DON'T LOSE YOUR GARLIC | How To Make Toum (Lebanese Garlic Sauce)
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- เผยแพร่เมื่อ 2 ก.พ. 2022
- It's been about 6 months since we harvested our garlic. We saved off some for seed, but never planted this fall since we have so much already. Now, it's starting to spout a little bit, and a few actually rotted. So it's time to save it! We planned to ferment some in this video, but since some is sprouted we figured it would be best to just freeze the bulk of it. The rest we're going to make up a huge batch of Toum Sauce (Salsat toum (garlic sauce) is used as a dip, especially with french fries, chicken and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes)
The base recipe is:
1 Cup - Garlic Cloves
1/2 Cup - Lemon Juice
3 Cups - Oil
2 Tsp Salt
Mix as we did in the video and cover with cloth in the refrigerator for at least 24 hours. After that you can portion off into smaller size and freeze what you won't used in the next couple of weeks ♥
Shawarma Seasoning we use: amzn.to/3uiRa6m
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I've never grown enough garlic to last 6 mos until this year! When you said check your garlic stores, I jumped up and ran to where I was storing it and immediately started peeling with you! There were a few dark brown cloves, but, Rachel, you saved most of my garlic! Thank you so much!
Hello hello, I’m relatively new here, and to watching homesteading, gardening, etc. I’m more of a cooking and cleaning gal. Really enjoying what I’m seeing. Found most everyone through the pantry challenge. Which I’m following “loosely” 🤓 calling myself, an INsteader. Hehehe. Still, my pantry thanks you all!,
You can never have too much garlic and definitely can't beat the fresh ones in the summer with their scapes. Never too late to plant some still!
I keep my garlic in a dresser drawer and it keeps till next harvest. If your garlic started to germinate it's usually because it got too cold at one point. We make sure when we cure it the temperature doesn't get below 10 degrees Celsius. I also dehydrated some to make garlic powder.
Thanks for the reminder to check my garlic.
I had seen someone mention that toum was freezable so I did it with this year’s batch. It DOES NOT stay emulsified when thawed. I suppose I could try popping it back in the blender, but for my purposes it’s fine in its broken state. I use it on pizza night to make a garlic cheese flatbread. Just a thin smear yields tons of garlic flavor.
Looks like it would be great with roasted potatoes…sort of like Greek potatoes.
Thank you, I was going to ask this question.
Just found you. I swear everyone good at survival are all in or from Michigan! Lol I'm from the Charlevoix area. Been in Florida 31 years and am rusty.. We can't seem to grow much here. But I'm trying to can meats, fish ect that's how I stumbled onto your channel. Thank you
I started to keep my garlic in a container in the freezer, but I peeled the cloves. So when I need one I can chop it thinly or leave it a few minute to thaw. Works great!
I peel my garlic put into vinagar for 2 weeks then drain it and then put it into olive oil and store in the fridge. When I need some I use it from that jar, and the oil is really good for cooking.
Rachel if you're planning on taking a sabbath next year you should plant. Some garlic this year
I thought the same thing!
I will this fall
i am so hungry now. I love toum and chicken shawarma fresh flat bread.
Hi Rachel & Todd. When I or my clients have garlic from the Supermarket. We peel the garlic put it in the blender with red bell peppers, oregano, vinegar, Adobo seasoning, and oil. Then I blend it well. I add a little water. I use it in my cooking. It is great. God Bless you and that was my Spanish recipe for the day. Stay safe. Rachel, how is the baby doing. Love your videos. Maria. ❤️❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍👍👍👍👍👍👍🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️💝💝💝💝💝💝🌧️🌧️🌧️🌧️
I've never heard of that before. I make recaito, how does it differ from that may I ask?.
That sounds amazing!
@@DebbiesHomeplace Recaito is cilantro based. Toum is garlic based.
I just love how Todd looks at u. He is so in love with u. And at least ur garlic doesn't go to waste, u have uses for whatever condition it is in.
The middle eastern food is one thing I miss most about living down state. Nothing beats some freshly baked pita and toum. Great video as always you two!
I agree. I make pita bread several times a year and it always brings family running. Its so different straight out of the oven than store bought. And easy.
A nice middle Eastern woman who ran a food court stall told me the secret to getting a pocket every time is a wet dough. Said its the steam that makes the pocket. Shes right.
