OMG! I've always failed making Toum until I tried your recipe with ingredient weight measurements. I made a half recipe today and it looks just like the one you make in your video. Thank you so, so much! I'm going to delete all the other Toum recipes I've collected over the years. YOURS IS THE ONE TO MAKE!!!!!
You have no idea for how long I’ve been looking for this recipe, as I did not know what this dip was called. They usually use it in shawarma in the Middle East, and it is mind blowing!!! Thank you for this recipe!!
I from Ghana🇬🇭 and was looking for a substitute for Mayo. I typed in Garlic dip and you came on my feed. I went on and tried it and GOODNESSSS! It is so good! What a way to end my day! Thanks!
Hey Jack! I subscribed your channel when the total subscribers were 10k. I'm really very happy (not surprised :p) to see your channel growing with each passing day. Love your recipes and keep educating us all. Cheers!
I can smell the garlic from here. I have never heard of this before. What a great paste to add to potatoes or grilled meats. Thank you for the inspiration. Take care.
I cant justify making such large amounts at once but it is nearly impossible to make smaller batches. Also it seems like with an immersion blender you should start with the garlic and oil already in and bland from the bottom up just like mayonnaise. If you try doing it food processor style with a stick blender it always breaks.
Try adding this mixture to butter when making Mac & Cheese. Loving your videos and yes Spatula all the way :) Note i am Lebanese and whoever doesn’t know this dip! TRY IT
It's uncanny how pretty much all of your recipes are my personal favorites. This one in particular is all time favorite of mine. Amazing, keep up the good work!
I'm so sorry this is such a late reply, I'm trying my hardest to reply to everyone! It sounds like it's meant to be. I'm glad you're enjoying them. Thank you very much.
This’s my favorite video ever!! I love Toum so much! here in Saudi Arabia we put it with Chicken Shawarma, you should give it a try you’ll like it 👍❤️ Thank you for these delicious recipes!
In my country, Spain, this is really famous, its named Ali Oli and it’s as simple as a mayonese (which is from here) with garlic, no needed to add lemon. At most of the restaurants, when you arrive first of all they serve this with bread and some olives
There’s lots of little variations to many recipes out there. It’s a very simple and tasty sauce! The lemon juice adds a nice bit of acidity to neutralise the garlic flavour as well as help the oil emulsify. Yum!! 😊
This is definitely not Ali Oli sauce, which is made with olive oil and eggs most of the times and garlic is a side player. In lebanese toum garlic is 25% player and sunflower oil doesn't take away the flavor. I live in Spain also and the garlic based sauce they sell here are straight garbage.
Thanks for letting me know!! This is such a pain. I’ll see what I can do, I may have to leave it, depending on if the files are damaged or not. If you know of anything to fix this, please let me know! Thanks again 🙏
Some recipes call for egg whites but it really isn’t necessary. It adds no flavour and in my opinion makes the sauce less soft and spreadable. Please enjoy! 👌👌
I share your channel with literally all my friends and family members. Im Lebanese as well but living in Toronto. Not a lot of people know about Toum and instead put garlic mayo which is NOT the same.
Hello Abdullah! It sounds like you have added the oil and lemon juice in to quickly yes. Has the mixture emulsified (come together and thickened up)? You want to pour the liquids in very slowly and before adding either the lemon juice or oil, make sure that the liquid has been absorbed before adding the next bit.
Great for French fries too! How much is the cup capacity of your food processor? :) i need a sign if this is the perfect one for me. Kudos on all the dishes btw!!! More power!
It's such a great versatile sauce/dip. The food processor has a capacity of 9 cups which I find is the perfect size for home cooking. The machine itself is very powerful, I would highly recommend. Thank you so much!!
Of course This Culinary Teacher has a post on Toum Most outstanding Spread your tuition net wide and you may find that what you didn't know you always loved
so this is the fifth video I try to make toum and every time it still comes out extremely spicy. Like ultra garlicky, while the one I get at the shop when buying shawarma is very mild... why can't I make it mild like I am trying so hard to do? Last time I cut open each clove to take out the sprout, I burned my fingers while doing this (garlic aparenttly has an acid that when in long contact it leaves brn marks) and my finger skin is still peeling from it. still,e ven doing this did not make the sauce less garlicky, still very strong... can anybody tell me the secret?
