i was raised in aleppo, so i know what delicious levantine food is like and you rocked every sause that my family had made, except for the chilli one, we used to make muhammarah instead; i know it's not a dip, and more like a spread, but yeah. oh and another dip we always made for grilled or fried fish is lemon juice, a bit water, a bit olive oil, some finely minced garlic and salt.
I met some garlic farmers at a farmer's market in a small town I was passing through yesterday who had 17 different varieties - stayed and talked to them for almost an hour about the different varieties and swapping recipes. They grow and eat so much garlic but had never heard of toum!
That toum recipe is a revelation! I’ve made it before using the original recipe and it was too strong, even though I’m a serious garlic addict. I admit I was skeptical at first about the cornstarch but it came together surprisingly well in the end. Looking forward to trying it out! I can literally just eat all of these dips with some bread and I’ll be very happy. Thanks for another great video!
Oh man, I’m a sucker for eggplant anything. (Side note: I made the Egyptian moussaka and because I’m a vegetarian, I replaced the beef with finely diced mushrooms, so not exactly spot on, but it was PHENOMENAL). I would love an entire video on baba ganoush. 🤤
in Egypt, we have a vegetarian version of Egyptian Moussaka, with only Eggplants and Peppers in the tomato sauce. you should try it as it is delicious and we eat it for breakfast (alongside fava beans -fool- and falafel) or for lunch.
Toum being lebanons national dip, lol, I've seen a million recipes for it. Youre recipe in this video is VERY close to the ones we find in 'upscale' restaurants in Lebanon. Love it
Toum is so similar to allioli, a sauce we have in Spain and also there infinite versions, like every grandma has her own that can have a difference or two from another one
I make an easy toum with about five or more cloves of garlic (depending on size and preference for garlic flavour), lemon juice, salt, and an egg white and both the texture and flavour are just perfect and not too overwhelming. A splash of cold water at the end gives it perfect shiny and fluffy texture. I love garlicky flavour and can't wait to make the original with 40 cloves of garlic.
Awesome video as always. One thing you didn't mention from the full Toum video was to remove the germ from each garlic clove to slightly reduce the potency. I now do this whenever I am using garlic - it has been a game changer for me and has allowed me to enjoy garlic flavour without suffering from heartburn afterwards!
Funnily enough, I had a barbecue on the 20th lol. I brought your peanut sauce from the Sudanese breakfast video and it was a HUGE success, there you have my honourable mention for this video!
Your content is amazing! Growing up in Ottawa middle eastern food was always a staple. You're helping me demistify the foods I loved growing up! Thanks ❤️
I've just tried to do the garlic and the chilli sauces and I can confirm they are truly addictive. Not having the citric acid, the garlic sauce turned out a little bit creamy than fluffy but awesome nonetheless. I also love roasted chilli and bell peppers so the chilli sauce was definitely my favourite ❤
the garlic sauce become truly addictive with chicken-based sandwiches , as a Lebanese I eat it with literally everything to do with grilled or fried chicken
Great recipes! Here some Baba Ganoush insider tipps: 1) You can add some burnt eggplant skin for added smokiness, for that you actually need fire to be touching the eggplant skin 2) When opening them up, put them with the open side down and let them drain 3) Don't use a sharp knife! Instead, use a the back of your knife to cut the inside of the eggplant & dont cut it too fine - keep it a bit chunkier. This will reduce liquids coming out. There even exists a wooden eggplant knife for this purpose only. 4) Eggplants love oil, I'd mix in more olive oil
Thank you for the dips , was looking for chilly dip and garlic dip which I had in restaurant but forgot the names.. loved the way you presented each dip
I will really have to try both of the toum recipes. I love it so so much, but have never made it myself. We recently moved to Detroit and found a little shawarma place just a few minutes away that has the best toum I've ever tasted. Since my husband doesn't like it, I always get double toum for my chicken shawarma and fries (I know they're just frozen fries, but whatever method they use to fry them makes them super crisp outside and fluffy inside...so delicious with the toum).
