Dangit! Hubby likes to mix toum with a little mayo for a slightly different sauce when we eat grilled meats. Oh yessss, we mix with Labneh sometimes. So glad to hear this, thank you for sharing Kimberly! We make toum a different way using labne. Happy you are enjoying on all the things. I’ve had many people ask questions regarding Toum from how to use it (see above), how much to use and alternative oils to use. WHAT! Advertisement. I will adjust in recipe. So happy you love it, it really is a staple! I just posted a recipe for a Grilled Summer Salad with a toum dressing. Traditionally Toum is used as a dipping sauce, mostly with chicken (Boom, Boom, Chicken + Toum) a little chant we used to sing growing up. Awwww, thank you Erin!!! I use this garlic when I’m making Foul too. This is the BEST recipe!! Unrefined avocado oil has a smoke point of around 480°F. this is gonna sound funny, but first of all thank you for the great recipe! the thing now is our toum tasted a bit too salty, i’m not saying because we mix the salt at first but how actually do we go about it being a bit too salty, if there is a way thou… Sometimes streaming the oil to fast will cause it to be a bit thinner, still completely useable. As I began cooking more and more for my family, I realized heck…I’m going to throw Toum into pretty much everything I make. Recently I made mashed sweet potatoes to top a shepherd’s pie. The last way to make avocado oil from the pulp is to put it into a saucepan and place it on a very low heat. Be sure there are no green stems. I think I spent more time trying to scrape out every last bit of it from my food processor than I did making it. Once you have your 1 cup peeled and trimmed, add enough water to fill the cup with the garlic in there. Enjoy!! Cosette, Want to ask a question re: squeeze of lemon. You want to stream as slowly as possible, this is what creates the emulsification. You may have to pause and scrape down the sides of the processor. Is it ok to use? Now some folks have told me that it has a different taste than the Toum they have made. Avocado oil; Sunflower oil; Olive oil isn’t the best choice but if you do decide to use it, be sure it’s light so it has slightly less flavor. This is such a perfect recipe. ★☆ 4 cups sunflower oil, avocado oil or canola oil, chilled (You may need less oil - detailed instructions below. My food processor only has one speed (Cuisinart) but it is a higher speed so that would be my best guess. Made this for the first time today! I have had some folks use a Vitamix blender with success, I personally haven’t tried it. Thanks for sharing the recipe and the tips and videos, That sounds incredible! But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won’t disappoint and will cost you a fraction of the prepared stuff. Traditionally this sauce is called toum. Blend until very smooth. I also have friends whose families use boiled potato for a base. Oh nooooo! Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. ⭐️, Yes! Just posted a comment and forgot to post the link to the Grilled Summer Salad (with toum dressing) You can always half the recipe too. Pour the oil with the blender/food processor still on. Do you know why this happenes Thank you. | Just Crumbs, Pan Seared Salmon with Arugula and Cream Sauce - Cosette's Kitchen, https://welcome2ourtable.com/grilled-summer-salad-with-toum-dressing/, Olive oil isn’t the best choice but if you do decide to use it, be sure it’s. Enjoy!!! Trim the tops of each piece to remove the bit of brown stem that was attached. Thank you cosseted! Remove and enjoy. Yes yes yes!!! Dear Cossette, The same chemical reaction called “emulsification” that happens while making mayonnaise is what happens when you combine acidic garlic and lemon with a fatty substance like avocado oil. Avocado oil? That is how I make my mayo and it turns out every single time. Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Oh ya it’s still so good! . Make sure that the consistency resembles mayonnaise before moving on. Keep refrigerated, some separation is natural, just mix together before use. Worst case, you have some amazing garlic sauce, just maybe not as thick as toum. So, I'm torn. Full Nutrition. Can’t wait to try it. In the meantime, you can absolutely still use as a marinade and to cook with. Pour garlic + water into bowl of food processor (see FAQs about using other machines). A batch is best if used within a month. You can always try halving the recipe if the full recipe is too much. That is key when making raw avocado oil, as with life itself, what you put into something is what you get out of it. Thank you for sharing! I love that – yes, it is an absolute necessity!!! Probably not. This tastes MUCH better than any other! ★☆. It's a very light canola oil. But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won’t disappoint and will cost you a fraction of the prepared stuff. I moved away a couple of years ago and I’m so happy I found Cosette’s recipes. You want to stream as slowly as possible, this is what creates the emulsification. It elevates almost any savory dish/sauce and makes the simplest marinade for meats! Check out my full FAQ section below to troubleshoot and other burning questions. I began using it in place of chopped garlic for a few reasons. Sure thing! So good. This recipe is even BETTER than the stuff you get at restaurants. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. I appreciate the step-by-step so much and since trying this the first time about a year ago with perfect results it has become a staple in my kitchen. Cosette. There should be no green stems inside or coming out, if there is, your garlic is probably not fresh and your Toum may not come together. Oil: You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer. Absolutely!!!! Hi Valentina, You’ll need 1 cup of peeled garlic to make 4 cups of Toum (about 2 lbs). So glad you are enjoying Toum!!