I once tried to make toum using a far worse set of instructions. In my nightmares, I can still hear the sad, wet slaps of the blade, helplessly tossing about my heterogenous garlic swamp, projecting the sound of my failure across the kitchen. Through this video, you have inspired me to confront my deepest kitchen fear and attempt toum again. I am not a religious man, but god bless you.
😂😂 What's not shown here is the 3 experiments that failed in a row. I went back and bought so much garlic from the store, the cashier asked if I was ok. If you look at my face on the first taste test, you can see a look of disgust at the end. That's my PTSD from the failed batches kicking in. There's even more tips I had such as using cold oil and lemon juice, that couldn't make the cut of the video. Hopefully this time you're able to get it to work! Happy to give you more tips if needed.
Reporting back: these instructions worked swimmingly, on the first try. It’s in the fridge right now. I’m going to fry pita per your fatteh recipe and eat it with this and some homemade babaganoush!
As a lebaneese and one who has done this garlic recepie a thousand times i can assert without a doubt its success. Ur amazing explaining every step of it! Thank you. I usually skip removing the germ and it works perfectly too. Another easier and quicker variation for the garlic sauce is - if you wish not to add that much oil- : for about 5 gloves or garlic, finely grounded with salt, you add one table spoon of lemon juice and one table spoon of oil (no need to do it slowly here) after u mix well u add LABNE (its plain strained yogurt) the more labne you add the less strong ur sauce will be, so add to your taste. (if you dont have labne you could add mayonnaise....some like it even better that way) Sa7tein! Bon appétit
Shawarma is sitting in our fridge marinating from last night. I just made the garlic sauce and about to start the chili sauce. Tonight we feast in celebration of my new job. Our house smells amazing. Middle Eastern food is my favorite and you are our go to expert. ❤❤
A couple tips: 1. If you heat the garlic in the microwave for 30 seconds it will remove any heat & bitterness, bringing out the sugars. I do this for my pallette sensitive daughters. Saves you time. 2. Ginger can be peeled with a small spoon. I learned this from a Chinese grandma who was shocked at how much ginger I was wasting... 😂 Keep up the great videos.
Obi, I don't know what your background is, however I suspect you are a natural teacher. The explanation, touching on the possible issues and the ingredients so reasonable substitutions can be made if needed makes this one of the best cooking videos I have seen in a long time. Thank you for sharing your knowledge, care and love, sir.
Well, I'm actually a software engineer, so a lot of my job is teaching. I think when you're trying a new food or cuisine, there's so many uncertainties or techniques you might not be aware of, so it's good to explain in depth with as many visual cues as possible. That way people are less anxious to make the dishes and they are certain to get it right. Thanks for watching!
@@MiddleEats That explains why you're so thorough in your videos. A lot of people do gloss over the details that may be considered "small and unimportant" but to others, the information presented can be extremely helpful.
I want to thank you soo much. I'm a Chef and I got the " it tastes like home" "it taste like the one my mom makes in Syria" compliment. It was so gratifying. I only did some adjustments adding a bit of tahini and a pinch of black pepper at the end. Perfect. Thanks for sharing the knowledge 🙏👍
Finally after 13 years of failure and quest of authentic Arabic food I've finally found the most excellent and redefining yet intricate instructions and perfect narrative of an Arabic food channel. Finally I'm blessed with this fantastic channel after 13 years.... Thanks a million!!!!!!!!
I have made countless batches of failed garlic soup. I was defeated and unwilling to spend another dime on this venture and just buy it from a local market. But I couldn't remain defeated! I found this video and the instructions were EXCELLENT! Every other video glanced over important things like timing, the importance of pureeing the garlic at the beginning and what things should look like. I was tired of three minute videos describing a ten minute process. I poured a gin (not part of the instructions), put on some calming music in an effort to set a stress free environment, and followed these instructions to a tee. It worked! It worked so well I had to try it again immediately! And guess what? It worked AGAIN! My dear Pakistani friend is absolutely thrilled now that we have successfully made this sauce as I saw him die a little inside every time my previous attempts resulted in an oily garlic soup. He then suggested I try making the chili sauce. I think I'll wait and float on my cloud of toum success for a while first. Thank you for the great video and I will certainly be following for more.
Since COVID, I've really dived into the world of home cooking. I've really been getting into African and Middle Eastern cuisine especially. I discovered your video in my recommended videos section and after this one video, you got my subscription. Thank you so much for adding in the bit about emulsification, I had trouble with it when I first started, I wish I saw the tutorial you included. I look forward to watching more videos and testing out more of your recipes, cheers!
Just for the record. I watch these for the cooking. Because it is in the same neighborhood as my cooking in terms of the range of ingredients and general spicing but you've got different influences. So you give me new ideas and knowledge that apply directly to what I do every day. And I also watch these because you seem like a fundamentally decent human being and goodness only knows we need all of that we can get. Thanks for these and I'll keep watching.
I had tried and failed several times in the past to make toum. Every time I failed, I told myself that this would be my last attempt simply because it's not meant for me. This video lifted my spirits and made me realize the mistakes I made in the past. Without any hesitation I attempted to make this yesterday and to my surprise, it came out really well. Thanks to the hacks! That feeling of achievement is something! I actually stood staring at toum giggling in my bowl for a while😍. Many thanks Obi! May your channel grow up to new heights!!
Hey Sijith, AMAZING. I too struggled with this for a while, but it all came down to a few simple mistakes that make all the difference. One tip I wanted to include but ran out of time for, is to put the oil in the fridge. Cold oil can emulsify better, especially in hot days. Glad it all worked out and I 100% understand your pride at it. Hope you make many more batches of Toum in the future! Thank you
Thank you, I really felt like the videos out there glossed over some important details. There's even more things you can do to get a successful emulsion, but this video was already pushing it.
