I wish all YT videos were this way. Quick and to the point. Without goofy YT sound effects, long intros and outos, begging for likes and subscriptions, life stories and dramas. Just easy recipes made with on-hand ingredients, and I was going to use a stick blender anyway, but pre-soaking garlic to remove skins easier was a bonus tip. Chef Hermann, covers everything leaving you wanting more next time.
You can't imagine how motivating this is to read. I'm only starting out on RUclips and a lot of the advice I am getting is to add exactly the things you don't want to see/hear. So I'm glad I left those out ☺ Will try to keep it this way and focus on the food first.
@@BakingHermann I totally agree with the first person's comment and your sentiment. Please follow your instincts! I think this style in which you've presented is SO much classier, engaging, and easy to watch + listen to, compared to those obnoxiously loud videos that populates this platform. Keep it up! and all the best for your youtube journey!
@@BakingHermann Hola ! I just discovered your channel and I can already agree with the comments here 🫶🏻 For real !! Thank you a lot ! At the beggining of the video, when you used the blender I was already asking myself « will it be possible with a regular simple mixer ? » Some seconds later you answered my questions .. and more ! Keep this great work up please ! This really helps A LOT and it inspires me to innovate even more even when having kind of a low budget and time hehe (new vegan suscriber to your wonferful channel 🙏🏼)
Hermann, I'm Lebanese & enjoy your podcasts. I never subscribe to avoid bells & whistles on my phone. I love garlic & eat it raw with my stews. But permit me to give you a tip on this one: to add less oil in increasing the volume, we add a soft-boiled potato. It is neutral, binds better, & causes no indigestion for anyone who eats a lot of garlic like me.
I am Romanian and we make the same garlic sauce in the Danubian and Black Sea coast part of the country, using vinegar instead of lemon. It is an ancient sauce that probably came to Romania through Turkish and Greek people who inhabited this area and it is called SARMUZAC. It is traditionally eaten with fish soup (chorba) or any fried fish.
Interesting. I'll try with vinegar next time. It's delicious with the lemon juice but I'd like to change things up next time, maybe add some spices too.
In Catalonia All - i - Oli sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil, and grinded black pepper to give a little bit of flavor.
I was chatting with a young guy as we flew across Canada a few years ago. His family had immigrated from Lebanon when he was a kid. FOOD came up in conversation. He asked me if I’d ever heard of Toum, I had not. When I got to my destination I did go on line to find it and what an OMG moment that was! All my garlic loving friends were as amazed as I was and all of us have continued to make it. Fabulous
The second technique is how I make mayonnaise. In 20 years I've only had it not come together 3 times...so I turned it into a Caesar salad dressing.OMG!! I love the aqua fava hack!! Sundays are food prep day - salsa, mayo, hummus, tzatziki, pickled onions, tomato confit, any chili oils, fresh cheeses, and yogurt. I always keep my aqua fava (make hummus from dry chickpeas) for soup in the week! Thanks for that hack!
It's taken years to gain the confidence. Try something new every once in a while and add it to your repertoire. Worst case scenario you learn something. Don't give up trying. At 60 I finally learned to make a pie crust. :) Thank you for the kind words, Hadrian! @@HadrianGuardiola
both techniques are used to make mayonnaise. and in both cases here its just garlic instead of egg basically. ive never had my mayo not come together but its a great idea to use it in a salad dressing if it happens, i never thought of that!
Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too. And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later😉
Interesting! I’m not vegan but I’m scared of using raw egg whites so maybe I’ll try the potato starch one. But yeah some additional protein would be nice, I’m so indecisive, maybe I’ll try both 😅
I tried to make many times but failed but with your recipe measurement I tried with food processor and without using chick pea can water I was able to make and I got successs , I can’t express how happy. I am today! Thanks so much .
Hi, another way of peeling garlic is to chop the garlic in half, place in a bowl and microwave for 30-40 seconds. I then squeeze the garlic out of the husk. I do get my fingers a bit hot but I don’t mind. As for your recipes, these are brilliant. My background is Middle East origin, dad was Greek Egyptian and mum Cypriot Greek so I know a lot about this food. Keep spreading the recipes please, you’re doing it in a modern and brilliant way 🌷🇬🇧🇨🇾🌷Maria
I just partially smash the clove with the broad part of the knife (pressing the knife with my palm with the sharp edge facing away from myself of course) and it crushes the clove and the paper peels away so easily. You can use a metal spatula to press the garlic if you’re concerned about sharp edges though.
