I’ve made this recipe a few times! My family loves it , I modified it slightly reduced the oil by 1 cup, I also don’t have a food processor like your so I make mine in the blender, emulsifying the mixture can be tricky so take your time as chef says!❤😊
- 20 medium garlic cloves, 3 cup of vegetable oil, 1/2 tbsp salt, 1/2 cup of lemon juice, a-ha.... let's try this recipe...salt and lemon juice to leave till the end...
Years ago I had a friend from Lebanon that brought me food from a Lebanese deli. I had Toum with a variety of grilled meats, vegetables and pita bread. But I didn’t know what it was called or how to find it. I can’t even ask my friend because he went back to Lebanon years ago. Now I’m so happy I found out what it’s called. I made it tonight and ate it on bread with grilled steak, onions and tomatoes. It was just soooooo good omg. Thx for the recipe!!!
You’re a great teacher. I made it last week but it ended up separating. I alternated the lemon and oil through the process. Now I will leave lemon until the end. Thanks
i hope you see this. you probably added the oil too quickly so it didn't emulsify. you should actually spend about 10- 15 minutes with the food processor running, adding the oil. i know the video makes it look like a quick thing, but you have to take a little more time.
If you had issues making toum in the past, this is the video that will help correct your mistakes. Leave the juice until the end and it will be the best toum ever. This is coming from someone who lived in the Middle east!
@@lyubenkonov1524 Yes I have learnt the hard way As I made, Nx time I will use what you have suggested am using it to cook with now Thanks for the reply
I did it today and it was really good! Here's a mistake I did and an advise to help others. The hole I did to add the oil was to big and I added the oil to fast, so my sauce was too liquid. I added the white of and egg, mixed few minutes and place the bol of my mixer in the fridge about 20 minutes. Mixed few minutes again I the texture was perfect, amazing! Thanks a lot for your receipe 🙂
I always had a hard time making this , ending up with a soup instead of a spread . But mow watching your video , I can see where I made my mistakes hoping it will be a success next time. Thx for sharing!
Love it. Thank you. Geeky question - what was the diameter of the hole you put in your mixer? You need to get the right volume of oil going through. Would love to hear you view.
Hi I’m Lebanese I’m using your recipe but twice already when i start adding oil it starts separating rather than getting to be like meyo Am i making a mistake by adding the salt too soon (I’m adding the salt after i mince the garlic for few times in the food processor) it is becoming very runny
Chef, can you please tell us about the speeds of the blender you used? I mean do you use full speed when adding the oil slowly? Can you please explain. Your recipe is awesome!
Hi Milad, I spent 4 years in Lebanon, it changed my life. The food, culture and people permeated my heart, I miss it every .day, and in everything I cook now I simply cannot escape the Lebanese influence. Tell me please, what size hole did You drill for the drip hole? Shoukran Hamdaallah
I followed exactly your receipt and the way you make it, however, the outcome was not thick as yours, it came out runny, can you tell me what had I done wrong ? Thank you very much
It usually won't come out right the first time. My guess is that you added the oil a little too fast or too much at the time. It has to be done very slowly. If it is done too fast it will separate.
My husband likes it really garlicky but, other family members don't. I soak some of the garlic separately in ice water to make it less garlicky. I also do my salt at the beginning because we like it really creamy.
Thanks for the Recipe - What type of Garlic do you prefer for the Toum ? understand there are many different types of Garlic Available with diff tastes....
Also, if it's too garlicy, you can remove the little center bits (after sliding a clove in half lengthwise). Carefully get under it with a knife and it will pop right out.
What did I do wrong. I made this but mine still looks like oil. It's not nice and fluffy. Ugh.... Is it cause I used a professional grade blender and not a food processor? It got really warm during blending. The flavor is there but it's just flavored oil. Any clues what went wrong?