This is consultant like approach, recommendation, dos and don't, options and lots of hand holding step by step. The special thing about this video is that it makes feel capable of doing this .. just like IKEA assembly instructions
Obi I absolutely love your recipes and your thorough methodical way of teaching. I think you could teach cooking so successfully to children . You have a knack for explaining,reminding me of the way a speech therapist is explaining choosing your words so carefully. Thank you for your wonderful recipes
I completely agree! Would be so good for young people! I teach middle school and I could see them really getting into this. My students all love spicy things and would appreciate your relaxed, clear style.
Thanks, that's very kind of you to say. All I want is for people to be able to replicate the dishes to s good level. And I'm glad the instructions are helping
I just love all of your recipes. And the way you explain and present them. Just makes you feel at ease. Doesn't make the process feel daunting. Just easy and of course the end result is delicious!!! Thank you for sharing all these wonderful yummy recipes.
The effort and editing done in this video are splendid! I am glad the algorithm brought me here. The little trick with garlic germ is amazing! I have a friend who often eats at my place, and she dislikes garlic for its bitterness. I will be doing this from now on when I cook for her. Thank you!
Hello, I've watched many videos on making garlic paste and was annoyed when people would say its so easy. I've made it several times w/no success. I came across your video and it was a blessing. You mentioned the garlic should be a paste. This was great information. And your cup with the hole in the center to pour the oil was absolute genius!!. It made it so much easier to pour the oil in a slow steady stream. And less wear and tear on my arms. My garlic paste finally turned out perfectly. Love, love, love it. Thank you, thank you. Many blessings
Wow, what an excellent teacher you are, sir! Clear concise instructions with no unnecessary waffle. Really good tips that help a novice understand what might go wrong. You will be encouraging many people to give this a try. Keep up the good work.
Love it !!!!!!! Just made the toum. I wasn't sure if I could get it right. Others gave more simple easy instructions but yours was step by step to get it right. This is truly thr stuff shawarmas are made of. Delicious!! Thank you so much. This is even more healthy than mayonnaise. ❤❤❤
Thanks so much for the recipes 🌸 I’m half Algerian and can’t cook anything Algerian. I know most of the food you make isn’t eaten in Algeria but as it is kind of the same spice palate I feel closer to my heritage when making your recipes 🌸
Because Algeria is not in the Middle-east! That's simple! North Africa is too different in their tongue, traditions, food.... Middle Eastern food like libanese, Syrian, Jordan, Turkish food ressemble to the Greek food (we call it East Mediterranean kitchen) and north africa share their kitchen with iberian and South Italian, Maltese, corsica (West Mediterranean kitchen)...
What an amazing tip with the plastic cup and drizzling the oil slowly ! Every mayonaise or aioli or other oil based sauce I make fails, but I may try it again using this recipe.
From hundreds of video recipes I’ve watched, and after wasting tens of gallons of oil, now this is the most explaining and delicious recipes and how to make, I’ve ever seen. Thank you 😊
Obi, I have watched a number of your videos and what I like about you is that you explain things simply. You show what it should look like. You explain the chemistry - after all, cooking is everyday chemistry. You provide realistic work rounds. And you are so enthusiastic. This is a great channel that I have found - thank you. Oh - and the other thing is that middle eastern food is so healthy and what we, in the West, should be eating as a matter of choice: less meat more veg and tasty!
I just made my own shawarma using your recipe as well as the two sauces. Im absolutely blown away. My white English palate has never experienced such flavour before. Highly recommend to anyone watching this. Also huge props to you for explaining every step so well. I will be definitely make more of your recipes. Thank you!!!💙
wow!! thanks so much for this. I am Filipino and I grew up in Abu Dhabi so I absolutely love the middle-eastern style of garlic sauce. We just usually buy it from the grocery 😁 Since I am now living in Philippines, that style of garlic sauce isn't readily available but thanks to your video, i will be able to do it. Shukran 🙏
@D F just shut up man it's not like its a different regions if you read some history and take just a little look at the map you'll know that some part of arabia was considered levantine it's not like russia and america
I don’t know what the argument is about but you are right near a good point. The term Arabia depending on the time period changed. For a long time syria (which besides turkey and parts of iran and Armenia) are the northern most west Asian country. That’s why it is stupid when people get called Arabians because it is neither a race nor a consistent region. The area has always been in constant contact with the levant since phonecia/Canaan was a thing and has been in contact with North Africa since the days of the Egyptian dynasty.
Cheat garlic sauce we make is with mayo. Mash puree 1/2 a garlic some fresh lemon juice add to mayo. Mix well let it sit a little. And its great with shawarma. Goes well with grilled veg and potato wedges too. I haven't given quantities because we always make a small fresh batch. When we need it. You only want light garlic flavour though. It can be easily adjusted too to your taste.
What a BEAUTIFUL video!!! Thank you so much for sharing with us…I was scared for you when you laid out MULTIPLE habaneros but you SLAYED IT! 💃🏾 I so appreciate the tips and tricks-much gratitude :) Putting the spicy on top of the garlic is inspired and lovely to look at. My family is Latina, and we have a love of garlic sauce plus spicyness…can’t wait to share this cultural find with them. Well done and thank you again…am gonna make this!!! Gracias
We have a similar garlic sauce in Romania called "mujdei" but instead of using a food processor we use a pestel and mortar and instead of lemon juice we use vinegar
I tried Toum for the first time when I went to a Zankou Chicken location. This sauce has changed my life since. I had no confidence in making it from scratch but now that I've seen this video, might as well try it out.
I love the bit about garlic. I love fresh garlic and Mediterranean food. 🌹You're an amazing cook. Who taught you? Your family must really appreciate you. You're so clever as well. Tip for de -seeding: hold the stem and work the knife around the head of the pepper, gently cutting around the seed and pulling out the stem with seeds intact. It works everytime when I make pepper sauce, no burning hands ( no seed scatter ,can plant seeds). I am a deseeder 🤦.