Love your videos so much!! I'm learning alot from you, ur videos are a big help for me who's craving Egyptian food in another country. I hope you can also make a video for kofta and mombar. Keep up the great work!!! ❤️
I really appreciate the work you put into these videos. They come across so effortlessly, but we know how much love for detail stand behin them. Thank you!
Can’t wait for that baba ganoush video! A restaurant near me makes one with labneh, and I’m not sure exactly what they do to it, but it’s seriously one of the best things I’ve ever eaten. Nobody believes me until I make them try it, and then they always agree
@@Flux-_- No it's not "just" Greek Yogurt It's a creamy cheese that's made of any good sour and salty Yogurt. And it's not hard to make, the principle is to drain water out of the Yogurt
I remember a Romanian frond of mine that managed to convince me that augregine was edible (It was a baba ghanush variation with a bit of mayonnaise). She was adamant that aubragine should never be chopped with a steel knife and used a wooden spatula as a substitute for the wooden 'knife' made specifically for that purpose. I love those regional traditions/quirks/superstitions.
Just made (as in they’re sitting in the refrigerator waiting for my game night tonight) 3 out of 5 of these. The toum, shatta sauce and baba ghanoush. They’re all fantastic! I’ve had all of these many times before but hadn’t made them myself. The toum was really fun to make, I was worried I was going to mess up somewhere along the way, since I’ve never used citric acid before and never used a corn starch paste in this manner either. But you explained it very well and every element came together perfectly. Some really cool food sciencey stuff happening with the corn starch paste, emulsion and citric acid. I’ve never seen toum so fluffy before. The other sauces weren’t difficult to make at all and turned out really fantastic. I actually have almost everything to make the other two as well, and I might just go ahead and whip those up too if I have time to go grab some fresh dill…haha. Love your recipes thank you for all the hard work you do!
Toum seems to have gone viral on Instagram recently lol. Everywhere i look, someone is posting another toum video. I'm gonna go with your original 20-clove version 😂
My Fast & Easy Toum recipe: Ingredients • 5 cloves of minced garlic • 1 egg white • Juice of 1 lemon • A good pinch of salt • 1 cup of iced water of which you will use around 2 tbsp • 1 cup of neutral oil Method 1. Put the garlic along with salt and 1/4 of the lemon juice in the blender or hand blender 2. Add the egg white and blend on medium 3. Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good 4. At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine 5. Switch to a slow blend, and add the rest of the lemon juice in slowly too 6. Add the rest of the oil in the same fashion 7. Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light. Water seems to do wonders for the texture, I’m not sure why.
Way to much work. Mine is easier and faster. You do need a stick blender though. Ingredients • 5-6 cloves of garlic • 1 egg white • 1 Tbsp. lemon or lime juice • 1 Tbsp. water • 1 Tsp fine salt • 1 cup of neutral oil Method 1. Put everything in the cup that usually comes with the blender, everything at room temperature. 2. Put in the stick blender at the bottom and start blending, when it starts to emulsify slowly go upwards then just go up and down a couple of times. 3. Done
Hello! I just discovered your channel and I am loving it, Thankyou! I was searching for a dip that I have no idea how to spell but it sounds like ‘full’ and is based on broad beans I think…..so delicious! If you could teach me how to make it, I’d be so greatful!
It’s amazing how many people don’t know that you have to cook garlic. At least have the decency to blanch it but what works great for these recipes is a garlic confit. You get all the flavor of garlic without all the vulgarity on the palate plus indigestion. In India, we never use raw garlic because it causes indigestion, but apparently much of the modern world didn’t get the memo lol!
Just found your channel and immediately subscribed. These look fantastic You mentioned how long one of them would last in the fridge and I may have missed one or two more, but would you mind saying how long each of them would remain good refrigerated
3:33 QAQ...I like eating unsweetened black sesame paste by the spoonful and it's even stronger than tahina paste lmao. If anything, tahina paste/white sesame paste, isn't strong enough for me so is only nice mixing it into a sauce to add a nice texture and sesame flavor😅
Hmm, what I do to make garlic dip, is put 3 garlic cubes and an egg into a hand blender jug, oil on top of it, hand blender on top of that and turn it on. After about 30 seconds rock the hand blender very slowly from side to side and in another 30 seconds it's done.