If you take two metal prep bowls that are the same size, and put your whole heads of garlic and or unpeeled cloves inside of one and place the second bowl on top, rim to rim (so you're making a crude ball), you can then vigorously shake the contraption (holding the rims of the bowls together) and your cloves will come out peeled! Just make sure you don't over fill your bowl so that they have room to move. It is the quickest way to peel lots of garlic!
We do that with Quart canning sometimes as well.
I peel my garlic and store it in white vinegar. I just fill a jar with garlic cloves, cover in white vinegar and store in fridge. Lasts a year or more.
Does the garlic taste like vinegar
It's like a super garlicky mayonnaise and it's AWESOME! Great added to pita wraps too, with roasted potatoes, falafels, etc etc OH Rachel, I would love to see you make falafel mix that can be stored. It's basically dried chick pea meal and some parsley. We love Middle Eastern food too!
We harvested 55 heads in May in San Jose and we ran out by late July! I wish I had your excess, it looks amazing.
I ferment a big batch of garlic in a salt brine ever year. Once its done I mince it and store it in the fridge one of my favorites.
Holy Garlic Batman!!! Yum 😊
I love fermented garlic ... and I love toum as well ...
If you add some spoons of acquafava ( grabanzo beans water), the whdole recipe goes to another level, the texture is fenomenal.
I love this stuff. The only time I get it when I come back to Michigan. I made it one time and I had better luck with it in the blender. Started it in food processor and switched to blended and it turned out great. Funny you mention garlic smell coming out of your pores. We made swarmas and toum and I figured out why they call garlic the stinking rose when I had to get on a plane and fly. I offended myself haha. Thanks for posting this. Great tip about leaving the skins on when you freeze it. I bet it protects from freezer burn.
I have no idea what that is but I love it, lol because I love garlic. Thanks for the tip of checking on the garlic harvest before they ruin.
I am rewatching this and am going to finally make some toum. Can’t wait to try it!
Oh yes, I started a honey, garlic and red pepper flake ferment in December 2019 and just keep adding to it and it’s delicious, not to mention all the benefits: antifungal, antibacterial, immune boosting and so much more!!! ❤️ Kristy again 🤣😃🇺🇸🇺🇸🇺🇸
I'm so curious to try this. Do you use any specific honey?
Hi, what do you mean ..you add to it? I recently learned about honey fermented garlic, it's been almost a month. I tried it today and was very surprised I could eat a whole clove without gagging. Very nice mild flavor.
That's so interesting. How long can you add to the original ferment?
@@Leah-qe5lg local raw honey!
@@alert1006 exactly! The garlic mellows out! Well when mine gets low, I add more garlic and honey too if needed, and just eat the older pieces first and let the new ferment again. So I add to it 😃
I made garlic powder from my garlic that started to turn. It's amazing!
I've been smoking for over 40 years. I smoked garlic, it was great in anything that I use it in.
I buy bulk garlic from Sam’s and store in vinegar in the fridge. It lasts forever. I also do a ferment with honey garlic and nigella sativa.
OMG, this looks like what I know as garlic sauce, AKA "crack"! I used to frequent a Lebanese restaurant and always start with an order and Nan. So good.
Thank you for your interesting recipe! peeling made easier: 95% of cloves are crescent shaped. hold a clove with thumb and index finger on the upper, slim side, put it on the cutting board and still holding firm, cut the clove with a sharp knife lengthwise and downwards in two pieces. cut off the top and bottom part, now you see how the skin falls off almost by itself. another very good method is shown in the video: Garlic and Honey For Health - Questions, Answers and Tips (OAG)
Here’s a couple ideas. Confit some of the cloves. They should store in the fridge for quite a while (I don’t actually know this but in my head it sounds reasonable).
Also, I am one of those people who prefer granulated garlic to powdered garlic. Could you not achieve this by freeze drying minced garlic? A thought…or go the powdered route by grinding freeze dried whole cloves.
It's a good thing you love each other very much. You're going to be smelling each other from opposite sides of the house all day. 😅💖
Holy cow, that's a lot of garlic! If I had that much I wouldn't have planted this year too.
Definitely need to check those stores periodically. I've got garlic, onions, shallots, potatoes stored out in my shop. I like to rummage through them every few weeks & pull out any that are going bad or sprouting. For stuff that's sprouting I'll often toss it into a bed & let it fend for itself.
