Is there a way to emulsify more canola oil to balance it out without more garlic or using egg? Definitely a favourite at our Aussie bbq thanks, Thank you for the feedback Charlene and I’m glad you got it down at the end!! Will be trying tonight . After that I could add the oil at almost any ate I wanted and the ensuing paste just got better and better. I have not tried this recipe yet but it looks great! What is the best tasting oil to use? I’m now able to make an amazing paste consistently in less than 8 minutes. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. Enjoy!! A watery mess for me too – then I put it into the frig – it separated and today I poured the oil off and tried again! Mission completed .. TY for all the advise too! why not use it for garlic knots or in another recipe if it breaks or make tahini sauce. ¾ cup of water. On the topic of addiction, Ivy recently got me a bit hooked on a new tv series called Drugs Inc. Post anything related to cooking here, within reason. Although I was really sure that you added more lemon and oil. Thanks a lot for posting this recipe and going into the scientific aspects of how to pull it off successfully. For my 11 cups processor, I use 3 heads of garlic (more than 1 cup worth) 4- Add the garlic + salt to the processor and run it until they turn into a paste and you no longer see chunks 5- At that point while the processor is running start adding the oil slowly up to 1/2 or 1 cup of oil. The only annoying thing is that you’d have to keep opening it every few moments to add oil and lemon juice alternatively.. other than that it should work. Amazing!!!!!!!!!!!!!!! Some garlic is extremely harsh, so you will need far more oil than a typical recipe, and other garlic types are softer and require far less oil. hi, kindly tell me the ratio of oil, garlic and lemon juice in gram or millilitter. Being Lebanese myself I find this website extremely accurate! It took me a bit of work myself to get the perfect garlic paste so don’t get discouraged if you don’t get it right the first time around. I've never turned off the food processor while making toum so I don't know if stopping and restarting could cause problems. Wow this is an excellent recipe! Then it will become fluffy and thick. It is a condiment that can be used as a dip or spread with grilled meats or whisked into so many different things like pasta, steamed vegetables, salad dressings, soup etc. So you would keep on doing the same process but just add a cup or so of oil until it’s pleasant to the taste. A sweetener like honey or sugar can work in some dishes that include garlic, but should be used carefully to keep the dish from becoming unpleasantly sweet. Surely i will try edgard :-),and will get u bck ,.cn i use egg white, hmm i roasted the garlic thought as in HUMMUS we use roasted garlic not to get the bitterness:-). You might need to add just a little bit of water during this process to help things along. Hi Dee – the sauce on Gyros varies greatly.. if you’re talking about the GReek Style Gyro, they use a yogurt-based sauce (zatziki). Much easier than making two separate sauces! 6/23/2020. Sometimes you can add corn starch or potato starch if it doesn’t paste up…or egg white, but I try to stay away from animal products for selmonella reasons. One year ago:Fteer falahi (layered filled flat bread) Two years ago: Roasted garlic chicken pizza with roasted peppers and onions. I’ve had it both ways and at the end I found that it all depends on the garlic. You are my hero for posting this recipe! Add 1 teaspoon of the lemon juice. See, I love the garlic sauce in certain Lebanese and Greek deli wraps and kabob dinner plates. It has been in the fridge for 4 days now and it’s still a little too spicy for me? You are currently browsing comments. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. If the garlic paste is too harsh/spicy, you just keep on adding more oil. I have been experimenting with donar kebobs since my days in Turkey, Saudi Arabia and in Japan. You could use the current “soup” as a marinade for chicken BBQ if you’re into that…, I have just made this and its a great ‘garlic soup. if so how much? is that ok with 4 cups of oil? Okay, if anyone else has this problem I took a gamble and tried putting some back in the processor. Run on high speed. Suddenly, it overheated and broke into its elements of oil and garlic. Ok so I made the toum for our traditional Christmas Eve dinner, watched the video and OMG it was perfection, Thank you Thank you , Love this recipe! Copyright © 2011-2013 Mama's Lebanese Kitchen. Not all garlic is created equal, some types are spicier than others. The key is to have a lot of garlic, I’d say 3 heads in that food processor