Toum is extremely similar to all i oli from catalan speaking areas (also I believe occitan people too), it's weird that something that similar happened in the opposed corners of the Mediterranean
Yeah baba ghanoush can be flavoured in many ways. I would say drizzle some pomegranate molasses on top instead of mixing it in as it will give a dark colour to the dip. Maybe a zigzag?
@@MiddleEats ooo right yeah this time it felt mixed in, it was unusual to my homemade baba but tbh it does add some depth and it was served with chickpeas to compensate for that acidity all around nice to know baba ganoush is customizable
What you're calling Baba Ghanoush, I know as Mutabal. Baba Ghanoush uses the charred aubergines but has chopped tomatoes and peppers and is more like a salad. It also doesn't have yogurt or tahini.
You had me at 40 cloves of garlic.
People: OMG!
Garlic People: We can dip our roasted garlic in it right?
The limit does not exist
i used 45. 10/10
Same here 😱😍🤫
Kan, me too!! He lost me at the slightest bit of corn starch! I’m no TOUM expert, but cornstarch?
i was raised in aleppo, so i know what delicious levantine food is like and you rocked every sause that my family had made, except for the chilli one, we used to make muhammarah instead; i know it's not a dip, and more like a spread, but yeah. oh and another dip we always made for grilled or fried fish is lemon juice, a bit water, a bit olive oil, some finely minced garlic and salt.
I met some garlic farmers at a farmer's market in a small town I was passing through yesterday who had 17 different varieties - stayed and talked to them for almost an hour about the different varieties and swapping recipes. They grow and eat so much garlic but had never heard of toum!
Toum is the arabic word for garlic
I'm Syrian and I can confirm that these recipes are legit 🔥🔥
But how do we confirm you are legit?
That toum recipe is a revelation! I’ve made it before using the original recipe and it was too strong, even though I’m a serious garlic addict. I admit I was skeptical at first about the cornstarch but it came together surprisingly well in the end. Looking forward to trying it out! I can literally just eat all of these dips with some bread and I’ll be very happy. Thanks for another great video!
Oh man, I’m a sucker for eggplant anything. (Side note: I made the Egyptian moussaka and because I’m a vegetarian, I replaced the beef with finely diced mushrooms, so not exactly spot on, but it was PHENOMENAL). I would love an entire video on baba ganoush. 🤤
Same here! Eggplant and shroom lover. 💚
Mushrooms sound like a very good replacement to be honest sounds delicious
I would LOVE a baba ganoush video. my #1 favorite dish and I've never managed to make it well at home.
in Egypt, we have a vegetarian version of Egyptian Moussaka, with only Eggplants and Peppers in the tomato sauce. you should try it as it is delicious and we eat it for breakfast (alongside fava beans -fool- and falafel) or for lunch.
Duh
Toum being lebanons national dip, lol, I've seen a million recipes for it. Youre recipe in this video is VERY close to the ones we find in 'upscale' restaurants in Lebanon. Love it
Toum is so similar to allioli, a sauce we have in Spain and also there infinite versions, like every grandma has her own that can have a difference or two from another one
we also make ''Herse'' in Turkey and you can also add yogurt on it if you want, its kind of a salad beside of bbq
Ah, interesting, I had never heard of it.
I make an easy toum with about five or more cloves of garlic (depending on size and preference for garlic flavour), lemon juice, salt, and an egg white and both the texture and flavour are just perfect and not too overwhelming. A splash of cold water at the end gives it perfect shiny and fluffy texture. I love garlicky flavour and can't wait to make the original with 40 cloves of garlic.
Awesome video as always. One thing you didn't mention from the full Toum video was to remove the germ from each garlic clove to slightly reduce the potency. I now do this whenever I am using garlic - it has been a game changer for me and has allowed me to enjoy garlic flavour without suffering from heartburn afterwards!
Could you mention the method of how to do it ?
@@Mai-uv5sl check out the full video, around about 2 minutes 20 seconds in:
th-cam.com/video/ifOlf3COK4s/w-d-xo.html
Funnily enough, I had a barbecue on the 20th lol. I brought your peanut sauce from the Sudanese breakfast video and it was a HUGE success, there you have my honourable mention for this video!