@@ChefJackOvens one more question: do you blend on low or highest setting? For example, my food processor has chopping setting and purée/liquify setting. It’s literally only two modes plus the pulse mode. Thank you for your help.
Can you explain what to do if it splits. I made it once and it didn't work. I was advised that I let the machine run too much and the heat made it split. Since then I've been scared to make it. Can you please advise.
Thank you! here's the link - www.amazon.com.au/gp/product/B0911WQ2VK?ie=UTF8&th=1&linkCode=sl1&tag=chefovens1-22&linkId=fde1be0d226a5520e9b2213efa93a6d6&ref_=as_li_ss_tl
@@ChefJackOvens New sub here Chef and you're welcome. Thanks so much for the link and I'm looking forward to "attempting to make...lol" a couple of your dishes. They all look so tasty! You make the prep and cooking process look so easy and that's appreciated. Thanks always for sharing
Hello stock gang master. It's yo boi spyro with another early comment. This kind of reminds me of tzatziki but with oil instead of yoghurt. Looks fine but like you said, it seems like a strong flavor 🤔
One of the best garlic spread Thanks for sharing. I try today your recipe and turn out very delicious. I follow you step by step and it was vey easy process.
Awesome!! You’re very welcome. I love hearing feedback on the recipes. You can also follow me on Instagram and send through pictures of your food, I love seeing that!!!
Hi Chef! Does older, pre peeled, packaged garlic cause toum to not emulsify? I tried making it last week, using pre peeled, and it did not emulsify. I had made it a year ago with fresh whole garlic, and it worked. Thanks a million!
You can do, just make sure to add the lemon juice in slowly. I'd recommend trying the sauce first and adjusting to the acidity level of your choice whilst you have it in the food processor.
Splitting the garlic in half to remove the little germ/stem in the inside beforehand will cut down that spicy garlic flavor I heard, but I haven't made toum while doing that step yet, one because I'm lazy and two because I kind of like the garlic bite, but I've been meaning to try it
In Beirut in 2000 (prayers), my agent took me on a clientele tour and we stopped for lunch to have chich taouk sandwiches with loads of Toum, I nearly fainted, the pleasure was so intense ! Thanks mate, I'll keep this bookmarked !
Thank you so much for this video!! I failed this sauce 2 times before using someone else’s recipe it became liquid! Then i watched your video and tried a 3rd time in last hope and it worked. The difference was alternating the lemon juice and oil like you said!!!!
I love what you do ... But we dont make Toum like this 😉... We dont use all this amount of garlic... we use either boiled potatoes or rice ... with 2 or 3 gloves of garlic ... Thanks for the deliciuos recipies... I learn from you every time.. Good day
Can you ditch the sea salt and put Himalayan pink salt instead? (sea salt isnt that easy to get where i live, pinky stuff got though ;-)... was easier and cheaper to buy the food processor, which i bought just for that, than it would be for the sea salt.)
Hey chef I really like that receipt more than the one with egg white or corn starch Toum but my problem that the garlic gets too strong almost like spicy taste 🤔
If you find the garlic too strong, you can soak the garlic cloves in cold water for 30 minutes, this will remove any harsh and over powerful flavours. Make sure to use freshly grown garlic too, if you use prepackaged it can be a lot harsher. Also, this recipe tastes better the days after it’s made as the garlic has time to settle and the flavours start to neutralise.
Yesterday, for the first time, I had this, at a Lebanese restaurant. It was delicious and that's why I searched for the recipe. I do have a food processor, as the one you used. Tgis weekend, I will buy a lot of garlic. Also, I am now aware that it is also used as a spread. My ethnicity is North Indian. Thank You Sir.
Tip: canola oil can have a fishy taste sometimes so try to use a different neutral oil like vegetable or sunflower. See Helen Rennie's video on mayonnaise
Toum goes extremely well with Rotisserie chicken or chicken Shawarma. We absolutely love this stuff here in Lebanon 🇱🇧🇱🇧🇱🇧
It sure does! It’s such a great recipe. 😁
OMG! I've always failed making Toum until I tried your recipe with ingredient weight measurements. I made a half recipe today and it looks just like the one you make in your video. Thank you so, so much! I'm going to delete all the other Toum recipes I've collected over the years. YOURS IS THE ONE TO MAKE!!!!!
You have no idea for how long I’ve been looking for this recipe, as I did not know what this dip was called. They usually use it in shawarma in the Middle East, and it is mind blowing!!! Thank you for this recipe!!
