If you screw it up like i did by adding the oil too quickly, don’t throw it out and start over. Put it in a tall container and let the oil separate, then pour the oil off and restart the process with the solids.
@@Mandy_39 I used vegetable oil. It seemed like a lot to me too, but I ended up using all of it. I tasted it when I had used up about 1.5-2 cups of the oil, and it was very, very strong.
My husband, my son, and I made this...we are prepping all our stuff to make schwarma...and all I can say is this recipe of yours is FIYAH!!!!! Love it!!! I doubled it lol..cause I see us using in a lot of other things Mahalo!!!
hi there . i have tried to make it the way you explained it , but ...my garlic sause did not got thick , stayed watery . 😔 what did i do wrong . .? i still will and can use it but only in liquit form .yoour e periance and wisdom is very much apreciated. i love all yourcooking and have made some of your recipes .
If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process. I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.
I was raised in Detroit and live on the west coast and I swear no one knows what garlic sauce is or shawarma everyone tries to call shawarma gyros and these are not the same! So very happy I found this channel!
I just MADE IT. OMG it’s so good. Don’t know if it will last 3 months. Using it for a lot of dishes. And with just those ingredients it’s so spicy. Makes it more beautiful. Thank you!!!!!!!!
Hi Yumna! I grew up eating toum when we lived in dubai during my childhood. Its not so easy to get in Singapore now that I've moved back. I just tried making it today using your awesome recipe! Didnt realise it was so easy! It tastes legit and takes me back to all those years ago eating grilled chicken with toum by the beach! Thank youuu
I have tried so many garlic sauce recipes in the past but this one is by far my favorite. Very easy and simple. I use my blender to make it and it turned out exactly the same.
If anyone has difficulty getting your toum to emulsify, try this. Remove all but 1/4 cup of the mixture from the food processor, add one egg white and process for a few seconds. It should emulsify quickly. Then repeat, adding 1/4 cup more of the mixture each time.
Thank you! This recipe turned out amazing. Like, my family was literally speechless when they first tried it. It was so good that the amount I made, which was supposed to last a whole month, was gone within a week. I'm going to experiment with different oils now in smaller batches to find the ultimate version. So easy and so delicious!
Made this recipe and it turned out wonderfully! It's so fresh and aromatic, while pairing well with the shish tawook recipe you posted :) Thank you so much for all these amazing recipes from your culture. Warm wishes from Poland!
@@biffjones321 Did you pull out the green center in your garlic? She said that would make it taste bitter. As for yours turning yellow it may have been the type of oil you used. What type of oil did you use?
I have never heard of this. I was looking for a way to use up some wonderful garlic I bought at the farmer's market. This was amazing. Fantastic garlic flavor, bright and zippy from the lemon, with just a bit of garlic heat on the back end. This is everything I want. I served it with some roasted pork, roasted potatoes and roasted brussell sprouts. It went well with EVERYTHING. I used it instead of mayo for my sandwich the next day, and my son says he will not dip his fries in ketchup ever again. It uhh, does linger on the breath a bit, so I've had to start taking mints to work, but worth it.
i just made this sauce to accompany my Naan Bread - it was my final assignment for my pastry course! OMG this is sooo delicious! thank you\- instant fan!
I always have problems with emulsification though i have tried several times. It is always runny. I use a blender but saw many videos using the exact same ingredients with the blender and it comes out great. Any extra tips please.
Just like you, I didn't have luck making it with a blender but the streaming oil while the machine is running is so important to the emulsification process. So after trying 2-3 times, I gave up. My tip though would be go really slow and make sure that it's super thick and consistent after just a few tablespoons of oil before adding in the rest.
I'm glad to hear it worked in a blender because I found it really difficult to get the mixture to emulsify in a standard blender or immersion blender. Yay!!
@@Feelgoodfoodie I managed to get it to work in my Vita Mix but it was a lot of extra work. Stopping to mix it down, as it was packing off in the blender and the blade would make its own open space around it and spin away. Got it though and it’s amazing
Try filtering that water consistency out and leave the emulsion in the processor then add a little more garlic to it to make it pasty and add the water little by little to restore it
I had the same problem.. it did not solidify. But it tastes very good. I wonder what I did wrong. I watched other recipes where they were using blender, so I used a blender and followed this recipe.
@@Feelgoodfoodie Is it possible to double the batch and freeze half and store the other half in the fridge? Lol, so I don't have to keep making it every few weeks 😄
Hi Yumna, I have tried your recipe of toum several times and it worked very well but the last 2 times I made it exactly like before but the results were like soupy, liquid, toum. Do you have any advice or trick to avoid that happening again? Thank you. Jocelyne.
