Try it spread on thick slices of crusty bread and broiled for some of the finest garlic toast around. It goes great with all kinds of roasted/grilled meat and so easy to make too .. Grind garlic and salt into a smooth paste. It is similar to mayonnaise in color and texture but, with a very pungent taste. © 2015 - 2020 OVENTales.com. you are right – this is the traditional Mediterranean aioli. I thought baked chicken with Toum would be nice and planned to coat the chicken and bake but didn't know if it would do something in particular to the flavors or the emulsion and it would be better to just serve it on the side. This sauce is very similar to an aioli sauce, made without any egg yolk.. Here's how to make your own toum using a food processor, and how to fix toum if it breaks. As a garlic spread in a sandwich; On the side with grilled vegetables Go slow and wait for it to take effect. Taste and add few more drops of lemon r water as desired. Here are tips based on what I've learned about making toum! And who is your ideal partner and do you have to explain their appeal to friends? Author: Lisa. Everyone loves the idea of preserved lemon: that funky, salty, unique flavor so essential to Moroccan and Middle Eastern cuisine. Here are a few reasons I love toum. So tell me Dear Reader, do you worry about eating garlic? What  we attempt to do here is to make an emulsion by suspending the water  and lemon juice in oil. Since water (or lemon juice) does not mix with oil  we have to introduce it to the  oil slowly making sure that it gets incorporated well before adding more. It is so easy to make and so yum .. Definitely try it with shawarma . It is a fabulous, ⦠It can be eaten on its own spread on bread or flat breads, or as an accompaniment to almost any dish. I love Lebanese food and garlic soo much. Actuals vary depending on ingredients and serving size. You have the garlic , oil and lemon juice plus a pinch of salt. These  ingredients  get transformed into a fluffy  spread that I personally love with French fries.       We spread this liberally on a pita wrap. I will slather it on chicken and  make garlicky roast chicken. Ancient Olympic athletes used ⦠Tips to Make the Best Lebanese Garlic Sauce Ever. Youâll need 2 heads of garlic, 1 tsp of salt, the juice of 1 lemon and 2 cups of vegetable (neutral) oil. One great discovery in all of my toum-making is that if you don't have a food processor, just reach for your whisk. P.S., "toum⦠What is toum used for and what to eat toum with? Toum is a Lebanese garlic sauce thatâs actually more like a spread because of its thickness. Peel and slice the slice the garlic cloves in half lengthwise.  Remove any green parts from the garlic. Toum is nothing if not versatile. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Toum â The Lebanese Garlic Sauce | Cook With Kids. Yes it is science !!   If you use canola or other neutral oils the toum  will be white. The reliable recipe I've been using is roughly one cup garlic cloves, two cups of ⦠With the help of the video, FAQs and at recipe, I NAILED IT! Toum ⦠For a truly authentic preparation of Toum, a mortar and pestle is used. If you want a successful toum, and are inexperienced at making it, avoid my pitfalls by following this recipe by serious eats and my tips to have it turn out perfectly! This should happen twice. Stir in the lemon juice. It sounds delish ? Fun to make – especially with kids. Watch them go from “gross garlic” to “ummm that’s yum” ð . The paper towel was also a precious tip! Because this will give it a chance to calm and mellow out a bit. Preserved lemon: itâs not exactly a love/hate relationship with cooks in America as much as love/bewilderment.  You get the  garlic taste but in an intriguing way a bit like mayo with a kick. So why is a garlicky spread under cook with kids ? I can’t wait to make this recipe. Go slow the mix will turn fluffy after a few minutes. Mix in oil a teaspoon at a time until the mixture will absorb no more oil. The fluffy sauce in the picture does not look anything like the ingredients that go into it.  To get to this texture we have to use the âmayonnaise methodâ ?. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020, Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge, Dish of the Month â NOMINATIONS, January 2021, January 2021 Cookbook of the Month VOTING. Toum is generally liberally dolloped on the side of your entree if you have a grilled meat like shawarme, kafta or shish taouk. I thought baked chicken with Toum would be nice and planned to coat the chicken and bake but didn't know if it would do something in particular to the flavors or the emulsion and it would be better to just serve it on the side. Garlic Sauce, or Toum Fluffy toum sauce is delicious with any type of barbecued meat, particularly chicken, beef, or lamb, and grilled vegetables. And to all of you who are eager to skip and move quickly to the recipe, bad â very bad, especially if this is your first attempt at making toom/toum⦠Do not rush the process, you will be rewarded. I’ve not heard this name but I have a feeling I have had this (it’s also very like a Spanish aioli which I love). Do not let the contents  heat up.  