Your content is amazing! Growing up in Ottawa middle eastern food was always a staple. You're helping me demistify the foods I loved growing up! Thanks ❤️
I've just tried to do the garlic and the chilli sauces and I can confirm they are truly addictive. Not having the citric acid, the garlic sauce turned out a little bit creamy than fluffy but awesome nonetheless. I also love roasted chilli and bell peppers so the chilli sauce was definitely my favourite ❤
the garlic sauce become truly addictive with chicken-based sandwiches , as a Lebanese I eat it with literally everything to do with grilled or fried chicken
I make a miso/tahini dressing for salads of all kinds. Flavor and protein from the miso and a smooth emulsifier in the tahini. A great match!
Great recipes! Here some Baba Ganoush insider tipps:
1) You can add some burnt eggplant skin for added smokiness, for that you actually need fire to be touching the eggplant skin
2) When opening them up, put them with the open side down and let them drain
3) Don't use a sharp knife! Instead, use a the back of your knife to cut the inside of the eggplant & dont cut it too fine - keep it a bit chunkier. This will reduce liquids coming out. There even exists a wooden eggplant knife for this purpose only.
4) Eggplants love oil, I'd mix in more olive oil
amazing you're talented bro! Love your channel sending love from Saudi Arabia 🇸🇦 😍
Thank you so much 😀
@@MiddleEats you’re welcome ❤️
Thank you for the dips , was looking for chilly dip and garlic dip which I had in restaurant but forgot the names.. loved the way you presented each dip
I made Muhammara as well. It's one of my favorite foods ever
I will really have to try both of the toum recipes. I love it so so much, but have never made it myself. We recently moved to Detroit and found a little shawarma place just a few minutes away that has the best toum I've ever tasted. Since my husband doesn't like it, I always get double toum for my chicken shawarma and fries (I know they're just frozen fries, but whatever method they use to fry them makes them super crisp outside and fluffy inside...so delicious with the toum).
I have just tried Toum and Mtabbal and both are addicted-able
Love your videos so much!! I'm learning alot from you, ur videos are a big help for me who's craving Egyptian food in another country. I hope you can also make a video for kofta and mombar. Keep up the great work!!! ❤️
These all sound absolutely phenomenal
I really appreciate the work you put into these videos. They come across so effortlessly, but we know how much love for detail stand behin them.
Thank you!
Can’t wait for that baba ganoush video! A restaurant near me makes one with labneh, and I’m not sure exactly what they do to it, but it’s seriously one of the best things I’ve ever eaten. Nobody believes me until I make them try it, and then they always agree
@@Flux-_-
No it's not "just" Greek Yogurt
It's a creamy cheese that's made of any good sour and salty Yogurt.
And it's not hard to make, the principle is to drain water out of the Yogurt
We always call tahini for the sesame paste as a raw ingredient, and tahina for any sauce that uses the tahini.
maybe 5 of the best dips i have ever saw. And the presentation (you) awesome. Thank you
The toum recipe looks insane !! Like might also be a legit way to make low fat mayo
One of our local Lebanese/ME markets here in Montreal sell a Lebanese tzatziki quite similar to your recipe, but they use a labneh base. Yummy!
What market is it? Might stop by next time I'm in Montréal !
Love how honest you are with how the baba ghanoush looks lol. Thanks for the recipes!
Fabulous, Obi! I hope you're feeling better.
I'm obsessed with tahini I can't wait to make that tahini sauce!
I remember a Romanian frond of mine that managed to convince me that augregine was edible (It was a baba ghanush variation with a bit of mayonnaise). She was adamant that aubragine should never be chopped with a steel knife and used a wooden spatula as a substitute for the wooden 'knife' made specifically for that purpose. I love those regional traditions/quirks/superstitions.
I want a special episode just about harissa!
These sauces are gorgeous, my goodness
Just made (as in they’re sitting in the refrigerator waiting for my game night tonight) 3 out of 5 of these. The toum, shatta sauce and baba ghanoush. They’re all fantastic! I’ve had all of these many times before but hadn’t made them myself.
