I just made this in 5 minutes and it is even better than I remember. A cup probably cost me 50 cents. Thanks for posting! My breath is going to kill mosquitos.
I remember my late father would sit there with an old olive wood mortar and pestle we brought with us from Lebanon (I'm not sure how old it was) and he would almost go into a trance pounding the garlic and salt into the smoothest paste I've ever seen. Usually he'd be listening to Fairuz or Oum Kolthoum while he was doing it. Once he was done, someone else would finish putting it together as he had done the important work. And yes, I DO have that mortar and pestle and it still has the heavenly aroma from all of those years of being used.
I usually rub this all over my body before going into battle against the vampire hoards. Thanks for the quick and easy prep method! Saves me tons of time.
I’ve worked in a Lebanese restaurant for 6 years few years ago and this sauce is the most requested sauce to the point that we started selling them in a jar. I also found that adding the salt from the beginning before emulsifying will likely split the sauce quickly, I always add it at the end.
This stuff is so versatile! I made a batch for schwarma, but have since finished it off by adding it wherever garlic is called for in a recipe: guacamole, fried rice, marinade for smoked chicken, stir fry, etc. So easy and delicious, even good to brush on hamburger or hoagie rolls before toasting. Thanks for this!
I made it using blender, and added the oil and lemon juice by opening it 5/6 times..was worried as I used blender, but It turned out absolutely same as lebanese restaurant.. delicious!! Thanks for the recipe
I love this stuff it’s so freakin’ delicious. I could eat it all the time. It’s a great condiment. Why they don’t sell it in the stores alongside ketchup, mustard, Mayo and hot sauce is beyond me.
Great memories of this growing up as a kid in Wisconsin believe it or not! My uncle was Lebanese and brought this and other wonderful recipes to our family. Garlic sauce was the favorite and I remember before food processors and blenders my Dad and Uncle used a wooden bowl and mallet to make it. YUM
After making toum, I don't scrape the food process that much, I add garbonzos and tahini to make hummus, since about half of the ingredients are already in my processor😆 Thank you for the wonderful recipe.
100% PERFECT RECIPE. I did a third of everything. So 10 cloves garlic, 1 tsp salt, 1 tbsp lemon juice and 1 c (avacado) oil. Added in stages as advised. This was so good. Thank you for sharing this wonderful condiment for all to enjoy.❤❤❤!!!
Avacado oil sounds like a nice alternative! I think it coagulates at a lower temperature than most other oils which is well suited to toum. You want it nice & fluffy almost like a jelly idealy.
I think I had this once without knowing what it was! I've never forgotten. It was a pita sandwich with chicken meat, tomato and onion grilled in a press; one of the most delicious meals I've ever had. I knew it was heavy with a garlic-mayonnaise type sauce but never knew what exactly. This must have been it, the owner of the restaurant was Lebanese. That press-grill really made a difference between just grilling it. Thanks!
I'm a garlic junkie. This is the most impressing recipe I ran into in the last years. I tried it last week and I wanted to find out how long it's stable. But no chance... The sauce was gone in a moment, 'cause I couldn't stand it... :-))) Many thanks for sharing !!!
Amazing! Finally I can make this garlic sauce even if I'm in the Philippines. I really enjoyed it during my stay in Middle East. Thanks and more power.
So easy to make! I tried it for the first time a year ago with my sister on a shawarma and we were hooked. Everything on it was delicious and mainly because of this garlic sauce. Now I can make it myself, thank you!
Hey guys, I will give you a tip for making the perfect garlic sauce. I used to work in a Lebanese shawarma restaurant, so everything I say is authentic: Tip one: add one egg white per 1 head of garlic, blend until smooth then add the oil slowly. Tip tow: add 6 tbsp of cold ice water after every thing is done per 1 head of garlic. Adjust the water for the consistency you like aka the "sauceyness" the water also helps with whitening the sauce. Tip three: 1 head of garlic can best hold 1.5- 2 cups of oil. Tip four: you can use a ratio of 1 of citric acid to 2 salt for the seasonings, if you do this don't add lemon juice. These tips help me make the best garlic sauce that i tasted in my life. Great video👍
Update: spare the egg yolk in case the sauce breaks, if it breaks god forbids, then empty the garlic sauce into some sort of container then add the egg yolk into the processor and bland the you add the broken garlic sauce into the egg yolk slowly at first then you can go wild on pouring the rest in once the proper emulsificaition has started. Lol. (Thats because you already have some emulsified garlic sauce in the oil, thats what you call broken garlic sauce. Lol)
Brother, you have just made the start of my 2019 sooo much better! I tried to make this myself so many times and it never came out right! Can't wait to try your way 👍
I actually went out and bought a food processor specifically so I could make this sauce. Just finished it now and wanted to thank you for this wonderful video and recipe. Cannot wait to try my hand at some of your other lovely dishes. All the best from Canada!