I saw a recommendation in another video to take 3/4 of your soupy toum out, add an egg white to the remaining 1/4, emulsify, and slowly add back the 3/4.
This is so great! Thank you for the concise and clear video! I made it once with lemon juice and once with lime juice. The lime juice version is very watery by comparison. The lemon juice version was fluffy like in the video.
That is perfect! I was looking for a thoumia recipe and yours is the one that I want to do. The other one in TH-cam put some dry milk and so on and I more comfortable with yours 😘
Hey again, I always make garlic sauce and it just tastes ridiculously delicious, but your’s is without egg white, corn flour or potato starch. Seriously awesome 🏃🏻♀️ right away to try it. Loooooove your videos 🙌🏼
Thank you dear yoona first time I make in your way garlic paste it's very good and very tasty I know Lebanese test because I was working in Beirut 25 years so I like very much your country food thank you very much Allah Mike
Looooove garlic sauce and have never been able to make it myself successfully. Can’t wait to try this recipe! It looks so incredibly delicious 🤤🤣🤗 Edit: I just made it! It turned out perfectly and is the best tasting garlic sauce I’ve ever had! Thank you so much! 🙏🙏🙏😁
Do you have any idea how to make toum without the use of food processor? I don’t have a food processor at home. I’ve tried to use a blender but the resut was disastrous. 😭
With a blender, the process is all the same, maybe you should slow the speed and instead of alterning oil and lemon, purée the garlic with the lemon and the salt and then put the oil in a steady and nonstop flow. With a hand mixer, it is "almost" the same process. Purée the garlic with the salt and the lemon into a jar that only fits the hand mixer, then add all the oil with the purée at the bottom, without messing with it. Place the hand mixer at the bottom, turn it on and **do not move it from there** until the white mix, that will start to climb up the jar, reaches 2/3 of it. Then, and only then, you can start moving the hand mixer to mix the remaining oil above. Food Wishes channel has the all handmade version under the name "aioli", with mortar and pestle.
I live alone and it wouldn't last me 2 months much less 4 months!! I first tried Toum at my local favorite family owned Lebanese restaurant called Neomonde. Thanks for sharing. Oh, and your suggestion to remove the green sprout is gold! I've never heard anyone explain that before.
Haha totally know what you mean! Everytime I make it, we go through it so fast and put it on everything! Glad the tip about the green sprouts was helpful!
Thank you so much for sharing this recipe. I will never purchase garlic sauce again. People who know how to make this recipe, never share it with anyone. It’s a best kept secret. You sharing the secret shows what a good person you are. I cut the ingredients in half to make a smaller batch and it still turned out perfect.
@lindajaafar7520 Sharing is caring and spreading happiness and love; it can cure the soul and spread joy. If you don’t believe me look at all the positive comments for her recipes ! ♥️💝❤️
Wow! I just followed your recipe and it turned out GREAT! Thank you so much for sharing this - now my wife and I don't have to rely on those little plastic cups for our garlic spread fix!
I love toum with almost every chicken dish. I just can’t get over the amount of oil that’s used to make it. If one tablespoon of oil has 90 calories, this must have a million calories 😭
I’m making this recipe for eid. Some of my family taste tried it bc I was fasting and they said they loved it! They couldn’t believe it was only 4 ingredients.
What oil and salt can I substitute because in Philippines i don't know where can I buy that and I want a cheaper price of oil and salt because I'm going to sell a food that even poor people can buy Pls. I need your help. Can you also make a video of cheesey hot sauce with simple and few ingridients like your creamy garlic sauce
I must have done something very wrong. I did halve the recipe but it came out way too salty, YELLOW, and too liquidy. Not creamy. I THINK it was because of adding too much oil first but IDK the measurements seem wrong. Didn't even get to use all the oil because it was already soupy by 1/4 cup! Also tasted it with half the lemon juice (1/8 cup) and it was too much lemon and too much salt!
It’s important to run the oil very slowly in a thin stream and small batches at a time. When you first introduce the oil, start with only one tablespoon of oil! This gives the oil ample time to blend well into the salted garlic.
I was nervous to try this due to the amount of oil that could go to waste if it failed. Also, some people had been asking about using avocado oil (on another thread) and I wanted to see what the results would be. This whole process took quite some time as I was very slowly drizzling everything in and my poor food processor was getting really hot (14 cup Cuisinart) so had stop a few times to let it cool. About midway, I was getting frustrated as it didn't really look as fluffy as I was expecting, but had a backup plan to try a small amount in my Ninja blender cup. However, as I got down to just having the oil left to finish adding, I noticed that the mixture was thick and fluffing up! The garlic I happened to have was perfect with no green sprout to remove (yay) and the end product tastes fantastic but is not pure white due to the oil color. It looks like mayo but who cares, it's yummy!
