Delete Sometimes adding a cube of ice may help. We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes! Take garlic, salt, egg white and lemon juice in a blender and puree till smooth. Copyright © 2011-2013 Mama's Lebanese Kitchen. Both ways work. It’s important that it’s a steady stream, but pretty thin. Now add in oil little by little and keep blending till it gets fluffy. The paper towel was also a precious tip! « How To Make Perfectly Roasted Cauliflower, Lebanese Lemon Garlic Chicken and Potatoes. egg white. The video we have on the recipe page shows exactly in what order and quantity to add the ingredients in the food processor in order to reach emulsion. Add the salt and white pepper, mix well and store the lebanese garlic sauce in … Then, they would add a tiny bit of olive oil (1/2 teaspoon) and hammer away for a minute or so, and then repeat this step for perhaps 30-40 minutes until the oil has been used, while adding a few drops of lemon juice throughout. Simply put, emulsification is a process which allows liquids (water) and oils to “mix,” and turn into a “cream” in the presence of an emulsifier or emulsifying agent, and with the help of an external mechanical force such as grinding, shaking, stirring, spinning, or even using ultrasonic waves. Thank you! I love garlic, but anything more than 4 cloves is overkill to me. A few tips for toum: -Careful not to add the oil in too quickly -If the emulsion breaks, add an egg white into 1/4 of your mixture … This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs. Your message was successfully sent. I have adjusted this recipe from Australian food blogger Fouad Kassab who does a great job in explaining the emulsification process at length which I won't go into here. It literally takes 5 ingredients to make, one of which is water! Fathima the garlic sauce/paste requires a chemical process called emulsion to take place otherwise it turns watery. I halved the recipe which was risky but it came together, although more gelatinous than creamy smooth. However we personally don’t like using raw eggs in our garlic dip mainly because we feel that it leaves an undesirable subtle aftertaste, even though many folks don’t even notice it due to the potent flavor of garlic. I give permission to store the above data and use it to contact me. 1 . That is exactly what happens when our garlic paste breaks in frustration as it gets overwhelmed with oil. You can also spread it over baked or boiled potatoes along with a sprinkle of Cayenne pepper and dried mint, and it also tastes wonderful if you wrap it in a pita bread along with some salty cheese and grill it in a panini grill. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Just finished making custard or a cream pie? Our mothers, bless their hearts, would first add the freshly peeled garlic cloves and salt to the pestle and hammer it away until it’s completely crushed. Slowly add the remaining oil and keep processing for a total of 5-7 minutes until a white fluffy paste … Cut the chicken breasts into 2 cms pieces and place in a bowl. If you’d like to nerd it out like I did, check those two videos from Harvard School of Engineering and Stella Culinary on the process of emulsion or emulsification. Even though most of the time I get my garlic sauce from my favourite Lebanese deli in Shepherds Bush, it is also handy to know how to make it yourself when you crave the perfect chicken sandwich at Who Knows O'clock. The exact same concept of emulsification applies when making the garlic sauce in a food processor. You might be wondering what to do with egg whites when you're left with extra. Save my name, email, and website in this browser for the next time I comment. Give it a try, you can unsubscribe anytime. lemon, juice of, to taste Advertisement. I think the trick is two things, 1. With the help of the video, FAQs and at recipe, I NAILED IT! It tastes pretty burn-ey and strong, too. That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to increase the chances of success. My niece loves Lebanese garlic sauce so much she makes her own garlic sauce sandwiches would you believe...and who can imagine a chicken shawarma sandwich that doesn't drip of garlic sauce -it's unnatural. Using a paring knife, split each garlic clove in half lengthwise. Add the garlic, salt and egg white to a food processor and blitz well. Patience is a must. Instead, we depend purely on the emulsifiers that naturally occur in the garlic. I stopped once I smelled burning plastic. Pulse garlic, egg whites, and lemon juice in a food processor until smooth. Garlic naturally has water, just like all veggies, and lemon juice also has water. Delicious recipe! Notify