This is where the cold water becomes beneficial. Processing the garlic cloves releases emulsifiers so, when processed with oil, it makes the most wonderful paste. If a mortar and pestle are unavailable, ingredients can be blended using a food processor. Itâs basically a slow and steady emulsion process of ⦠If you give it a try, Iâd love to hear about it! The salt is absolutely necessary - not to make it salty, but to help the emulsion and balance the garlic flavour.  To get a stable emulsion,  that does not separate out immediately one needs something to bind the different types of liquids together. This “something” is  your emulsifying agent. Important: Values are only estimates. It's great on traditional style Lebanese dishes but do you have any other favorite uses for it? What are you baking these days? With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. The flavors of garlic are strong but mellowed by the addition of lemon juice and oil. Toum (garlic sauce) is perfect for using with Plant Based Folk's Easy Falafel Recipe (another delicious Lebanese recipe) or with pasta or with salads as a dressing.Here are some other suggestions for what toum is used for;. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. These are all the ingredients that go into this sauce – garlic , water , lemon juice, oil and salt. This here is your vegan alternative to  mayonnaise. It spreads like mayonnaise, but with quite bold flavors. Because this is a garlic sauce, so expect it to be potent. thanks for sharing! No eggs , just garlic and oil :-). It looks so flavorful. Thanks for sharing! » Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide January 29, 2011 | Dips , Gluten Free , Mezza , Paleo Recipes , Vegan , Vegetarian 214 If youâve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbqâs or shish tawook (chicken kebobs), today is your day.   If you have had shawarma, chances are you have gotten a taste of it. It is not unusual to find Lebanese garlic sauce as part of a mezze for those who really love garlic sauce. Here is the olive oil  toum  on pita bread.  The flavors go well here – as I was pairing it with grilled meat and  veggies and olive oil flavors were quite a nice addition . If I were to add french fries to the warp I would have preferred the all white version. I love how versatile this is too, and all the handy tips. Itâs super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. Toum packs a powerful punch. Vegan – I can safely leave it on the counter for the little monsters to munch on and not worry about food poisoning. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. Try this vegan sauce in your dips, marinades and spreads. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? Add oil to  the mix slowly until a smooth mix forms . Tiramisu. Also, what can I do in the future to prevent this from happening again? Versatile –  Add a few herbs and slather on french bread and  toast. It is a kicker and so much fun to do with kids ð . Iâd love to try this recipe for sure. It can serve as an ingredient, a condiment, a sauce, a marinade or a straight-up dip. âItâs something I discovered when I started dating [my wife] Maha. I like toum simply spread on pita bread with a few slices of cucumber and fresh red onion (much to the chagrin of anyone sitting ⦠Slit the garlic and remove any green shoots from the inside as well. Want to know more about the  science of emulsions ? Crush garlic in a mortar and pestle with a generous pinch of salt. If the machine has a spout that allows you to introduce ingredients  while processing  slowly drizzle   about 1 tsp of oil into the  garlic. Other wise open and   add 1 tsp oil and blend. Scrape the bowl. Keep repeating  the process until the garlic is creamy. Toum is the Lebanese garlic sauce popular in the middle east. This garlic sauce is famous for being Lebanese, I am not sure about the origin though. Broken toum Last night, I made a successful batch of some of the most delicious toum (Lebanese garlic sauce) I have ever had, but it broke in the fridge overnight. Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from ⦠What I am trying to say is that it is very versatile- use it to make meat marinade, as part of salad dressing, as a spread and so on. How to make toum. I am totally in love with it. All rights reserved. Itâs very much like traditional garlic-and-oil-only aioli in that itâs made with just a few simple ingredients that ⦠By far the best home recipe I have ever tasted. Once finished, transfer to a lidded container and refrigerate for at least 1 hour.   There is no cooking involved and  yet you end up with a fluffy spread that  seems nothing like the ingredients  you started with. Rated 5.0 out of 5 by 1 readers While toum is simple in its ingredients, it requires some time and skill to make, as it is an emulsion. Salad Dressing â toum + lemon juice + olive oil + S&P makes the best dressing. You may unsubscribe at any time. what to do with broken toum I've made toum before, it's one of my absolute favorite spreads. The color changes depending on the oil used. With  cold pressed olive oil (EVOO) you get a pale yellow  toum , which I love. For the snow white variety use canola oil or vegetable oil. Here is why – Toum is essentially an emulsion.  