I had the same food processor and the parts under the motor are plastic ⚙️ gears. Super frustrated my motor burned up just past the warranty. Only used like 5 times. Won’t by that brand again. Appliances are being made so cheaply and overpriced.😢
Hi Yumna, I live in a city with a large Lebanese community. We have several Lebanese restaurants. OMG the baklava at quite a few is killer. My favorites are pistachio and Kataifi or kanafeh. One of the restaurants has changed their menu up several times. They used to have a red pepper garlic sauce that I adored. But no longer make it. 😢 I have found Muhammara but it doesn't look the same and it doesn't have garlic. The other thing was a parsley sumac seasoned onions. I have looked it up too. But they all look like salads and this was a paste/sauce. Have you heard of these items. I am sure as with any cuisine there are regional differences. But I wondered. Can you help? Thank you ❤️ either way. Love your recipes!
I wonder if i can use duck fat or olive since it's liquid in room temperature. (I'd stay away from ALL seed oils like Canola and Vegatables oils - origin of cardiovascular diseases) *search Truth about Vegatable oils. You'd find a lecture by Nina)
I don't have a food processor so I started with my industrial blender but it's so big it's hard for it to get everything blended up appropriately.. so then I moved it over to my Magic bullet which worked great kept adding oil but it only holds so much so I had to put it back in the blender which worked fine with the bigger amount.. Accidentally dropped my silicone spatula down and there it broke some small chunks which caused to sprayed all over the kitchen ohh a mess lol It did work tho i figured not safe cuz random small silicone pieces but i still finished recipe and i added tad more oil since had to guess as spilled out measurint cup ( I can be a disaster ok lol) The texture was perfect tho and adding more oil suddenly turned back into liquid mess. So over blended and it went back to oily.. so tossed it out... Started over and just did a half batch in my Magic bullet and it worked out perfect didn't need to blend for 15 minutes cause that thing so powerful but yeah turned up pretty good..just KEPT opening scraping down sides and addding oil n lemon. I didn't slow drizzle more like 1/4 cup at time oil so prolly opened to ad like 5 to 7 times. Anyway you can TOTALLY make ina magic bullet!!! Texture seems perfect and worked much easier than blender. Those magic bullets are soo strong 2 pulses liquifies onions for instance
3%-showing the way 32%-talking bout her life 60%-Talking uselessness and nonsense. Which means this woman needs longer watch time and we can't learn from this
Hi Yumna! I actually did this recipe yesterday and it turned out pretty well - smooth & creamy just before storing it in the glass container covered with paper towel. However, by the time I wanted to switch the paper towel to the actual lid, I just noticed that the sauce has solidified after refrigerating it. Is there a way I can fix it? I made a huge batch of to be used for shawarma. Thanksss!
Thank you so much! I wouldn't use and don't recommend using a blender. It’s really difficult to get the mixture to emulsify in a standard blender or immersion blender. A blender also doesn’t allow the ease of slowly drizzling in the oil while the motor is running over a large surface area.
My sauce came out too strong though very fluffy, is their any tip to reduce that or else i may have to dump it, i dont loke to add egg white can i add some water
Great video! I like the tips you provided to make it last longer. Not many people describe the flavor of their food - you did that on one of your other video. Please consider describing your food flavors! It helps me to imagine what it would taste Ike
Concur with Emmych5807 As I never heard of it till I saw this video so I have no clue what I am making or what it tastes like. Someone mentioned spicy and I can’t have spicy. So I wondered what ingredient to cut back on since there is only 4 ingredients; I guess the garlic?
If you screw it up like i did by adding the oil too quickly, don’t throw it out and start over. Put it in a tall container and let the oil separate, then pour the oil off and restart the process with the solids.
This is a great tip, thanks!
What kind of oil did you use? 3 cups seems like alot lol!
@@Mandy_39 it’ll hold 3 cups once the emulsion starts, but if you want it even more potent 2 or even 1 cup will work
@@Mandy_39 I used vegetable oil. It seemed like a lot to me too, but I ended up using all of it. I tasted it when I had used up about 1.5-2 cups of the oil, and it was very, very strong.
Omg thank you! My garlic sauce came out to runny:( the garlic set to the bottom and the oil is at the top, just like you said. Will try again!
My husband, my son, and I made this...we are prepping all our stuff to make schwarma...and all I can say is this recipe of yours is FIYAH!!!!! Love it!!! I doubled it lol..cause I see us using in a lot of other things Mahalo!!!
