- 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...
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
@@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
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!❤😊
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!
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.
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.
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!!!
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👍
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!
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 👍
YA ZALAME es3ed deenak !!!! thats it ??? that eazy way my god and im waiting every year to go home to eat hahahahahahahahaha .... thank u maaaaaaaaaaNNNNNN
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 🙂
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 😢
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.
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....
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
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!
No its not Lebanon toum you used too much garli thats right ingredients for toum the ingredients:. 1 cup of oil, , 1 tablespoon of white vinegar, 1 egg, fresh lemon juice, salt..3 cloves garlic
Thanks for the tips!🙂 always a twist in any recipe you make ( if you r using raw egg in your toum please try to use pasteurized eggs for your safety 👍 please stay safe
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!
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.
My husband likes it really garlicky but, other family members don't. I soak some of the garlic separately in ice water to make it less garlicky. I also do my salt at the beginning because we like it really creamy.
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
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.
Thanks for your comment🙂yes you r right i should've made smaller recipe for the viewer this one for home yes we eat lots of it we use it as mayonnaise, i'll try my best next time👍stay safe
- 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...
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
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
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!❤😊
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!
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.
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👍🙂
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.
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 🙏🙏🙏
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👍🙂
This is great with French fries, baked potato, shrimp..... Thanks so much for a great recipe.
Proud of you. Great recipe
😋 Yum! Garlic bread is one of my Top Favorites🥰🍞
Was the blender on high or low when you start adding the oil?
Thank you 🙂 was on low speed 👍 please stay safe
Can you use olive oil instead of vegetable oil?
No..... olive oil is dominant. The best oil to use is corn oil.
Does it have to be refrigerated? And how long does it last?
Like your recipes .can you specify cup size in ml.thanks. Hi from Australia
This guy is the bomb! It worked! Finally! Thanks LetsCookolet!
Thank you for your support🙂👍
OK, lemon goes very last. Now I know my mistake before. Thanks for clarifying.
thank you.. delicious and I was finally able to make this without ruining it.
The best Toum recipe online. With this video, I made the flavor that I missed so much. Thank you!😘😘😘
People who make it with egg with loose there lifes and reality 😂😂😂😂
Thank you so much! I love Lebanese and Halal cuisine!
Halal is cruelty to animals.
You didn't remove the garlic shoot... bitterness
Can I ask for the exact amounts of the ingredients? Thank you.
yes u can....u have all rights to
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👍
Please, ¿power of the processor? Mine is too fast and doesn't work for this 🙏
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!
Great. But come on! Toum with kebab!!! 😭😭😭
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.
شكرا اخ ميلاد
ايمتا توقيتك عل يوتيوب
ايا" توقيت ممكن نتبع
انا موجود ب فانكوفر
شكرا
I make it like you said it’s a soup of garlic and oil I did not like the result
V nice how much time in fridge please tell me and use
Thang very much this is the real thomia not the one full of starch
YA ZALAME es3ed deenak !!!! thats it ??? that eazy way my god and im waiting every year to go home to eat hahahahahahahahaha .... thank u maaaaaaaaaaNNNNNN
I have question please Which kind of oil is it ?
Can I make this with olive oil or avocado oil?
This sounds really good. 😍
Thanks for your comment it mean a lot to me 🙂please stay safe👍
How many watt must be machine to make it well
The recipe is wonderful😋😋.
Oil must be cool or room temperature
Hello where is the recipe pls
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 🙂
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 😢
Yislamo dayetak
It' was lovely I tried can u please add more n more pure vegeterian recipes
Thank you for your comment 🙂for sure i will👍
Excellent Lebanese garlice sauce. How long can we keep this in the fridge. Please advise.
I'm confused. You said there were 15 cloves of garlic but the recipe said 20. Are the other ingredient amounts correct?
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.
Its syrian not libanon
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
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?
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....
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.
Why others use egg whites? And do you have a recipe for something spicy shawarma sauce?
It’s lie fake video
My goodness I love tour and that looked easy I have crashed many a batch I have to try again
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
Viva Christo Rey
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
I made this Today but it didn’t become thick . Please advise
Thanks Chef!
Going to try this next. Inshallah!
can you make it with olive oil?
Yes you can and taste even better 👍
Thanks a lot for the recipe. Can you tell how long should it be stored ?
Recipe please
But I couldn't remove garlic smel
2 much oil is not digestive. Any suggestions for less oil
Sir,
Thank you for the recipe.
-Amar,
India
No luck.
What kind of oil? I try to stay away from canola and such
Why the garlic sauce that i make turn to blue ?
Thanks for the recipe I will try this
Can we use olive or avacado oil or rice bran plzz guide
nice
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!
Est-ce que je peux utiliser de l'huile d'olive a la place? Merci !
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?
The oil is normal oil or olive oil?
vegetable oil👍
No its not Lebanon toum you used too much garli thats right ingredients for toum the ingredients:. 1 cup of oil, , 1 tablespoon of white vinegar, 1 egg, fresh lemon juice, salt..3 cloves garlic
Thanks for the tips!🙂 always a twist in any recipe you make ( if you r using raw egg in your toum please try to use pasteurized eggs for your safety 👍 please stay safe
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!
how long it keeps before going bad?
I guess the type of oil does not matter ?
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
My husband likes it really garlicky but, other family members don't. I soak some of the garlic separately in ice water to make it less garlicky. I also do my salt at the beginning because we like it really creamy.
Smart! i never try the ice things before Big thanks for the tip 🙏👍
How long does this stay in the fridge?
Why not use olive oil? Olive oil and garlic naturally taste good together. Olive oil is healthier than vegetable oil.
because olive oil is actually quite peppery and spicy. too strong a taste. It doesn't work well to make Toum.
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
Yazaka Allahu Jairah ❤ Thank you for sharing the recipe.
My pleasure 😊
Milan is that you? Lmao
👍🙂
Love you brother ❤
🙏
Why didnt you add egg whites?
بصراحة كنت عم فتش على الطريقة الصح للتوم thanks man
Thank you for stopping by🙂 no need to google it so Letscookolet 😉
Can we use olive oil to make this ?
O.M.G. Fucking too much oil.....
Made it ! Thanks a lot
Great job! and you r more then welcome any time🙂👍
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.
does it have to be vegetable oil?
What are the quantities used?
I think the sunflower oil is a secret. True or no?👨🍳
Nope. I use canola.
Isn't it like u r consuming high quantity of oil just.
Thanks for your comment🙂yes you r right i should've made smaller recipe for the viewer this one for home yes we eat lots of it we use it as mayonnaise, i'll try my best next time👍stay safe