You’re very welcome. I’m glad you finally found it!
I from Ghana🇬🇭 and was looking for a substitute for Mayo. I typed in Garlic dip and you came on my feed. I went on and tried it and GOODNESSSS! It is so good! What a way to end my day! Thanks!
Mayo is disgusting
Hey Jack! I subscribed your channel when the total subscribers were 10k. I'm really very happy (not surprised :p) to see your channel growing with each passing day. Love your recipes and keep educating us all.
Cheers!
Thank you so much! I really appreciate your constant support!!!
As a Lebanese, i am proud to say you did a good job. and whoever is worried about the smell, just make sure to eat fresh mint or mint tea :)
@@moudz3454 that's a fantastic tip but I never worry about the smell 😜😁
I can smell the garlic from here. I have never heard of this before. What a great paste to add to potatoes or grilled meats. Thank you for the inspiration. Take care.
It’s very strong and so tasty! It’s fantastic on chargrilled chicken. You’re welcome, take care!!
I’d been looking for this recipe for 3 years. Never found an authentic one. Thank you with all my heart for sharing this. May God bless you son!
You’re very welcome. I’m glad you found what you were looking for!
I cant justify making such large amounts at once but it is nearly impossible to make smaller batches. Also it seems like with an immersion blender you should start with the garlic and oil already in and bland from the bottom up just like mayonnaise. If you try doing it food processor style with a stick blender it always breaks.
Just half the recipe and stick it in the freezer, it’ll be fine
Try adding this mixture to butter when making Mac & Cheese. Loving your videos and yes Spatula all the way :)
Note i am Lebanese and whoever doesn’t know this dip! TRY IT
Great idea!!
Toum is so robust and delicious. Perfect for garlic lovers
It sure is!
I grew up in the middle east and this shit is the bomb! Goes along with absolutely everything!
It really is so good
It's uncanny how pretty much all of your recipes are my personal favorites. This one in particular is all time favorite of mine. Amazing, keep up the good work!
I'm so sorry this is such a late reply, I'm trying my hardest to reply to everyone! It sounds like it's meant to be. I'm glad you're enjoying them. Thank you very much.
This’s my favorite video ever!! I love Toum so much! here in Saudi Arabia we put it with Chicken Shawarma, you should give it a try you’ll like it 👍❤️
Thank you for these delicious recipes!
Glad you enjoyed it! Chicken Shawarma is very tasty, I’ll have to make a video on it! You’re very welcome!
Thank you so much
I've never even heard of this dip before. Thanks!
It’s absolutely amazing, you should try it!
lebanese food is so well known.
In my country, Spain, this is really famous, its named Ali Oli and it’s as simple as a mayonese (which is from here) with garlic, no needed to add lemon. At most of the restaurants, when you arrive first of all they serve this with bread and some olives
There’s lots of little variations to many recipes out there. It’s a very simple and tasty sauce! The lemon juice adds a nice bit of acidity to neutralise the garlic flavour as well as help the oil emulsify. Yum!! 😊
This is definitely not Ali Oli sauce, which is made with olive oil and eggs most of the times and garlic is a side player. In lebanese toum garlic is 25% player and sunflower oil doesn't take away the flavor. I live in Spain also and the garlic based sauce they sell here are straight garbage.
i love the food from that region(paleastine, lebanon, israel)!!! greeting from iran
Hey man, small video corruption on 1:23 and 4:22. Just letting you know
Oh yeah. May need a re-upload or something...
Thanks for letting me know!! This is such a pain. I’ll see what I can do, I may have to leave it, depending on if the files are damaged or not. If you know of anything to fix this, please let me know! Thanks again 🙏
I was based in Beirut back in 1991 and fell in love with tour with spatchcock chicken and pita bread with side of hummus 👍👍👍
This sauce is fantastic with chicken bbq.. Try this guys. You really love it.. ❤❤❤
It really is amazing with chicken!
Famous dip, in case of strong taste because of garlic you can add yogurt to balance it
That’s correct, you can also soak the garlic in water to settle the strong flavours. Extra lemon juice will also balance the flavours.
Looks amazing! Does it work with Avocado oil?