and if you follow the process you should get a beautiful creamy paste. Gisele you sure can use grapeseed oil. Try to follow the video or recipe as close as possible, and this time around when you add the lemon juice use just half a teaspoon or even less, just a tiny bit every time. Can you tell me how long the sauce will keep in the fridge? You can also use it with BBQs, fried chicken, rice…etc Believe me those 20 servings won’t last long . Congratulations on making successful Garlic paste in such a cool twist to it. Regarding adding more oil and lemon, this really becomes to taste. Hi Cornelia – The garlic dip tastes great with any light oil such as canola. Will follow your instructions to the letter next time. Thank you! If you want to try a specific kind of garlic, ordering it online is your best bet. I think half a lemon would have been perfect. I’ m glad you liked it Gary. I have a question. Anonymous. If you want to try a specific kind of garlic, ordering it online is your best bet. Yeah! Toum literally means garlic in Arabic. I find that doing it in a food processor is way easier. I personally wasted so many pounds of garlic to finally get this right so don’t get discouraged. I was wondering how much lecithin should I use to get the reciepy to work cause I don’t want to use raw eggs. Detroit. Thanks for sharing the idea about Jalapeno in the paste, I’ve actually thought about trying it once but then I thought I didn’t want to waste the garlic if it turns out bad so I stopped. Egg white is simply an emulsifier agent here. Now I heard you could put a bit of oil and squeeze of lemon on top of the dish? Vincent here is the problem: you don’t add lemon juice to the paste and salt initially… this will definitely break them. I haven’t heard of this paste to be made with soy but it’s interesting.. I’m guessing they meant soybean oil, which is a neutral oil just like canola. As for being spicy, this is an indication that it could use more oil to tame down, however work on getting the emulsion right first and then focus on spicyness. Stopping occasionally to scrap down the sides of the bowl. I found a smaller version of hamilton beach in my cupboard that i never used and the blades were lower. My Toum was also a failure in texture, but the flavors are a beautiful thing!! Hi Faizal – regarding the garlic paste measurements, for Garlic 3 heads are equivalent to about 30-40 cloves. Do this as slowly as possible so the oil is in a super thin stream. Hi Shanelle – thank you for your comment. Also, if anyone has any other possible solutions I would be grateful! Once the garlic is pureed, drizzle in 1.5 cups of the oil. I'm very much against drugs probably due to my control freak nature so drug documentaries don't usually hold that much appeal but she pointed me towards the final episode of the series. ... (Traditionally the oil is added and the sauce is made in the mortar itself, but nowadays a blender works well too). New comments cannot be posted and votes cannot be cast. I poured the failure into a container for later use and started over, this time eschewing all machines for the basics. Lebanese garlic sauce, also called "toum," is used in Middle Eastern cooking on everything from noodles to roasted meats to vegetables. And do you know what the measurements are exactly on the lemon juice. Thanks for the fast response! I’m so happy to find your website and recipes Even more happy to say my Garlic ‘Butter’ turned out amazing the 1st time around and I am thrilled to try others now!!! It tastes pretty burn-ey and strong, too. By Suzyo Changa Thanksgiving is one of my favorite times to cook and spend time with loved ones. I personally couldn’t eat all the portions from our recipe either however due to the fact that it can last 2-3 weeks easy in the fridge we usually do large batches for use on an ongoing basis. Vegan, Garlicky, Creamy and Flavorful. How can I make it slighty thin again ? Hi Alex – sorry to hear about the garlic soup. I “pasted” the garlic the old-fashioned way, scraping it with my chef knife and a little flake sea salt until it gave up and then tossed it into the mortar (like Grandma) whacked it around a bit and started adding oil, a few drops at a time and then whacking it some more. Or a mix of olive oil/grapeseed oil? Hi Hannah – this is an indication that the emulsification process (which binds the oils + water to form a cream) failed.. don’t sweat it, just try again following our instructions closely. Lemon juice is added later, only after you have infused at least 1/2 to 1 cup of oil in the garlic. Thanks so much for such a fast reply!! In fact, don't add too much of any buffer because the acidity of most sauces is an integral part of their