Toum is a popular condiment in Lebanese restaurants served often with grilled chicken; Toum is a Lebanese garlic spread which is an emulsified garlic sauce that carries a pungent garlic punch to it. Its the best accompaniment to any grilled veg or non veg starters and also makes a great spread for any sandwiches and dressings for salads.
Garlic sauce is prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used.
• 3 heads of garlic, pealed
: • 3 cups vegetable oil
• 1 lemon, freshly juiced
• 1 teaspoon of salt (or to taste)
Place the garlic and salt in the food processor or mixie grinder for about 10-20 seconds with interval of few seconds and repeating the process until garlic starts to turn pasty and looks crushed. Again turn on the food processor and gradually add oil in a very thin stream, each ½ cup at a time. After adding the first half cup you will start seeing the garlic emulsify and turn into a paste already.While still running, Add 1 teaspoon lemon juice and continue processing until a paste begins to form. With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by some lemon juice. Repeat with another 1/2 cup oil and remaining lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 2 weeks.
If at any point you see that the paste is turning liquid, it may be an indication that you’ve added either too much lemon juice, or oil, or you may have added them at a fast rate. In this case your options may be limited especially if the paste completely breaks. Sometimes adding a cube of ice may help.