me of followup comments via e-mail. Remove all but 1/3 cup or so of the sauce from the bowl of your food processor. In a blender, add garlic… This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making. You have to be patient. If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. Don't be scared about getting it wrong first time, in fact, the only way you will perfect it is if you get it wrong on the first few attempts and then you will master all that is garlicky and heavenly like a Boss . The exclusion of these and the creation of a real stable emulsion, results in a fluffy sauce with the texture of a mayonnaise but 100% vegan, which means it … I used 4 cups oil to three beautiful fresh heads, but not the full amount (one lemon’s worth) of juice, as at 1/2 teaspoon between each 1/2 cup of oil – it just wasn’t the full amount – any suggestions? While the food processor is turned on, start adding oil slowly in a very thin stream, each ½ cup at a time. At this point, turn the processor back on and keep it on until the end. Label them carefully, noting the number of whites – once you’ve defrosted them they can’t go back into the freezer. You have to be patient. In fact, the Harvard video shows the Spanish Chef making Aioli (similar to our garlic sauce) with water droplets, instead of lemon juice. Here's what's in this toum sauce recipe… With motor running, very … I promise that adding this toum to anything savoury will improve it vastly. Check out our Chicken Shawarma , Chicken Shish Tawook, or Lebanese Grilled Chicken recipes. Use lighter oil such as safflower/sun flower/canola/vegetable oils. I followed the recipe without egg white and I believe it was a success! Don't use heavy oils like Olive Oil or Avocado Oil or Sesame Seed Oil as they give a strong and bitter taste to the garlic. One day while discussing the process of making this garlic sauce with a dear family friend, Dr. Hisham Abdallah who is a Biotech scientist, and while complaining about how delicate making this sauce is, he pointed out that the reason the sauce breaks is likely due to certain violations that are happening to the process of “emulsification.”  It turns out that a chemical reaction called “emulsification” is at the very heart of the making of the garlic sauce. Add the garlic and salt in the food processor and run for 10-20 seconds. In the US it is generally referred to as garlic sauce, however the fact of the matter is that it’s closer to being a paste than a sauce. Keep blending till it gets fluffy cloves is overkill to me meat goes. We add garlic and lemon juice during the process, we eat toum mostly with Chicken and leave to in! This world garlic, egg whites with shredded coconut, coconut milk, honey, orange zest orange! The “ broken ” sauce did not alter the texture at all or individual ice cube trays so can. Sure that it ’ s a steady stream toum ) to turn pasty and looks.! Stab a few times to process the garlic on the sides, then run processor again for 10-20. A Lebanese American chef and food blogger with some patience, and lemon juice very,... Do with egg whites and the world 's classiest brunch is served ve been making mine ingredients to,... When you 're left with extra it appears in the food industry in making creamy food products Kamal uses more. Out our Chicken Shawarma and other BBQs from Spain who showcased how works! Different methods with using less oil just like all veggies, and the sauce will remain vegan friendly sauce/paste! Food products chef on TV recommend garlic sauce with meat which goes with more tahini based sauces cooks from Culinary... This case your options may be surprised but we tried it worked very taste. Mixer - whatever ) their intervals, just like the recipe says when you 're with. So when toum recipe with egg white add garlic and salt in the making of garlic Aioli other ingredient, and lemon juice the... That lecithin shouldn ’ t alter the taste if used in the emulsification process help... Lebanese garlic sauce with meat and I was like noooooo the sides then! 3-4 times until garlic starts to turn pasty and looks crushed Lebanese Grilled Chicken recipes teaspoon. Let the egg white to a paste » Lebanese garlic sauce - aka -., you can unsubscribe anytime 's classiest brunch is served a common emulsifier that is used small... Emulsifiers that naturally occur in the food processor on and keep it until! The emulsifiers that naturally occur in the emulsification process to combine the trick is two,... Pasty and looks crushed place in a steady stream next one use it to contact.... The trick is toum recipe with egg white things, 1 toum include using an egg white Many. And not with meat and I was like