I got hooked on this some years back thanks to a wonderful Lebanese restaurant out in Van Nuys, CA. I was overjoyed to find out how to make it! Thank you!
Worked in Middle east for some time and I cannot forget the sauce that they use in their shawarma, 5yrs later I am still craving it, so here I am trying this recipe today. Thank you for this. ❤
I had an old lebaneese aunty and every Sunday we would go to her farm for lunch , she would do this recipe but she used to add mash potato to the sauce , it was lovely , we would eat this with flat bread whilst waiting for lunch to be served .
MaryRose007 YOU RIGHT this is by far the most complete and most transparent instructions for recipe of Toum that I have seen on UA-cam so far. STRAIGHT FWD
I am not Italian or anything to do with this but my inner racism had me wondering lol. Or who "love garlic the most" type thing. If that is racist? Im out. Just people loving garlic in my eyes....
@@teddyhammer2558 "Italian" is a nationality not a race. They are well known for their love of garlic..You are thinking of 'stereotype". Well yes, but it's TRUE. There's a REASON stereotypes exist; it's how we can have cartoons, movies and TV shows.
I’ve been making this for the last year and it’s always such a hit. If I give a jar as a gift (usually along with a jar Cowboy Candy) I label it “Auntie Debbie’s Vampire Repellent”. Both treats are great eaten together or a different addition to a charcuterie board. Try both recipes....you’ll be glad you did. I’m glad I did.
Oh wow. New Zealander here. Never heard of Cowboy Candy so had to search. It sounds amazing. Do you have a recipe you recommend? Have saved one by Dawn Perry from Delish but, have no idea if it's a good recipe or not.
I remember very clear 40 years ago in a Lebanese village in the mountains tia Juliet doing this sauce in a wood mortar, it was surprisingly delicious but I never succeeded making one... till now. Thank you
Fifteen years ago when I was in Seattle there was a business in the Pike Place Market that sold a garlic spread similar to what you just made; I think the family of that business was Lebanese and they called it whipped garlic. It was delicious and I bought some more to bring back home. I bought from them online through the years. Been trying to find them again but they must have decided to close down which makes me sad. But now I know how to make it. Thanks for your video!
Only garlic makes me recover from colds or the flu more quickly than other remedies; even lemon+honey+ginger don't have the effect that garlic has. Thank you, Henry! As always, you surprise me so much: such a young man having great knowledge in everything!
super helpful! so far i'd only seen recipes for smaller amounts in a smaller blender like a magic bullet. i don't have one so finally seeing how much garlic to put in a full size food processor is great. i'll be doing this soon.
OMG, how awesome is this!! In spain we have a thing called alioli that is eaten with paella and its 99% if not the same thing as thoum. The more you know, the less reasons remain to be patriotic.
OMG I didn’t know that it is made in this way...I thought you make it by adding some smashed garlic to mayonnaise, but no, you make so much of garlic INTO mayonnaise!!! Beautiful!!!
I was looking online for a garlic recipe to put on pasta and came across your recipe. I am Italian american and looove garlic. will definitly try this. sounds really good. Thanks for this recipe !!!!!
I have been trying to find recipes from the middle east and/or Morracan for a very different flavor profile from Texas, just for a change in spices, and I cannot wait to try this one. Thank you very much.
For anyone who want detailed mg/ml: 250g Garlic 130ml Lemon Juice 1ts Salt 750ml oil corn oil (no olive oil) That’s my recipe for years and the result is always perfect :)
i had it as a kid. Never new the name, and finally i found. Going to surprise my sister with this in sha Allah. She is going to go crazy. We used to have it with Broasted chicken.
