Years ago I had a friend from Lebanon that brought me food from a Lebanese deli. I had Toum with a variety of grilled meats, vegetables and pita bread. But I didn’t know what it was called or how to find it. I can’t even ask my friend because he went back to Lebanon years ago. Now I’m so happy I found out what it’s called. I made it tonight and ate it on bread with grilled steak, onions and tomatoes. It was just soooooo good omg. Thx for the recipe!!!
- 20 medium garlic cloves, 3 cup of vegetable oil, 1/2 tbsp salt, 1/2 cup of lemon juice, a-ha.... let's try this recipe...salt and lemon juice to leave till the end...
You’re a great teacher. I made it last week but it ended up separating. I alternated the lemon and oil through the process. Now I will leave lemon until the end. Thanks
i hope you see this. you probably added the oil too quickly so it didn't emulsify. you should actually spend about 10- 15 minutes with the food processor running, adding the oil. i know the video makes it look like a quick thing, but you have to take a little more time.
Excellent demo from a Lebanese chef. Just bought about 2 pounds of nice, firm garlic.bi can’t wait to try your recipe. Many thanks for sharing. Toum is the best way to enjoy fresh, unadulterated garlic’ it’s very healthy…an antioxidant and it helps lower B/P. What’s not to love 💝?
Hi I’m Lebanese I’m using your recipe but twice already when i start adding oil it starts separating rather than getting to be like meyo Am i making a mistake by adding the salt too soon (I’m adding the salt after i mince the garlic for few times in the food processor) it is becoming very runny
Love it. Thank you. Geeky question - what was the diameter of the hole you put in your mixer? You need to get the right volume of oil going through. Would love to hear you view.
I did it today and it was really good! Here's a mistake I did and an advise to help others. The hole I did to add the oil was to big and I added the oil to fast, so my sauce was too liquid. I added the white of and egg, mixed few minutes and place the bol of my mixer in the fridge about 20 minutes. Mixed few minutes again I the texture was perfect, amazing! Thanks a lot for your receipe 🙂
I followed exactly your receipt and the way you make it, however, the outcome was not thick as yours, it came out runny, can you tell me what had I done wrong ? Thank you very much
It usually won't come out right the first time. My guess is that you added the oil a little too fast or too much at the time. It has to be done very slowly. If it is done too fast it will separate.
I’ve made this recipe a few times! My family loves it , I modified it slightly reduced the oil by 1 cup, I also don’t have a food processor like your so I make mine in the blender, emulsifying the mixture can be tricky so take your time as chef says!❤😊
@@lyubenkonov1524 Yes I have learnt the hard way As I made, Nx time I will use what you have suggested am using it to cook with now Thanks for the reply
Hello outhere i have try over and ever it never work the oil has to be at roomtemperature? At what speed to run the pressesor? For how long to run it? Any tips ill appreciate never made it so not sure what im doing wrong
Chef, can you please tell us about the speeds of the blender you used? I mean do you use full speed when adding the oil slowly? Can you please explain. Your recipe is awesome!
If you had issues making toum in the past, this is the video that will help correct your mistakes. Leave the juice until the end and it will be the best toum ever. This is coming from someone who lived in the Middle east!
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container and good up to 4 weeks. thank you for supporting the channel👍
Thank you for your comment🙂 ( if you using a food processor try to chop the garlic as fine as you can before adding any oil then start slowly drizzle the oil not more then 2 ounce give it 20 to 30 second then add half ounce lemon juice until the mixture is thick and stable then continue adding oil little at the time ) If your food processor blade not sharp enough it might cause this problem as well. STAY SAFE and good luck 👍
Hello Chef ! I love your videos ! But sadly it didn’t work, the garlic and the oil kept separted.No formation of creamy sauce whatsoever ! Please help 😢
Thanks for the Recipe - What type of Garlic do you prefer for the Toum ? understand there are many different types of Garlic Available with diff tastes....
I always had a hard time making this , ending up with a soup instead of a spread . But mow watching your video , I can see where I made my mistakes hoping it will be a success next time. Thx for sharing!