I really like how you actually respect the vegan aspect of vegan food. As an Indian, it makes me sad to see so many people limit themselves to a few foods when there's an entire world of wonderful food out there that is completely plant based. I love your recipes!
I searched up "fluffy meditarean sauce" after trying it at a restaurant. After watching the video, I was still skeptical how easy it looked to make. I'm now having it with my lunch! I followed the hack version and had no issues making it, it was so simple! This made my day, thank you!
I i used to go to my favourite Lebanese place just to buy extra pots of Toum. Now i dont need to. Thank you so much for sharing this recipe, especially the immersion hack!
Omg. Thanks for helping me not waste my time and money!! I made this off of some internet recipe instructions and their video and it came out watery. They said dont use a emulsifier (i didnt at first) and their suggestion was to use 1-2 boiled potatoes for helping consistency if its watery. I didnt have potatoes on hand. But I saw this video looking for help with my liquified mess. Dumped my liquidy ingredients in a tall cylinder, grabbed a emulsifier and added bits of canned garbanzo juice a little at a time and now its perfect white and fluffy. It Was looking like a separated curdled mess before. Thanks so much!❤😅. Now it taste great 🎉
Adding potato turns it into Skordalia,a Greek dip. It is absolutely delicious as well. I'm glad the chickpea hack works. I have a can of them I am adding to my cucumber, tomato, and onion salad to go with our Kafta (non vegan). I will definitely hold onto the aquafaba trick in case my toum breaks. 🙂
I searched a video like this for months! All vegan videos i found are like “15 easy plate you can do in five minutes” or “how to make a non vegan plate vegan” There is plenty of vegan food around the world ! I was so frustrated until y found your video that no one seams to create a series about these plate. And you explain the origine of the dish at the end ?! Ok congratulations you gain a new follower. By the way the video is really good. You speak of the traditional method but quickly switch to modern methods. There is tips. The explanation is fluid. Really great!
That stuff is amazing. It is so good with fried cauliflower with sumac, shwarma, and fresh warm pita. I think I love pretty much all the Mediterranean dishes I've had. In America, you are only exposed to so many, but for what I have had, it's all soooooooooooooooo amazing and I could live on it forever. Yum!
I tried this twice, the first time was a success but the second time, the sauce broke. However i was able to salvage it with aquafaba! Thanks so much for your tips
So glad RUclips put your video in my feed. I love quick to the point vegan whole food plant based recipes and I’m looking forward to other recipes you post.
Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too. And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later
Was für ein WUNDERBARER Kanal. Richtig gut. Die Rezepte sind grandios erklärt, Bildsprache toll, alles auf den Punkt und dann noch ein bisschen Kulturkunde zum Schluss. Ich bin vollends begeistert. Deine Leidenschaft fürs Essen kommt total rüber. Ich bin froh deinen Kanal gefunden zu haben....und ich bin noch nicht mal Veganerin oder Vegetarierin. Bitte mach weiter so! Du bist ganz WUNDERBAR!❤
I like the mortar & pestle method because it does the best job of breaking down the garlic into a cream (even w/o oil!). Plus I can just bash the paper off w/o needing to peel them. Oh, and I can make a small amount at a time.
And Allioli can be served when you eat 🥘 which are noodles with seafood, prawns, etc And with seafood too and squid ink 🐙 Even the famous 🍟 You can use it with fish, etc
Thanks for the tricks! I can’t wait to try some of the tricks I learned here. I only want to add that for food processors , several have a plunger with a hollow core and a small hole, this is to assist with drizzling the oil in situations like this. I hope this helps those like me that can’t drizzle oil for a measuring cup consistently.
Hey there, new to your channel and subscribed. No weird music, unnecessary rants, just good food talk to share to love of a plant based life. Love this recipe! Tried the immersion blender and it worked a treat. Loo forward to lots more delicious recipes.
that's what in my family we simply call a garlic paste. always using the mortar and pestle since it tastes so much better. then for a garlic sauce we add sour milk, or Bulgarian yogurt. goes amazing with meats and many other foods, similar to tomato
My family also calls it garlic paste. My 4 daughters grew up eating it with fresh pita at LaShish in Dearborn, MI. Our fave condiment. Good thing we all ate it together.