My pleasure 😊 So glad to hear it!!
Toum is heavenly, period. Thanks for sharing the recipe!
It seriously is! You're welcome!!
How is that possible!? Amazing!
Right?! Thank you!
Can you use 1) OLIVE OIL?? 2) A blender instead of a food processor?? Thanks
1) i wouldnt recommend olive oil but a vegetable oil (sunflower etc) 2) yea i think you can
Don't use olive oil it's way too strong and will give a ' bad taste' ...you need a neutral / light oil , vegetable / sunflower / rapeseed
Should i keep it in the deep freezer for 24 hours or in the normal one??
nice i got idea to make garlic sauce💖💖💖💖
Hi there. Can I reduce all the ingredients in half and make it. Thx in advance
It should still work that way!
Neutral oil is vegetable oil?
hi there . i have tried to make it the way you explained it , but ...my garlic sause did not got thick , stayed watery . 😔 what did i do wrong . .? i still will and can use it but only in liquit form .yoour e periance and wisdom is very much apreciated. i love all yourcooking and have made some of your recipes .
If the mixture didn’t get fluffy and looks more liquid, it’s possibly that it didn’t emulsify. It has happened to me a couple of times when I left the lemon juice at the end or when I added the oil too quickly. So it’s important to alternate the oil and lemon juice and don’t rush the process.
I would recommend adding 1-2 boiled potatoes to the food processor and allowing the potato to help emulsify it. In that case though, be sure to only store the garlic sauce no more than 7-10 days.
@@Feelgoodfoodie thank you do very much for your so fast respond . I am going to try it again 😃 love the amazing taste anyway 😃
Thank you!!!
I was raised in Detroit and live on the west coast and I swear no one knows what garlic sauce is or shawarma everyone tries to call shawarma gyros and these are not the same! So very happy I found this channel!
We are so spoiled in Detroit with how many middle eastern and south asian restaurants we have.
In SoCal we have plenty ….. not sure what part of the west coast you live on but I hope you can start a movement!
The greeks maaate, they stolez the shawarma and called it a gyros.
I just MADE IT. OMG it’s so good. Don’t know if it will last 3 months. Using it for a lot of dishes. And with just those ingredients it’s so spicy. Makes it more beautiful. Thank you!!!!!!!!
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 it never lasts 3 months! Always gets eaten before that
Immediately eat with a spoon. Quickly. Serves one. ;-)
What kind of oil did u all use & did u use all of the 3 cups?
Where did you keep it covered with the paper towel ? On the kitchen counter or in the fridge ? Please reply
I put it in a closed plastic container. We ate it up in 4 days.
Hi Yumna! I grew up eating toum when we lived in dubai during my childhood. Its not so easy to get in Singapore now that I've moved back. I just tried making it today using your awesome recipe! Didnt realise it was so easy! It tastes legit and takes me back to all those years ago eating grilled chicken with toum by the beach! Thank youuu
It really can be that easy! Glad to hear it!! You're so welcome!
@@Feelgoodfoodie madam u can add it in egg also
@@Feelgoodfoodie What kind of oil did you use? 3 cups seems like alot, is that's what makes it so creamy & whipped?
I wish this was easier to make in smaller amounts, I had soooo much left over haha 😅
@@dustinryan1336 I gave some away to my neighbors and family haha! Now they keep asking me for more😅
Loved your falafel recipe, so I had to try this. Soooo good!! Your instructions and presentation are excellent, thank you.
I have tried so many garlic sauce recipes in the past but this one is by far my favorite. Very easy and simple.
I use my blender to make it and it turned out exactly the same.
I'm so glad to hear that! Thank you!
Thank you. I meant ask if the blender can work. Will now try it out!
If the sauce is not white, then you didn't do it right. Trust me i definitely messed up my first batch.
I love this sauce. I tried it with a shawarma wrap at a local place, and I am now convinced that Lebanese cuisine is unmatched! So good!
If anyone has difficulty getting your toum to emulsify, try this. Remove all but 1/4 cup of the mixture from the food processor, add one egg white and process for a few seconds. It should emulsify quickly. Then repeat, adding 1/4 cup more of the mixture each time.
This saved mine, thanks for the tip!
@@slw1010 Excellent, I'm so happy that helped you.😊
you saved me 🤍🤍
Thank you! This recipe turned out amazing. Like, my family was literally speechless when they first tried it. It was so good that the amount I made, which was supposed to last a whole month, was gone within a week. I'm going to experiment with different oils now in smaller batches to find the ultimate version. So easy and so delicious!
@Sahves;
If you have had time to experiment with different oils please share! Inquiring minds want to know!