It should definitely work with avocado oil
So thankful for this recipe! I thought it was egg in toum so I haven’t made it (vegetarian). This is also vegan! Amazing!! Will try this asap :)
Some recipes call for egg whites but it really isn’t necessary. It adds no flavour and in my opinion makes the sauce less soft and spreadable. Please enjoy! 👌👌
Would garlic scapes work instead of garlic cloves?
As long as they’re completely broken down, it should definitely work
if i may make a sugestion, for a healthier toum maybe use avocado oil since it adds no flavor
Wow.. this is something new.. didn't know about this.. plus anything with garlic is always a delight!
Glad I was able to show you something different. This is very tasty.
Hi Chef!! Looking for your guidance on spinach-artichok dip. Do you have any videos on it??
Not at the moment. I will get onto dips soon! I'll have a whole load of them coming.
@@ChefJackOvens yes plzzzzz!!!! Can't wait
Bonjour merci merci merci y a que votre recette que je réussis oh c est top thank thank thank❤❤❤❤❤❤👍👍👍👍👍👍👍👍👍
I share your channel with literally all my friends and family members. Im Lebanese as well but living in Toronto. Not a lot of people know about Toum and instead put garlic mayo which is NOT the same.
Thank you so much for that, I really appreciate it. That’s right, not a lot of people know about this and it’s so tasty!
NICEEE 60k subs already!!
STOCK GANG!!
I know right?! It's crazy how fast this channel has grown. It's all down to you guys. I'm forever grateful. STOCK GANG!
Thank you for your guidance. 👌
You're welcome
Hello Jack, really needed this video! But somehow once im done the texture is somehow watery, am i adding oil/lemon fast?
Hello Abdullah! It sounds like you have added the oil and lemon juice in to quickly yes. Has the mixture emulsified (come together and thickened up)? You want to pour the liquids in very slowly and before adding either the lemon juice or oil, make sure that the liquid has been absorbed before adding the next bit.
Chef Jack Ovens i made the mistake of adding them too fast, and it didn’t thicken, I thought maybe it needed more mixing. Will give it another go
Great for French fries too! How much is the cup capacity of your food processor? :) i need a sign if this is the perfect one for me. Kudos on all the dishes btw!!! More power!
It's such a great versatile sauce/dip. The food processor has a capacity of 9 cups which I find is the perfect size for home cooking. The machine itself is very powerful, I would highly recommend. Thank you so much!!
Sold! Thank you for replying - won’t be hard for me to decide anymore :) looking forward to watching more of your culinary awesomeness!
Not a problem at all. Enjoy the machine if you do happen to get it! Thank you 🙏
Of course This Culinary Teacher has a post on Toum Most outstanding
Spread your tuition net wide and you may find that
what you didn't know
you always loved
so this is the fifth video I try to make toum and every time it still comes out extremely spicy. Like ultra garlicky, while the one I get at the shop when buying shawarma is very mild... why can't I make it mild like I am trying so hard to do? Last time I cut open each clove to take out the sprout, I burned my fingers while doing this (garlic aparenttly has an acid that when in long contact it leaves brn marks) and my finger skin is still peeling from it. still,e ven doing this did not make the sauce less garlicky, still very strong... can anybody tell me the secret?
Hi Jack, I’m not sure what I’m doing wrong, but it splits when adding in the last cup of oil,this is the second time it’s happened. Any suggestions? 😬
What kind of blender did you use? Can you please provide an Amazon link? Thank you.
Its over on my website - www.chefjackovens.com
@@ChefJackOvens one more question: do you blend on low or highest setting? For example, my food processor has chopping setting and purée/liquify setting. It’s literally only two modes plus the pulse mode. Thank you for your help.
Depends on what I’m blending but, I usually always use high
Okay. Yeah I just wanted to confirm the emulsifying speed.
Plus 1100 subscribers on channel )
It’s growing very fast now! Thank you so much for your support.
Can you explain what to do if it splits. I made it once and it didn't work. I was advised that I let the machine run too much and the heat made it split. Since then I've been scared to make it. Can you please advise.
Hi Jack. This is so different. I've got to try this. Take care mate. Steve.
Please do, it's fantastic!
I hope you enjoy it. It's sooooooo good
Made this exactly as he suggested. It was perfect.
This is great to hear 😊
Yoohooo!! Im Lebanese!!!
Awesome! I hope you enjoy this one ☝️😊
Nice, that’s cool Chef. 👍🏾
Glad you think so!
you made it better than original, please explore more dips and upload please, try baking ingredients and making dips
Thank you! My first time making toum and it came out amazing!