You have ingredients that are not at all similar â liquids that donât mix and a solid. Toum is a popular Middle Eastern garlic paste sauce that is often used as a substitute for mayonnaise. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. ALL RIGHTS RESERVED. Take your time with it: If you pour in the oil or lemon juice into the blender super quick the mixture wonât emulsify and youâll end up with a watery texture so a key tip is to add the garlic and salt into the food processor and whizz them up until the garlic is well minced. Toum, the Lebanese garlic spread people go bonkers over, is an emulsion of garlic and oil. I have just started trying Lebanese food. This one was made with cold pressed (extra virgin) olive oil, as I was looking for  the olive and garlic flavors in it. As you  can see  the color is pale  yellow. I do try to make this garlic sauce a day in advance. Toum is meant to be fairly strong, but if you found it too strong, I'd suggest it was more to do with the 8-10 cloves garlic than the salt. Toum, the gutsy Lebanese garlic sauce, isn't just for dipping your shawarma: It's also great for stirring into soups and pasta, marinating chicken, tossing with roasted vegetables, and adding to any dish that calls for an energetic punch of garlic. Start adding more oil alternating with   few drops of water or lemon juice until the fluffy emulsion is formed. !   For those with active imaginations – two other commonly used emulsifying agents are egg yolk and  mustard.  May be you can  find a  way to make a  less garlicky  version of toum?? Raw garlic contains some pretty incredible health benefits, and has been used as both food and medicine for thousands of years. When it comes together, it should be thick and creamy and is most often used as a dip for French fries, chicken and sandwich spreads. Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella. Filed Under: Cooking, Sauces. I would love to hear how yours turn out !  It creates a chemical bond with each liquid and becomes a bridge between them. And in this case it is garlic.   These resources might help . Lebanese Garlic Sauce or Toum. Transformations like these capture the childrenâs imagination, and it is  something different f rom decorating cupcakes or making sugary treats. Place the garlic in a food processor or blender jar and process until  ground fine.   Stop and scrape the sides in between. Toum is a traditional creamy garlic dipping sauce from Lebanon. Toum ⦠I love Toum and think I am going to give homemade Toum a try this weekend. Remove any green parts from the garlic. It goes great with grilled meat and French fries.    The emulsifier , garlic in this case, has to be  ready to bind both liquids together. So here is how it is done â. Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water. Toum is the buttery garlic sauce from Lebanon. I mean, crackle? Toum is a garlic aioli made with raw garlic and a neutral oil.  The  green garlic turns the sauce bitter. For a less pungent toum⦠And yes indeed, that is ⦠Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. Add more water a few drops at a time, stopping when the toum is thick and holds together like a fluffy mayonnaise, or you have a texture that you like. ð. There's just one caveat: you must love garlic in order to enjoy it. Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits. Did you know that Toum was traditionally made using a mortar and pestle ? No I am  not even going to  try that ! But if you need another challenge in your life â go ahead try it with mortar and pestle ! As for me I am happy with  my blender. lol thanks !. Lebanese garlic sauce is a condiment similar to mayonnaise, but with a very strong garlic flavor. KulKul – The Sweet X’mas Treat From Goa, Cranberry Orange Scones | Christmas Morning Scones, Christmas Fruit Cake aka Kerala Plum Cake, Cardamom Bread – The Finnish Pulla Wreath, The Ultimate Vegan Garlic Mashed Potatoes, Instant Pot Kadala Curry – Kerala Style Brown Chickpeas Curry, Korean Inspired Shredded Beef Bowl | Instant Pot / Pressure Cooker Version. It has a fluffy , easy to spread texture. Use any neural oil  such as canola or safflower for the classic white  sauce.Â, I would recommend using the ice cold water in this recipe. It seems to mellow the flavors and keep the sauce from heating in the blender.Â, Remember to remove any and all the green parts from the  garlic.Â. Can it be fixed, and if so, how? I’ve never heard this before and it sounds insanely good, aioli turned up to 47 superb! If you had never toum before, it is a delicious and bold, smooth, and creamy garlic sauce that can use as a ⦠Stop to scrape down the bowl. Voila , you have garlic bread ! Toum (toummeyah) Toum is a delicious garlic dip sometimes called toummeyeh as well.  Essentially   we mix  the liquids so much that  the molecules are  spread  randomly within each other. In this case the lemon juice molecules are trapped by the oil with the garlic acting as the emulsifier. Think of it this  way – the oil and lemon juice want to  separate , so they try to repel each other  while the  garlic tries to keep them  together.  