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container and good up to 4 weeks. thank you for supporting the channel👍
I just got your message on the McDonald's Hamburger. Thank you so much. On this Lebanese Toum, I tried making it and it failed. It failed to become the consistency like mayonnaise. It stayed liquid/oil. I have a small hole in my food processor "Food Pusher" (exactly like yours), which is what I used. I think I may have had two problems...(1) I should pour the oil into the "Food Pusher" much slower, and (2) I used pre-packaged garlic that was already peeled. I saw in another Toum video that the person said NOT to use bulk garlic cloves. When mine failed, I threw it all in the trash (a dumpster at my complex) and went to a local Middle Eastern market/restaurant and bought a pint of their Toum...lol. Do you have any suggestions? I will definitely try again...the "fail" won't stop me from trying again. Also, the Oil that I used was Canola Oil. Any pointers you can give me would be greatly appreciated! Thanks.
Hi, you guessed both issues that contributed to the separation of the oil. Drip oil very slowly to give it time to blend with the garlic, and always use fresh garlic.
Hello outhere i have try over and ever it never work the oil has to be at roomtemperature? At what speed to run the pressesor? For how long to run it? Any tips ill appreciate never made it so not sure what im doing wrong
YA ZALAME es3ed deenak !!!! thats it ??? that eazy way my god and im waiting every year to go home to eat hahahahahahahahaha .... thank u maaaaaaaaaaNNNNNN
Hello Chef ! I love your videos ! But sadly it didn’t work, the garlic and the oil kept separted.No formation of creamy sauce whatsoever ! Please help 😢
Thank you for your comment🙂 ( if you using a food processor try to chop the garlic as fine as you can before adding any oil then start slowly drizzle the oil not more then 2 ounce give it 20 to 30 second then add half ounce lemon juice until the mixture is thick and stable then continue adding oil little at the time ) If your food processor blade not sharp enough it might cause this problem as well. STAY SAFE and good luck 👍
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container in the fridge for 3 - 4 weeks. Thanks for your support👍
I’ve tried making this recipe 3 times now and have failed miserably. The oil and the garlic keeps separating. I’m using a food processor that is quite large. When I mince the garlic first at some point it just sticks to the walls of the processor. Any idea why I cannot get the thick consistency? Do I have to use a smaller processor or blender and use the slowest setting? Any help is appreciated.
If you have a smaller processor, that will be better. If not, you can try making bigger batches. To prevent the oil and garlic from separating, make sure to pour oil as slowly as possible in a thin stream. You can poke a small hole in a cup to get this effect. If it still keeps separating, you can use a very small amount of “xanthan gum” to hold the emulsification. Hope this helps!
I’ve made this recipe a few times! My family loves it , I modified it slightly reduced the oil by 1 cup, I also don’t have a food processor like your so I make mine in the blender, emulsifying the mixture can be tricky so take your time as chef says!❤😊
- 20 medium garlic cloves, 3 cup of vegetable oil, 1/2 tbsp salt, 1/2 cup of lemon juice, a-ha.... let's try this recipe...salt and lemon juice to leave till the end...
Years ago I had a friend from Lebanon that brought me food from a Lebanese deli. I had Toum with a variety of grilled meats, vegetables and pita bread. But I didn’t know what it was called or how to find it. I can’t even ask my friend because he went back to Lebanon years ago. Now I’m so happy I found out what it’s called. I made it tonight and ate it on bread with grilled steak, onions and tomatoes. It was just soooooo good omg. Thx for the recipe!!!
Thanks for sharing and your support👍🙂
You’re a great teacher. I made it last week but it ended up separating. I alternated the lemon and oil through the process. Now I will leave lemon until the end. Thanks
i hope you see this. you probably added the oil too quickly so it didn't emulsify. you should actually spend about 10- 15 minutes with the food processor running, adding the oil. i know the video makes it look like a quick thing, but you have to take a little more time.
The best Toum recipe online. With this video, I made the flavor that I missed so much. Thank you!😘😘😘
This guy is the bomb! It worked! Finally! Thanks LetsCookolet!