Your video instructions and recipe made it so simple yet delicious! ⭐⭐⭐⭐⭐
Great job! Happy to hear that
"..and has a nice wobble on it" Amusing and helpful for a consistency to aim for.
Right on
Oh damn. I put the salt after the oil not before…. I rewatched the video. Could that have been the issue too?
Looks delicious but i dont see a link for the blender?
Thank you! here's the link - www.amazon.com.au/gp/product/B0911WQ2VK?ie=UTF8&th=1&linkCode=sl1&tag=chefovens1-22&linkId=fde1be0d226a5520e9b2213efa93a6d6&ref_=as_li_ss_tl
@@ChefJackOvens New sub here Chef and you're welcome. Thanks so much for the link and I'm looking forward to "attempting to make...lol" a couple of your dishes. They all look so tasty! You make the prep and cooking process look so easy and that's appreciated. Thanks always for sharing
I miss a lot toum with roasted chicken, bread, salas, mint and picles.
wow, really good recipe..
Glad you enjoyed it!!
This is my favourite dips/sauce!
It’s a very yummy recipe!! It’s so versatile too. 👌
Hello stock gang master. It's yo boi spyro with another early comment. This kind of reminds me of tzatziki but with oil instead of yoghurt. Looks fine but like you said, it seems like a strong flavor 🤔
Whats going on Spyro!! Hope your well! It's similar to tzatziki, it's a lot stronger in flavour. You should try it!
Hello Jack my wonderful chef
I think I'm
In love lolol not with you,but it cooking lolol
Ur amazing
P.s. this kinda remind me of tzatziki sause
Hello Eleni! Haha, thank you very much. It's very similar to tzatziki.
This is something I always wanted to make. Thanks Chef!
Sujuc, pickle and tomato all in a wrap with your freshly made garlic paste.
Too good 🤤🤤
We love you here in Iran 🇮🇷. Great job
Thank you so so much! This is great to hear 😁
It’s amazing on potatoes!
It's so good!!
Heyyyyy, my fav Chef !!!
Hello and thank you!! 🙏🙏🙏🙏
I have tried onced but went wrong and now i will follow this proper video
very good recipe. if i don't have the sea salt flakes can i change it with normal salt or pink salt? thank you
Of course!!!
One of the best garlic spread Thanks for sharing. I try today your recipe and turn out very delicious. I follow you step by step and it was vey easy process.
Awesome!! You’re very welcome. I love hearing feedback on the recipes. You can also follow me on Instagram and send through pictures of your food, I love seeing that!!!
Amazing! A truly delicious science project
This sauce is amazing
Hi Chef! Does older, pre peeled, packaged garlic cause toum to not emulsify? I tried making it last week, using pre peeled, and it did not emulsify. I had made it a year ago with fresh whole garlic, and it worked. Thanks a million!
Can i use coconut oil?
Yes you can however It would be very overpowering.
Big thanks bro 😎🤜 ... You're my inspire to make me receip western
Anytime!! 🙏
Chef, can you show recipe without seed oil?
It’s basically a super garlicy mayonnaise.
great video chef! the camera quality takes the video to another level. you are definitely my favorite youtuber :) greetings from germany!
Thank you so much! The quality is only going to get better too. My new camera arrives tomorrow!! Thank you for your support! Greetings from Australia.
I have a question, is it possible to emulsify garlic with ghee instead of seed oil?
I don't see why not other than cost since ghee is expensive vs vegetable oils, but if you do try this let me know how it tastes
Seems similar to mayonnaise. except for the flavor obviously
Yes it is! Mayonnaise is made with eggs whereas this is no eggs 😊😊
Im furious. I had a 1/4 c left of oil, pouring slowly. suddenly it separates 🤬😡
It needs to be very slowly and not allowing it to pool before adding more
This has a wow factor and is sooo delicious and versatile. I have a dish in my fridge right now. Thanks Jack.
Glad you enjoyed it 😊
Hello chef this recipe is just amazing , can you please show us shawarma recipe to us
Hello! Glad you enjoyed it. I will definitely get onto this!
Mine does not not turns out as fluffy as yours.its a bit runny?
Hey Jack, can you add more salt or lemon juice after it is finished to adjust to taste, or it's going to split.