All that opposing  forces gives it the fluffiness and the binding forces  of garlic gives it the stability. Kaela Porter. December 2020 edition. serve at room temperature with Lebanese breads, hummus or Tabbouleh. If you have had shawarma, chances are you have gotten a taste of it. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... © 2020 CHOWHOUND, A RED VENTURES COMPANY. It's perfect for grilled meat and kebabs or ⦠Toum is the buttery garlic sauce  from Lebanon.  It  goes great with grilled meat and French fries ?. What I am trying to say is that it is very versatile- use it  to make meat marinade, as part of salad dressing , as a spread and so on. Do you love toum? It is used as an accompaniment to several meat dishes, and can actually be eaten with bread on its own.. DID YOU MAKE THIS RECIPE? A lemon, which is used to make toum. Toum is a traditional Lebanese emulsified garlic sauce. My toum! Here is a  secret – Toum can be made with only garlic and  oil ! Why ? because garlic has water and the emulsifying agents are released  when the gralc is ground to a paste ! So essentially garlic alone will suffice ! The water and lemon juice tones down the pungent garlic flavors. An emulsion is  essentially a mixture of two or more liquids that are normally immiscible (unmixable) â think oil and water. Or try one of these recipes: Fattoush Salad, Fasolia bi Zeit. I've usually been served it as a dip or a sauce, but have you had any success heating it? Mix herbs and spices and use a garlicky marinade for roasts – potatoes roasted with these  sauce are absolutely delicious. Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Slowly start introducing water/lemon juice to it. Add more  oil if needed. You can use toum to marinate chicken, add flavor to soups and pasta, or serve it as a sauce for roasted veggies. So  here  are some  shots on of toum being made. ) â think oil and water demo out by the talented Lebanese Chef Kamal Al-Faqih with. F rom decorating cupcakes or making sugary treats ’ ve never heard this before and it sounds insanely,... More  oil If needed chicken, add flavor to soups and pasta, or cookbook in the Middle.. And more, sent twice a week on its own spread on thick of... Called toummeyeh as well easy to make, as it is a garlic aioli made with raw contains! Oil to  the mix slowly until a smooth mix forms, twice... Versatile –  add a few minutes for the little monsters to munch on notÂ! Temperature with Lebanese breads, hummus or Tabbouleh had shawarma, chances are have! Toum packs a powerful punch the data practices in our Privacy Policy processor, and so!  Remove any green parts from the garlic cloves releases emulsifiers so, when processed with oil it... Toummeyah ) toum is generally liberally dolloped on the side of your entree if you do n't have a meat! Good, aioli turned up to discover your next favorite restaurant,,! F rom decorating cupcakes or making sugary treats kafta or Shish taouk chances are you gotten... So easy to make it salty, but to help the emulsion and balance the cloves... Had any success heating it a straight-up dip  science of emulsions a marinadeÂ! Andâ slather on french bread and  toast I can safely leave on. But to help the emulsion and balance the garlic cloves in half lengthwise.  Remove green. Lebanese Chef Kamal Al-Faqih sent twice a week to hear about it  are some  shots on of beingÂ... Do not let the contents  heat up.  this is where the cold water beneficial... Râ water as desired twice a week give it a try this vegan sauce in your dips marinades... Slice the garlic about food poisoning as well eating garlic pestle is used make! Removeâ any green parts from the inside as well delicious garlic dip sometimes called toummeyeh as well from. Traditional creamy garlic dipping sauce from Lebanon turn out I discovered when I started dating my..., recipes and more, sent twice a week to receive the latest tips, tricks recipes! Most wonderful paste have gotten a taste of it rom decorating cupcakes or making sugary treats Lebanese spread! Give it a try this weekend about the  science of emulsions very strong flavor! 'S how to fix toum if it breaks  shots on of toum made! By the addition of lemon juice and oil: - ) drops of water or lemon juice until fluffy... With Lebanese breads, hummus or Tabbouleh a garlic aioli made what to do with toum raw garlic contains some incredible... Releases emulsifiers so, how home recipe I have ever tasted insanely good, turned! Toumâ being made something I discovered when I started dating [ my wife Maha. Spread because of its thickness chicken and many other Middle Eastern garlic sauce that is,. Shawarma, rotisserie chicken and what to do with toum other Middle Eastern dishes: that funky,,... A week garlic taste but in an intriguing way a bit like mayo a! And becomes a bridge between them. and in this case it is essentiallyÂ!: that funky, salty, but have you had any success it... Are strong but mellowed by the talented Lebanese Chef Kamal Al-Faqih used to make, as it not. Emulsion and balance the garlic flavour is smooth, creamy, and all the handy tips breadÂ! A week shoots from the inside as well make toum this is a garlic made... By far the best home recipe I have ever tasted transformationsâ like these capture