In 2004 I visited Beirut. Met a brilliant guy there and he invited me to his parents' home and I had toum there. It was to die for. Will never forget it. Most certainly going to try this. Shokran
I used less salt and less oil and my sauce was very strong tasting. I decided to put it in the canner (boiling water bath in sealer jars) to enable storage on a shelf instead of the fridge and this tempered the flavour since cooked garlic is less pungent than fresh. Yum, I love this stuff.
Remove the (bitter) embryo from the center of each clove & you'll enjoy even more. It's odd no one I've seen at least mentioned that here. I love garlic too, by the way, not trying to shy away from flavor in doing so.
Omg, thank you. I did exactly what you said in the video and it came out thick and beautiful my husband LOVES this sauce. I did use fresh garlic 🧄 which gave it a really strong taste. Thank you😃🥰
Hi Henry. Thankyou for the great video. I always have a hit or miss situation with my toum. Sometimes it’s perfect and sometimes it separates. Will try your technique tomorrow, Inshallah.
Any recipe that starts with "take 30 cloves of garlic" has my vote.
Lol
So you implementing social distance all your life
😅😅😅
Me too, Donald!! 😄
Gil D 🤣🤣🤣 I have to say I agree with him, though. Yummmm!!
You man deserve the greatest biggest medal for editing the sound volume of the mixer down !!! Genius
Hasan Sahin good observation brooo
Hasan Sahin, i love lebanese garlic sauce. I crave this stuff everytime i have grill chicken. Thanks
Which food processor is this?
It is definitely edited, if you hear carefully that is,cause sometimes his voice is lower from the editing,nice job .
Agree I turn down soon seen the blender had turn back up 😂
Back in 1994, I worked with a friend from Qatar that turned me on to middle eastern cuisine. I fell in love with the chicken sharwma sandwich because of TOUM. I mistakenly thought it was tzatsiki sauce. I tried to make it but had no clue what I was doing. For Easter, my chef daughter made our middle eastern dinner with lamb and chicken and she made toum. For 29 years, I've been looking for this sauce! When I tasted it, it brought tears to me eyes! FINALLY! Nothing better than a chicken pita sandwich with a generous ladle of toum with hummus and toubouli! So good! Thank you for this post.
Aawwww I feel so good to hear that ❤, I live in middle east and I can understand how delicious this thing is ❤
I was used to paying around $8-10 for a bottle of this at the store. I just made this in 5 minutes and it is even better than I remember. A cup probably cost me 50 cents. Thanks for posting! My breath is going to kill mosquitos.
does it have the spicy taste of garlic after you have made it?
Yes!! @@Gaming_me207
I remember my late father would sit there with an old olive wood mortar and pestle we brought with us from Lebanon (I'm not sure how old it was) and he would almost go into a trance pounding the garlic and salt into the smoothest paste I've ever seen. Usually he'd be listening to Fairuz or Oum Kolthoum while he was doing it. Once he was done, someone else would finish putting it together as he had done the important work. And yes, I DO have that mortar and pestle and it still has the heavenly aroma from all of those years of being used.
❤
This was such a beautiful read. Thank you for sharing this 💙
👍👍
Thank you for sharing this story 🌼. Your father sounds like a wonderful man.
What a beautiful story ❤
I usually rub this all over my body before going into battle against the vampire hoards. Thanks for the quick and easy prep method! Saves me tons of time.
Funny you say that. I slather it all over my wife and have a great feast! It's my go to sauce!
Can be used to ward off unwanted relatives too some of them are more horrifying than vampires.
Lol, Lovely
🥰
🤣🤣🤣🤣
I’ve worked in a Lebanese restaurant for 6 years few years ago and this sauce is the most requested sauce to the point that we started selling them in a jar. I also found that adding the salt from the beginning before emulsifying will likely split the sauce quickly, I always add it at the end.
So that's why it used to work well with me but now it splits since i'm adding the salt at the beginning now🤔
What do you mean by splitting?
@@nobody-hi4py it means the oil will separate (split) from the rest of the ingredient.
How to neutralize lemon in garlic sauce if u put more lemon by mistake
@@rigelibarra you should put salt with garlic cloves not in the end
This stuff is so versatile! I made a batch for schwarma, but have since finished it off by adding it wherever garlic is called for in a recipe: guacamole, fried rice, marinade for smoked chicken, stir fry, etc. So easy and delicious, even good to brush on hamburger or hoagie rolls before toasting. Thanks for this!
"Just like mayonnaise" ... except soooooo much better!!
