Comments on: Toum – Lebanese Garlic Sauce Recipe

By: fina

fina — Fri, 20 Aug 2010 07:39:35 +0000

fouad..
Had been reading your foodblog..kinda interesting..actually really loved and missing the lebanese foods…chicken shwarma the lebanese style with cucumber pickle and garlic sauce or tahini….wow..never miss that if i go to the souk..
tell me how can i create a creamy sweet-sour taste garlic sauce..tht taste..yummy..is it the same like the recipe u share with us?
thanks

By: Vibey

Vibey — Sat, 24 Jul 2010 07:27:37 +0000

Fouad, I had to quickly leave a very busy kitchen to write this and say thank you, thank you, thank you! I am a very good cook and can truthfully say nothing has ever “not come out”, except two things: Spanish tortilla, which I mastered last week, and toum, which I mastered just now! This is the first time, in 25 years, that I’ve managed to do it! I tried every recipe, and even – I’m ashamed to admit this, because it really is the sure way to learn how to cook something – watched someone make it, to no avail. Your recipe has made me see what I’ve been doing wrong all these years: not alternating the oil and lemon juice, and not using enough garlic. All those recipes specifying 1-2 heads of garlic cannot possibly be taking the size of your standard heavy-duty food processor.

So garlicky, thankful kisses from a very, very smug toum lover!

By: Wrenja

Wrenja — Wed, 30 Jun 2010 00:10:35 +0000

hey, how long would you say this would keep? I’ve been dying for a good toum recipe to make jaj mishwi with <3

By: Fouad

Fouad — Wed, 23 Jun 2010 05:30:09 +0000

Hi Me, Myself & Pie – is there such a thing as too much garlic sauce? In any case, I think halving is fine. The egg makes things sturdy. What’s the worst that could happen? Add the other half, make a tonne of toum and give it to the neighbours

Hello Hummus – yeah! it is wonderful. You’re most welcome

By: Hummus

Hummus — Wed, 23 Jun 2010 03:00:57 +0000

Hi! This dip looks wonderful. Can’t wait to try it for my sister’s party this weekend. Cheers!

By: Me, Myself & Pie

Me, Myself & Pie — Tue, 22 Jun 2010 14:57:00 +0000

Fouad, do you think the recipe would work if I reduced it by half? Last time we were up to our ears in garlic sauce and would like to make a little less. But I love this recipe!
Me, Myself & Pie´s last blog ..Old-Fashioned Strawberry Shortcake

By: Fouad

Fouad — Sun, 30 May 2010 08:43:01 +0000

My, Myself and Pie – I’m so glad it worked out for you! I’m also happy you enjoyed it so much

Hi Forager /Bern – thanks for sharing! It is like white gold isn’t it!

Hi Nada – Maybe you want to check out my latest recipe for toum. It is actually much easier than this one. Have a look here: http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html

By: Nada

Nada — Fri, 28 May 2010 11:31:54 +0000

Thanks for the recipe, I always nearly get there and then it splits. This time I even went out and bought a new processor. I got halfway through but the machine overheated and I had to wait for the machine to cool down before I could continue. The mix was looking really good at this stage. When I went to restart the mix it split within seconds, any suggestions. What food processors do you use. I have a new Breville Icon. Please help, I have many attempts at making this and always fail.

By: forager

forager — Fri, 21 May 2010 01:43:59 +0000

Thank you… I’ve been thinking about making toum for years, but never found a recipe that I could put my faith in. Years ago, I failed miserably with a huge batch, you see. But your recipe seemed to have just the right combination of detail and insight, so I made a half batch in a mini cuisinart, and it came out perfectly! The trick with the smaller batch, I think, was to frequently scrape the sides and lid down with a rubber spatula and mix it a little.

Anyway, this stuff is like white gold to me, and I can never find it. Now I can make my own, it tastes better than any restaurant’s, and I can use my own healthy oils… sounds crazy, but I’m very excited. Bless you my friend.