I just threw 5 bulbs out this morning. I will definitely follow this for this years harvest. Thank you
As much as we love garlic, I don’t know how we missed this video! Looks great! Todd, thanks for the suggestion to use a food processor. Rachel, freezing in pints sounds great. We have garlic in the ground now. We’re going to integrate all of your tips after the harvest. Thank you both! Long-time subscribers, always enjoy your videos!
I have been waiting for this one! Thank you 💚✌️
Thanks for sharing!! I’m making Toum today also I have been fermenting Garlic for years so good .. making garlic and onion powder with rest of last year harvest .. have a blessed day
I canned my garlic with bread and butter juice and my family loves them
That middle part is called a germ..🌱
Thank you, peeled the rest of our garlic while watching
Yummy. I will be making it soon. A little hint - to quickly separate garlic cloves from the head, cut the stem closer to the head. Then holding the root against your palm, strike the garlic against a counter - stem side down. The stem pops out and the cloves fall apart.
Yes! Garlic sauce is wonderful!
Always learning something new!
Thank you for the great ideas.
hi, discovered/found your vlog a few days ago, try to watch them all but there are so many things i like so watch them is in a random order. I find this vlog instructive because we always have too much garlic from our garden. I freeze them with olive oil...hmm delicious too. I will definitely make the sauce. If you would like to know who we are, a video of us was made from RuralFranceJournals, ep. 18. I'm enjoying everything I've seen so far, thanks for that. Kind regards from France
Wonderful video, thank you!
Yum looking forward to see how you use it in recipes. Looks so good!
That stuff looks delicious! I’m totally making this!
Can't wait!!
I made toum a few weeks ago. Ilovit
Looks great!! Love your red flannel!!
Oh my goodness. I'm making this tonight 😍
Fantastic! Can’t wait to make it ourselves. I grew up near Dearborn and miss the food so much! We even had Lebanese food at our wedding.
I love garlic, can't wait to try out the Toum recipe.
My wife makes a yogurt marinade chicken. I eat it with garlic sauce on a pita or naan bread. So good. I also live in Michigan. If you have not had it. I suggest you try 29/41 Mediterranean. One of the sauces they offer is a garlic. Really good food.
Your such a great team. Always working together.
That looks delicious. ❤ I love garlic.
I may have to try that, as I have a bit of a backlog of garlic. I help run a veg farm CSA so we store all the garlic at the farm and parcel it out weekly and it keeps well there but even then we will be coming to the end soon. I have a big stash of dehydrated garlic which works really well in the gap till the new stuff is ready.
You both work so well together!!!!
Thank you for sharing your knowledge and talent!
The final texture of the toum is so surprising to me. I would enjoy it although my husband doesn’t appreciate my love of garlic. I do think I need to try a batch. This couldn’t have come at a better time, I need to get busy with preserving my garlic. Huge thank you for the info.
Hello... here is the ultimate way of peeling garlic! See for yourself in the following video: Fastest Ultimate Garlic Peeling Hack! Deep South Bama with Mr. Tom Go to time 3.13
I remembered your video and that I had made a comment. So this is my second comment and I am amazed. It is much faster than my method and IT CAN NOT GET FASTER AND EASIER...
It is thicker with vegetable oil, if this is a preference and you can also dry garlic slices on woven bamboo trays
Great walk through of your process. Toum is delicious!
All that garlic looks delicious! I love garlic! Thanks for sharing what to do with it!
I've been meaning to dehydrate and powder my garlic. Thanks for the reminder!
This just looks amazing in the thumbnail Rachel!!!!! So excited to learn any recipe with GARLIC ❤️ y’all, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
Fermented garlic is great! Carrots too!
I can pickled garlic! It is a hot seller at our farmers market. I just use my favorite dill pickle brine recipe.
Thanks for the video
Oh my you guys thank you so much for sharing we love garlic. I'm always looking for new garlic preservation ideas. Thanks again.
That’s really sounds interesting!!
Ran down and checked my garlic, all looks good yet in my cold storage room! But, it's been there since July, so may need to preserve some of it. I generally do powder or minced, but this is a great option! Thank you for sharing!
Daniel & I love love garlic too!! All looks delicious!! Can’t wait to see what you guys cook!! ♥️♥️
Patricia
Another great video guys♥️ I will have to make that because I love garlic😉
Thanks for the tip, Rachel! This past season was our first growing garlic and we got a decent crop. I immediately got it and got it put into the freezer! I would have hated to lose it!
