Comments on: Lebanese Breakfast http://thefoodblog.com.au/2008/07/breakfasts-of-lebanon.html Just another WordPress weblog Tue, 31 Aug 2010 07:01:09 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: ---trish--- http://thefoodblog.com.au/2008/07/breakfasts-of-lebanon.html/comment-page-1#comment-317 ---trish--- Fri, 30 Jan 2009 08:32:00 +0000 http://thefoodblog.com.au/2008/07/lebanese-breakfast.html#comment-317 Thanks so much Fouad cause I have tried many times over but I have never seen recipes which add water. This will help tremendously as it took me about 40 of blending to make it as it just wasn't working right. Will try soon and let you know how it goes. Thanks so much Fouad cause I have tried many times over but I have never seen recipes which add water. This will help tremendously as it took me about 40 of blending to make it as it just wasn’t working right. Will try soon and let you know how it goes.

]]> By: SydneyCider http://thefoodblog.com.au/2008/07/breakfasts-of-lebanon.html/comment-page-1#comment-316 SydneyCider Fri, 30 Jan 2009 05:20:00 +0000 http://thefoodblog.com.au/2008/07/lebanese-breakfast.html#comment-316 Hey Trish. My sister has given me a recipe for Toum (which by the way, means garlic). I haven't tested it, as she is my toum provider, but here it is.<br/>Fill 1 cup with whole garlic cloves and top with water to fill cup, and add 1 tbsp of salt. <br/>Put the contents in a food processor and start it up. After it has blended for a while, continuously add the thinnest stream of vegetable oil (not olive oil, that makes it green, and is a shame to use) while you continue to blend. As it emulsifies, the garlic dip will become creamier and whiter. You will need a lot of oil, but remember to stop and taste that it is at the strength you want.<br/><br/>I will attempt to recreate this soon. Hey Trish. My sister has given me a recipe for Toum (which by the way, means garlic). I haven’t tested it, as she is my toum provider, but here it is.
Fill 1 cup with whole garlic cloves and top with water to fill cup, and add 1 tbsp of salt.
Put the contents in a food processor and start it up. After it has blended for a while, continuously add the thinnest stream of vegetable oil (not olive oil, that makes it green, and is a shame to use) while you continue to blend. As it emulsifies, the garlic dip will become creamier and whiter. You will need a lot of oil, but remember to stop and taste that it is at the strength you want.

I will attempt to recreate this soon.

]]> By: ---trish--- http://thefoodblog.com.au/2008/07/breakfasts-of-lebanon.html/comment-page-1#comment-315 ---trish--- Fri, 30 Jan 2009 05:01:00 +0000 http://thefoodblog.com.au/2008/07/lebanese-breakfast.html#comment-315 Hey Fouad do you have a recipe for Toum? I have tried so many times but it always fails. Now I think I am maybe not supposed to make it and just get it from Emma's! Hey Fouad do you have a recipe for Toum? I have tried so many times but it always fails. Now I think I am maybe not supposed to make it and just get it from Emma’s!

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