Thank you for your support🙂👍
If you had issues making toum in the past, this is the video that will help correct your mistakes. Leave the juice until the end and it will be the best toum ever. This is coming from someone who lived in the Middle east!
This is great with French fries, baked potato, shrimp..... Thanks so much for a great recipe.
Adding salt along with the garlic before blending gives you a finer paste because the salt acts as an abrasive.
Thank you for the comment 🙂always something new to learn 👍
very true
Can one use olive oil to make this
@@dewsbury65 Better not, as it has a more distinctive taste than sunflower oil for example.
@@lyubenkonov1524
Yes I have learnt the hard way
As I made, Nx time I will use what you have suggested
am using it to cook with now
Thanks for the reply
I did it today and it was really good! Here's a mistake I did and an advise to help others. The hole I did to add the oil was to big and I added the oil to fast, so my sauce was too liquid. I added the white of and egg, mixed few minutes and place the bol of my mixer in the fridge about 20 minutes. Mixed few minutes again I the texture was perfect, amazing! Thanks a lot for your receipe 🙂
😋 Yum! Garlic bread is one of my Top Favorites🥰🍞
Thank you so much! I love Lebanese and Halal cuisine!
Halal is cruelty to animals.
Proud of you. Great recipe
thank you.. delicious and I was finally able to make this without ruining it.
My goodness I love tour and that looked easy I have crashed many a batch I have to try again
amazing recipe, never knew I could make it without egg whites. Just subscribed I loved this video it felt like I was cooking with my baba ☺️
Awesome! Thank you! stay safe👍🙂
Restaurants are closed and expensive. I love your videos. I am learning to cook Lebanese food at home. Thank you for your help!
You are so welcome!🙂stay safe👍
ahh good old lockdown days 😅😅
I always had a hard time making this , ending up with a soup instead of a spread . But mow watching your video , I can see where I made my mistakes hoping it will be a success next time. Thx for sharing!
Love it. Thank you. Geeky question - what was the diameter of the hole you put in your mixer? You need to get the right volume of oil going through. Would love to hear you view.
The recipe is wonderful😋😋.
Hi I’m Lebanese I’m using your recipe but twice already when i start adding oil it starts separating rather than getting to be like meyo
Am i making a mistake by adding the salt too soon (I’m adding the salt after i mince the garlic for few times in the food processor) it is becoming very runny
Chef, can you please tell us about the speeds of the blender you used? I mean do you use full speed when adding the oil slowly? Can you please explain. Your recipe is awesome!
Yazaka Allahu Jairah ❤ Thank you for sharing the recipe.
My pleasure 😊
V nice how much time in fridge please tell me and use
I just cannot get mine to fluff up to save my life. It’s more of a thick soup consistency. I have tried 3 times.
Hi Milad, I spent 4 years in Lebanon, it changed my life. The food, culture and people permeated my heart, I miss it every .day, and in everything I cook now I simply cannot escape the Lebanese influence.
Tell me please, what size hole did You drill for the drip hole?
Shoukran
Hamdaallah
This sounds really good. 😍
Thanks for your comment it mean a lot to me 🙂please stay safe👍
I followed exactly your receipt and the way you make it, however, the outcome was not thick as yours, it came out runny, can you tell me what had I done wrong ? Thank you very much
It usually won't come out right the first time. My guess is that you added the oil a little too fast or too much at the time. It has to be done very slowly. If it is done too fast it will separate.
@@teleopinions1367 thank you very much, I’ll try again 🙏🙏🙏
@@ericlam7665 the slower the better. Takes about 15min total
@@moseyfarran thank you very much, I’ll try again 🙏🙏🙏
Thanks Chef!
Going to try this next. Inshallah!
Been looking for something like this for so long !!!!!
Excellent Lebanese garlice sauce. How long can we keep this in the fridge. Please advise.
Absolutely delicious looking!!! Thank you for sharing this wonderful recipe Chef!
Like your recipes .can you specify cup size in ml.thanks. Hi from Australia
Does it have to be refrigerated? And how long does it last?
I love this!!