We still want to know! lol I'm most interested in whether or not you've tried olive oil, and if it turned out well?
Can I use avocado oil for this? I don’t eat sunflower, vegetable or canola oil 🙁 I just use olive oil and Avocado oil in my diet.
I love it when you said
Just slap it in everything you want ❤️❤️🤗
It just pairs well with so many foods! 😂
I found this recipe wasn't thorough enough and went too fast for the emulsion to occur :(
Made this recipe and it turned out wonderfully! It's so fresh and aromatic, while pairing well with the shish tawook recipe you posted :) Thank you so much for all these amazing recipes from your culture. Warm wishes from Poland!
Yay!! That's great to hear. One of my favorite ways to enjoy it too!
Mine came out bitter and a light yellow color:( . What am I doing wrong?
@@biffjones321
Did you pull out the green center in your garlic? She said that would make it taste bitter. As for yours turning yellow it may have been the type of oil you used. What type of oil did you use?
I have never heard of this. I was looking for a way to use up some wonderful garlic I bought at the farmer's market. This was amazing. Fantastic garlic flavor, bright and zippy from the lemon, with just a bit of garlic heat on the back end. This is everything I want. I served it with some roasted pork, roasted potatoes and roasted brussell sprouts. It went well with EVERYTHING. I used it instead of mayo for my sandwich the next day, and my son says he will not dip his fries in ketchup ever again. It uhh, does linger on the breath a bit, so I've had to start taking mints to work, but worth it.
@Lawni
What type of oil did you use? I saw another commenter asking repeatedly and no one has answered.
Much appreciated if you could respond back.
@@tinaknutsen I used the grape seed oil that Aldi sells. I think any oil that doesn't have any flavor would work.
I make it but the color is little bit yellow and the taste was very strong
i just made this sauce to accompany my Naan Bread - it was my final assignment for my pastry course! OMG this is sooo delicious! thank you\- instant fan!
I love the two together! Thank you!!
It’s called Sos de Usturoi in Romanian to all my fellow putkas
I always have problems with emulsification though i have tried several times. It is always runny. I use a blender but saw many videos using the exact same ingredients with the blender and it comes out great. Any extra tips please.
Just like you, I didn't have luck making it with a blender but the streaming oil while the machine is running is so important to the emulsification process. So after trying 2-3 times, I gave up. My tip though would be go really slow and make sure that it's super thick and consistent after just a few tablespoons of oil before adding in the rest.
Even I had a problem
Yesterday I made garlic pasta but it was like liquid type . So what should I do have it in paste form
Pour the oil slowly while the blender is running so it can bind.
i did it and its actually not what i expected, the garlic is too much. I ate half a teaspoon and it gave me heartburn the whole day
I made this in a blender and it did work and was soooo tasty 😍
I'm glad to hear it worked in a blender because I found it really difficult to get the mixture to emulsify in a standard blender or immersion blender. Yay!!
@@Feelgoodfoodie I managed to get it to work in my Vita Mix but it was a lot of extra work. Stopping to mix it down, as it was packing off in the blender and the blade would make its own open space around it and spin away. Got it though and it’s amazing
As a lebanese im so proud of watching this video
I ended up using too much garlic and now it tastes way too strong to the point where it almost burns the tongue. How do I neutralize it?
I'm going to buy Sharwama right now. Lol I had a Lebanese one yesterday and I just couldn't get enough.
Best recipe I have found and tried myself! I love this garlic sauce and now so happy I have the recipe to make it! 👍🏼👍🏼
Aww, thank you so much!
@@Feelgoodfoodie which oil is neutral oil please thanks
@@meenumeenu31 any oil that does not have a strong smell or taste. I use canola but vegetable oil is good too.
Try Libyan making Libyan food good at home, you won’t regret it.
Lebanese food is amazing try it
I never tried Libyan food. I would love to know more.
@@sheryn61 here’s a Libyan dish you can make. th-cam.com/video/wyMqTA9dfkA/w-d-xo.html you can on TH-cam too…
@@hischamsalem9200 thank you! It looks delicious.
@@sheryn61my pleasure. If you make it tell me how it tastes.
Oh my gosh this was delicious! I used Costco olive oil instead of a 'neutral oil' so my toum came out cream colored, but no less delicious! thank you!
I'm obsessed with it thank you so much, I failed at making this twice already but the third time I watched your recipe
You're so welcome! I'm glad it helped!!
Arabian National Sauce = ثوم
Thank you Lebanon but also Ancient Rome!
I tried to make it now, but unfortunately I didn't happened. It becomes like water... I will try again later.