Hi Milad, I spent 4 years in Lebanon, it changed my life. The food, culture and people permeated my heart, I miss it every .day, and in everything I cook now I simply cannot escape the Lebanese influence. Tell me please, what size hole did You drill for the drip hole? Shoukran Hamdaallah
I’ve tried making this recipe 3 times now and have failed miserably. The oil and the garlic keeps separating. I’m using a food processor that is quite large. When I mince the garlic first at some point it just sticks to the walls of the processor. Any idea why I cannot get the thick consistency? Do I have to use a smaller processor or blender and use the slowest setting? Any help is appreciated.
If you have a smaller processor, that will be better. If not, you can try making bigger batches. To prevent the oil and garlic from separating, make sure to pour oil as slowly as possible in a thin stream. You can poke a small hole in a cup to get this effect. If it still keeps separating, you can use a very small amount of “xanthan gum” to hold the emulsification. Hope this helps!
What did I do wrong. I made this but mine still looks like oil. It's not nice and fluffy. Ugh.... Is it cause I used a professional grade blender and not a food processor? It got really warm during blending. The flavor is there but it's just flavored oil. Any clues what went wrong?
Thanks for your visit🙂 i never done it for 4 serving but try this ( 4 clove fresh garlic / 1 cup vegetable oil / 1/2 tsp salt / 1 tbsp lemon juice / 1 egg white
Also, if it's too garlicy, you can remove the little center bits (after sliding a clove in half lengthwise). Carefully get under it with a knife and it will pop right out.
I just got your message on the McDonald's Hamburger. Thank you so much. On this Lebanese Toum, I tried making it and it failed. It failed to become the consistency like mayonnaise. It stayed liquid/oil. I have a small hole in my food processor "Food Pusher" (exactly like yours), which is what I used. I think I may have had two problems...(1) I should pour the oil into the "Food Pusher" much slower, and (2) I used pre-packaged garlic that was already peeled. I saw in another Toum video that the person said NOT to use bulk garlic cloves. When mine failed, I threw it all in the trash (a dumpster at my complex) and went to a local Middle Eastern market/restaurant and bought a pint of their Toum...lol. Do you have any suggestions? I will definitely try again...the "fail" won't stop me from trying again. Also, the Oil that I used was Canola Oil. Any pointers you can give me would be greatly appreciated! Thanks.
Hi, you guessed both issues that contributed to the separation of the oil. Drip oil very slowly to give it time to blend with the garlic, and always use fresh garlic.
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container. thank you for supporting the channel and please let me know if it help👍stay safe
Years ago I had a friend from Lebanon that brought me food from a Lebanese deli. I had Toum with a variety of grilled meats, vegetables and pita bread. But I didn’t know what it was called or how to find it. I can’t even ask my friend because he went back to Lebanon years ago. Now I’m so happy I found out what it’s called. I made it tonight and ate it on bread with grilled steak, onions and tomatoes. It was just soooooo good omg. Thx for the recipe!!!
Thanks for sharing and your support👍🙂
- 20 medium garlic cloves, 3 cup of vegetable oil, 1/2 tbsp salt, 1/2 cup of lemon juice, a-ha.... let's try this recipe...salt and lemon juice to leave till the end...
You’re a great teacher. I made it last week but it ended up separating. I alternated the lemon and oil through the process. Now I will leave lemon until the end. Thanks
i hope you see this. you probably added the oil too quickly so it didn't emulsify. you should actually spend about 10- 15 minutes with the food processor running, adding the oil. i know the video makes it look like a quick thing, but you have to take a little more time.
Excellent demo from a Lebanese chef. Just bought about 2 pounds of nice, firm garlic.bi can’t wait to try your recipe. Many thanks for sharing. Toum is the best way to enjoy fresh, unadulterated garlic’ it’s very healthy…an antioxidant and it helps lower B/P. What’s not to love 💝?
Hi I’m Lebanese I’m using your recipe but twice already when i start adding oil it starts separating rather than getting to be like meyo
Am i making a mistake by adding the salt too soon (I’m adding the salt after i mince the garlic for few times in the food processor) it is becoming very runny
This is great with French fries, baked potato, shrimp..... Thanks so much for a great recipe.