I just stumbled through this recipe, not really knowing what I was doing. My food processor doesn't have speeds, so I just pushed ahead full speed. I also didn't have a very accurate way to measure how much oil I was streaming in at a time. I have a lot of trouble with emulsions, so my hopes weren't high, but I needed to use up some garlic. The result was toum that is better than any I've bought in a store. Great tutorial!
as an alternative to the emulsification hack with aquafaba I would suggest a 1/2 to 1 tablespoon of mustard. Shouldnt impact the flavor too much and is usually a staple in most kitchens. This is intended for situations where you dont have a can of chickpeas at the ready or dont want to open one just for the aquafaba.
I made Toum last week for some canapés but just for extra layer of flavour I added chopped sundryed tomatoes in oil (the soft ones and puréed). It was fabulous. Just a variation to this delicious spread 🎄🇬🇧🎄 Maria
Awesome recipe Hermann! Thanks! I just love Lebanese food! I was in beautiful Lebanon 10 yrs ago for my study abroad year. The best year ever! Awesome food, kind, generous People, gorgeous nature and amazing Beirut Mediterranean lifestyle( just like Barcelona but the food is way superior in Lebanon ) and yet a hop away from the skiing slopes! Please give us more Lebanese recipes ! Greetings from Oslo!
In India we skip the oil & to the garlic lemon paste we add green chillies & cilantro &/ or mint at the grinding stage itself. This gives a beautiful green color too, to the mixture. Sometimes we add dry red chillies & omit the green herbs to give this a fiery red colour & taste! We have it with assorted savouries & breads. We call this chutney or lehsun chutney the adjective preceding meaning garlic in Hindi the national language of India...
Hey there! I have been trying to make toum for years. Just tried your immersion blender version and - on the 2nd try - it came out PERFECT !!!! I CANNOT THANK YOU ENOUGH !! The first attempt failed and broke: tried aquafaba method to fix it, but probably did it wrong and I trough it all. I think I used too much oil compared to the garlic. The second attempt it was a success: I think the ratio garlic/oil is quite important. I used 200ml veg oil but don't know how much garlic. I used 2 very large garlic cloves (Tuscan Aglione garlic?) which are less pungent than the traditional one. Please keep the good work and again THANK YOU! THANK YOU! THANK YOU! 🙃
one thing that helps is to put the ingredients in freezer until they are as cold as possible without being frozen. heat ruins emulsification and just the blender warming up as you run it can ruin the batch. if it does break then adding egg white always fixes it but then it does not last as long as the fridge.
Oh thank you for this. I have been trying to figure out why my Toum with a hand blender would not work. I usually use extra virgin olive oil. When your recipe said specifically not to use that, I used avocado oil, AND IT WORKED! Thank you for being specific about that.
I used to live in Dubai ages ago and your video brought back memories of Toum- thank you for sharing it and I will be trying to make it home-wishing you all the best!!
Finally got it the second time around - took my time and it turned out great. Just finished making shwarma wraps using the toum as the binding. Cheers!
What did you do wrong the first time and what did you do right the second time? I tried to make it twice about an hour ago and I failed. What kind of oil did you use?
The fist time I made this recipe it was a great success from the start. I have never been able to replicate it! After the disappointment it never goes to waste it add flavor to any dressing or homemade dips and sauces
Toum seems very appealing, with unlimited uses. Big thank you for clear info. I'm a pretty good cook of many years and you've taught me a few things here.
I’m not vegan but my girlfriend is, so I always look out for good vegan recipes. You won me over to your channel when you showed a potential fix for if the cheated version breaks and doesn’t emulsify - this kind of forward thinking for the audience is such a clear sign of quality.
Thank you 🥰 I've been making Toum sauce according to your immersion blender recipe. It's now a stable sauce in our kitchen. Delicious and quick to make. Love it!
Thank you so much, I tried the hand mixer version after nearly overheating my food processor (and fail at making tum...) the last time I tried, and it worked 🤩🙏🏾🙏🏾🙏🏾
I can't live without toum and hummus. Thanks for the immersion blender hack. I can now whip up some toum if I don''t have a lot of time. You are the best instructor.
Loved the blender version. I can now make a small quantity and finish quickly. I made it today and was very very happy with the outcome. I also make the first version but cannot finish it quickly. This is surely a recipe to bookmark. Thanks a ton.
