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!
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.
That’s the best recipe and absolutely the real one. It’s the first time on the net that I see a non-Lebanese person making it the right way. All the respect man!
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.
I love all your receipts and I adore the way you tell it. It’ s like a Stewart, it is like I am travelling on a plane. I am from Belgium and French native mother tongue so it sounds very beautiful to my ears
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!
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
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!
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.
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! 👌👌
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 !
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!!!
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.
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
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!
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.
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
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.
Let it sit in the fridge with the lid off your container for about an hour. If you put the lid on to soon condensation will form on the lid and drip into your toum and can cause it to separate. Once it's cooled down you can seal it up.
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!!
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.
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!!!!!
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!
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
Toum is so robust and delicious. Perfect for garlic lovers
It sure is!
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 was based in Beirut back in 1991 and fell in love with tour with spatchcock chicken and pita bread with side of hummus 👍👍👍
That’s the best recipe and absolutely the real one. It’s the first time on the net that I see a non-Lebanese person making it the right way. All the respect man!
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.
i love the food from that region(paleastine, lebanon, israel)!!! greeting from iran
@@molezaymolbacheh4157 no such thing as israel
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 😜😁
Made this exactly as he suggested. It was perfect.
This is great to hear 😊
I've never even heard of this dip before. Thanks!
It’s absolutely amazing, you should try it!
lebanese food is so well known.
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.
This is my favourite dips/sauce!
It’s a very yummy recipe!! It’s so versatile too. 👌
Very clear instructions and uptodate reciepe!
Thank you 🙏
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.
I love all your receipts and I adore the way you tell it. It’ s like a Stewart, it is like I am travelling on a plane.
I am from Belgium and French native mother tongue so it sounds very beautiful to my ears
"..and has a nice wobble on it" Amusing and helpful for a consistency to aim for.
Right on
It’s also super yum dipping potato gems into.
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
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!
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
Thank you for your guidance. 👌
You're welcome
It’s amazing on potatoes!
It's so good!!
Love that sauce!
👌👌
You've got a brazilian fan! I've been trying to reproduce toum... Your steps are clear to follow. Thnks.
Thank you i tried it and so good
Happy to hear!
wow, really good recipe..
Glad you enjoyed it!!
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!!!
Truly awesome
Thank you 😊
Thanks for introducing this dish to us. Please share more of such dishes.
Thank you, I will do.
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.
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 😊
This is something I always wanted to make. Thanks Chef!
I love garlic sauce thanks for sharing your video with us😊
Thanks for sharing Jack
You’re very welcome Des!
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! 👍😉👍😁
Bonjour merci merci merci y a que votre recette que je réussis oh c est top thank thank thank❤❤❤❤❤❤👍👍👍👍👍👍👍👍👍
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! 👌👌
A Lebanon toum fanatic right here! I want to pick up cooking after finding your videos. Seriously! Warm regards from Middle East!
I grew up in the middle east and this shit is the bomb! Goes along with absolutely everything!
It really is so good
I love toum on grilled fillet mignon
So good 😊
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
Amazing bravo chef👏👍😘
Thank you 🙏
We love you here in Iran 🇮🇷. Great job
Thank you so so much! This is great to hear 😁
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
Thank you chef
You’re welcome!
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.
lot of love for the Levant
Definitely!!
Uzun zamandır arıyordum. Teşekkürler
Thank you!
Thank you 🙏
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!!!
Nice lebanese garlic chef, thanks
Thank you very much!!
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.
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!!
Woo hoo! I can make my favorite spread at home. 🥰. Thank you.
You’re very welcome! Please enjoy 😊
Thank you so much!! I will definitely try this recipe ❤❤❤❤❤
Great video Chef
Glad you enjoyed it.
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
Big thanks bro 😎🤜 ... You're my inspire to make me receip western
Anytime!! 🙏
Wow...learned something new today💕💕.. Thank you Chef Jack.... Take care and stay safe... loads of love 🌼🌺
Heyyyyy, my fav Chef !!!
Hello and thank you!! 🙏🙏🙏🙏
Thank you for sharing, 🌼
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!
Nice, that’s cool Chef. 👍🏾
Glad you think so!
Love the recipe man😇😇🙂
That’s great to hear! Glad you enjoyed it. 👌👌
Authentic and totally cultural
🙏🙏
This is cal perfectly Garlic Sauce thanks for share us
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
I take some and put into a squeeze bottle and add some mayo, this is what I use on my shawarma mmmmm
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!!!
Yoohooo!! Im Lebanese!!!
Awesome! I hope you enjoy this one ☝️😊
Good good
I have tried onced but went wrong and now i will follow this proper video
Looks amazing! Does it work with Avocado oil?
It should definitely work with avocado oil
Coooooool man 👍👍👍👍👍👍👍👍👍👍
Glad you think so!
Hi, 👋🏼 can I omit the the lemon juice? If not, can one add just a tiny bit? Thank you 🙏🏽
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
🤔 interesting !!
It’s extremely tasty!!
This sauce is fantastic with chicken bbq.. Try this guys. You really love it.. ❤❤❤
It really is amazing with chicken!
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!
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
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.
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!
Sujuc, pickle and tomato all in a wrap with your freshly made garlic paste.
Too good 🤤🤤
Would Acevedo oil be too over powering as well?
I have the same knife!
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. 😊
Would garlic scapes work instead of garlic cloves?
As long as they’re completely broken down, it should definitely work
you made it better than original, please explore more dips and upload please, try baking ingredients and making dips
I bought a spatula because of you :') haha
Haha! That's awesome. They are seriously so handy and it's pretty much my go to utensil for so many things
Is your blender on high or low when you start adding the oil?
Can i use coconut oil?
Yes you can however It would be very overpowering.
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.
Let it sit in the fridge with the lid off your container for about an hour. If you put the lid on to soon condensation will form on the lid and drip into your toum and can cause it to separate. Once it's cooled down you can seal it up.
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 🙏
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