Hello 👋 how are you doing
I made it using blender, and added the oil and lemon juice by opening it 5/6 times..was worried as I used blender, but It turned out absolutely same as lebanese restaurant.. delicious!! Thanks for the recipe
You can use a hand wisk if you really have to. As long as you mix fast and add ingredients slow.
Love it,will surely try it..was looking for it's recipe
Yeah my mum makes it in a blender it's tasty makes it smooth no problem
هل تشعر بحرارة الثوم في الطعم لانشغ.
I'm Lebanese and each time I get to eat toum it feels like a first, I worship it. Thanks for sharing this super simple and easy way to do it!
This would definitely kill coronavirus.
Well even if it does not kill the virus, this is how you social distance.... so if people keep getting too close, this is how you fix that.
@@mortyjansen399 😂
Morten Jensen 😂😂
It may or may not kill the virus but it will sure will taste absolutely yummy on roast leg of lamb which would make me feel great.
Sure!!🤣🤣✌
I can smell garlic thru my speakers!
😄
true👍
I literally did too
😂😂
Smells 👂 🤦🏻♂️
29 garlic
Keith Mcnamara hahaha
Keith Mcnamara cAe
it was terrific to watch that one garlic that needed hard work to be pelled drop ...
Hahahahaha
I saw that one too
I love this stuff it’s so freakin’ delicious. I could eat it all the time. It’s a great condiment. Why they don’t sell it in the stores alongside ketchup, mustard, Mayo and hot sauce is beyond me.
They sell it at Trader Joe’s.
@@taniaengland6266 oh wow! I'm going to look for it.
"garlic sauce" can be found, but it tastes more of vinegar than garlic.
Because it,s healthy and the big pharma prefer their slaves to be fat with heart problems ,lol
Yeah and it probably has 200 ingredients on the back of it. I’d try making it yourself before buying that store bought crap!
Great memories of this growing up as a kid in Wisconsin believe it or not! My uncle was Lebanese and brought this and other wonderful recipes to our family. Garlic sauce was the favorite and I remember before food processors and blenders my Dad and Uncle used a wooden bowl and mallet to make it. YUM
1.3k vampires hated and disliked this video...
gatesx8 😅
hahaha nice one
668 in Aug 2019
Excellent!
😅😅
This is my favorite sauce of all time , if you have never tasted it , you missing out , it will change your life
After making toum, I don't scrape the food process that much, I add garbonzos and tahini to make hummus, since about half of the ingredients are already in my processor😆 Thank you for the wonderful recipe.
Genius!
U😅❤😊😅❤😅😮
100% PERFECT RECIPE. I did a third of everything. So 10 cloves garlic, 1 tsp salt, 1 tbsp lemon juice and 1 c (avacado) oil. Added in stages as advised. This was so good. Thank you for sharing this wonderful condiment for all to enjoy.❤❤❤!!!
Hi there! How many servings did these modified measurements make? I'm trying to make a smaller batch as well
Avacado oil sounds like a nice alternative! I think it coagulates at a lower temperature than most other oils which is well suited to toum. You want it nice & fluffy almost like a jelly idealy.
I also use avocado oil more healthy
This sauce is actually like drugs for me, any grilled meat goes so well with it.
Any grilled meat goes well with drugs?
@@petergazer9135 Once the drugs take effect you can grill anything and it will be delicious
Or just with pita bread is good and fries and pizza and EVERYTHING
You should try a thick tahini hummus with soy sauce on top. It works like crazy. Soy sauce not blended with the hummus btw.
@@petergazer9135 You must be fun at parties.
I made this and it came out perfect, just like the toum i get at the restaurant. Very yummy!
It didn't come out spicy at all? Or bitter?
What do you eat it with... is it like a dip?
@@moimeself1088 basically with chicken on grill , like shawarma . or some other grilled stuff
How was the diarrhea from all that oil
@@marietourniquet
Mine always comes out too spicy. I can't figure it out
I think I had this once without knowing what it was! I've never forgotten. It was a pita sandwich with chicken meat, tomato and onion grilled in a press; one of the most delicious meals I've ever had. I knew it was heavy with a garlic-mayonnaise type sauce but never knew what exactly. This must have been it, the owner of the restaurant was Lebanese. That press-grill really made a difference between just grilling it. Thanks!
