Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, toum. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Toum is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Toum is something that I have loved my entire life.

Chef Kamal demonstrates how to prepare Garlic Paste, or Toom, a delicious garlic spread featured in his cookbook, Classic Lebanese Cuisine. This is the ultimate guide to making the Lebanese Garlic Sauce recipe (also known as Aioli and Toum). This garlic sauce goes well with BBQ meats, especially. 🎦 Toum.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook toum using 4 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Toum:

1. Take 200 grams garlic Minced
2. Take 400 ml oil
3. Make ready 8 teaspoons lemon juice
4. Make ready 1.5 teaspoons salt

I had to add the whole bulb and more oil to try to try to tone down the lemon. I like my toum thicker so it was better after a couple of days in the fridge. Salsat Toum or toumya (Levantine Arabic ْتُوم 'garlic') is a garlic sauce common to the Levant. The word toum is how the Arabic word for garlic (ثوم) "thoum" is pronounced in the dialect of the people.

Instructions to make Toum:

1. In a mixer grind the garlic to a almost fine paste with the salt (no water at all)
2. Add 2 tbsp of oil at a time and keep grinding. Before adding oil the next time ensure that all the oil added is already emulsified. Dos this for the first 100 ml of oil
3. Add 2 teaspoon of lemon juice and grind along once. Now you should be left with a very smooth paste without any grainy texture at all
4. Transfer this to a mixing bowl.
5. Continue adding two tbsp of oil each time and using a hand mixer whisk in till completely emulsified. after every 100 ml of oil mix in 2 teaspoons of lemon juice.
6. There you go, you have delicious toum at hand!

If your toum is too spicy at first, it should mellow out after a couple of days in the fridge. Store-bought toum is great, just check the label to make sure it's not made with canola oil. Salsat Toum or toumya is a garlic sauce common to the Levant. The word toum is how the arabic word for garlic "thoum" is prounounced in the dialect of the people from the Levant region. What you are about to read is a breakthrough in the toum making process.

So that is going to wrap this up with this exceptional food toum recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!