So, I'm torn. Maybe I processed it too long? I began using it in place of chopped garlic for a few reasons. Hello. Yay!!!! You know EXACTLY how to use it..life changing! I do have a question: what speed should we put on our food processor? Toum is a traditional Lebanese Garlic Sauce. Fantastic! Dear Cossette, The only thing I can think of is maybe I used too much water? At the end of your 8 minutes of streaming, your toum should be thick. I’d bathe in it if I could! to get a thick consistency, you have to keep the blender going and stream in the oil slowly. Sunday mornings after church, I have my sister come to my house for lunch. Xoxo, Get the AIP Quick Start Series now! (Or eaten from the bowl.) Thanks for sharing! *marinade ~ add some toum, olive oil, S&P*salad dressing ~ toum + lemon juice + olive oil + S&P*garlic bread ~ smear on bread + cheese and bake*spread ~ spread on sandwiches, wraps, etc*dip ~ use as a dip with chicken/beef*base ~ use as a garlic base for any meal you’d use chopped garlic*possibilities are endless…share your favorite way to use Toum in the comments! Well, of course it does! Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. So good. August 19, 2018 at 7:34 pm. As for the oil, you don’t need to break the bank by using 100% olive oil—a mixture of a fine tasting olive oil and a neutral unflavored oil like canola does just fine. Reply. Slowly add about half a cup of avocado oil while processing. 4-6 weeks but could go longer if you have it that long. serve at room temperature with Lebanese breads, hummus or Tabbouleh. We’ll send you our favorite food lists, meal plans, instructional videos, and other guides (all for free!) So in this video am going to be showing you how i DIY my avocado iol for hair and skin. We naturally ripen California grown avocados once picked from our avocado grove in San Diego. Added it to my homemade Caesar dressing. Dangit! Hmmmm, it shouldn’t be too salty one way or another, the timing shouldn’t matter except with the binding of the garlic sauce. Better Nutrient Absorption. I mixed some toum with sweet potatoes and violá- no dairy and no saturated fats! Full Nutrition. Oil: You can use canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil or any other neutral oil you prefer. Yes! Would love for you to share your favorite way to enjoy toum! Growing up in a Syrian home had me spoiled. I hope this helps and you enjoy the sauce!♥️, Gotcha! Pour garlic + water into bowl of food processor (see FAQs about using other machines). You’ll need 3-4 cups of oil. This sounds so good! Yay! Good for up to a month or freeze for up to 6 months. Once you have your 1 cup peeled and trimmed, add enough water to fill the cup with the garlic in there. If you find your Toum has already thickened, just mix in without the machine on to ensure you don’t process too long. Salt + Lemon – The two last ingredients are salt and lemon, they are the finishers and helps to stabilize the toum. You can heat it to much higher temperatures than extra virgin olive oil before it starts to smoke. First one that comes to mind is Trader Joe’s Garlic Sauce. So yummy. You may also portion out into smaller containers and freeze up to 6 months. Slowly begin to stream your 4 cups of oil into the processor. Thank you for sharing! Anyway, still smells and tastes great! 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. If you saved the skins from the last extraction method, you can gather even more oil. But be warned, it’s a tricky condiment that will *sometimes* separate. The chef, Joseph Chemali, is a long-time embassy chef in Washington, D.C. Thank you; for the recipe Cosette. Oh nooooo! I will adjust in recipe. You can find me on Facebook,  Instagram, Twitter and Pinterest. Okay, I know you can’t wait to start peeling garlic so here are the steps to making the perfect Toum. You can also find toum in any Middle Eastern grocery store. Thank you dear. Reply. Place in a sealed container and refrigerate. I also have friends whose families use boiled potato for a base. With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! ☺️❤️. It should take about. It seems like a lot but believe me, if you’re going to use it for cooking and as a condiment, you’ll be happy you made the full batch. 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. In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post. I have had some folks use a Vitamix blender with success, I personally haven’t tried it. With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it’s mass produced Toum. Question.. should I have the food processor on HIGH as I am slowly streaming in the oil? ❤️. Thanks for the recipe, Cosette! When the fruit is perfectly ripe the avocados are pushed through the press. 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. Check out my full FAQ section below to troubleshoot and other burning questions. But lately my toum turns liquid like water. I would give it another try but the garlic you have now will still work for cooking/marinades, etc. Probably not. Yessss! First time hearing of this sauce. It’s heaven! For more delicious recipes to your inbox, sign up for my newsletter!xoxo,Cosette, Keywords: toum, garlic toum, toum recipe, toum sauce, garlic sauce, how to make garlic sauce, lebanese garlic sauce, garlic lemon sauce, Tag @cosetteskitchen on Instagram and hashtag it #cosetteskitchen. How to Make Toum. That is how I make my mayo and it turns out every single time. At the very end, add a teaspoon of kosher salt and finally a squeeze of lemon. Traditionally Toum is used as a garlic dipping sauce, mostly with chicken. . As a dip, on bread, cooked on veggies, cooked with chicken….I’m trying it all. Also known as Toum or Toom (which happens to be the Lebanese word for garlic), this sauce traditionally accompanies sandwiches (like Shawarmas).Personally, I love getting a heaping bowl full and eating it with pita, crackers, or even veggies like a dip. 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. Your email address will not be published. Hope you give it a try! You may have to pause and scrape down the sides of the processor. One of the biggest disappointments is when your toum breaks or separates, which means the oil separates from the oil to essentially create a garlic oil instead of an emulsified fluffy paste. Its my absolute favorite! Toum can be stored for at least a month in the fridge and up to 6 months in the freezer, some natural separation will occur. I also want to put it on pizza like Cosette does! I love that – yes, it is an absolute necessity!!! Traditionally, toum is made with a mortar and pestle. That is key when making raw avocado oil, as with life itself, what you put into something is what you get out of it. Let me know if you give it a try at home! Hubby likes to mix toum with a little mayo for a slightly different sauce when we eat grilled meats. The vegetable oil I use is canola oil since it has a nice neutral flavor to it.. Atta girl! In a food processor, combine the salt and garlic. I just posted a recipe for a Grilled Summer Salad with a toum dressing. This is just straight toum, nothing else added. The water helps to mellow the garlic flavor and stabilize. For Passover safflower oil may be used) 1/2 cup garlic cloves peeled 1/2 cup … Oh we also used it for the garlic bread. Awwww, makes me so happy to hear!!! Such a wonderful staple. this is gonna sound funny, but first of all thank you for the great recipe! Will use a little less water next time. Maybe too much water? Happy you are enjoying on all the things. Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1-2 minutes. Add Rating & Review. It’s the BEST!!!!!!! Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. A three-course meal made with avocado oil can bring three completely different dishes, and just to prove the point, here is a starter, main and dessert, all made with our award-winning avocado oil. Rachel. Olive oil is not recommended because it has a strong flavor, and over time it will get bitter. I finally got around to making this. Any way it’s made, toum is delicious. So glad you are enjoying Toum!!♥️♥️♥️. We believe that the purest way to make avocado oil starts from California Avocados. Tip or simply use for cooking avocados are pushed through the press,.. And hopefully you ’ ll get the knack and use it for different!! 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