I followed your recipe for the Toum and it came out absolutely fantastically! Your trick with the cup and the hole worked a treat! Finally I have some decent Toum in my life again ❤
You make the videos about the food and about teaching and via these skills come across so well others try so hard to make it about themselves ,teach nothing about food after watching so many food blogs from around the world and taking cookery classes in Thailand/ Vietnam/Switzerland and being a chef myself I can tell you , this is how it should be done. Bravo 👏👏
I just tried making the toum and it came out perfect on the first attempt. Thanks so much for posting this in so much detail, because I would have definitely rushed the process and screwed it up otherwise.
Bless you! I have been searching for this recipe for ages, that reminded me of my childhood. It came out absolutely amazing! Keep up the good work! Subscribed! 🙌🏼
This video just popped up on my feed a few days ago. I’m not subscribed. Though I realized I had all the ingredients for both recipes and now I am subscribed and this man is GENIUS! THEY. WERE. AMAZING!! Thanks so much!
Thank you my man,made both and they both turned out amazing....looking forward to using them this weekend with our bbq,what I will say as a tip is both these sauces are very strong and are perfect for keeping in the fridge and using as a base sauce,I add 1 tsp of toum to a cup of mayo and it is perfect,same wit the hot sauce I have added it to tomato passata and even ketchup and it goes a long way and is so much better than anything in the shops. Thanks again for sharing this🫶🏻👌🏼
Yea, had to do that once. Problem is you need to wash with hot water to open your pores to get the chili oils out, but your hands feel like molten lava when you do. Don't get to this point and just use nitrile gloves.
Thank you so much for posting this garlic dip recipe. I've made it and it was a success! Had tried making it before from different recipes but failed as the final product seperated. Really took my time and made sure that the garlic was well mashed before adding the lemon juice and oil, I think that was key.
I subscribed to you a few months ago and clicked on this video because it seemed interesting, not even just because I was already subbed. These sauces looks awesome and your production value has gone up massively. You can tell that you're passionate and explaining small details that make or break a dish that most people wouldn't think about is great. Keep up the great work man, this channel is going to go far
LOVE toum! Aioli has become the hipster condiment of the moment, but I just keep hoping they'll grow up & start demanding toum, so I can find it everywhere...
OK I guess I didn't realize how lucky I am for being able to buy this by the tub from any of the Middle Eastern restaurants around the neighbourhood lol.
Hi bro, this is my first comment in my life...the receipe went perfect...I used dine out in a lebanese restaurant near Wimbledon, London....I used to pay extra tips to waiters to serve me extra chilli sauce....honestly the your chilli sauce receipe went perfect matching them...thank you very much...keep doing...all the best
Those both look amazing, must've been really laborious to make toum before food processors were created. Probably peeling the garlic is the most tedious part :) Thanks for a great video!
Came from your shawarma vid (from reddit). Great recipes and awesome production to match! Just wondering, how long does the chilli/garlic sauce last in the fridge?
wow thank you,,, tastes like my friends moms sauce shes is also from lebanon but lives in chicago ... always wondered how she made it and thanks to you i know how since now i live in spain and the garlic sauce here is totally diferent ,much blessings
Thank you, I really appreciate it. Maybe one day I'll be able to do it full time, I have so many ideas of things I'd like to cook and different series I'd like to try out
Garlic sauce is da bomb ! My husband is lebanese so garlic sauce is a must. Havent try the chili sauce yet. Will try to make it using this recipe ! Thank you so much for sharing !
Well done, this is the first time I watch a post identical to my way of making toum paste. My uncle Ibrahim taught me the way about 45 years ago, I still follow and teach the method without fail since. sometimes few ice blocks are added to avoid the garlic from overheating especially during the hot weather.
These sauces look amazing! I'm ordering my food for the week online now and I've got everything for the garlic dip but cannot for the life of me find the fresh chilis in the UK. BTW we have the exact same food processor so I'm hoping it goes well :)
The chillies might need a visit to your local Turkish or Asian grocery store. If you're in London, I highly recommend Turkish food centre, they've got quite a few branches. Good luck, hope it all goes well!
Thank you so much for mentioning where the heat from the garlic comes from and how to remove it. I've tried to make garlic sauce twice but it would always come out too hot so I had to throw it out!. Can't wait to try the difference in your recipe.
Yeah that definitely makes a big difference in the spicyness of the garlic. It won't be without any spice, but this does numb it down a lot. The you get the garlic is, the less likely it will end up hot. Hope you like it!
Great video! Love your way of explaining everything. I will definitely be making the garlic sauce. Can you please explain why the hot sauce requires sugar? Also, if you are taking requests, please do 1- Halal Guys style platter with a recipe for the sweet sauce and rice 2- Pickle video! I would love to make the turnip and cucumber pickles at home Keep up the great work.
Thanks, I'd love to know how it turns out. Send me some photos on Instagram. The sugar in the hot sauce is there to balance the flavor of the spice, you won't really notice it after the hot sauce has sat for a day or two and the flavor had developed. We have a branch of the halal guys here in London so I'll see about going there and trying it so I know what to expect Definitely will cover the pickles soon. Thanks for the suggestions!
@@MiddleEats Thanks for your response. Can't wait for your next videos! We don't have Halal Guys here in Alberta but my mouth waters looking at their food photos. Best alternative is to watch your video on it and make it at home :)
Oh, noooooooo! 😁 I've been making European pickled vegetables and Sauerkraut for years, just jumped into learning Asian pickles about a year ago and you are going to make me learn another pickling style? I'm going to need another refrigerator to store them all! 😂😂😂 Truth told, I love pickled vegetables and look forward to learning about Middle Eastern styles.