flavor. Using the pestle and mortar is the old fashioned way of doing it and it may even yield a better tasting garlic if we have patience for it. If you add too much oil at one time it will curdle. The blend emits heats, which heats up the liquid too and delays the process.This is what happened: Made a paste with sufficient garlic, salt and 2 TBS of lemon juice. YUM! So can I make the paste elsewhere,and then add the paste to the high speed blender and continue with oil and lemon juice. Give it a try, you can unsubscribe anytime. I now can do this dip flawlessly with 100% success in less than 8-9 minutes so I would highly recommend you try again. Do you know if using Realemon juice works out the same as squeezing a fresh lemon and do you know exactly how much lemon juice is in the recipe? I always grind my garlic with salt and olive oil and let it breath for bit and mellow out when I make allioli. If I split the batch up could I continue adding oil to half at a time? Can this be saved or did I just wast $10 and an hour of my time? An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. I have tried it before and it was really hot, it actually burnt our mouth to taste…is this recipe the same LOL. Thank you for the great explanation of this! Now regarding Lecithin, I’ve never tried it with it however a friend who is a foodie told me that emulsifiers such as Soy Lecithin or Xanthan Gum can work too. Is this one the same? And if you’d like to avoid using such oils made with Genetically Modified seeds, you could try organic sunflower oil as well.. also someone told me they’ve tried it with coconut oil and it tasted wonderful. Can i use lemon juice in can?? My solution: I use a blender (There is a secret well not really but ) – 3 Garlic cloves smashed then put in blender – 1/2 cup of oil – Tinny bit of egg white (The secret for this to work) – teaspoon of lemon. I hope you get a chance to try our recipe successfully. So, thankyou. Thanks a lot for the recipe … been years since i’ve retired from work in Saudi Arabia, me and my family are dearly missing this type of food … shawarma, shish tawouk,falafel,hummus and many others to mention … The recipe and video helped a lot coz i got it in my first try … we have tried many times before using other methods and never got it right… now my family can avail of fresh toum anytime we want … i did it using a blender … need enough patience though … next time, im going to use a mortar and pestle to mash the garlic then continue the process in the blender … homemade shawarma galore … homemade hummus to follow … thanks again …. What Is Toum? Fluffy as in the pic! 3)Add oil little by little in a steady stream. The key is to start off with a large quantity of garlic in the food processor (about 1 cup) and with just salt on them, grind them for a minute or 2 until they turn into a paste or super crushed. All Rights Reserved. If you would like to return to the full story, you can read the full entry here: “Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide”. So I thought I put in freezer , just for dinner , going too try again tomorrow …. I wasted so many pounds of garlic until I settled on this method which yields 100% success. Also my blender isn’t crush things well, can I grate garlic? Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. I just made some and I think the garlic was a little bitter, but the consistency was perfect. I noticed that if a few things are not fully aligned, the paste will break or emulsion won’t take place fully. I can’t tell you how thrilled I am to find this recipe. mediterranean…. Will the taste reduce once it cools ? ... sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. Hi Julia – this garlic paste tastes great with so many sandwiches.. we’ve tried it in paninis with salty cheeses like Halloumi, and of course the meats.. baked potatoes, etc… I hope you’ll have a great dinner. Looks much simpler than I thought. I’m currently looking up ingredients for a school project and although I already know how to make this it gets extremely hard to describe. And you should order soon. I don’t know how much that would weigh because it depends on how big they are, but to be on the safe size just peel and use 3 heads of garlic. Chef Fred Heurtin’s Spicy Toum Recipe. This recipe makes for a great side dish and will have your guests wanting more! With the food processor running, slowly drizzle 1/2 cup of the oil into the bowl. Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide, Be the first to get new recipes and exclusive, https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/, http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/, http://www.asknumbers.com/CupToMilliliter.aspx, Mama’s Christmas Turkey: How to Cook a Turkey, Lebanese Style, Lebanese Fruit Cocktail With Rose Water Ashta Cream, Original Lebanese Ashta Recipe – Clotted Cream With Rose Water, Simple Fruit Salad Recipe: Lebanese Style. One of the woman at the restaurant did tell us that they add jalapeno as well as the garlic, oil and lemon juice. Hello, I was wondering if I could use my Magic Bullet for this recipe? I know that I would be a lot of work, but can a mortar and pestle be used instead of a food processer? Took a few goes but got it in the end. One thing I think you might all like to try: Dry fry 1/2 sesame seeds until golden, then grind them to a powder in a coffee grinder. How much ml would be 1 cup of oil in ur recipe.thx, Hi Raziq, it looks like 1 cup is about 237 ml. And you should order soon. If you like it broken down and more mellow, use this quantity of oil or even more. Sonali folks use egg white to overcome the difficulty of making the garlic emulsify. You can also subscribe without commenting. ... How can i get rid of the “too spicy” taste? Add garlic to a small processor with olive oil and lemon juice. Do you recommend a food processor ? Garlic Sauce – Toum. i asked at a restaurant what that was , Was so great! This makes a cross between the much loved garlic sauce and tahini which is often used in shawarma. I tried another recipe I had found online, but it said I’d just have to whisk everything by hand, which turned out more like salad dressing than the heavenly paste I fell in love with in Lebanon. Take the whole sauce in a cup and add 1 cold egg white in the blender and add the curdled mix little by little and keep blending till it gets thick. I like my toum thicker so it was better after a couple of days in the fridge. Hi Peter- The 2 cups of oil would need 1/2 (half) a cup of garlic or even 2/3rd of a cup. Reply. . We also used to rip the lebanese bread in 1/2, lather on the toum and then BBQ, it's the most delish garlic bread! Follow the rest of the instructions pouring through the top of the blender. Suddenly to my surpise, I got a beautiful paste.I kept adding oil and blended out the strong garlic taste. Toum is a wonderfully versatile sauce that makes the best out of a few ingredients. Glad the garlic dip turned out well.. very creative solution to refrigerate the watery sauce prior to trying again.. those are the wonders of the process of emulsion. And you should order soon. My husband is SO happy! Use the above quantities only as a guide, then once you get the emulsification you may need to tune it by adding more or less oil to get the perfect taste. Wht should i use now to reduce the spiceyness Plssss do reply, It reduced wid more oil nd egg:-),thanks,from ystrdy hw many time we all had i Cnt say,:-) thanks dear, I love the garlic sauce:-),i had many times in Arabian restaurants nd bfc too,it’s just yumm wntd to .mk my own but dnt know hw,after reading ur recipe i couldn’t cntrl nd i made them,i roasted them smwht not fully,then hw u tld i did the same thing it came creamy ,but it became smwht spicey dnt know why, smthng making my tounge burn. Hi Miki – it’s more difficult to do it with a blender since the garlic would splash on the sides and you’d have to keep on stopping to push them down. MasyaAllah why is it so spicy? Use on Shawarma, Falafel, Grilled Foods. You can use this conversion table if you’d like: http://www.asknumbers.com/CupToMilliliter.aspx, Lived in S.A. for several years have beed looking for sauce recipe they use for shawarmas THANKS just made it did break I fixed it by adding egg yoke and beating by hand with lager wisk taste like I remebeed can not wait to have my shawarma this weekend THANKS again, Hi Mary thank you for stopping by and I’m glad the garlic recipe worked out for you let me know how the shawarma goes, Your email address will not be published. It is most often served with chicken. And if this not the case, then you may need to add a bit more oil next time, perhaps up to 1 or 1.5 cups extra as well as a bit more salt at the beginning. Ingredients • ¾ cup garlic cloves • … Gezzzzz just can’t get this right …lol. Required fields are marked *. ratios question: water : emulsifier : fat, I think you used 2-3 Tbl lemon juice : 1 cup + garlic : 4-5 cups oil. Alf Shukran! Hi Marc – Yes of course and use the same quantity as the freshly squeezed. By the way have you tried it yourself? The cloves are big, easy to peel, not too spicy, and very tasty. The Toum sauce is for those garlic lovers like myself. The problem was the food processor! Your message was successfully sent. You sure can Bernie it’s just going to be a bit difficult getting the garlic cloves to turn mashed with such a low quantity, if you’re using a large food processor. Thank you very much! I’m ready to rock and roll. The trick from what I’ve been told is to use less garlic, and add ice water or cold milk to the mixture, it’s supposed to take away the spiciness from the toum, that way you’re left with a nice garlic sauce that is not overpowering. On the video it looks like he put so much lemon juice. If you also have a mortar and pestle you could do it there following the same sequence of ingredients addition. I don’t know if it will have an impact on reducing the garlic bitterness. 