You can do, just make sure to add the lemon juice in slowly. I'd recommend trying the sauce first and adjusting to the acidity level of your choice whilst you have it in the food processor.
My sauce has a distinct metallic/acidic edge because of the garlic. Anything I can do to neutralise that flavour?
Splitting the garlic in half to remove the little germ/stem in the inside beforehand will cut down that spicy garlic flavor I heard, but I haven't made toum while doing that step yet, one because I'm lazy and two because I kind of like the garlic bite, but I've been meaning to try it
Is making a half batch as simple as halving the ingredients?
Yes, the ingredients can easily be halved, just make sure you add the oil in very slowly otherwise it will split. 😊
Woo hoo! I can make my favorite spread at home. 🥰. Thank you.
You’re very welcome! Please enjoy 😊
How long we can store in fridge and freezer ?
Love that sauce!
👌👌
Looks like “The Stuff!”
In Beirut in 2000 (prayers), my agent took me on a clientele tour and we stopped for lunch to have chich taouk sandwiches with loads of Toum, I nearly fainted, the pleasure was so intense ! Thanks mate, I'll keep this bookmarked !
I'm so sorry this is such a late reply, I'm trying my hardest to reply to everyone! This is such an incredibly versatile dish and tastes so good.
Chef,I am failing every time...I lost 5 L oil and 2 kg of garlic..... tried 5 times
Please help
Thanks for introducing this dish to us. Please share more of such dishes.
Thank you, I will do.
Thank you so much for this video!! I failed this sauce 2 times before using someone else’s recipe it became liquid! Then i watched your video and tried a 3rd time in last hope and it worked. The difference was alternating the lemon juice and oil like you said!!!!
You've got a brazilian fan! I've been trying to reproduce toum... Your steps are clear to follow. Thnks.
Never heard of this... going by your followers comments, I'm saving your recipe. I Love garlic and this seems simple to make and to be enjoyed! 👍😉👍😁
Very clear instructions and uptodate reciepe!
Thank you 🙏
A Lebanon toum fanatic right here! I want to pick up cooking after finding your videos. Seriously! Warm regards from Middle East!
I love what you do ... But we dont make Toum like this 😉...
We dont use all this amount of garlic... we use either boiled potatoes or rice ... with 2 or 3 gloves of garlic ...
Thanks for the deliciuos recipies... I learn from you every time..
Good day
Wow...learned something new today💕💕.. Thank you Chef Jack.... Take care and stay safe... loads of love 🌼🌺
Uzun zamandır arıyordum. Teşekkürler
Can you ditch the sea salt and put Himalayan pink salt instead?
(sea salt isnt that easy to get where i live, pinky stuff got though ;-)... was easier and cheaper to buy the food processor, which i bought just for that, than it would be for the sea salt.)
You definitely can
@@ChefJackOvens cool.. thx ;-)
It’s coming out liquid 🤔 every time..
By the sounds of it, you're pouring too quickly. It needs to be added very slowly to emulsify
Hey chef I really like that receipt more than the one with egg white or corn starch Toum but my problem that the garlic gets too strong almost like spicy taste 🤔
If you find the garlic too strong, you can soak the garlic cloves in cold water for 30 minutes, this will remove any harsh and over powerful flavours. Make sure to use freshly grown garlic too, if you use prepackaged it can be a lot harsher. Also, this recipe tastes better the days after it’s made as the garlic has time to settle and the flavours start to neutralise.
Great thanks a lot for your response I really appreciate it , Good luck with your Channel hopefully you will hit the million subscribers soon
Yesterday, for the first time, I had this, at a Lebanese restaurant. It was delicious and that's why I searched for the recipe. I do have a food processor, as the one you used. Tgis weekend, I will buy a lot of garlic. Also, I am now aware that it is also used as a spread. My ethnicity is North Indian. Thank You Sir.
I have one question: how come the oil become emulsified, without mustard or egg yolk? i just wanna know please. tanx
Thank you so much!! I will definitely try this recipe ❤❤❤❤❤
Wonderful sauce. Sm sure to make a big jar to have it along my beef fillet steak, toasted , Lebanese chicken, many other recepes. Thanks for sharing.
Tip: canola oil can have a fishy taste sometimes so try to use a different neutral oil like vegetable or sunflower. See Helen Rennie's video on mayonnaise
everybody say hi guys yes guys