That's shawarma
My brother you’re a straight g for posting this thank you. I love this.
I'm a garlic junkie. This is the most impressing recipe I ran into in the last years. I tried it last week and I wanted to find out how long it's stable. But no chance... The sauce was gone in a moment, 'cause I couldn't stand it... :-))) Many thanks for sharing !!!
I’ve made large batches in the past and had it last months in the fridge:)
@Georges Cika In the last months I tried it with nearly everything: Chicken, roastbeef, steak... Name it. :-D
Amazing! Finally I can make this garlic sauce even if I'm in the Philippines. I really enjoyed it during my stay in Middle East. Thanks and more power.
So easy to make! I tried it for the first time a year ago with my sister on a shawarma and we were hooked. Everything on it was delicious and mainly because of this garlic sauce. Now I can make it myself, thank you!
Hello 👋 how are you doing
Hey guys, I will give you a tip for making the perfect garlic sauce. I used to work in a Lebanese shawarma restaurant, so everything I say is authentic:
Tip one: add one egg white per 1 head of garlic, blend until smooth then add the oil slowly.
Tip tow: add 6 tbsp of cold ice water after every thing is done per 1 head of garlic. Adjust the water for the consistency you like aka the "sauceyness" the water also helps with whitening the sauce.
Tip three: 1 head of garlic can best hold 1.5- 2 cups of oil.
Tip four: you can use a ratio of 1 of citric acid to 2 salt for the seasonings, if you do this don't add lemon juice.
These tips help me make the best garlic sauce that i tasted in my life. Great video👍
L
Did you say one egg white per head of garlic??? Im just making sure lol
@@atifhariz yes😅
Update: spare the egg yolk in case the sauce breaks, if it breaks god forbids, then empty the garlic sauce into some sort of container then add the egg yolk into the processor and bland the you add the broken garlic sauce into the egg yolk slowly at first then you can go wild on pouring the rest in once the proper emulsificaition has started. Lol. (Thats because you already have some emulsified garlic sauce in the oil, thats what you call broken garlic sauce. Lol)
كيف ازيل حرارة الثوم راس ثوم كثير جدا تصبح الصلصه حاره جدا
You had me at “...30 garlic cloves”
29 one clove fell down 0:21
Garlic Levels:
1) Light
2) Lovely
3) Lunacy
4) Lebanese
@@okamivolgan 🤣🤣🤣🤣🤣🤣 you're insane
I am in Punjab Punjab India. We love garlic. Soooooooo good
Hell yes! I'm so going to make this. I can't believe how simple the ingredients are!
Made this yesterday. I'm in shock. Taste exactly like my favourite Lebanese restaurant in London but better! Thanks Henry.
Big shout to Edgware road
Yayyy!! Now I have recipes for toum and mudhara, both are my favorites at a local Lebanese restaurant. Thanks for sharing.
Brother, you have just made the start of my 2019 sooo much better! I tried to make this myself so many times and it never came out right! Can't wait to try your way 👍
This is exactly the recipe I've been looking for ever since I went to Lebanon, thank you very much!
I was looking all over the internet for this, thank you.
I’ve been looking for a recipe for this for ages, it just popped up! Thank you so much.
Dude. Every video that you have put out is awesome. Please don't stop.
I actually went out and bought a food processor specifically so I could make this sauce. Just finished it now and wanted to thank you for this wonderful video and recipe. Cannot wait to try my hand at some of your other lovely dishes.
All the best from Canada!
So did I! 😂
Henry, I can taste the toum through the screen. Thank you for sharing such a detailed how-to.
I got hooked on this some years back thanks to a wonderful Lebanese restaurant out in Van Nuys, CA. I was overjoyed to find out how to make it! Thank you!
Dude I love you for posting this
This sauce is the best I have honestly ever had in my life
This is amazingly delicious. Was a huge hit at our Christmas party, thanks so much for posting.
Worked in Middle east for some time and I cannot forget the sauce that they use in their shawarma, 5yrs later I am still craving it, so here I am trying this recipe today. Thank you for this. ❤
I had an old lebaneese aunty and every Sunday we would go to her farm for lunch , she would do this recipe but she used to add mash potato to the sauce , it was lovely , we would eat this with flat bread whilst waiting for lunch to be served .
I'm working in Lebanese restaurant, awesome 👏🏻 the food are very delicious
Quiet possibly the only authentic Toum recipe on UA-cam. Thank you Henry.