Try filtering that water consistency out and leave the emulsion in the processor then add a little more garlic to it to make it pasty and add the water little by little to restore it
Они не говорят,про последний ингредиент,после чего и получается этот соус.Меня тоже это бесило,пока я с четвёртого раза не догадался в чём дело.
I had the same problem.. it did not solidify. But it tastes very good. I wonder what I did wrong. I watched other recipes where they were using blender, so I used a blender and followed this recipe.
I Had been looking for this recipe my entire life!!! OMG Thank you so so much!!!!!!
So glad you finally came across it! You're so welcome!
how come mine comes out kinda loose watery i put half cup garlic 1 cup oil salf little bit sugar mine came out watery and garlic too much
It did cause the garlic might’ve been frozen
Thank you for showing us how you make garlic sauce. I just made it and it looks amazing 😃 Taste wise, I think I put too much garlic in it 😂
My pleasure!😊 I've definitely done that before too!
Just made it!! Omg this is so delicious!! Can't wait to try it along with your recipe for chicken kabob tomorrow 🫶🏽
I'm getting ready to make this. My garlic cloves don't have a green sprout inside, it's white. Do I still need to remove it?
Yay! It should be okay if it's not green.
Sorry I forgot to update earlier. I've made it twice now, and it's turned out so good both times! Thank you.
@@Feelgoodfoodie Is it possible to double the batch and freeze half and store the other half in the fridge? Lol, so I don't have to keep making it every few weeks 😄
I love that you didn't use eggs, starch, or any other unnecessary ingredients.
I followed your recipe to the T to make Toum for the first time. The result was amazing! Thanks :)
Great to hear! Thanks so much for sharing!!
Hi Yumna, I have tried your recipe of toum several times and it worked very well but the last 2 times I made it exactly like before but the results were like soupy, liquid, toum. Do you have any advice or trick to avoid that happening again? Thank you. Jocelyne.
I saw a recommendation in another video to take 3/4 of your soupy toum out, add an egg white to the remaining 1/4, emulsify, and slowly add back the 3/4.
This is so great! Thank you for the concise and clear video! I made it once with lemon juice and once with lime juice. The lime juice version is very watery by comparison. The lemon juice version was fluffy like in the video.
Is there a way to make it more liquid...increase oil or is it something else 🙏
Just add water
.....then eat with a spoon. Quickly. Serves one. ;-)
Exactly! 😂💛
That is perfect! I was looking for a thoumia recipe and yours is the one that I want to do. The other one in TH-cam put some dry milk and so on and I more comfortable with yours 😘
I didn’t watch the video yet but I bet one of the ingredients is garlic
8 Months ago and no comments? Let me fix that...
I make it successful , Vampire can come close to me anymore Hahahaha so garlicky thanks
That's great! LOL
Thank you so much! I have tried and tried so many times to make Toum. Your video was the most helpful and came out right the first time! Thank you :)
Thank you for sharing your recipe. I am going to try it today.
I just made it now. You should get a Nobel prize for this recipe. 🙂
I’m going to try again let see but quick question do I need a specific food processor
Hey again, I always make garlic sauce and it just tastes ridiculously delicious, but your’s is without egg white, corn flour or potato starch. Seriously awesome 🏃🏻♀️ right away to try it. Loooooove your videos 🙌🏼
Aww, thank you so much!
Thank you dear yoona first time I make in your way garlic paste it's very good and very tasty I know Lebanese test because I was working in Beirut 25 years so I like very much your country food thank you very much Allah Mike
So happy you enjoyed it! Toum is such a staple.
Oh my! This looks so delicious! This is on my "to make" list! Thank you for sharing your recipe!
Thank you so much! I can't wait for you to make it and let me know what you think.
Oh my oh my oh my !!!!!!
Finally! The right way! Thank you sooo much for your perfect recipes!!!
Shukran !!! ✌️🍻
So happy to have shared!
I like garlic sauce its so delicious.
Gonna try this out. Was looking for a recipe without mayo! I think this is more healthy. Tnx!
Yes, definitely give this a go!
Looooove garlic sauce and have never been able to make it myself successfully. Can’t wait to try this recipe! It looks so incredibly delicious 🤤🤣🤗 Edit: I just made it! It turned out perfectly and is the best tasting garlic sauce I’ve ever had! Thank you so much! 🙏🙏🙏😁
I just made this recipe and it is ABSOLUTELY DELICIOUS!!!!
BONUS ** IT'S DAIRY FREE! **
THANK YOU Feelgoodfoodie
Glad you like it! Thank you so much!!!