This guy is the bomb! It worked! Finally! Thanks LetsCookolet!
Thank you for your support🙂👍
Love it. Thank you. Geeky question - what was the diameter of the hole you put in your mixer? You need to get the right volume of oil going through. Would love to hear you view.
The best Toum recipe online. With this video, I made the flavor that I missed so much. Thank you!😘😘😘
V nice how much time in fridge please tell me and use
I did it today and it was really good! Here's a mistake I did and an advise to help others. The hole I did to add the oil was to big and I added the oil to fast, so my sauce was too liquid. I added the white of and egg, mixed few minutes and place the bol of my mixer in the fridge about 20 minutes. Mixed few minutes again I the texture was perfect, amazing! Thanks a lot for your receipe 🙂
Please, ¿power of the processor? Mine is too fast and doesn't work for this 🙏
Like your recipes .can you specify cup size in ml.thanks. Hi from Australia
Does it have to be refrigerated? And how long does it last?
I followed exactly your receipt and the way you make it, however, the outcome was not thick as yours, it came out runny, can you tell me what had I done wrong ? Thank you very much
It usually won't come out right the first time. My guess is that you added the oil a little too fast or too much at the time. It has to be done very slowly. If it is done too fast it will separate.
@@teleopinions1367 thank you very much, I’ll try again 🙏🙏🙏
@@ericlam7665 the slower the better. Takes about 15min total
@@moseyfarran thank you very much, I’ll try again 🙏🙏🙏
I’ve made this recipe a few times! My family loves it , I modified it slightly reduced the oil by 1 cup, I also don’t have a food processor like your so I make mine in the blender, emulsifying the mixture can be tricky so take your time as chef says!❤😊
شكرا اخ ميلاد
ايمتا توقيتك عل يوتيوب
ايا" توقيت ممكن نتبع
انا موجود ب فانكوفر
شكرا
Adding salt along with the garlic before blending gives you a finer paste because the salt acts as an abrasive.
Thank you for the comment 🙂always something new to learn 👍
very true
Can one use olive oil to make this
@@dewsbury65 Better not, as it has a more distinctive taste than sunflower oil for example.
@@lyubenkonov1524
Yes I have learnt the hard way
As I made, Nx time I will use what you have suggested
am using it to cook with now
Thanks for the reply
Hello outhere i have try over and ever it never work the oil has to be at roomtemperature? At what speed to run the pressesor? For how long to run it? Any tips ill appreciate never made it so not sure what im doing wrong
Excellent Lebanese garlice sauce. How long can we keep this in the fridge. Please advise.
My goodness I love tour and that looked easy I have crashed many a batch I have to try again
Est-ce que je peux utiliser de l'huile d'olive a la place? Merci !
Can you use olive oil instead of vegetable oil?
No..... olive oil is dominant. The best oil to use is corn oil.
How many watt must be machine to make it well
Can I make this with olive oil or avocado oil?
Thanks a lot for the recipe. Can you tell how long should it be stored ?
Chef, can you please tell us about the speeds of the blender you used? I mean do you use full speed when adding the oil slowly? Can you please explain. Your recipe is awesome!
If you had issues making toum in the past, this is the video that will help correct your mistakes. Leave the juice until the end and it will be the best toum ever. This is coming from someone who lived in the Middle east!
How much is one cup in gram or ml ?
Proud of you. Great recipe
Thank you so much! I love Lebanese and Halal cuisine!
Halal is cruelty to animals.
And how about the storage if we make a large quantities ..
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container and good up to 4 weeks. thank you for supporting the channel👍
Restaurants are closed and expensive. I love your videos. I am learning to cook Lebanese food at home. Thank you for your help!
You are so welcome!🙂stay safe👍
ahh good old lockdown days 😅😅
Dear... Why my souce become watery?... What is the key point to make the souce foamy like yours?
Thank you for your comment🙂 ( if you using a food processor try to chop the garlic as fine as you can before adding any oil then start slowly drizzle the oil not more then 2 ounce give it 20 to 30 second then add half ounce lemon juice until the mixture is thick and stable then continue adding oil little at the time ) If your food processor blade not sharp enough it might cause this problem as well. STAY SAFE and good luck 👍
@@Letscookolet Thank you for quick guidance. I will try again accordingly.