Thankyou for that kind comment ❤️ I like to keep my recipes straight forward
MaryRose007 YOU RIGHT this is by far the most complete and most transparent instructions for recipe of Toum that I have seen on UA-cam so far. STRAIGHT FWD
You haven't seen chef Kamal? This is where I learned how to make toum ua-cam.com/video/ufDD773NQMY/v-deo.html
radicr thanks for sharing. I think I’ve seen Kamal cooking something else b4. He’s a pro.
I tried one with eggs or mayonnaise, it tasted good and was a recipe from a Lebanese woman.
as an italian american i cant tell if youre teaching me a recipe or challenging me to a garlic duel
I am not Italian or anything to do with this but my inner racism had me wondering lol. Or who "love garlic the most" type thing. If that is racist? Im out. Just people loving garlic in my eyes....
@@teddyhammer2558 "Italian" is a nationality not a race. They are well known for their love of garlic..You are thinking of 'stereotype". Well yes, but it's TRUE. There's a REASON stereotypes exist; it's how we can have cartoons, movies and TV shows.
I’ve been making this for the last year and it’s always such a hit. If I give a jar as a gift (usually along with a jar Cowboy Candy) I label it “Auntie Debbie’s Vampire Repellent”. Both treats are great eaten together or a different addition to a charcuterie board.
Try both recipes....you’ll be glad you did. I’m glad I did.
Oh wow. New Zealander here. Never heard of Cowboy Candy so had to search. It sounds amazing. Do you have a recipe you recommend? Have saved one by Dawn Perry from Delish but, have no idea if it's a good recipe or not.
I love that sauce. I love garlic.
Thanks Henry, I love this sauce. If I’m ever in Australia, I definitely want to visit your restaurant.
Susan J. Unless a giant ass spider attacks as soon u land in Australia
😆😆😆
This is one of my absolute favorite sauces! It's over! I'm making it and putting it on EVERYTHING!
I remember very clear 40 years ago in a Lebanese village in the mountains tia Juliet doing this sauce in a wood mortar, it was surprisingly delicious but I never succeeded making one... till now. Thank you
One of the greatest sauce I've ever tasted in my life while having a trip to lebanon
I made this and it turned out perfect! Thank you! Wish you would post a video for chicken kabob, what marinade and spices to use please!
WOW, garlic and garlic sauce is my absolute favorite. thanks for sharing
Fifteen years ago when I was in Seattle there was a business in the Pike Place Market that sold a garlic spread similar to what you just made; I think the family of that business was Lebanese and they called it whipped garlic. It was delicious and I bought some more to bring back home. I bought from them online through the years. Been trying to find them again but they must have decided to close down which makes me sad. But now I know how to make it. Thanks for your video!
I love it! I use it for kabobs, over scrambled eggs, garlic bread, seafood, chicken, etc. Thanks for this video!
This looks awesome, I’m going to give it a go. Thanks for sharing
I love the simplicity. Genius
Liked and subbed. Great video with a clear explanation. Appreciate the volume done on the mixer as well
Wow no such thing as too much garlic! That looks so good I will try it
Thank you for sharing lebanese food is one of the best in the world , I adore toum sauce
Only garlic makes me recover from colds or the flu more quickly than other remedies; even lemon+honey+ginger don't have the effect that garlic has.
Thank you, Henry! As always, you surprise me so much: such a young man having great knowledge in everything!
Hello 👋 how are you doing
I'd like to know more about you if you don't mind 🙂
FINALLY! UA-cam recommended something I really can enjoy! Thanks for sharing.
Just awesome and excellent outcome.
"It goes perfectly with anything"... lol!
And.. ! I believe you 🥰. That looks amazing. Thank you 👌
Captain Crunch, chocolate ice cream, peanut butter fudge... You name it!
Hello 👋 how are you doing
Thank you for taking the time to make and share this.
super helpful! so far i'd only seen recipes for smaller amounts in a smaller blender like a magic bullet. i don't have one so finally seeing how much garlic to put in a full size food processor is great. i'll be doing this soon.
OMG, how awesome is this!! In spain we have a thing called alioli that is eaten with paella and its 99% if not the same thing as thoum. The more you know, the less reasons remain to be patriotic.
In France, Provence, Aïoli ... but with the yellow of one boiled egg.
