The classic Lebanese creamy garlic dip.. But be warned though, Toum has a strong flavor, definitely not for the faint of heart.. Perfect with Kuboos/pita bread and the all so famous Shawarma..
The classic Lebanese creamy garlic dip.. But be warned though, Toum has a strong flavor, definitely not for the faint of heart.. Perfect with Kuboos/pita bread and the all so famous Shawarma..
Ingredients
Steps
- In a mixer grind the garlic to a almost fine paste with the salt (no water at all)
- add 2 tbsp of oil at a time and keep grinding. Before adding oil the next time ensure that all the oil added is already emulsified. Dos this for the first 100 ml of oil
- Add 2 teaspoon of lemon juice and grind along once. Now you should be left with a very smooth paste without any grainy texture at all
- Transfer this to a mixing bowl.
- Continue adding two tbsp of oil each time and using a hand mixer whisk in till completely emulsified. after every 100 ml of oil mix in 2 teaspoons of lemon juice.
- There you go, you have delicious toum at hand!
Prevent moisture from entering it while whisking. The Mixer Jar, mixing bowl, blades, whisk evrything should be completely devoid of water on it. Water can break the emulsification
I used a chutney jar on the mixer for the initial grinding and first 100 ml of oil. If you have a food processor, you could do this faster. Chuck in the garlic and grind and then just keep adding the oil little by little, adding the lemon juice in between and you are done.
Ensure between grinding, mixing that there are no stray droplets of oil or lemon juice in the toum. everything needs to blend in completely
Ginger, Salt & Pepper 