Hola, recién acabo de encontrar tu video. Eres en verdad cautivador!!!! Y no solo por tu linda cara, es tu carisma, tu personalidad....sigue asi, siendo tú, y tendrás miles, millones de suscriptores. Y no es exageración. Es que atraes, atraes de la mejor manera posible, siendo tú. La mayoría de youtuvers, por no decir que todos, son tan falsos. Y me molesta que desde el inicio del video, sin saber si a una le va a gustar el vídeo, piden likes y suscribirse. ¡Que bueno es encontrar a una persona totalmente diferente!!! Es como un respiro, en medio de tanta falsedad que hay en RUclips. Sigue siendo así, no cambies nunca, y tendrás garantizado el exito en tu metas.
In Catalonia All - i - Oli meaning Garlic & Oil Sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil specially for mayonnaise, and grinded black pepper. Because EVOO is too strong for mayo But ALLIOLI has no eggs that's the difference with Mahonesa (Mayo) from Mahon [Menorca] At least someone understand how its made 😊😊 Please don't call it Garlic mayonnaise
For hack2.It's important that the mixing bowl is not much wider than then the emulsion blender. It took me weeks to figure out why my Mayonnaise is staying liquid all of a sudden, until I found out the reason was, that I changed the bowl.
You can use a huge container just fine. Start at bottom of container and use staircase technique moving along the sides of the container. Each "step" pull up slightly, then drop to incorporate more air.You can do five to ten gallons in a couple of minutes.
What I do is, at the beginning of the spring I take the fresh garlic, it is mostly sold with thegreen leaf on top. Inside the clovesare not so separated so not much cleaning, just what has become already hard. It tastes so much better. I make it for the entire year.
I’m not vegan (and never will be) but I tend to be more plant-based in the summer because I like eating lighter meals and as a person who absolutely loves garlic, this sauce would go great with salad.
This is the best toum I have ever made from RUclips! Just like the one I get at my favorite Lebanese restaurant. I messed it up of course haha, but 2 spoons of garbanzo bean juice worked its magic, thank you so much!
3:09 Best garlic peeling method ive ever seen is to put the cloves into a contianer or jar (mason jars with metal lids work best) and shake the HELL out of them. The squishy garlic impacts the rigid sides of the containers and "flexes" off the peels. You can peel a huge batch of garlic in under a minute this way.
ALWAYS LOVED YOUR PERSONALITY!! FINALLY GETTING TO SPEND A FULL RUclips VIDEO WITH YOU, AMAZING EXPERIENCE, I WISH YOU WERE THERE FOR ME TO TEACH EVERYTHING ELSE ABOUT LIFE APART FROM COOKING HAHA.
In Catalunya we have the Allioli which involves blending garlic with oil in a mortar and adding a little salt until you get a soft and creamy texture. There's also Ajonesa, made by blending an egg, garlic, oil, and salt in a mixer.
I noticed that minus the lemon juice thats just the same as original aioli which is just salt, olive oil and garlic (you can add a few other herbs and spices as well if you want but that's the classic). I'm always confused when ppl say aioli takes egg. Its ingredients are literally in the name: alio e olio. Say it quickly 10 times over and you get aioli :D
Thanks for the Video. Looks delicious. 😊 Garlic is often heavily contaminated with mold spores, no matter where you buy it. The same goes for onions. That's why I wouldn't soak it with the skin on, even though it makes peeling easier. Dangerous hack you see everywhere at the Moment. Stay healthy ❤
This is exactly what I was looking for. I am building a sandwich with hummus, grilled red and yellow peppers, aubergine, and mushrooms. This and a few greens should send it over the top.
In eastern Romania northern - we call it MUJDEI and make it with sunflower oil salt and for extra taste we add yogurt or sour cream . I’m convinced in fact it’s mujdei all over the country , and the resemblance with the toum is very striking!
Every day is a school day. I’m 65 and still learning - thanks to your informative videos! I must try this simply because I adore garlic, and I’m fascinated by the diversity of this sauce. Thank you for your creative content!
So yummy. I can already taste it. I always have garlic and lemons on hand. But every time I look for a dip or spread, it has too many ingredients, odd ingredients to find locally, or mayonnaise as a base. Thanks for this much needed recipe I will be making this weekend and regularly in the future.
I love Toum so much that I tend not to go to a Kabob/shawarma restaurant unless they have Toum on their menu. There are a lot of great places here in Southern California, but not all of them serve Toum and it's a shame!
Another quick way to peel garlic is to put one or more cloves inside a sphere made of two bowls, and to shake for maybe a minute. This also works for hard boiled eggs, really anything that's rubbery but covered in a shell.
I wish all YT videos were this way. Quick and to the point. Without goofy YT sound effects, long intros and outos, begging for likes and subscriptions, life stories and dramas. Just easy recipes made with on-hand ingredients, and I was going to use a stick blender anyway, but pre-soaking garlic to remove skins easier was a bonus tip. Chef Hermann, covers everything leaving you wanting more next time.
