Toum


 Ingredients:

  • 3 heads garlic
  • 4 cups neutral oil
  • 1/2 cup lemon juice
  • 1 tsp salt
Tools: Food processor

Instructions:
  1. Peel three heads (about 1 cup) of garlic
  2. Put garlic and 1 tsp salt into food processor
  3. Pulse garlic for 10-20 seconds, then scrape down sides
  4. Repeat process 3-4 times, until garlic becomes a paste
  5. Switch food processor on and keep on until recipe is complete
  6. Add 1/2 cup neutral oil slowly, in a thin stream
  7. Once the oil has integrated into a shiny paste, add 1/2 tsp lemon juice
  8. Wait for lemon juice to be fully absorbed, then repeat process until oil and lemon juice are used up
Yield: Most of a food processor. We filled an emptied margarine container. Lots of leftovers

Source: https://www.mamaslebanesekitchen.com/dips/lebanese-garlic-dip/#recipe

Description:

I mentioned in my shish tawook recipe that me and my family used to go to a Lebanese restaurant. One notable feature of their shish tawook wrap was their toum. My granddad asked them how they made it once, and they basically said it was garlic mayo. Mayo uses eggs though, and this recipe doesn't use any. In a pinch, I've resorted to adding garlic powder to mayo in the past, and it does the job, although the real thing is obviously much better.

When we visited Guelph for Mother's Day, I brought a little container of it along with some spice mixes I'd gotten from Bulk Barn, since they love that store and don't have one handy. I made them dinner using one of the blends, which was for shawarma. Shawarma translates to "turning", so you can't make it authentically without a spit, which I didn't have, but I made some inauthentic stuff and paired it with the toum. Mom said it tasted just like that old restaurant.

It's funny, when you add enough garlic to something, you notice it has a bit of a heat to it. Not a sensation I would normally associate with the taste.

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