TOUM (GARLIC WHIP)
This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer's son, learned how to make it after he started working at Phoenicia, the family's restaurant in Birmingham, Mich. "It took me more attempts than any recipe in my life to get it right," he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called "garlic whip" on Phoenicia's menu. It's served with roasted chicken and kebabs; some customers even request it with babyback ribs. It's versatile, and also great drizzled over roasted vegetables and avocado toast.
Provided by Brett Anderson
Categories dinner, snack, condiments, side dish
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 5
Steps:
- Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
- Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don't blend the garlic enough at this stage, it won't become fluffy and emulsified later.)
- With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
- With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
- Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.
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Jada Dennis
[email protected]This toum recipe is my go-to for all things garlic. It's so versatile and can be used in so many different dishes. I love it as a spread on sandwiches and wraps, as a dipping sauce for vegetables, and as a marinade for chicken and fish.
Precious Omorodion
[email protected]This toum recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it always turns out delicious. I love using it as a spread on sandwiches and wraps, and it's also great for dipping vegetables.
Soft Height
[email protected]The flavor of this toum is incredible! It's so rich and garlicky, with a hint of smokiness. I love using it as a condiment for grilled meats and fish. It also makes a great addition to hummus and baba ghanoush.
Laura JamiesonWilliams
[email protected]I love that this toum recipe is made with healthy ingredients. It's a great way to get a boost of garlic without all the added fat and calories. I use it in my salad dressings and marinades all the time.
M0hammad waqas Waqas
[email protected]This toum recipe is a great way to save money on expensive store-bought hummus. It's just as delicious, if not better, and it's so much cheaper. I love using it as a spread on sandwiches and wraps, and it's also great for dipping vegetables.
Nena Lynn Norris
[email protected]This toum recipe is my go-to for all things garlic. It's so versatile and can be used in so many different dishes. I love it as a spread on sandwiches and wraps, as a dipping sauce for vegetables, and as a marinade for chicken and fish.
wadan khan
[email protected]I love spicy food, so I added a few extra serrano peppers to this toum recipe. It turned out perfectly! The heat from the peppers was balanced out by the creaminess of the garlic and tahini. I served it with falafel and it was a huge hit.
A.S. Wild
[email protected]This toum recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it always turns out delicious. I love using it as a spread on sandwiches and wraps, and it's also great for dipping vegetables.
Sible Shikder
[email protected]The flavor of this toum is amazing! It's so rich and garlicky, with a hint of smokiness. I love using it as a condiment for grilled meats and fish. It also makes a great addition to hummus and baba ghanoush.
ali sudaise
[email protected]I love that this toum recipe is made with healthy ingredients. It's a great way to get a boost of garlic without all the added fat and calories. I use it in my salad dressings and marinades all the time.
Manojkr Kathmandu1
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and turned out great! The toum was smooth and creamy, with a nice spicy kick. I served it with grilled chicken and it was a hit with my family.
Hussain Mehmood
[email protected]This toum recipe is a keeper! It's so easy to make and the flavor is incredible. I love using it as a spread on sandwiches and wraps, and it's also great for dipping vegetables. I highly recommend this recipe to anyone who loves garlic.