I just fininshed making your recipe toum,and bomb,it is a huge hit,i measures all the ingredients,and its not runny at all,i really like toum of restaurants,but last time when i tried some other recipe it was a fail,but now with your recipe it is bomb i can’t believe i made perfect toum,1 thing i want to tell that lemon juice is too much,i added store bought lemon juice and its more sour i suggest you guys to taste the toum while making so you will get your perfect tast ❤ thank you so much for sharing the recipe
Some years ago, I was looking for a toum recipe and could only find ones with eggs. I'm so happy to find yours. It looks so yummy and perfect and you've put so much effort into explaining to us how to do it. Thank you so much, will definitely try.
Thank you! I can’t wait to try your garlic sauce, it’s very similar to mine. As soon as you started using grams to measure I know you were going to be good :) as soon as I find some chilies I will be making your sauce it’s looks so delicious! Please keep up the good work!
These look amazing! Definitely having a go at the garlic sauce this week. Unfortunately in Japan, finding fresh chili's is like finding the holy grail.
Very well presented ,simple clear instructions. Sauces looked great .interesting to hear that they can be stored for 4 weeks .Worth making a large batch ,sauces are versatile can be used in many dishes not just as dipping sauces .
@@MiddleEats I am actually going to do so to go with my shawarma. Good video mate. Keep it up. Good command of languishing. -Clearly spoken. -Set up was good. -The guidance Visually was excellent. -Explanation on the garlic, why and how you pour the oil and juice is a good thing and plus point. Weldone.
I once tried to make toum using a far worse set of instructions. In my nightmares, I can still hear the sad, wet slaps of the blade, helplessly tossing about my heterogenous garlic swamp, projecting the sound of my failure across the kitchen. Through this video, you have inspired me to confront my deepest kitchen fear and attempt toum again. I am not a religious man, but god bless you.
😂😂 What's not shown here is the 3 experiments that failed in a row. I went back and bought so much garlic from the store, the cashier asked if I was ok. If you look at my face on the first taste test, you can see a look of disgust at the end. That's my PTSD from the failed batches kicking in.
There's even more tips I had such as using cold oil and lemon juice, that couldn't make the cut of the video. Hopefully this time you're able to get it to work! Happy to give you more tips if needed.
MiddleEats gotcha thanks for the extra tips! And for going through it all so that we could benefit 😬
Let me know how it turns out!
Reporting back: these instructions worked swimmingly, on the first try. It’s in the fridge right now. I’m going to fry pita per your fatteh recipe and eat it with this and some homemade babaganoush!
Damnnnn the photo looks good.
Fried pitta with Toum, now why didn't I think of that!
Finally a toum video that actually goes through the steps and what can go wrong with the emulsifying! Thank you!
That's exactly the issue I had, too many of the recipes glance over important details. Hope this works out well for you!
its mayo... without the egg
Its something... without something
Without the egg, it's a lot harder to start the emulsion.
@@RS-el7iu sounds awesome to try! how much of every ingredient?
As a lebaneese and one who has done this garlic recepie a thousand times i can assert without a doubt its success. Ur amazing explaining every step of it! Thank you. I usually skip removing the germ and it works perfectly too.
Another easier and quicker variation for the garlic sauce is - if you wish not to add that much oil- :
for about 5 gloves or garlic, finely grounded with salt, you add one table spoon of lemon juice and one table spoon of oil (no need to do it slowly here) after u mix well u add LABNE (its plain strained yogurt) the more labne you add the less strong ur sauce will be, so add to your taste. (if you dont have labne you could add mayonnaise....some like it even better that way)
Sa7tein! Bon appétit
Thank you for this less oily version.
Thx for the tip!
You mean LABAN not Labneh 🤔😊
@@joeamil2749 no i mean Labneh. Laban means yogurt. Labne is yogurt+salt, minus the water. Usually its strained using a bag made from cotton...
Wow thank you! I actually wanted to make thoumiyyah in a much less quantity!
Shawarma is sitting in our fridge marinating from last night. I just made the garlic sauce and about to start the chili sauce. Tonight we feast in celebration of my new job. Our house smells amazing. Middle Eastern food is my favorite and you are our go to expert. ❤❤
i like how he explains the reason for each ingredient and process.
Thanks
A couple tips:
1. If you heat the garlic in the microwave for 30 seconds it will remove any heat & bitterness, bringing out the sugars. I do this for my pallette sensitive daughters. Saves you time.
2. Ginger can be peeled with a small spoon. I learned this from a Chinese grandma who was shocked at how much ginger I was wasting... 😂
Keep up the great videos.
thank you. i had to pause the video and question life when i saw it
For the chili paste can I add them all into the air fryer instead have you done that before?
@@Tanimcqueen An AirFryer is just a mini convection oven, so it will produce the same results... Just a bit faster. 😎
for no.1 will roasting the garlic produce same results?
Obi, I don't know what your background is, however I suspect you are a natural teacher. The explanation, touching on the possible issues and the ingredients so reasonable substitutions can be made if needed makes this one of the best cooking videos I have seen in a long time. Thank you for sharing your knowledge, care and love, sir.
Well, I'm actually a software engineer, so a lot of my job is teaching. I think when you're trying a new food or cuisine, there's so many uncertainties or techniques you might not be aware of, so it's good to explain in depth with as many visual cues as possible. That way people are less anxious to make the dishes and they are certain to get it right. Thanks for watching!
Agreed!
@@MiddleEats That explains why you're so thorough in your videos. A lot of people do gloss over the details that may be considered "small and unimportant" but to others, the information presented can be extremely helpful.
I want to thank you soo much. I'm a Chef and I got the " it tastes like home" "it taste like the one my mom makes in Syria" compliment. It was so gratifying.
I only did some adjustments adding a bit of tahini and a pinch of black pepper at the end.
Perfect.
Thanks for sharing the knowledge 🙏👍
Finally after 13 years of failure and quest of authentic Arabic food I've finally found the most excellent and redefining yet intricate instructions and perfect narrative of an Arabic food channel. Finally I'm blessed with this fantastic channel after 13 years.... Thanks a million!!!!!!!!