Thank you I like to try it
My husband likes it really garlicky but, other family members don't. I soak some of the garlic separately in ice water to make it less garlicky. I also do my salt at the beginning because we like it really creamy.
Smart! i never try the ice things before Big thanks for the tip 🙏👍
Thanks for the recipe I will try this
Super simple!
Can you use olive oil instead of vegetable oil?
No..... olive oil is dominant. The best oil to use is corn oil.
Thanks for the Recipe - What type of Garlic do you prefer for the Toum ? understand there are many different types of Garlic Available with diff tastes....
Also, if it's too garlicy, you can remove the little center bits (after sliding a clove in half lengthwise). Carefully get under it with a knife and it will pop right out.
*slicing
Thanks a lot for the recipe. Can you tell how long should it be stored ?
Bravo
Thank you 🙂stay safe
Omg I'm so excited to try this. I buy this dip all the time and wondered how it was made. Thank you so much for this great video.
Glad it was helpful!
What did I do wrong. I made this but mine still looks like oil. It's not nice and fluffy. Ugh.... Is it cause I used a professional grade blender and not a food processor? It got really warm during blending. The flavor is there but it's just flavored oil. Any clues what went wrong?
Yummy I will make this
This looks so awesome and simple.
It does!🙏
Just love it🤗💕😋
Thank you 😋
Made it ! Thanks a lot
Great job! and you r more then welcome any time🙂👍
Was the blender on high or low when you start adding the oil?
Thank you 🙂 was on low speed 👍 please stay safe
Thanks for the wonderful recipe!👌👌👌👌👌😋😋😋😋
Most welcome 😊please stay safe👍
It' was lovely I tried can u please add more n more pure vegeterian recipes
Thank you for your comment 🙂for sure i will👍
And how about the storage if we make a large quantities ..
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container and good up to 4 weeks. thank you for supporting the channel👍
تسلم الأيادي يا شيف
nice
بصراحة كنت عم فتش على الطريقة الصح للتوم thanks man
Thank you for stopping by🙂 no need to google it so Letscookolet 😉
Can I make this with olive oil or avocado oil?
Wow! This looks good. Am trying it out
Hope you enjoy and thank you for your support🙂👍
I just got your message on the McDonald's Hamburger. Thank you so much. On this Lebanese Toum, I tried making it and it failed. It failed to become the consistency like mayonnaise. It stayed liquid/oil. I have a small hole in my food processor "Food Pusher" (exactly like yours), which is what I used. I think I may have had two problems...(1) I should pour the oil into the "Food Pusher" much slower, and (2) I used pre-packaged garlic that was already peeled. I saw in another Toum video that the person said NOT to use bulk garlic cloves. When mine failed, I threw it all in the trash (a dumpster at my complex) and went to a local Middle Eastern market/restaurant and bought a pint of their Toum...lol. Do you have any suggestions? I will definitely try again...the "fail" won't stop me from trying again. Also, the Oil that I used was Canola Oil. Any pointers you can give me would be greatly appreciated! Thanks.
Hi, you guessed both issues that contributed to the separation of the oil. Drip oil very slowly to give it time to blend with the garlic, and always use fresh garlic.
@@msassine65 Thank you. I appreciate your taking the time to let me know.
بهارم..سلام...👏👏👏👏🌹🌹🌹🌹🌹🌹🌹🌹😊
🙏
You did a beautiful job however I Tried to do this and failed 😭😭😭😭😭😭 so I added mayonnaise and plain cream cheese it came out beautiful.
its really good
Sir,
Thank you for the recipe.
-Amar,
India
شكرا اخ ميلاد
ايمتا توقيتك عل يوتيوب
ايا" توقيت ممكن نتبع
انا موجود ب فانكوفر
شكرا
OK, lemon goes very last. Now I know my mistake before. Thanks for clarifying.