I used olive oil but my sauce is watery not foamy like yours. Follow the same recipe though.
Why others use egg whites? And do you have a recipe for something spicy shawarma sauce?
Can you please give me the name and model of your food processor? I am looking to buy a food processor but do not know which one to get.please help
Marhaba, i’m trying to make it but it’s very liquidy. It doesn’t look like toum at all. What did i do wrong and how can i improve it?
Hello Chef ! I love your videos !
But sadly it didn’t work, the garlic and the oil kept separted.No formation of creamy sauce whatsoever ! Please help 😢
Can we use olive or avacado oil or rice bran plzz guide
thank you.. delicious and I was finally able to make this without ruining it.
Please, please, please do a video on how to make pita to dip toum in
Hot pita in toum is the greatest
What kind of oil? I try to stay away from canola and such
Thanks for the Recipe - What type of Garlic do you prefer for the Toum ? understand there are many different types of Garlic Available with diff tastes....
I always had a hard time making this , ending up with a soup instead of a spread . But mow watching your video , I can see where I made my mistakes hoping it will be a success next time. Thx for sharing!
Oil must be cool or room temperature
Was the blender on high or low when you start adding the oil?
Thank you 🙂 was on low speed 👍 please stay safe
amazing recipe, never knew I could make it without egg whites. Just subscribed I loved this video it felt like I was cooking with my baba ☺️
Awesome! Thank you! stay safe👍🙂
Thanks Chef!
Going to try this next. Inshallah!
Yazaka Allahu Jairah ❤ Thank you for sharing the recipe.
My pleasure 😊
Hi there sir! Just want to ask sir! How long can you store the garlic sauce in refrigerator? And how to know if its not edible any more?
Hi Milad, I spent 4 years in Lebanon, it changed my life. The food, culture and people permeated my heart, I miss it every .day, and in everything I cook now I simply cannot escape the Lebanese influence.
Tell me please, what size hole did You drill for the drip hole?
Shoukran
Hamdaallah
It' was lovely I tried can u please add more n more pure vegeterian recipes
Thank you for your comment 🙂for sure i will👍
2 much oil is not digestive. Any suggestions for less oil
This looks so awesome and simple.
It does!🙏
😋 Yum! Garlic bread is one of my Top Favorites🥰🍞
Can I ask for the exact amounts of the ingredients? Thank you.
yes u can....u have all rights to
how long it keeps before going bad?
I’ve tried making this recipe 3 times now and have failed miserably. The oil and the garlic keeps separating. I’m using a food processor that is quite large. When I mince the garlic first at some point it just sticks to the walls of the processor. Any idea why I cannot get the thick consistency? Do I have to use a smaller processor or blender and use the slowest setting? Any help is appreciated.
If you have a smaller processor, that will be better. If not, you can try making bigger batches. To prevent the oil and garlic from separating, make sure to pour oil as slowly as possible in a thin stream. You can poke a small hole in a cup to get this effect. If it still keeps separating, you can use a very small amount of “xanthan gum” to hold the emulsification. Hope this helps!
Is that a food processor?
Why the garlic sauce that i make turn to blue ?
Can we use olive oil to make this ?
I'm confused. You said there were 15 cloves of garlic but the recipe said 20. Are the other ingredient amounts correct?
I made this Today but it didn’t become thick . Please advise
Wow! This looks good. Am trying it out
Hope you enjoy and thank you for your support🙂👍
Omg I'm so excited to try this. I buy this dip all the time and wondered how it was made. Thank you so much for this great video.
Glad it was helpful!
What did I do wrong. I made this but mine still looks like oil. It's not nice and fluffy. Ugh.... Is it cause I used a professional grade blender and not a food processor? It got really warm during blending. The flavor is there but it's just flavored oil. Any clues what went wrong?
Thanks for the recipe I will try this
does it have to be vegetable oil?
The recipe is wonderful😋😋.
Hello May I ask if I was making a small quantity of toum ( for 4 people for one time use) what is the quantity I can substitute? Any help appreciated!