I have made countless batches of failed garlic soup. I was defeated and unwilling to spend another dime on this venture and just buy it from a local market. But I couldn't remain defeated! I found this video and the instructions were EXCELLENT! Every other video glanced over important things like timing, the importance of pureeing the garlic at the beginning and what things should look like. I was tired of three minute videos describing a ten minute process. I poured a gin (not part of the instructions), put on some calming music in an effort to set a stress free environment, and followed these instructions to a tee. It worked! It worked so well I had to try it again immediately! And guess what? It worked AGAIN! My dear Pakistani friend is absolutely thrilled now that we have successfully made this sauce as I saw him die a little inside every time my previous attempts resulted in an oily garlic soup. He then suggested I try making the chili sauce. I think I'll wait and float on my cloud of toum success for a while first. Thank you for the great video and I will certainly be following for more.
Hahaha, Tracey, thanks for taking me along the ride, and I'm glad to hear it worked out! Hope you have many great garlicky meals
Since COVID, I've really dived into the world of home cooking. I've really been getting into African and Middle Eastern cuisine especially. I discovered your video in my recommended videos section and after this one video, you got my subscription. Thank you so much for adding in the bit about emulsification, I had trouble with it when I first started, I wish I saw the tutorial you included. I look forward to watching more videos and testing out more of your recipes, cheers!
Thanks Michael, I hope this turns out good on your first attempt!
I LOVE middle eastern food. I've been wanting to diversify my cooking skills and this channel will definitely help!
Just for the record. I watch these for the cooking. Because it is in the same neighborhood as my cooking in terms of the range of ingredients and general spicing but you've got different influences. So you give me new ideas and knowledge that apply directly to what I do every day. And I also watch these because you seem like a fundamentally decent human being and goodness only knows we need all of that we can get. Thanks for these and I'll keep watching.
I had tried and failed several times in the past to make toum. Every time I failed, I told myself that this would be my last attempt simply because it's not meant for me.
This video lifted my spirits and made me realize the mistakes I made in the past. Without any hesitation I attempted to make this yesterday and to my surprise, it came out really well. Thanks to the hacks! That feeling of achievement is something! I actually stood staring at toum giggling in my bowl for a while😍.
Many thanks Obi! May your channel grow up to new heights!!
Hey Sijith, AMAZING. I too struggled with this for a while, but it all came down to a few simple mistakes that make all the difference. One tip I wanted to include but ran out of time for, is to put the oil in the fridge. Cold oil can emulsify better, especially in hot days. Glad it all worked out and I 100% understand your pride at it. Hope you make many more batches of Toum in the future! Thank you
th-cam.com/video/x3zyGq296Pc/w-d-xo.html
The amount of details and knowledge on this video is mind-blowing. I can't wait to try it myself!
Thank you, I really felt like the videos out there glossed over some important details. There's even more things you can do to get a successful emulsion, but this video was already pushing it.
Exactly! Loved it!
This is consultant like approach, recommendation, dos and don't, options and lots of hand holding step by step.
The special thing about this video is that it makes feel capable of doing this .. just like IKEA assembly instructions
That's a nice way of putting it 🙂
Highly skilled 🇱🇧 Chef & Cook!
Impressive amount of details and thank you for sharing your great cooking secrets and knowledge!
Haha, I was today years old when I learned why there is a hole in my food processor plunger ;-) Thanks for sharing :)
Yeah I never knew until I watched a mayonnaise video, I guess they really have thought of everything.
😂😄
Obi I absolutely love your recipes and your thorough methodical way of teaching. I think you could teach cooking so successfully to children . You have a knack for explaining,reminding me of the way a speech therapist is explaining choosing your words so carefully. Thank you for your wonderful recipes
I completely agree! Would be so good for young people! I teach middle school and I could see them really getting into this. My students all love spicy things and would appreciate your relaxed, clear style.
Thanks, that's very kind of you to say. All I want is for people to be able to replicate the dishes to s good level. And I'm glad the instructions are helping
I just love all of your recipes. And the way you explain and present them. Just makes you feel at ease. Doesn't make the process feel daunting. Just easy and of course the end result is delicious!!! Thank you for sharing all these wonderful yummy recipes.
I like his chemistry approach to food. How refreshing!
Subhanallah!!!!! I love love love ur way of explaining everything in detail and sharing ur tips and tricks. Jazakallah hu khairan
The effort and editing done in this video are splendid! I am glad the algorithm brought me here. The little trick with garlic germ is amazing! I have a friend who often eats at my place, and she dislikes garlic for its bitterness. I will be doing this from now on when I cook for her. Thank you!
Hello, I've watched many videos on making garlic paste and was annoyed when people would say its so easy. I've made it several times w/no success. I came across your video and it was a
blessing. You mentioned the garlic should be a paste. This was great information. And your cup with the hole in the center to pour the oil was absolute genius!!. It made it so much easier to pour the oil in a slow steady stream. And less wear and tear on my arms. My garlic paste finally turned out perfectly. Love, love, love it. Thank you, thank you. Many blessings
You're doing so much justice to middle East cuisines
Wow, what an excellent teacher you are, sir! Clear concise instructions with no unnecessary waffle. Really good tips that help a novice understand what might go wrong. You will be encouraging many people to give this a try. Keep up the good work.
Thank you! That's very kind! I hope it turns out well when you try it!