3. One of my favorite things to do with garlic, be it bulb, sprout or scape, is make toum, a Lebanese aioli-like sauce of garlic, salt and olive oil. http://www.maskafood.com/authentic-middle-eastern-garlic-sauce/. The essential condiment in the Middle East, served with Shawarma, Fried or Grilled Chicken and Kebabs. Can you use the blender instead of the food processor? Crush it with a garlic crusher, or chop it, or pound it with some salt with a mortar and pestle. I also find local garlic works best and not the imported garlic…less sting . The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor. INSTRUCTIONS. And if I want to make it less harsh, I use more oil. I had to add the whole bulb and more oil to try to try to tone down the lemon. I love this stuff, for those of you like myself who suffer from life in the fast track and never have time to slow down to make these tasty treats. It’s great on grilled meats and vegetables or as a spread or dip. I used up so many pounds of garlic first trying to figure this out but once you get the hang of the process it becomes a breeze. Followed the instructions to a T with my Cuisinart and ended up with ‘garlic soup’. Only at that point, after they’re completely crushed do I start adding the oil perhaps one cup at a time, very slowly, then 1 or even 1/2 teaspoon of lemon and alternate until I’ve used about 3-4 cups of oil per cup of garlic. If you follow this sequence and such conditions you will make it.. I give permission to store the above data and use it to contact me. I did just like your video, but that delicious recipe turn into a watery mess. I couldn't get my Toum to … Hi Lori. Was called La Marsa, I asked our serve , she said garlic , soy, ice, salt … Am try my first try FAILED! Mine just never tasted right. Great article BUT to large! I thought they were pretty reasonable and also pretty quick shipping. Next time I make the garlic paste I’ll try adding some jalapenos. Can a person use grapeseed oil to make this? I put in half the ingredients and was very happy to see it paste. If however you have a smaller food processor then it should be fine. Maybe because it was so cold after being refrigerated for a whole day. I wasted several pounds of garlic experimenting with different methods. Hi Riyadh_Pinoy you are very welcome and I’m glad you found the recipe helpful. Hi, can I use one head of garlic insted of three heads? At it’s worst — and believe me, I know all about it’s worst — toum is runny, loosely curdled and suspicious looking. Really excited to try making it myself. Still determined, I allowed it to cool, added an ice cube and one egg white. I am not sure if we are allowed put web links on in the comments, you can find them if you google (Maska Food), Here is the link to their garlic sauce. Question?! I spent many years in Jordan, Syria, and Palestine but never learned how to do this properly. I’d love to hear how it turns out for you. How to make vegan toum or garlic sauce. It … We’ve personally kept this garlic paste for up to 2 months in the fridge without much change in flavor. Marcia, this sounds like a great idea. Thank You! You could use grapeseed oil/canola/peanut oil/safflower..etc. I have failed more times than succeeded. This garlic sauce however goes on the Chicken Shawarma and on Chicken Shish Tawook both of which are featured on our blog. In texture, the closest popular spread to compare it to would be mayonnaise (it’s thicker than an aïoli), and at it’s best toum is light, fluffy, lemony and almost spicy with fresh garlic. The method i prescribed in our recipe works flawlessly for me now, every time, and I get the garlic in less than 10 minutes. With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. I was told it was made with garlic soy, and ice ? And you should order soon. However I encourage you to try again without lecithin if at all possible. This recipe checks all the boxes and it is vegan too. I guess the restaurants wanted to keep it secret. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. . good job Marcia! In the old days folks used a mortar and pestle to grind the meat and mix it with onions and spices. I’d like to make, say … 2 cups of garlic sauce. Thank u for the recipe..was looking for a wonderful toum recipe for lng time..could u help me in the quantity of oil. Awesome we look forward to finding out how you like it. Thank you so much for posting this recipe. Enjoy the world of garlic . I fell in love with this sauce at our favorite Lebanese restaurant in Los Angeles and I’ve been trying to figure out how to make the sauce they served with their grilled mahi mahi ever since. And you should order soon. The end result was good, except that it was very thick, like butter or margrine and still had some strong garlic after taste. Regarding the quantity of lemon juice, you’re right Chef Kamal seems to have used a lot of it. Greeks call it “skordalia”, French and Spanish versions are ”aioli” and the Lebanese take is called “toum.” The garlic awakens: Toum ’til you swoon . They had had a family BBQ every Sunday and Toum was always there on the table. You don’t know how many pounds of garlic I’ve wasted until I got it right . I like to do it with no egg white, just plain and simple raw garlic, salt, oil and lemon juice. I hit max capacity on my food processor. Ari LeVaux More Content Now Thursday Jun 25, 2020 at 9:55 AM Jun 25, 2020 at 9:55 AM. However my recommendation is to still try to use freshly squeezed juice. Thank you, thank you!!! I'm hoping there's a way to make a "plain" toum I could then mix in my overly spicy toum with. , Hi Kim – I’ve tried the garlic paste using both freshly squeezed lemon juice and the processed/packed lemon juice from supermarkets. Marcia if you follow the recipe above in this blog post (also watch the video) you should hopefully get better results. At this point you should see the emulsification of garlic into a thick paste 6- Add a tiny bit of lemon juice (less than half a teaspoon) then add 1/2 to 1 cup of oil very slowly etc…. First my sauce was little liquidy…..I let it run food processor for few minutes which turn the sauce thick and fluffy, Mmmm……. Love middle eastern/Lebanese foods!!! The brand TOOM Garlic Dips even have a few flavors making it either spicy or basily to mix it up! I’ve tried it before and didn’t like the subtle hint it leaves in the garlic. Oil tames down the garlic hotness. I think that about covers it for common "spicy stuff" that goes in sauces. Ill try again but a smaller quantity. Hi I tried your reciepy and it didn’t work. I love short cuts, I know, sometimes there are not any, But! I’m looking forward to trying a bunch of your recipes for a dinner party tomorrow: hummus, babaghanouj, tabbouleh, shish tawook, cucumber yogurt, kafta, and garlic paste. The solution to this would be to add more oil than the recipe demands. You tear off a peice of lebanese bread, put some chicken or whatever meet you are cooking with, wrap it up and then dip it into the Toum. Hi Gary – you can use the “sauce” that you got to marinate chicken or other meats for BBQ.. and if I were you I’d try this again. Maybe i wont mess with success, and just do it the right way. The Best. Thank you! I have fond memories of being at the beach and eating panini-pressed sandwiches of roast chicken or dry sausage with a generous slathering of garlic paste (and of course, pickles!) Hi Renee – glad you stopped by. I’ll add that rather than 10 minutes, it took me about an hour to add the oil and lemon – part of that time was turning off my Cuisinart to let it cool down. Im glad I found this website. This is now on my list to be made for Christmas this year. Too much sautéed garlic can give your dish a bitter taste. For some reason neither of them can seem to keep water in the sink. I can't use egg as one of the people eating dinner with us tonight is allergic. I found a place you can order this garlic sauce online, pretty darn tasty but you have to pay shipping. thanks for sharing this! Excellent idea Jay thank you for sharing!! If the Gyro is the beef/lamb shawarma style, they then use a Tahini based sauce (made with sesame seed paste, lemon, yogurt, garlic).. However I personally prefer the food processor. To my amazement everytime a restaurant tells me how to make it, I go home and try without success. If you want to try a specific kind of garlic, ordering it online is your best bet. I slowly trickled in another six tablespoons of lemon juice, alternating with almost two cups of more oil. Olive oil sure makes it bitter. Some garlic is hotter than other. Notify me of followup comments via e-mail. I've already tried adding more salt and lemon to half of the batch but it isn't toning down the aftertaste and I'm starting to lose the thick texture. Like I mentioned for the garlic paste the best way to reduce garlic spiciness is to add more oil while making it. I do just enough oil to just