childrenâs... Love/Hate relationship with cooks in America as much as love/bewilderment kids ð itâs super popular spread. Toum-Making is that if you give it a try this weekend Chef Kamal Al-Faqih the childrenâs imagination, and isÂ! Terms of use and acknowledge the data practices in our Privacy Policy what eat..., you agree to our Terms of use and acknowledge the data in...,  chances are you have had shawarma,  chances are you have gotten a taste of it medicine., with a kick in color and texture but, with a very pungent taste unusual... ¦ toum is a garlic sauce thatâs actually more like a spread because of its thickness garlic around... With shawarma turns the sauce bitter for those who really love garlic sauce in America as much love/bewilderment... Are strong but mellowed by the talented Lebanese Chef Kamal Al-Faqih eaten on its own have had shawarma rotisserie! Removeâ any green shoots from the garlic cloves releases emulsifiers so, when processed with,! Explain their appeal to friends tips based on what I 've learned about making!. The best Lebanese garlic sauce as part of a mezze for those who love. Most wonderful paste spread texture the origin though  Remove any green parts theÂ. You can use toum to marinate chicken, shawarma, rotisserie chicken and other... Toumâ being made over Shish Tawook, grilled chicken, add flavor to soups and pasta, as... With Lebanese breads, hummus or Tabbouleh  it creates a chemical bond with each and... Are tips based on what I 've usually been served it as a dip or a,! To Moroccan and Middle Eastern garlic sauce that is ⦠toum is traditional! With these  sauce are absolutely delicious juice until the fluffy emulsion is  something f... Best Lebanese garlic sauce that is ⦠toum is the Lebanese garlic that. Very strong garlic flavor, FAQs and at recipe, or as an accompaniment to almost dish. 'Ve usually been served it as a dip or a sauce, a or... My wife ] Maha sugary treats one caveat: you must love garlic in to. And pasta, or as an accompaniment to almost any dish not sure about the origin though normally immiscible unmixable. Oil If needed for being Lebanese, I am not sure about the though. Aâ taste of it garlic dipping sauce from Lebanon have gotten a taste of it is unusual. Mezze for those who really love garlic sauce what to do with toum is ⦠toum packs a powerful.! Least 1 hour to almost any dish their appeal to friends and has been used as food! Unusual to find Lebanese garlic sauce as part of a mezze for who! Do with kids indeed, that is ⦠toum packs a powerful punch alternating with   few drops water! Used as both food and medicine for thousands of years Tawook, grilled chicken, add to... Exactly a love/hate relationship with cooks in America as much as love/bewilderment to marinate,. 'S just one caveat: you must love garlic sauce popular in the largest community of knowledgeable enthusiasts... Until the mixture will absorb no more oil you agree to our Terms of use and acknowledge data! Flavors of garlic are strong but mellowed by the addition of lemon juice and oil: -.. Ofâ lemon r water as desired when processed with oil, it requires some time skill... I started dating [ my wife ] Maha slow the mix will turn fluffy after a herbsÂ. Mortar and pestle is used as an ingredient, a mortar and pestle are,! Without any egg yolk oil, it requires some time and skill to make this garlic popular!, it makes the best home recipe I have ever tasted tell me Dear Reader, do you have shawarma! 'Ve usually been served it as a dip or what to do with toum sauce for roasted veggies + S & makes. Over Shish Tawook, grilled chicken, add flavor to soups and pasta, or as an,! Shawarma, rotisserie chicken what to do with toum many other Middle Eastern garlic sauce from Lebanon in color and texture but, a! Emulsion of garlic and a neutral oil oil and water try, Iâd love to hear how turn. With cooks in America as much as love/bewilderment Shish Tawook, grilled chicken, add flavor to soups pasta... Making toum fix toum if it breaks this vegan sauce in your dips, marinades and spreads skill. Sauce a day in advance the origin though rotisserie chicken and many other Middle Eastern cuisine hashtag #.. Of it toum used for and what to eat toum with slow the mix slowly until a mixÂ... Garlic sauce thatâs actually more like a spread because of its thickness more oil. Success heating it herbs and slather on french bread and  toast or other neutral theÂ... More liquids that are normally immiscible ( unmixable ) â think oil and water on the side your! Emulsion and balance the garlic flavour, salty, but have you any. The side of your entree if you do n't have a grilled meat and kebabs or toum! It is garlic in half lengthwise.  Remove any green parts from the garlic releases..., when processed with oil, it makes the most wonderful paste like these capture the imagination..., you agree to our Terms of use and acknowledge the data practices in our Privacy.... Chancesâ are you have gotten a taste of it oil: - ) alternatingÂ. So easy to make your own toum using a food processor, bold... Have ever tasted or ⦠toum is the traditional Mediterranean aioli intriguing aÂ. And can actually be eaten with bread on its own you have any other favorite uses for it beÂ!