Love it !!!!!!! Just made the toum. I wasn't sure if I could get it right. Others gave more simple easy instructions but yours was step by step to get it right. This is truly thr stuff shawarmas are made of. Delicious!! Thank you so much. This is even more healthy than mayonnaise. ❤❤❤
Thanks so much for the recipes 🌸 I’m half Algerian and can’t cook anything Algerian. I know most of the food you make isn’t eaten in Algeria but as it is kind of the same spice palate I feel closer to my heritage when making your recipes 🌸
Aww no problem at all. I'm glad I can help you reconnect with your culinary heritage, and I will be sure to do some Algerian dishes soon! Thank you
Because Algeria is not in the Middle-east! That's simple! North Africa is too different in their tongue, traditions, food.... Middle Eastern food like libanese, Syrian, Jordan, Turkish food ressemble to the Greek food (we call it East Mediterranean kitchen) and north africa share their kitchen with iberian and South Italian, Maltese, corsica (West Mediterranean kitchen)...
i fell in love whilst living in Abu Dhabi, years ago, I still make it today. Divine use of Garlic.
What an amazing tip with the plastic cup and drizzling the oil slowly ! Every mayonaise or aioli or other oil based sauce I make fails, but I may try it again using this recipe.
From hundreds of video recipes I’ve watched, and after wasting tens of gallons of oil, now this is the most explaining and delicious recipes and how to make, I’ve ever seen. Thank you 😊
I made it and it was very good, I used avocado oil and the taste was perfect. I used the sauce bin the shawarma sandwich, YUM!
Obi, I have watched a number of your videos and what I like about you is that you explain things simply. You show what it should look like. You explain the chemistry - after all, cooking is everyday chemistry. You provide realistic work rounds. And you are so enthusiastic. This is a great channel that I have found - thank you. Oh - and the other thing is that middle eastern food is so healthy and what we, in the West, should be eating as a matter of choice: less meat more veg and tasty!
I watch A LOT of recipe videos and your "POTENTIAL PITFALLS" section is not only genius but generous ❤️🙏 thank you 🥂
I just made my own shawarma using your recipe as well as the two sauces. Im absolutely blown away. My white English palate has never experienced such flavour before. Highly recommend to anyone watching this. Also huge props to you for explaining every step so well. I will be definitely make more of your recipes. Thank you!!!💙
wow!! thanks so much for this. I am Filipino and I grew up in Abu Dhabi so I absolutely love the middle-eastern style of garlic sauce. We just usually buy it from the grocery 😁 Since I am now living in Philippines, that style of garlic sauce isn't readily available but thanks to your video, i will be able to do it. Shukran 🙏
No problem, hopefully it's just as good as the one you used to buy at the store! Thanks for watching!
@D F just shut up man it's not like its a different regions if you read some history and take just a little look at the map you'll know that some part of arabia was considered levantine it's not like russia and america
Kuya san po ito masarap ipair
Anong food po ito pwede gamitin salamat
I don’t know what the argument is about but you are right near a good point. The term Arabia depending on the time period changed. For a long time syria (which besides turkey and parts of iran and Armenia) are the northern most west Asian country. That’s why it is stupid when people get called Arabians because it is neither a race nor a consistent region. The area has always been in constant contact with the levant since phonecia/Canaan was a thing and has been in contact with North Africa since the days of the Egyptian dynasty.
@@joeygavino2901 usually sa gulay at flat bread, pero pwede mo naman subukan sa ibang putahe. Ang sawsawan naman kahit ano pwede diyan
Cheat garlic sauce we make is with mayo.
Mash puree 1/2 a garlic some fresh lemon juice add to mayo. Mix well let it sit a little. And its great with shawarma. Goes well with grilled veg and potato wedges too.
I haven't given quantities because we always make a small fresh batch. When we need it. You only want light garlic flavour though. It can be easily adjusted too to your taste.
Finally made the garlic sauce, I couldn’t wait for fresh garlic season. I cut the recipe in half and it turned out great.
What a BEAUTIFUL video!!! Thank you so much for sharing with us…I was scared for you when you laid out MULTIPLE habaneros but you SLAYED IT! 💃🏾
I so appreciate the tips and tricks-much gratitude :)
Putting the spicy on top of the garlic is inspired and lovely to look at. My family is Latina, and we have a love of garlic sauce plus spicyness…can’t wait to share this cultural find with them.
Well done and thank you again…am gonna make this!!! Gracias
We have a similar garlic sauce in Romania called "mujdei" but instead of using a food processor we use a pestel and mortar and instead of lemon juice we use vinegar
I tried Toum for the first time when I went to a Zankou Chicken location. This sauce has changed my life since. I had no confidence in making it from scratch but now that I've seen this video, might as well try it out.
when you can't stop tasting it, you know you've made a good job
Indeed, it was so delicious.
indeed -- I've eaten a good portion of it but haven't actually put it on anything!
I love the bit about garlic. I love fresh garlic and Mediterranean food. 🌹You're an amazing cook. Who taught you? Your family must really appreciate you. You're so clever as well. Tip for de -seeding: hold the stem and work the knife around the head of the pepper, gently cutting around the seed and pulling out the stem with seeds intact. It works everytime when I make pepper sauce, no burning hands ( no seed scatter ,can plant seeds). I am a deseeder 🤦.
Man, you are brilliant!!! 😄 Your presentation, instruction, and camera work are great! I am loving your channel!
Thanks so much!!!!! 🙏
I followed your recipe for the Toum and it came out absolutely fantastically! Your trick with the cup and the hole worked a treat! Finally I have some decent Toum in my life again ❤
I love how he kept the plate raised infront of him as he spoke
I like how you broke down the subtleties of different types of garlic. Thank you !
You make the videos about the food and about teaching and via these skills come across so well others try so hard to make it about themselves ,teach nothing about food after watching so many food blogs from around the world and taking cookery classes in Thailand/ Vietnam/Switzerland and being a chef myself I can tell you , this is how it should be done. Bravo 👏👏
Thank you. Happy to hear you found the recipes are well communicated. I hope you try some out and let me know how they taste!
Just made the toum after several unsuccessful attempts using other recipes, can't believe how perfect this turned out, thanks so much!!