Perfekt, thanks
🙏
Please, ¿power of the processor? Mine is too fast and doesn't work for this 🙏
Yum yum😋
Excellent 👍
I love it :-) Thanks
Thanks for your comment👍More delicious recipe for you every Thursday and Sunday🙂
How many watt must be machine to make it well
Hello outhere i have try over and ever it never work the oil has to be at roomtemperature? At what speed to run the pressesor? For how long to run it? Any tips ill appreciate never made it so not sure what im doing wrong
Yislamo dayetak
Well explained Chef😋
I have question please Which kind of oil is it ?
Est-ce que je peux utiliser de l'huile d'olive a la place? Merci !
Perfect 👍❣️
YA ZALAME es3ed deenak !!!! thats it ??? that eazy way my god and im waiting every year to go home to eat hahahahahahahahaha .... thank u maaaaaaaaaaNNNNNN
Awesome 👏🏻 👏🏻👏🏻👏🏻
Thank you! Cheers!👍
Wowwww 🤤
Hello Chef ! I love your videos !
But sadly it didn’t work, the garlic and the oil kept separted.No formation of creamy sauce whatsoever ! Please help 😢
Oil must be cool or room temperature
I made this Today but it didn’t become thick . Please advise
Dear... Why my souce become watery?... What is the key point to make the souce foamy like yours?
Thank you for your comment🙂 ( if you using a food processor try to chop the garlic as fine as you can before adding any oil then start slowly drizzle the oil not more then 2 ounce give it 20 to 30 second then add half ounce lemon juice until the mixture is thick and stable then continue adding oil little at the time ) If your food processor blade not sharp enough it might cause this problem as well. STAY SAFE and good luck 👍
@@Letscookolet Thank you for quick guidance. I will try again accordingly.
I used olive oil but my sauce is watery not foamy like yours. Follow the same recipe though.
Why others use egg whites? And do you have a recipe for something spicy shawarma sauce?
Looks amazing 👍😁
Thank you! Cheers!👍🙂
Hello from LA 👋👋👋 amazing recipe! I’m adding also 1-jalapeños pepper for spiciness. Thanks for sharing your recipe .
Don't. That's not "Lebanese" toum.
Marhaba, i’m trying to make it but it’s very liquidy. It doesn’t look like toum at all. What did i do wrong and how can i improve it?
Can we use olive or avacado oil or rice bran plzz guide
Can I ask for the exact amounts of the ingredients? Thank you.
yes u can....u have all rights to
Love you brother ❤
🙏
2 much oil is not digestive. Any suggestions for less oil
Hi there sir! Just want to ask sir! How long can you store the garlic sauce in refrigerator? And how to know if its not edible any more?
I'm confused. You said there were 15 cloves of garlic but the recipe said 20. Are the other ingredient amounts correct?
Wow u made it so easy! I wanna try your recipe. Oh btw how long can u keep the toum cream in the fridge? ☺️
Thank you for the comment🙂i always try my best to help, Allow the garlic (toum) to cool down before sealing it in a container as condensation drops will cause your garlic to separate, always store it in air tight container in the fridge for 3 - 4 weeks. Thanks for your support👍
@@Letscookolet Hello, can I use extra virgin olive oil rather than the vegetable oil? How about canola oil?
@@luisserrano7150 you cannot use olive oil...
What kind of oil? I try to stay away from canola and such
Viva Christo Rey
Can you please give me the name and model of your food processor? I am looking to buy a food processor but do not know which one to get.please help
Can we use olive oil to make this ?
I’ve tried making this recipe 3 times now and have failed miserably. The oil and the garlic keeps separating. I’m using a food processor that is quite large. When I mince the garlic first at some point it just sticks to the walls of the processor. Any idea why I cannot get the thick consistency? Do I have to use a smaller processor or blender and use the slowest setting? Any help is appreciated.
If you have a smaller processor, that will be better. If not, you can try making bigger batches. To prevent the oil and garlic from separating, make sure to pour oil as slowly as possible in a thin stream. You can poke a small hole in a cup to get this effect. If it still keeps separating, you can use a very small amount of “xanthan gum” to hold the emulsification. Hope this helps!