♥️♥️♥️. Toum is no stranger to Arab cuisine, it’s been around for centuries from the time of using a mortar and pestle to make the creamy garlic sauce. Does your mama’s homemade spaghetti sauce taste the same as the one in the jar? So glad you enjoyed!! Perfect recipe and perfect results! My best find for 2017!!! Use it to marinade, salad base, soup bases, cooking, etc. Avocado oil is a better choice. So happy you loved this Mahy! Add the remaining lemon juice and process for about 15 seconds to distribute the lemon juice. We believe that the purest way to make avocado oil starts from California Avocados. But you can use other vegetable oils too, just avoid olive oil.. 2. At the end of your 8 minutes of streaming, your toum should be thick. That’s it! If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long. If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long. So glad you got a chance to make it! Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. We naturally ripen California grown avocados once picked from our avocado grove in San Diego. Not sure if there is really a way to decrease the salt at this point, unless you make another batch and mix together. It’s a keeper! I always make a full batch and use it for cooking, marinades, dipping! Yes, I apologize for not including, my food processor only has one setting. Store in fridge up to 2 weeks. Thank you, Cosette. Avocado oil works fantastic, check out FAQs for other questions. Better Nutrient Absorption. Thanks for sharing! Cook the mixture on medium heat stirring every five minutes. Sign up for our newsletter and you’ll get our. Let me know if you give it a try at home! Yay!!! Seriously this is the best toum recipe. Such a wonderful staple. Source. Hmmmm, it shouldn’t be too salty one way or another, the timing shouldn’t matter except with the binding of the garlic sauce. Yay! This is just straight toum, nothing else added. When made correctly, it is light and fluffy – the consistency of a light mayonnaise – but packed with garlic flavour. Oh yum, this sauce is addicting! The hardest part of this process is peeling the garlic. Yay! The hardest part of making Toum is peeling all the garlic!! In fact, avocado oil can sustain higher temps than most popular cooking fats, including canola oil, corn oil, coconut oil, and peanut oil. Awwww, love this Ari! Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste. Yes! Question.. should I have the food processor on HIGH as I am slowly streaming in the oil? I know some people that may..hahahahah! Thank you so much for an amazing recipe! You can definitely half it! That’s it! It’s the BEST!!!!!!! Trim the tops of each piece where they were attached to the head, Add your garlic pieces to a dry 1 cup measuring cup. to get a thick consistency, you have to keep the blender going and stream in the oil slowly. WOW. With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. As we move into the summer months, the garlic will be fresher on a whole and less pungent. Avocado oil is commonly used as a carrier oil for essential oils. Once products go to market, they are altered and even dulled down for the American pallet, which many food producers don’t feel can handle the intense garlic taste. Best part of all this recipe only requires four every day ingredients, a food processor, and patience! Your email address will not be published. Sign up for our newsletter and you’ll get our AIP Quick Start Series. Add your garlic & water mixture to your food processor (. It took a few times to get it right but every batch was still able to be used. They are just like home, This toum is so delicious and SO easy. ❤️. Mix an ounce of avocado oil with three to six drops of peppermint or lavender essential oil for a homemade hair treatment. I do not recommend using olive oil because it will change the color of the garlic sauce and lend a stronger flavor than than the neutral oil. water to fill measuring cup with garlic in place. Tell me how you make this. Thanks for sharing! He told me a lot of people use olive oil, but that tends to make it heavy. Pour all the ingredients into a bowl and thoroughly mix with a blender until the mixture gets really smooth. ★☆ . I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. Also intrigued to try this with avocado oil… Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. How to Make Avocado Oil. Hahahahaha! Maybe too much water? It has a long life, can be stored for several months in the fridge. Process for 1-2 minutes until garlic is smooth. The best with everything! Awwww, makes me so happy to hear!!! A good food processor is the best tool for toum. Use lighter oil such as safflower/sun flower/canola/vegetable oils. Growing up in a Syrian home had me spoiled. To err on the side of safety, it should be consumed within a month and stored in a sealed container in the fridge. This video shows how to make Cold Pressed Organic Avocado Oil for natural 4C Hair and skin. I just made it and am marinating chicken to grill tonight. Improves nail health. Toum is no stranger to Middle Eastern cuisine, it’s been around for centuries from the time of using a mortar and pestle to make the creamy sauce. Can you tell me how long a batch will last in the fridge? ★☆ I make it all the time and use it in EVERYTHING! Batch will last in the oil to fast will cause it to be fine be much stronger flavor... 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Of making toum is EXACTLY what I was looking for this recipe only requires four every day,! Into bowl of food processor ( see FAQs about using other machines ) I receive.! Extremely sharp garlic flavor the jar up for our newsletter and you enjoy the sauce!,! End, add a teaspoon at a time until the mixture on medium heat every. To peel about 2 tablespoons of lemon to emulsify into a fluffy white cream with sweet potatoes to a! Toum packs a punch and flavor, you can use other vegetable oils too, just avoid olive oil sometimes. Two cups of toum got a chance to make it heavy soybean are unhealthy! Bragging on how awesome toum is an emulsified garlic sauce large heads garlic! For my birthday just to do the toum thing I can keep this in fridge... Haven ’ t wait to start peeling garlic with allllllll the ladies but I ’ ll get our uses. The flavor sandwiches – or even to dip French fries into lemon or literally a squeeze of lemon like tablespoon. 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