The toum was really fun to make, I was worried I was going to mess up somewhere along the way, since I’ve never used citric acid before and never used a corn starch paste in this manner either.
But you explained it very well and every element came together perfectly. Some really cool food sciencey stuff happening with the corn starch paste, emulsion and citric acid. I’ve never seen toum so fluffy before. The other sauces weren’t difficult to make at all and turned out really fantastic.
I actually have almost everything to make the other two as well, and I might just go ahead and whip those up too if I have time to go grab some fresh dill…haha.
Love your recipes thank you for all the hard work you do!
im going to try the chili sauce to cook it in my smoker ! Im not sure you are able to eat pork but these sauces going to be awesome with that !
I like toum with the 40 cloves of garlic! I just made yet another batch yesterday and it's half gone.
the tahini sauce is a great mayo replacer. i make a batch of it each week.
Wow! I didn't know it was so easy to make, will surely make it soon!!
Toum seems to have gone viral on Instagram recently lol. Everywhere i look, someone is posting another toum video. I'm gonna go with your original 20-clove version 😂
Many thanks for the recipes, I am definitely saving this! Who knew You can make a sauce of cornstarch slurry :)
My Fast & Easy Toum recipe:
Ingredients
• 5 cloves of minced garlic
• 1 egg white
• Juice of 1 lemon
• A good pinch of salt
• 1 cup of iced water of which you will use around 2 tbsp
• 1 cup of neutral oil
Method
1. Put the garlic along with salt and 1/4 of the lemon juice in the blender or hand blender
2. Add the egg white and blend on medium
3. Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good
4. At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine
5. Switch to a slow blend, and add the rest of the lemon juice in slowly too
6. Add the rest of the oil in the same fashion
7. Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light. Water seems to do wonders for the texture, I’m not sure why.
Way to much work.
Mine is easier and faster. You do need a stick blender though.
Ingredients
• 5-6 cloves of garlic
• 1 egg white
• 1 Tbsp. lemon or lime juice
• 1 Tbsp. water
• 1 Tsp fine salt
• 1 cup of neutral oil
Method
1. Put everything in the cup that usually comes with the blender, everything at room temperature.
2. Put in the stick blender at the bottom and start blending, when it starts to emulsify slowly go upwards then just go up and down a couple of times.
3. Done
I wonder if I can use Aqua faba in place of the egg. I’d like to keep it plant based as I’m vegan.
I wonder if I can use Aqua faba in place of the egg. I’d like to keep it plant based as I’m vegan.
I too would love an entire video on Baba Ghanoush!
Hello! I just discovered your channel and I am loving it, Thankyou! I was searching for a dip that I have no idea how to spell but it sounds like ‘full’ and is based on broad beans I think…..so delicious! If you could teach me how to make it, I’d be so greatful!
Great recipes. I always wanted to know how to make these sauces well. You solve the problem in one video.❤
If this doesn't taste good, nothing will! I crave these 5 dips now! 😅🤤
OH MY GISH, I made your tahini sauce tonight and it was sooooooo good! Thank you!!! ❤️
try it with falafels u will be addicted, or meat sandwiches.
Chili sauce and baba ganoush are the most underrated and they practically can go with everything
Every single one of these looks soooooo good
It’s amazing how many people don’t know that you have to cook garlic. At least have the decency to blanch it but what works great for these recipes is a garlic confit. You get all the flavor of garlic without all the vulgarity on the palate plus indigestion. In India, we never use raw garlic because it causes indigestion, but apparently much of the modern world didn’t get the memo lol!
Thanks so much for this informative video, hope you are feeling better!
What you make is just amazing 🤩.. and it's very entertaining...new fan here and thumbs up 👍👍 ...
Delicious! Thanks for the video. Heal up fast!
definitely gonna make that chili sauce 👀
Can't wait to try the garlic recipe.
Lk yumm! cant wait to make the chilli one on the weekend inshaAllah
Looking forward to the baba ganoush video 🤩
Really cool video, will try! Also, nice vinegar leg knife
Thank you....I love this receipe!
