Toum

Name: Toum
Prep time: 20 min
Cuisine: Lebanese
Ingredients: Garlic cloves, peeled — 2 cups (2 cups, about 250 g); Salt — 10 g (2 tsp); Neutral oil (canola or sunflower) — 500 ml (2 cups); Fresh lemon juice — 80 ml (1/3 cup); Ice water — 30 ml (2 tbsp)

The Quirky Foodster Team

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20 min

Prep

0 min

Cook

Ingredients

Garlic cloves, peeled — 2 cups (2 cups, about 250 g)
Salt — 10 g (2 tsp)
Neutral oil (canola or sunflower) — 500 ml (2 cups)
Fresh lemon juice — 80 ml (1/3 cup)
Ice water — 30 ml (2 tbsp)

Method

Combine peeled garlic and salt in a food processor; process to a fine paste, scraping down the sides as needed.
With the processor running continuously, add oil in a very thin, slow stream, alternating occasionally with small
amounts of lemon juice.
Continue this slow alternating addition until all oil and lemon juice are incorporated and the mixture is thick, white and
fluffy, resembling whipped mayonnaise.
If the mixture looks too thick or is struggling to emulsify, add a small splash of ice water to help it along.
Transfer to a jar and refrigerate; the sauce will continue to firm up as it chills.

Cultural Background: An intensely garlicky, cloud-like emulsion sauce from Lebanon, toum ('garlic' in Arabic) is made without egg, relying on slow oil incorporation into pounded garlic to achieve its signature light, mayonnaise-like texture, and is a staple accompaniment to Lebanese grilled chicken.

Tips: • Patience is essential — adding oil too quickly is the most common cause of a broken toum. • Younger, fresher garlic (not sprouted) gives a milder, less bitter result.

Variations: • Some cooks blanch the garlic briefly first to mellow its sharpness. • A small amount of pasteurized egg white can be added by some cooks for extra stability, though it's not traditional.

Storage: Refrigerate in an airtight container up to 3 weeks.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 110 kcal, 0.2 g protein, 12 g fat, 0.7 g carbohydrate per 15 ml serving. FAQs What is toum traditionally served with? Lebanese grilled chicken (shish taouk), shawarma, and grilled vegetables. Why did my toum split? The oil was likely added too quickly; start over with fresh garlic paste and add oil in a much slower, thinner stream.

FAQs: What is toum traditionally served with? Lebanese grilled chicken (shish taouk), shawarma, and grilled vegetables. Why did my toum split? The oil was likely added too quickly; start over with fresh garlic paste and add oil in a much slower, thinner stream.