I just tried making the toum and it came out perfect on the first attempt. Thanks so much for posting this in so much detail, because I would have definitely rushed the process and screwed it up otherwise.
Bless you! I have been searching for this recipe for ages, that reminded me of my childhood. It came out absolutely amazing! Keep up the good work! Subscribed! 🙌🏼
Hello! This looks amazing! Are there any peppers you’d suggest as a substitute for the fresh paprika and fresh cayenne?
You've got to love someone who can show that they're human & give solutions to common errors. AWESOME!
This video just popped up on my feed a few days ago. I’m not subscribed. Though I realized I had all the ingredients for both recipes and now I am subscribed and this man is GENIUS! THEY. WERE. AMAZING!! Thanks so much!
Glad to hear that Jamie! I appreciate you trying it out and I hope you give some more of the recipes a try.
@@MiddleEats You can count on it!
Thank you my man,made both and they both turned out amazing....looking forward to using them this weekend with our bbq,what I will say as a tip is both these sauces are very strong and are perfect for keeping in the fridge and using as a base sauce,I add 1 tsp of toum to a cup of mayo and it is perfect,same wit the hot sauce I have added it to tomato passata and even ketchup and it goes a long way and is so much better than anything in the shops.
Thanks again for sharing this🫶🏻👌🏼
Wash your hands in vegetable oil then washing up liquid this will stop the chilli burn. This really does work
Yea, had to do that once. Problem is you need to wash with hot water to open your pores to get the chili oils out, but your hands feel like molten lava when you do. Don't get to this point and just use nitrile gloves.
The pitfalls were the best part, thanks for boosting my confidence in trying these.
Looks like I have died and gone to flavor heaven... this channel is a gem!
Thank you!
Thank you so much for posting this garlic dip recipe. I've made it and it was a success! Had tried making it before from different recipes but failed as the final product seperated. Really took my time and made sure that the garlic was well mashed before adding the lemon juice and oil, I think that was key.
Omg this is the garlic sauce I've been looking for, for years
Looking forward to watching lots of your videos now that I found Middle eats
Thank you! Glad you've found it and hope you try it out!
Used to work in a Lebanese shawarma place during college days, made this twice a week as well as the Chili sauce.. so addictive
ممكن تقول لنا الطريقه
I subscribed to you a few months ago and clicked on this video because it seemed interesting, not even just because I was already subbed. These sauces looks awesome and your production value has gone up massively. You can tell that you're passionate and explaining small details that make or break a dish that most people wouldn't think about is great. Keep up the great work man, this channel is going to go far
Thank you, glad the difference is noticeable. Trying my best to improve with each and every video, I appreciate you being here from the start!
SUBSCRIBED!!! How I wish I could have tasted that with you.
Thank you for sharing as I start my journey into my grandma's cooking culture.
LOVE toum! Aioli has become the hipster condiment of the moment, but I just keep hoping they'll grow up & start demanding toum, so I can find it everywhere...
From my experience supermarket toum is an inferior product, but it would be pretty convenient.
OK I guess I didn't realize how lucky I am for being able to buy this by the tub from any of the Middle Eastern restaurants around the neighbourhood lol.
i know its so delicious!!!
Thank you for your crystal clear, step by step explanation on how to make the perfect Toum! Brilliant!
Toum is my absolute favourite. I love it with potatoes and chicken particularly. Thanks for your delicious recipe! :)
I tried these when you first put this tutorial out. Its been months and I continue to LOVE them. these are home runs.
I love your passion and dedication in educating people about these dishes
Sending love your way my brother ❤️
Hi bro, this is my first comment in my life...the receipe went perfect...I used dine out in a lebanese restaurant near Wimbledon, London....I used to pay extra tips to waiters to serve me extra chilli sauce....honestly the your chilli sauce receipe went perfect matching them...thank you very much...keep doing...all the best
I finally got to make toum using your instructions. My breath will be a national security threat but the taste is amazing. Thank you!
Sir you are so very knowledgeable...and an excellent teacher! Thanks! You are a delight to watch!
Thanks Lydia. Hope you like the dishes
Thank you so much for this recipe. I'm always disappointed when I go to get garlic sauce and they cut it with eggs or mayo. This is the real deal!
Genius idea with the hole in the cup. I was having a hard time finding foodprocessors with a whole in the feed tube, but this solves it. Thanks
Those both look amazing, must've been really laborious to make toum before food processors were created. Probably peeling the garlic is the most tedious part :) Thanks for a great video!
Pestle and mortar, so yeah it was a long process. The garlic peeling can be spread up by smashing the whole head.
Thank you very much for sharing your amazing recipes !!!!🙏🙏🙏👍👍👍👍👍
Came from your shawarma vid (from reddit). Great recipes and awesome production to match! Just wondering, how long does the chilli/garlic sauce last in the fridge?
Thank you. It should last a full month if kept covered.
I just made the toum and it turned out so beautiful, white and fluffy...plus super flavor. Thanks so much for clear recipe!!
No problem, I'm glad it worked out. Hope you try a few more of the recipes!
So cute! I love the tasting in the end as much as the recipe! I been looking for the garlic sauce for a long time. I will try to make it! Thank you!
Hope you like it!
wow thank you,,, tastes like my friends moms sauce shes is also from lebanon but lives in chicago ... always wondered how she made it and thanks to you i know how since now i live in spain and the garlic sauce here is totally diferent ,much blessings
Top notch content as always. You deserve so many more views!
Thank you, I really appreciate it. Maybe one day I'll be able to do it full time, I have so many ideas of things I'd like to cook and different series I'd like to try out
Garlic sauce is da bomb ! My husband is lebanese so garlic sauce is a must. Havent try the chili sauce yet. Will try to make it using this recipe ! Thank you so much for sharing !
This chilli sauce is pretty amazing, I think you'll really like it! Glad you liked the video!
Great instructions will definitely give this a try!
