Cookbook:Toum (Lebanese Garlic Sauce)
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|Toum (Lebanese Garlic Sauce)|
Toum or thoum is a garlic sauce used in Lebanon.
The method below is the traditional way toum is prepared in most parts of Lebanon.
Ingredients[edit | edit source]
- 10–40 g fresh, peeled garlic (less for a milder thoum, more for a stronger one)
- ¾ olive oil
- 1 lemon, juiced and strained
- ¼–½ tsp salt
Procedure[edit | edit source]
- Use a pestle (traditionally wooden) to smash the garlic with salt until very smooth; you can add the salt at the beginning or after the garlic is well smashed.
- Gradually mix in the oil—start by adding one drop at a time and stirring the oil into the garlic with the pestle. After you've added about 1 tbsp of oil and it's been well incorporated, you can drizzle the oil in rather than adding it drop by drop. Don't stop for long while mixing; it's necessary to keep stirring, stopping only for very brief periods. When finished the toum will have a similar consistency to thick mayonnaise.
Notes, tips, and variations[edit | edit source]
- You can also crush the garlic and salt to a very smooth paste and then use a blender or food processor to incorporate the oil and lemon juice.
- The pH of some olive oils can promote breaking of the emulsion.
- In Lebanon the pestle used is usually wooden; some new one are made of synthetic materials; occasionally you'll see one carved of stone. Carved stone pestles are usually used for kebbeh nayyeh.