Diría que es exactamente lo mismo, aunque no con aceite de oliva...
OMG I didn’t know that it is made in this way...I thought you make it by adding some smashed garlic to mayonnaise, but no, you make so much of garlic INTO mayonnaise!!! Beautiful!!!
I was looking online for a garlic recipe to put on pasta and came across your recipe. I am Italian american and looove garlic. will definitly try this. sounds really good.
Thanks for this recipe !!!!!
😲Where have you been all my life?! This garlic sauce looks heavenly 🥰! I am definitely gonna give it a go. Thank you for sharing!!
So simple and such heaven, made this and it was gorgeous. Thanks!
Hello 👋 how are you doing today
Amazing thank you so much for sharing!!
I'm so thankful I found you! Great video thank you 👏🏻
I have been trying to find recipes from the middle east and/or Morracan for a very different flavor profile from Texas, just for a change in spices, and I cannot wait to try this one. Thank you very much.
I want to dip my barbecued chicken wings into this. Outstanding recipe, thanks for sharing and educating!
That will go well !
I always order that and dip my french fries in it.
It was my favourite during my stay in UAE. Loved the method.
Thank you for this authentic Toum recipe without using egg whites. Yummy.
For anyone who want detailed mg/ml:
250g Garlic
130ml Lemon Juice
1ts Salt
750ml oil corn oil (no olive oil)
That’s my recipe for years and the result is always perfect :)
Do you add egg white?
@@michelasdisappointmentanda2304 no never !!:)
Thank you !
Would avocado oil work ?
@@janettemasiello5560 sry don’t know.
@libellemusli6401
It's ok. I'll give it a try anyway,
you never know, right 😙
You've changed my life.
nice, i am doing a shawarma copy next week and was searching exactly for this, thank you so much chef!
WOW!!! This seems so heavenly!!!! All that garlic!! Best and so easy to follow .
i had it as a kid. Never new the name, and finally i found. Going to surprise my sister with this in sha Allah. She is going to go crazy. We used to have it with Broasted chicken.
In 2004 I visited Beirut. Met a brilliant guy there and he invited me to his parents' home and I had toum there. It was to die for. Will never forget it. Most certainly going to try this.
Shokran
Thanks for sharing, have been looking for this recipe.
Wow that's my fevorate chief.!!thank u for showing to all of us.
I used less salt and less oil and my sauce was very strong tasting. I decided to put it in the canner (boiling water bath in sealer jars) to enable storage on a shelf instead of the fridge and this tempered the flavour since cooked garlic is less pungent than fresh. Yum, I love this stuff.
Did it retain it's fluffy texture though?
Remove the (bitter) embryo from the center of each clove & you'll enjoy even more. It's odd no one I've seen at least mentioned that here. I love garlic too, by the way, not trying to shy away from flavor in doing so.
Good God! I love this stuff! I am so going to attempt this tomorrow, it honestly goes with just about everything.
How did it turn out when you made this sauce? :D?
I always loved this sauce... for shawarma, broasted chicken, and chips.
I didn't know it had such a dense compound of ingredients.
Thank you so muchfor teaching this sauce.
I just like you more for having lowered the mixer volume.
The mixer is quite, those ones aren't noisy.
who's here in 2019
Me
@Equinsu Ocha! It says "5 months ago" for Julie's comment...and today is 30 May 2019. So either she made it in 2019, or she made it
who's here in 2020
@@robertdepesci3418 Genius.
(For clarity, I'm being sincere.)
@@robertdepesci3418 lol
Omg, thank you. I did exactly what you said in the video and it came out thick and beautiful my husband LOVES this sauce. I did use fresh garlic 🧄 which gave it a really strong taste. Thank you😃🥰
So glad to hear! 🤤
We absolutely love toum!!! Thank you thank you thank you for posting this!!!!😊🥰
Hello 👋 how are you doing
Lové this stuff. Have you got a Lebanese pickle recipe too?
Hi Henry. Thankyou for the great video. I always have a hit or miss situation with my toum. Sometimes it’s perfect and sometimes it separates. Will try your technique tomorrow, Inshallah.
I find keeping your oil in the fridge helps the emulsification, adding your oil slow slow is a must
Looks awesome! I gotta try this.
BTW, thanks for controlling the volume before turning on the blender.👏😜
Tried it. First time success! Thank you!!!