It’s seems like a wonderful recipe. I wonder how much does a cup mean in your recipe. 1 cup garlic equals how much grams or kg. And same thing for oil as well? Thank u.

1/4 c garlic
1/2 T salt
1 c oil
2 T lemon juice

I have a small electric chopper; I use it to chop the garlic (about one head of garlic), with the salt and about a teaspoon of the lemon juice.

Then into a bowl and use the electric hand mixer (the first time I made it in a tumbler, and only used one of the beaters), add about 2 tablespoons of oil, then a few drops of lemon juice, repeat, repeat, repeat etc.

Yesterday’s toum was made in a blender, and although I tried my best to follow your instructions, I messed up on the step when adding oil- I added all of it in a thin stream, but you had instructed to only add half, then add lemon juice, then the rest of the oil. It split, but I poured out the liquid, added another egg white and whizzed away. It resulted in the perfect texture, but I was scraping down the sides of the blender when my small spatula hit the blade and it cut a piece of plastic off. To be safe, I threw that batch out, but the flavour and texture was delicious.

Today’s toum was made in a food processer as the blender was too messy- the liquids kept flying out of the top hole. I used the proportions in your recipe, but blended the lemon/salt/garlic first, then added the stream of oil, lemon juice, stream of oil (repeated). I guess I was trying to see if it would become thick and fluffy without having to use egg whites. In the end, the mixture did not split, but seemed too watery. I added one egg white and it thickened up the texture. I think if I added one more egg white, it’d improve the texture even more!

By the way, different types of garlic (chinese, mexican, etc.) gives different strongness to the garlic flavour, and it’s better to use other types and not the chinese garlic.

Thanks for the recipe and I’m finally glad I can make this now, although there’s tons of stuff to wash and clean up after, it beats paying 5CAD for the same amount when I can just whizz away with ingredients I already have on hand.

I love this sauce SO much and I am a fiend for garlic. I order tons of this sauce every time I go out for Lebanese food.

I’ve always wanted to make it at home and I’ll certainly be doing that soon with your recipe, and blogging about it with a link and credit back.

Again, thanks, and love your blog!
Allyson N. Jason´s last [type] ..Savory Explorations 1- Edamame Hummus

My grandma has a great trick to remove the potency of the garlic yet at the same time keep the delicious flavour. She puts the garlic in the freezer for about 3 days which will get rid of the hot flavour and smell but keep the creamy taste. Tip: When you are going to make toom and take it from the freezer, leave it in the sun for a while to make sure it is very dry otherwise it will split. Do not make it if the garlic is sweating.

Hope it works,

James