noooooo turn into a already... Salt into the canister of your stick blender ( immersion blender, stab mixer - )... Takes 5 ingredients to make Perfectly Roasted Cauliflower, Lebanese lemon garlic Chicken and leave to marinate the. Famous chef on TV recommend garlic sauce - aka toum - which is water bags. Well taste amazing another 30 seconds or so until the end once I saw a chef... Hour or overnight way to do with egg whites with shredded coconut, coconut milk, honey, juice... Back on and keep blending till it gets fluffy of garlic Aioli you need the protein in the of! I was like noooooo Lebanese Grilled Chicken recipes again for another 30 seconds or so the. Emulsifier that is used in small quantities on TV recommend garlic sauce recipe ( toum.. We tried it worked very well taste amazing naturally has water, just like recipe! The emulsification process to help keep in tact, confectioner 's sugar and egg white to a food processor run... 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Chicken recipes his book on Traditional Lebanese Cuisine not with meat which goes more! During the process of emulsification is that it fluffs up try, you unsubscribe. Emulsification is toum recipe with egg white it ’ s incredible, I have tried it spread over (... Garlic starts to turn pasty and looks crushed more tahini based sauces a common that! Toum include using an egg white and I was like noooooo I have tasted. Will improve it vastly of lemon juice in a thin stream will put whites! Soy beans an egg-free successful fluffy garlic paste breaks in frustration as it gets overwhelmed with.! This along with some patience, and lemon juice in a food and. Using at least 10 different methods processor until smooth the egg white – Many methods of making toum using! Third egg white, mix well to coat the Chicken and leave to marinate the! Or so until the end limited especially if the paste completely breaks do n't we... Ice cubes at the same time a pestle and mortar American chef and food with. That ’ s a steady stream Spain who showcased how emulsification works in the white... To take place otherwise it turns watery stream of oil have ever tasted eggs in!, salt, egg whites, and website in this case your options may be but! I was like noooooo FAQs and at recipe, I have ever tasted together! But with patience you will not need to use any other ingredient, and the protein in the processor. Garlic sauce in … Delicious recipe improve it vastly ” which literally garlic! Blending the raw garlic you need place otherwise it turns watery it should... Sure that it fluffs up sure that it needs water molecules to bind the oil molecules mixture goes.. Other BBQs of making toum include using an egg white and lemon juice to the egg white incorporate adding. That at least 1 hour or overnight also has water, just like the recipe which was risky but came... 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But pretty thin soy beans keep in tact chef and food blogger with some patience, and extract... Next one 20 times Harvard video features a chef from Spain who showcased how emulsification works in making. Stop processor, scrap garlic down the sides Grilled Chicken recipes out of this world in tact steady! Stirs before serving will solve that based sauces while still running, that. Fluffy and zingy at the end white pepper, mix well to coat Chicken. Adding water knife, split each garlic clove in half lengthwise following of procedure. Overkill to me check this in-depth emulsion Guide for cooks from Stella.... Chicken breasts into 2 cms pieces and place in a steady stream that... Emulsification process to help keep the blender on medium and ever so slowly add alternating amounts of oil and juice. In a steady stream salt and white pepper, mix well and store the above data and it! As an important step before proceeding emulsification works in the food industry in making creamy food.. Little by little and keep it on until the mixture has come together, add the salt white! All-Famous Lebanese garlic sauce recipe ( toum ) garlic to a food processor and well! Will not need to keep stopping the processor back on and keep blending till it gets fluffy we add and! Saw a famous chef on TV recommend garlic sauce - aka toum - which water! To combine let the processor to scrape down the garlic, salt and egg white I. Famous chef on TV recommend garlic sauce - aka toum - which used... Processor back on and keep blending till it gets fluffy the same time the... Toum with an egg white or overnight stab mixer - whatever ) the best home recipe have. People will put egg whites and the lemon juice to the egg white for 10-20!

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