I really want to try the toum it sounds so good
Cool, I have never seen that before but it has got to be good!
Great job on the garlic, enjoyed the video. ✝️💟
Well, I just learned something new. I had never heard of Toum. We are garlic lovers too, so I'll be trying out that recipe. I have made spicy honey garlic and we love it too. Thanks for sharing ❤
After being stationed in Naples, Italy, my sister came home with their saying, “No such thing as bad breath, just good garlic”!! I will be giving this a try! I am curious about making black garlic.
I think we have a whole 3 part series we did on making it. 2-3 years back. th-cam.com/video/-NikOY12uJU/w-d-xo.html
That sounds really garlicky and I know I will love it! Making it sounded kinda like making mayo when blending it. Thanks for sharing ❤❤
I am excited to try this. I happen to have lots of garlic to go through. I had intended to dehydrate it and make my own powder, but worried about the smell. This looks fantastic!
That sauce looks so good. I would also mince and freeze dry some if I had your freeze dryer
Rachel, if you don’t plant garlic this year will you have enough to get you through this year and your sabbath year?? Also, I have always preserved my garlic by peeling and putting in a mason jar and covering with olive oil and then just store in the fridge until needed.
Sending love from the Prairies, Merci beaucoup
Wow! I would love to have that much garlic! We are also garlic and onion lovers. I can hardly make a recipe without both ingredients! The Toum looked really good as well!
You guys are so adorable! I love garlic. I'm going to make this recipe. Thank you for sharing. God bless you both.
Your toum looks wonderful! My husband’s family is Lebanese and I’ve been trying to make toum for 10 years via the food processor, but it’s constantly breaking for me. I have better luck with the mortar and pestle. I’ll have to try it this way again. My mother in law freezes her garlic beforehand to make the toum less spicy.
A simple recipe that my mother in law taught me was marinating chicken with garlic, lemon juice and olive oil (mix in mortar and pestle). In 9x13 pan, place peeled and sliced potatoes, then chicken, sprinkle with allspice and pour marinade over. You can google Lebanese chicken and potato recipe to find variations of it. This dish is very good with toum and so delicious. I tried to link a recipe similar to this, but I guess it wouldn’t post.
Hi guys. I never knew it was call Toum. I got the recipe a couple years ago fron Ian at You Can't Eat The Grass. It is so good! I have about two cups of garlic left to make some Toum.
I fermented my garlic with the green shoots in them, for 3 weeks. They are great!
Thanks! I didn't know about the stems being bitter! That explains some questions I had about some things I've made. Great recipe. I'll have to give it a try.
An Italian chef I watch always removes the sprout as she says it intensifies the garlic when you cook it and it's a non desirable garlic flavor.
I never had that sauce being Armenian it's something I know I would definitely like I will think about that next time I have leftover garlic I know we used a lot of garlic in my house I just made a pot of lentil soup when I threw a whole handful of garlic in
I will be trying some Toum on my next harvest. I too have more garlic than I can eat in a year, but I plant every year so it is sustainable and I don't have to buy more. I have use some of my fermented garlic already and it is a wonderful addition, I think a few jars will get me to the next harvest. My favorite variety is Music, I like the flavor and the good size gloves.
A quick way to peel is put in a sealable container, shake. The paper comes right off.
We make a pickled garlic that we keep in the fridge for eating and salads. Its mild and wonderful.
Rachel You can also make your own garlic infused olive oil- or avocado oil !! Its yummy to cook with !!
I made some garlic infused oil this past fall, and it's really good!
Good advice at the end! I can't make this because it would be just me eating and smelling garlicky. After watching your garden Sabbath video I decided this is my garden's year of rest but I did plant just enough garlic for the seed crop for '23 in the very newest part of the garden. Luckily the garlic I grow keeps really well and still no signs of sprouting yet. Thanks for all the good tips.
Oh my goodness that looks yummy. I hope my garlic comes up. It was the first time I tried planting it this last fall. I'm anxiously waiting to see if it worked. I will need to make toum. Thanks for the great recipe.
My first time planting it too. I’m kinda nervous about it, but definitely excited at the same time!
Oooh a garlic condiment! Yum! I'm so glad I saw this video to let me know I need to go check my garlic. What size area did you plant all that garlic and how much did you get?
Look up Torshi Sir recipe! For your garlic. Looks might put some people off,but it’s beautiful to me. My kids tried it and loved it.