Do you have any idea how to make toum without the use of food processor? I don’t have a food processor at home. I’ve tried to use a blender but the resut was disastrous. 😭
With a blender, the process is all the same, maybe you should slow the speed and instead of alterning oil and lemon, purée the garlic with the lemon and the salt and then put the oil in a steady and nonstop flow. With a hand mixer, it is "almost" the same process. Purée the garlic with the salt and the lemon into a jar that only fits the hand mixer, then add all the oil with the purée at the bottom, without messing with it. Place the hand mixer at the bottom, turn it on and **do not move it from there** until the white mix, that will start to climb up the jar, reaches 2/3 of it. Then, and only then, you can start moving the hand mixer to mix the remaining oil above. Food Wishes channel has the all handmade version under the name "aioli", with mortar and pestle.
Hey am doing it and my garlic use to be very nice but last 3 times and garlic sauce is very watery what am doing wrong ??
Same
It might’ve been because the garlic was frozen
Superrrr...شكراً. ❤️👌🏼
I live alone and it wouldn't last me 2 months much less 4 months!! I first tried Toum at my local favorite family owned Lebanese restaurant called Neomonde. Thanks for sharing. Oh, and your suggestion to remove the green sprout is gold! I've never heard anyone explain that before.
Haha totally know what you mean! Everytime I make it, we go through it so fast and put it on everything! Glad the tip about the green sprouts was helpful!
Thank you so much for sharing this recipe. I will never purchase garlic sauce again. People who know how to make this recipe, never share it with anyone. It’s a best kept secret. You sharing the secret shows what a good person you are. I cut the ingredients in half to make a smaller batch and it still turned out perfect.
@lindajaafar7520
Sharing is caring and spreading happiness and love; it can cure the soul and spread joy.
If you don’t believe me look at all the positive comments for her recipes !
♥️💝❤️
One restaurant waiter whispered me the “secret” is to add mashed potatoes!
i usually use an empty margarine container and keep in the fridge. My last batch was huge and lasted over a year.
That's amazing!
I made it today and it’s sooo yummy!! Thank you so much for sharing💖
ok, I just made this sauce. The only thing I can think of is why I never did it sooner. Soooooooooo goood. Falafel next
I love that!! It's one of my favorite sauces.
Wow! I just followed your recipe and it turned out GREAT! Thank you so much for sharing this - now my wife and I don't have to rely on those little plastic cups for our garlic spread fix!
Yay! I'm so happy to hear that! Thank you for sharing!!
My sauce does not become fluffy
one trick is to eat more seafood and drink less water....it works with me
XD
I love toum with almost every chicken dish. I just can’t get over the amount of oil that’s used to make it. If one tablespoon of oil has 90 calories, this must have a million calories 😭
Just portion out the sauce so the calories will be lower 😊
It’s just like eating cake and only eating half a slice
I’m making this recipe for eid. Some of my family taste tried it bc I was fasting and they said they loved it! They couldn’t believe it was only 4 ingredients.
Thank you , it is so tasty and healthy .
What oil and salt can I substitute because in Philippines i don't know where can I buy that and I want a cheaper price of oil and salt because I'm going to sell a food that even poor people can buy Pls. I need your help. Can you also make a video of cheesey hot sauce with simple and few ingridients like your creamy garlic sauce
I must have done something very wrong. I did halve the recipe but it came out way too salty, YELLOW, and too liquidy. Not creamy. I THINK it was because of adding too much oil first but IDK the measurements seem wrong. Didn't even get to use all the oil because it was already soupy by 1/4 cup! Also tasted it with half the lemon juice (1/8 cup) and it was too much lemon and too much salt!
Hey ma'am i triem making toum but it was in running consistency its not coming like a paste i followed all the steps. Can u plz tell me what to do
It’s important to run the oil very slowly in a thin stream and small batches at a time. When you first introduce the oil, start with only one tablespoon of oil! This gives the oil ample time to blend well into the salted garlic.
I made this, and I love it. My husband like it as well but he would add banana ketchup on the sauce because he wants a hint of sweetness in it. 😂😂😂
lol interesting!
I was nervous to try this due to the amount of oil that could go to waste if it failed. Also, some people had been asking about using avocado oil (on another thread) and I wanted to see what the results would be. This whole process took quite some time as I was very slowly drizzling everything in and my poor food processor was getting really hot (14 cup Cuisinart) so had stop a few times to let it cool. About midway, I was getting frustrated as it didn't really look as fluffy as I was expecting, but had a backup plan to try a small amount in my Ninja blender cup. However, as I got down to just having the oil left to finish adding, I noticed that the mixture was thick and fluffing up! The garlic I happened to have was perfect with no green sprout to remove (yay) and the end product tastes fantastic but is not pure white due to the oil color. It looks like mayo but who cares, it's yummy!