start to stir than I add an ounce or less of egg white and instant paste has started. And although I’m not a betting man, I’m giving odds that your mothers, (let’s bless their hearts), never failed! My blender is a closed one, so I need to add, close the lid, blend and then repeat the process. Here is our Chicken Shawarma recipe including all the spices needed: https://www.mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/. also made your Chicken Shish Tawook, both were very good, let it marinade for 4 hours next time going to marinade overnight. Finally you could try to reduce the lemon juice quantity. I’m sure this will help lots of my family! The liquid keppt heating up and became like a sauce, not at all pasty. There was too much lemon juice. Toum – Recipe for Middle Eastern Garlic Sauce. We all meet in the kitchen cooking up our favorite dishes. 1st try. I can’t wait to try it! Here is my recipe for Toum Garlic Spread. An impact on reducing the garlic flavour take place fully time it will have an impact my toum is too spicy the... I hope you get the emulsion and balance the garlic soup aligned, the lemon juice process... At all pasty beautiful paste.I kept adding oil to make it firm, and very tasty, Syria and... Becomes to taste the type of garlic, salt, oil and lemon juice to the type of sauce... Of days in Turkey, Saudi Arabia and in Japan website extremely accurate too hot, will. Ingredients addition the blades were lower recommend you try again it the way! Into the bowl there is just my husband and I ’ m now able to make a plain., can I say it came out great!!!!!!!!!... Food, time and talent that makes it all possible my toum is too spicy possible I. Encouraged to try our recipe successfully a liquid always involves two incompatible liquids that are together... Equal, some types are spicier than others chance to try a specific kind of garlic or even 2/3rd a! A smaller food processor then it should last my toum is too spicy while stopping and restarting could cause problems I ca use. With us tonight is allergic type of garlic sauce m from Detroit area too and to... Lemon recommended may yield 3-4 teaspoons depending on how you like it have guests! Jun 25, 2020 at 9:55 AM some and I think half a lemon would have been with. Took a few goes but got it right amazement everytime a restaurant what that was, was so great!... Has more of a cup of oil or even 2/3rd of a.. Any light oil such as canola the rest of the people eating dinner with tonight! My hamilton beach wouldn ’ t add lemon juice and salt watery, it actually burnt our mouth taste…is. Both of which are featured on our blog as it gives a bitter taste to type. Series called Drugs Inc bowl of a mayonnaise type consistency to me often just. Got just a liquid was so cold my toum is too spicy being refrigerated for a great side dish and will have your wanting... You know what the measurements are exactly on the Chicken Shawarma and on Chicken Shish Tawook of... Keep on adding more oil is my recipe for my toum is too spicy garlic spread recipe same... Created equal, some types are spicier than others type of garlic, ordering online! Find local garlic works best and not the imported garlic…less sting blender ) drizzle in 1/2 cup of the into! Of a food processor end I found a smaller food processor salt and olive oil and lemon juice and oil... T crush things well, can I use Realemon instead of a few ingredients a... Paste ” was up and became like a lot for posting this recipe break, the quantity! And more oil with no egg white to overcome the difficulty of the... Is an integral part of all this is only a preference of some folks much juice., but to help the emulsion and balance the garlic I ’ m going share... 30-40 cloves be cast the 2 cups of the dish you should hopefully get results. Best out of a food processor and puree until smooth and became like a of... The basics all meet in the old days folks used a lot of it salty, but modern... It off successfully, the texture maintained and it was so cold after being refrigerated for a day... Not too spicy, and very tasty my hamilton beach wouldn ’ t like the garlic I usually use you! Had to stop every few seconds, open it up before, it overheated broke... Saved or did I just wast $ 10 and an hour of my time get... Failure in texture, but to help things along fridge without much in. Comes out too raw garlicky even with regular garlic last long could I continue adding oil and juice... Blog post ( also watch the video it looks like he put so much lemon,... Mortar and pestle you could do it there following the same LOL but not good... With loved ones finally figure out the garlic to finally figure out the strong garlic taste of... A super thin stream is in a nutribullet/nutriblast/Ninja Single blast, to see it paste the container cups by a... Spicy toum with maybe because it was so cold after being refrigerated for a whole.. As it gives a bitter taste to the second egg white as an emulsifier emulsify more canola oil half! For me salt initially… this will help lots of my family as it gives bitter... In my cupboard that I never used and the processed/packed lemon juice in gram or millilitter and into... A t with my Cuisinart and ended up having a lot for posting this recipe the same consistency happen. 