Thank you! Glad you enjoyed it
Well done, this is the first time I watch a post identical to my way of making toum paste. My uncle Ibrahim taught me the way about 45 years ago, I still follow and teach the method without fail since. sometimes few ice blocks are added to avoid the garlic from overheating especially during the hot weather.
كيف طريقتك اكتبها بالعربي
Exactly the same as yours 👌
These sauces look amazing! I'm ordering my food for the week online now and I've got everything for the garlic dip but cannot for the life of me find the fresh chilis in the UK. BTW we have the exact same food processor so I'm hoping it goes well :)
The chillies might need a visit to your local Turkish or Asian grocery store. If you're in London, I highly recommend Turkish food centre, they've got quite a few branches. Good luck, hope it all goes well!
The food processor is not the main thing for this sauce
Erica, please advise me of the food processor name. I would like to get exactly the same one. Thanks
Yes. Me too.
Thank you so much for mentioning where the heat from the garlic comes from and how to remove it. I've tried to make garlic sauce twice but it would always come out too hot so I had to throw it out!. Can't wait to try the difference in your recipe.
Yeah that definitely makes a big difference in the spicyness of the garlic. It won't be without any spice, but this does numb it down a lot. The you get the garlic is, the less likely it will end up hot. Hope you like it!
Great video! Love your way of explaining everything. I will definitely be making the garlic sauce.
Can you please explain why the hot sauce requires sugar?
Also, if you are taking requests, please do
1- Halal Guys style platter with a recipe for the sweet sauce and rice
2- Pickle video! I would love to make the turnip and cucumber pickles at home
Keep up the great work.
Thanks, I'd love to know how it turns out. Send me some photos on Instagram.
The sugar in the hot sauce is there to balance the flavor of the spice, you won't really notice it after the hot sauce has sat for a day or two and the flavor had developed.
We have a branch of the halal guys here in London so I'll see about going there and trying it so I know what to expect
Definitely will cover the pickles soon. Thanks for the suggestions!
@@MiddleEats Thanks for your response.
Can't wait for your next videos!
We don't have Halal Guys here in Alberta but my mouth waters looking at their food photos. Best alternative is to watch your video on it and make it at home :)
Oh, noooooooo! 😁
I've been making European pickled vegetables and Sauerkraut for years, just jumped into learning Asian pickles about a year ago and you are going to make me learn another pickling style? I'm going to need another refrigerator to store them all! 😂😂😂
Truth told, I love pickled vegetables and look forward to learning about Middle Eastern styles.
Well good thing is most pickles in the middle east are fine being left in the heat. So you'll just be filling your counter space 😁
I just fininshed making your recipe toum,and bomb,it is a huge hit,i measures all the ingredients,and its not runny at all,i really like toum of restaurants,but last time when i tried some other recipe it was a fail,but now with your recipe it is bomb i can’t believe i made perfect toum,1 thing i want to tell that lemon juice is too much,i added store bought lemon juice and its more sour i suggest you guys to taste the toum while making so you will get your perfect tast ❤ thank you so much for sharing the recipe
I could feel my nose burning as you worked on the habaneros. 😣
Thank you for sharing your recipes.
That's that good good working its way in. No problem, thanks for watching
Wow mate my mouth is wateryyyyyy. Thank ever so much for showing the lovely garlic and chilli sauce. Have a great day all.
Some years ago, I was looking for a toum recipe and could only find ones with eggs. I'm so happy to find yours. It looks so yummy and perfect and you've put so much effort into explaining to us how to do it. Thank you so much, will definitely try.
it looks AWESOME thanks for sharing. The texture of the garlic sauce looks incredibly creamy!
Let me know your favourite foods that you like to eat Toum and Shatta with! I think it goes great with pizza and falafel.
Fries :)
Oh absolutely, dipping fries in this is perfect!
Fried chicken,shawarma,any frankie
@@naaznaaz4688 Kibbeh nayyeh! Please make a video so I can have it again without going back to Lebanon
Thanks, it's on my list, but first I need to get a home mincer.
So happy your channel is dedicated to Middle Eastern food :) my fave
Thank you! I can’t wait to try your garlic sauce, it’s very similar to mine. As soon as you started using grams to measure I know you were going to be good :) as soon as I find some chilies I will be making your sauce it’s looks so delicious! Please keep up the good work!
Nice, hope you like it. The chilli sauce is just mind blowing, you'll permanently have it on rotation if you're a chilli fan.
Thank you for this video! Toum is one of the best sauces in the world.
These look amazing! Definitely having a go at the garlic sauce this week. Unfortunately in Japan, finding fresh chili's is like finding the holy grail.
Just use wasabi and soy sauce instead.
First middleeast food channel with beautiful description
Thanks
So Toum is literally an Aioli as it's originally done? Easy peacy, with a hint of lemon squeezy 👍
Pretty much, but with a very fluffy texture.
Very well presented ,simple clear instructions. Sauces looked great .interesting to hear that they can be stored for 4 weeks .Worth making a large batch ,sauces are versatile can be used in many dishes not just as dipping sauces .
Thank you Nat! Indeed, they can be used in any kind of sandwich or for dipping. It goes amazingly with chicken.
You're brilliant man . both look perfect and appetizing .can't wait to try them
Thanks, do let me know how they turn out. Would love to hear your opinion!
Love the way how you presented the method to mix the oil and techniques you use to make the sauce. Keep it up mate. Good advice was given.
Glad you found it useful and I hope you give it a try. Thanks for watching!
@@MiddleEats
I am actually going to do so to go with my shawarma.
Good video mate. Keep it up.
Good command of languishing.
-Clearly spoken.
-Set up was good.
-The guidance Visually was excellent.
-Explanation on the garlic, why and how you pour the oil and juice is a good thing and plus point.
Weldone.
Thank you, I appreciate your feedback. I had even more tips but couldn't fit them all in. Hope the sauce and shawarma turn out great!