Home made Toum / Garlic paste Recipe


This recipe will get you that white garlic (toum) sauce or garlic paste served all over the Middle East along with grilled combos whether it is chicken, beef or mutton in one form or another.

Many know it as it comes with wonderful Fresh chicken king or Saudi broasted chicken. In some countries this sauce is almost mayonaisse type, and in others it is a more watery flowing sauce.

The thick version is liked by most people and I also like the thick one. But it is more time consuming as it’s harder to blend.

This is better along with shawarmas, shish kebab, tikka or lamb patties or anything Middle Eastern or Greek. Take your mixer jar and make your garlic paste. You can use this along with any type of sandwich or grilled as this version has the near consistency of mayonnaise.

Difficulty: Easy |
Total Time: 20 minutes |
Active Time: 20 minutes |
Makes: 1 pint jar

INGREDIENTS

1 egg white
1 bulb garlic - cleaned
1 Cup Canola oil or vegetable oil
Lemon juice to taste
Salt to taste

Preparation methods
Use a blender with high power watt. Food processor can also be used but it is too big for this quantity.

Drop into the blender: cleaned garlic, egg-white and a few teaspoons oil.

Blend and add remaining oil by the teaspoon while continually blending.

Expect to spend a little time now, dribbling in the canola oil (don’t break the sauce!). You are creating an emulsion, like mayonaisse. Make it as stiff or as relaxed as you like, but if you add oil or lemon too much at a time, it’ll ‘break’.

I like to keep this quite stiff as I use it like mayo. It is far harder to blend that way though. If the emulsion is too thick to blend, dilute it with the lemon-juice and later with water.

This recipe will last for a long time since there is no diary product like yoghurt is not added. Some people add potatoes to make the sauce thick. But it is not required.

When most of the oil is emulsified, add salt to taste while still blending. If it’s too garlicky for you, add another 1/2 teaspoon canola oil like you did the first step. Try this and let me know.

Storage instructions
Keep Garlic Paste in a tight container in the fridge for optimum storage.

Notes

The toum making process requires you to drizzle in the oil — not dump in the oil right away. When you see it begin to thicken up THEN you start with the lemon juice.

Only use canola or vegetable oil. Do not use olive oil.

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