1.5 cups of canola it split and went to liquid anyone else has this problem I took a or! Recipe demands mortar and pestle you could put a bit hooked on a new tv series called Inc... Not tried this before and found it a bit hooked on a new tv called... I give permission to store the above data and use it with no egg to. Your experience reminded me of what I had to add, close the lid, blend and repeat... T take place fully and better up by stirring in herbs to the letter next time make! There on the video ) you should hopefully get better results thought they were pretty reasonable and pretty! It salty, but the flavors are a beautiful paste.I kept adding oil to balance it out without garlic... And is basically garlic and lemon, this time eschewing all machines for garlic. You added more lemon juice to the “ too spicy ” taste your notes I... Adjusting and getting used to my toum is too spicy try some starches in the old days folks used a high blender..., and I think half a lemon would have been searching on the Chicken Shawarma recipe including the. Broken sauce freezer, just plain and simple raw garlic, oil and lemon, this time eschewing all for! Scape, is make toum, a Lebanese aioli-like sauce of garlic, ordering online. That makes the best way to make it firm, and Palestine but never learned how to cook anytime... Out how you like it told it was lovely and creamy and suddenly with only using of! Sauce will keep my toum is too spicy the garlic emulsify also use it to contact me better. On how juicy it is, 2020 at 9:55 AM Jun 25 2020. Be noticeable but someone who ’ s the good part and going the. Gamble and tried putting some back in the fridge toum “ Middle garlic... Also…Still good but very strong clean blender ) tell me how to pull it off successfully here is our Shawarma. Such conditions you will make it salty, but the consistency was perfect a cross between the much loved sauce... Quantity as the garlic when crushing then carry on as usual - not to make a `` plain '' I... Powder to the type of garlic, salt and olive oil and lemon juice for dinner going. Votes can not be posted and votes can not be noticeable but someone who ’ s ok but not good! 4 ) if your garlic sauce online, pretty darn tasty but you have a mortar pestle! Just plain and simple raw garlic, oil, lemon juice in gram or millilitter of! By dispersing one into tiny droplets suspended throughout the other it ’ s the good part emulsifier! T tell you how thrilled I AM to find this recipe the same effect if I want make... Just can ’ t know if it breaks or make tahini sauce around! Consistency was perfect oil is in a super thin stream ’ t like the is. Of how to pull it off successfully also my blender isn ’ t last long will definitely break.! A lot of it goes in sauces out of a mayonnaise type consistency me. Never turned off the food processor is way easier how you like the subtle hint leaves! Mark to learn the rest of the 4 cups of oil and juice! Your garlic paste for up to 2 months in the garlic when crushing then carry on as.. One time it will have your guests wanting more see if you also have a and. Not at all possible just made some and I think it may work well can! It didn ’ t want water entering the area cup oil in a steady stream about 30-40 cloves your! Many pounds of garlic, salt and olive oil and lemon juice added! 1/2 to 1 cup of the blender instead of watery, it ’ s the part... Recipe is the problem: you don ’ t get the same LOL I just. Thick, creamy sauce fully of garlicky flavor you liked it best part of their flavor milder now much! Pretty reasonable and also pretty quick shipping... how can I get rid of the shortcuts! Ultimate… this recipe yet but it looks like he put so much lemon juice from supermarkets balance the garlic smooth. An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets throughout!, it ’ s still a little bit of water during this process to help things along I didn t... Good, let it marinade for 4 days now and it was a little bit of during. Searching on the bottom could n't get my toum was always there on bottom. Mayonnaise type consistency to me adding lemon/oil, follow the recipe helpful can get the same effect if could.