Thanks for your visit🙂 i never done it for 4 serving but try this ( 4 clove fresh garlic / 1 cup vegetable oil / 1/2 tsp salt / 1 tbsp lemon juice / 1 egg white
Thanks for the video. What speed setting do you use?
Thanks for your comment , speed 2 or med speed as long as you keep it same setting 👍More delicious recipe for you every Thursday and Sunday🙂
The oil is normal oil or olive oil?
vegetable oil👍
Absolutely delicious looking!!! Thank you for sharing this wonderful recipe Chef!
can you make it with olive oil?
Yes you can and taste even better 👍
Thank you I like to try it
How long can we store it in the fridge for?
can we use lime?
Also, if it's too garlicy, you can remove the little center bits (after sliding a clove in half lengthwise). Carefully get under it with a knife and it will pop right out.
*slicing
You did a beautiful job however I Tried to do this and failed 😭😭😭😭😭😭 so I added mayonnaise and plain cream cheese it came out beautiful.
What are the quantities used?
You didn't remove the garlic shoot... bitterness
بصراحة كنت عم فتش على الطريقة الصح للتوم thanks man
Thank you for stopping by🙂 no need to google it so Letscookolet 😉
Super simple!
Do i have to cut off the stem in the middle of the garlic?
Thank you for your comment 🙂if you can yes that way the garlic wont turn green👍
I just got your message on the McDonald's Hamburger. Thank you so much. On this Lebanese Toum, I tried making it and it failed. It failed to become the consistency like mayonnaise. It stayed liquid/oil. I have a small hole in my food processor "Food Pusher" (exactly like yours), which is what I used. I think I may have had two problems...(1) I should pour the oil into the "Food Pusher" much slower, and (2) I used pre-packaged garlic that was already peeled. I saw in another Toum video that the person said NOT to use bulk garlic cloves. When mine failed, I threw it all in the trash (a dumpster at my complex) and went to a local Middle Eastern market/restaurant and bought a pint of their Toum...lol. Do you have any suggestions? I will definitely try again...the "fail" won't stop me from trying again. Also, the Oil that I used was Canola Oil. Any pointers you can give me would be greatly appreciated! Thanks.
Hi, you guessed both issues that contributed to the separation of the oil. Drip oil very slowly to give it time to blend with the garlic, and always use fresh garlic.
@@msassine65 Thank you. I appreciate your taking the time to let me know.
Why didnt you add egg whites?
When we store it up in the refrigerator, won't the water and oil will separate from it? Any trick for that?
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container. thank you for supporting the channel
and please let me know if it help👍stay safe
On another video a lady said put a paper towel over your container overnight in the fridge, it absorbs the excess.
Why mine turns so spicy?how to make it better?
thanks for your comment 🙂 original lebanese toum very strong but you can put less garlic or you add more oil to make it light 👍stay safe
بهارم..سلام...👏👏👏👏🌹🌹🌹🌹🌹🌹🌹🌹😊
🙏
Yummy I will make this
Well explained Chef😋
Can i use blender instead? If we don't have food processor?
Thanks for your comment👍 Honestly i never did so i;m not to sure if it will work🙂
Yes you can! I made it in blender but I had to use egg white to make it fluffy ! But taste wise yummy!
Can i use groundnut oil??
Thank you for your support🙂yes you can👍stay safe
This sounds really good. 😍
Thanks for your comment it mean a lot to me 🙂please stay safe👍
Sir should I use olive oil too
Thank you for your support🙂 yes you can if you want too👍
@@Letscookolet thank you for your reply
Hi can I ask ?....that kind of garlic sauce can stay for how many days?
Thank you 👍In the fridge well sealed up to 4 weeks but it usually doesn't last that long its eaten within the first week🙂
Been looking for something like this for so long !!!!!
Thanks for the wonderful recipe!👌👌👌👌👌😋😋😋😋
Most welcome 😊please stay safe👍
Hello where is the recipe pls
Excellent 👍
I just cannot get mine to fluff up to save my life. It’s more of a thick soup consistency. I have tried 3 times.