All of these are familiar and brilliantly created here. Habanero chilis ruin everything is one uses more that a teeny amount.
Those all look delicious, i gotta try them out someday...
Just found your channel and immediately subscribed.
These look fantastic
You mentioned how long one of them would last in the fridge and I may have missed one or two more, but would you mind saying how long each of them would remain good refrigerated
Cacik is similar to Indian raita. In indian raita, dahi is used. Dahi is a bit acidic and runnier than yogurt so lemon juice is not needed.
Very Nice recipes thank you😁👍
Hi from Brasil🌟
please do another baba ganouch video
I tried making the chii sauce. It tasted different than what i expected. I think I need to try again 🤔
Oh my, all of them look addictive!!!
I might make the chili sauce a little bit milder though. 😅
Love, that all of them are so easy to veganize! 💚💚💚
I love the face you made when you tried the raw tahina 😂
Wow…such a great video. Very informative. Thanks for sharing and 🤝. See soon 👍🙂
3:33 QAQ...I like eating unsweetened black sesame paste by the spoonful and it's even stronger than tahina paste lmao. If anything, tahina paste/white sesame paste, isn't strong enough for me so is only nice mixing it into a sauce to add a nice texture and sesame flavor😅
Hmm, what I do to make garlic dip, is put 3 garlic cubes and an egg into a hand blender jug, oil on top of it, hand blender on top of that and turn it on. After about 30 seconds rock the hand blender very slowly from side to side and in another 30 seconds it's done.
I've made traditional thum, but this milk version looks interesting.
I'm pretty sure most restaurants where i had toum is made like you made it here.
Toum is extremely similar to all i oli from catalan speaking areas (also I believe occitan people too), it's weird that something that similar happened in the opposed corners of the Mediterranean
Yay, you are back🎉 Take care and best wishes!🍀
Thanks, Most of this was filmed before my leg injury. Just trying to figure out what to do next :D
Salam brother! I came across your channel and I want to say your TH-cam channel name is very clever
man i gotta go to middle east
I've had baba ganus that tasted like it had some pomegranate molasse or some other form of acidity than lemon/vinegar, any clues ?
Yeah baba ghanoush can be flavoured in many ways. I would say drizzle some pomegranate molasses on top instead of mixing it in as it will give a dark colour to the dip. Maybe a zigzag?
@@MiddleEats ooo right yeah this time it felt mixed in, it was unusual to my homemade baba but tbh it does add some depth and it was served with chickpeas to compensate for that acidity all around nice to know baba ganoush is customizable
would adding slightly less water and lemon or lime juice instead of citric acid work?
Possibly, the citric acid is just very concentrated. More cold oil also helps set the emulsion thicker
Love this channel!
Oooooh can you make Red Schug?
Try tahini with caramel syrup on toast. Tastes like Nutella!
Great video!
Garlic sauce mixed with herb yoghurt and Turkish chilli sauce
Haha yeah, I am planning a video for different style garlic sauces!
Chilli sauce is enough for me plus table salt
You gave the recipe for moutabel for "baba ghanoush". Baba ghanoush is a different dish
holy shit im about to make some sauce
Pro tip: add sumac to cacik or tzatziki, its like a chefs kiss
I am a big baby when it comes to spicy food so do you think I can use red bell peppers for the pepper sauce?
I love Toum but I'm very curious to try the fake version
Looks interesting
How long can you keep the chilli dip in the fridge? Thanks.
Looks like a good time 😏
Drooling. It's nothing without the sauce I'm serious.
The sauce definitely completes the meal 🤤
that's so yummmy !!!
Call me insane, but I LOVE tahini by itself, but making it into a sauce gives me more, so I can savor it longer.
What you're calling Baba Ghanoush, I know as Mutabal.
Baba Ghanoush uses the charred aubergines but has chopped tomatoes and peppers and is more like a salad. It also doesn't have yogurt or tahini.
Exactly!
I love how this version is basically garlic pudding 😂
Very yummy
you should remove the pepper's ribs before roasting that is where all the heat lies
True, that's why we're removing the core, I wasn't as careful on this video as last time around.
You are addictive!