I had the same food processor and the parts under the motor are plastic ⚙️ gears. Super frustrated my motor burned up just past the warranty. Only used like 5 times. Won’t by that brand again. Appliances are being made so cheaply and overpriced.😢
I’ve been looking for something like this. Can’t wait to try it out. Thanks!
So glad you came across this! I can't wait to hear what you think!
This is the best and straight forward tutorial I've seen. Thank you so much!
I just ate some from a good restaurant. It is so creamy. I always wondered what the ingredients were.
It really is! Now you can make it at home too!
Hi Yumna, I live in a city with a large Lebanese community. We have several Lebanese restaurants. OMG the baklava at quite a few is killer. My favorites are pistachio and Kataifi or kanafeh.
One of the restaurants has changed their menu up several times. They used to have a red pepper garlic sauce that I adored. But no longer make it. 😢
I have found Muhammara but it doesn't look the same and it doesn't have garlic.
The other thing was a parsley sumac seasoned onions. I have looked it up too. But they all look like salads and this was a paste/sauce.
Have you heard of these items. I am sure as with any cuisine there are regional differences. But I wondered. Can you help? Thank you ❤️ either way. Love your recipes!
Are you in Michigan because we have the largest Arab community in America called Dearborn. And I love their food
Live thoom. Got addicted while visiting the Middle East. So good with everything.
Sprout on garlic? It means your garlic is old, not fresh. There should be no green stuff inside
Thank you soo much. I love the fact that I can easily find all the ingredients
It worked perfectly! Thanks so much for sharing🙂
I wonder if i can use duck fat or olive since it's liquid in room temperature. (I'd stay away from ALL seed oils like Canola and Vegatables oils - origin of cardiovascular diseases) *search Truth about Vegatable oils. You'd find a lecture by Nina)
I don't have a food processor so I started with my industrial blender but it's so big it's hard for it to get everything blended up appropriately..
so then I moved it over to my Magic bullet which worked great kept adding oil but it only holds so much so I had to put it back in the blender which worked fine with the bigger amount..
Accidentally dropped my silicone spatula down and there it broke some small chunks which caused to sprayed all over the kitchen ohh a mess lol
It did work tho i figured not safe cuz random small silicone pieces but i still finished recipe and i added tad more oil since had to guess as spilled out measurint cup ( I can be a disaster ok lol)
The texture was perfect tho and adding more oil suddenly turned back into liquid mess. So over blended and it went back to oily.. so tossed it out...
Started over and just did a half batch in my Magic bullet and it worked out perfect didn't need to blend for 15 minutes cause that thing so powerful but yeah turned up pretty good..just KEPT opening scraping down sides and addding oil n lemon. I didn't slow drizzle more like 1/4 cup at time oil so prolly opened to ad like 5 to 7 times.
Anyway you can TOTALLY make ina magic bullet!!! Texture seems perfect and worked much easier than blender.
Those magic bullets are soo strong 2 pulses liquifies onions for instance
3 ingredient garlic sauce! With only 4 ingredients!! Aloha snackbar!!! Must be divine intervention...
3%-showing the way
32%-talking bout her life
60%-Talking uselessness and nonsense. Which means this woman needs longer watch time and we can't learn from this
Hi Yumna! I actually did this recipe yesterday and it turned out pretty well - smooth & creamy just before storing it in the glass container covered with paper towel. However, by the time I wanted to switch the paper towel to the actual lid, I just noticed that the sauce has solidified after refrigerating it. Is there a way I can fix it? I made a huge batch of to be used for shawarma. Thanksss!
Great video! Definely would try it but I don't have a food processor would a blender work ?
Thank you so much! I wouldn't use and don't recommend using a blender. It’s really difficult to get the mixture to emulsify in a standard blender or immersion blender. A blender also doesn’t allow the ease of slowly drizzling in the oil while the motor is running over a large surface area.
Blender will not work
We made this for the first time today, WOW. I love it. Hi from Texas
My sauce came out too strong though very fluffy, is their any tip to reduce that or else i may have to dump it, i dont loke to add egg white can i add some water
Great video! I like the tips you provided to make it last longer. Not many people describe the flavor of their food - you did that on one of your other video. Please consider describing your food flavors! It helps me to imagine what it would taste Ike
Glad it was helpful! I'll do more of that!
Concur with Emmych5807
As I never heard of it till I saw this video so I have no clue what I am making or what it tastes like.
Someone mentioned spicy and I can’t have spicy. So I wondered what ingredient to cut back on since there is only 4 ingredients; I guess the garlic?