Bern
Ann Arbor, MI

By: Me, Myself & Pie

Me, Myself & Pie — Sat, 01 May 2010 14:33:28 +0000

All I can say is thank you, thank you, thank you. I made this a couple weeks ago, following your directions to the t and it came out beautifully. Better than the local Lebanese place we eat at regularly. It made A LOT, so we were “forced” to totally splurge on it until it was gone. Amazing.
Me, Myself & Pie´s last blog ..Chipotle Chicken Taco Salad

By: Fast and Easy Toum – The Best Lebanese Garlic Sauce Recipe – The Food Blog

Tue, 13 Apr 2010 10:59:06 +0000

[...] before: the best toum (Lebanese garlic sauce) ever. And I still stand by it. But hear me out. My first toum recipe is undeniably a success story, having made possible what most of you thought was impossible: [...]

By: Sarah

Sarah — Tue, 06 Apr 2010 02:51:08 +0000

We did enjoy it! So much! Hehe. I also made fresh arabic bread with it and it was amazing!
Sarah´s last blog ..Happy Time Pizza Dough (I’ve given it a lame name, Cheri.)

By: Fouad

Fouad — Tue, 06 Apr 2010 01:05:07 +0000

Hi Sarah – a boiled potato will work well, though the consistency will be slightly different, but nevertheless garlicky and yummy. hope you enjoy

By: Sarah

Sarah — Mon, 05 Apr 2010 11:03:09 +0000

Ufff! I’m gonna cry! I swear! Lol. It looks amazing! Mine split. BOOHOO! I added a super boiled potato until it was pureed and a a tiny bit of milk. I’m such a cheater but it gave me the same result I was looking for. Yalla! Thanks for reminding me that I haven’t made this in a while and despite it splitting, it’s gonna work great with my fake-o recipe.
Sarah´s last blog ..Happy Time Pizza Dough (I’ve given it a lame name, Cheri.)

By: Sarah

Sarah — Thu, 01 Apr 2010 16:18:57 +0000

I have tried to make it this way a million times but it just doesn’t seem to hold. I don’t know what the secret is but I would love to know. I cheat and add half a boiled potato and puree it until it dissolves into it. Such a cheater. What a shame.
Sarah´s last blog ..Heaty-Cooling Happiness

By: Shish Tawook Recipe – The Best Chicken Kebab Ever – The Food Blog

Shish Tawook Recipe – The Best Chicken Kebab Ever – The Food Blog — Sun, 28 Mar 2010 10:08:43 +0000

[...] closest in flavour to my favourite version that I used to have in Lebanon. Eat it with plenty of toum and some pickled cucumber with Lebanese bread, and then tell me if it’s not the best chicken [...]

By: gr50667

gr50667 — Sat, 27 Mar 2010 03:02:28 +0000

Thanks for the recipe .We tried the recipe and it turned out fabulous !!!!!!!!! great .

By: d

Mon, 15 Mar 2010 03:04:51 +0000

Made this over the weekend and it was quite the success! It turned out exactly like the ones I have at Habibs in Bankstown… YUMMMMMMMMMMMMM. Thanks for the recipe!

By: Rachael

Rachael — Mon, 01 Mar 2010 23:04:37 +0000

Hey, I used sunflower oil (because I don’t trust canola) and it worked (see my mess above trying olive oil)! I finally have the genuine real deal! It’s possibly not as white as canola but that doesn’t bother me.

It had too much salt in this batch, but we added it into a marinara stirfry (my parents are staying this week) and it was the exact flavour match we needed!

That pizza base idea is great too, Anonymous!

Thank you Fouad!

By: Fouad

Fouad — Wed, 17 Feb 2010 22:13:25 +0000

Hi Ore

What you are seeing is the food processor’s blade, not a whisk. I didn’t use anything for texture since it just gets that texture on its own. I used tap water, but have since been advised to use ice cold water, which sounds like a good idea. Give that a try and let us know.

Fouad