You can't imagine how motivating this is to read. I'm only starting out on RUclips and a lot of the advice I am getting is to add exactly the things you don't want to see/hear. So I'm glad I left those out ☺ Will try to keep it this way and focus on the food first.
@@BakingHermann I totally agree with the first person's comment and your sentiment. Please follow your instincts! I think this style in which you've presented is SO much classier, engaging, and easy to watch + listen to, compared to those obnoxiously loud videos that populates this platform. Keep it up! and all the best for your youtube journey!
@@Soulstice1319 that means a lot! Thanks for the motivation!
@@BakingHermann Hola ! I just discovered your channel and I can already agree with the comments here 🫶🏻 For real !! Thank you a lot ! At the beggining of the video, when you used the blender I was already asking myself « will it be possible with a regular simple mixer ? » Some seconds later you answered my questions .. and more !
Keep this great work up please ! This really helps A LOT and it inspires me to innovate even more even when having kind of a low budget and time hehe (new vegan suscriber to your wonferful channel 🙏🏼)
@@antia1982 thanks for the wonderful comment ☺️ super motivating!
Hermann, I'm Lebanese & enjoy your podcasts. I never subscribe to avoid bells & whistles on my phone. I love garlic & eat it raw with my stews. But permit me to give you a tip on this one: to add less oil in increasing the volume, we add a soft-boiled potato. It is neutral, binds better, & causes no indigestion for anyone who eats a lot of garlic like me.
HEY THNX FOR THE TIP! I WAS WONDERING HOW TO DECREASE ALL THAT FAT.👏🏼👌🏽🤌🏽👍🏾 TOO MUCH OIL MAKES US FAT😉
🌺✌🏽💚🌺
Some recipes call for cooked cornstarch but yeah, I like the idea of boiled potato better
Yes too much oil..not good sir
Ty for the tip, Im making this for a party and obviously its going to be a lot cheaper bulked out with some potato.
Great tip, because although toum is my most favourite dip, it does give me heartburn.
I am Romanian and we make the same garlic sauce in the Danubian and Black Sea coast part of the country, using vinegar instead of lemon. It is an ancient sauce that probably came to Romania through Turkish and Greek people who inhabited this area and it is called SARMUZAC. It is traditionally eaten with fish soup (chorba) or any fried fish.
What are the ratios of the ingredients for sarmuzac?
Makes sense Chorba in Arabic means soup, most likely influences from the Middle East as you say
@dumitriudaniela The name practically means the same as Toum : Sarmisak means Garlic in Turkish.
Interesting. I'll try with vinegar next time. It's delicious with the lemon juice but I'd like to change things up next time, maybe add some spices too.
In Catalonia All - i - Oli sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil, and grinded black pepper to give a little bit of flavor.
I was chatting with a young guy as we flew across Canada a few years ago. His family had immigrated from Lebanon when he was a kid. FOOD came up in conversation. He asked me if I’d ever heard of Toum, I had not. When I got to my destination I did go on line to find it and what an OMG moment that was! All my garlic loving friends were as amazed as I was and all of us have continued to make it. Fabulous
I made this using the immersion blender method and now I have a new favourite thing in the world.
The second technique is how I make mayonnaise. In 20 years I've only had it not come together 3 times...so I turned it into a Caesar salad dressing.OMG!! I love the aqua fava hack!! Sundays are food prep day - salsa, mayo, hummus, tzatziki, pickled onions, tomato confit, any chili oils, fresh cheeses, and yogurt. I always keep my aqua fava (make hummus from dry chickpeas) for soup in the week! Thanks for that hack!
I aspire to your level! 💪
It's taken years to gain the confidence. Try something new every once in a while and add it to your repertoire. Worst case scenario you learn something. Don't give up trying. At 60 I finally learned to make a pie crust. :) Thank you for the kind words, Hadrian! @@HadrianGuardiola
both techniques are used to make mayonnaise. and in both cases here its just garlic instead of egg basically. ive never had my mayo not come together but its a great idea to use it in a salad dressing if it happens, i never thought of that!
I want to have dinner at your place please!
☺@@LinA-it9vd
Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too.
And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later😉
Sounds very intriguing, thanks for sharing!
Interesting! I’m not vegan but I’m scared of using raw egg whites so maybe I’ll try the potato starch one. But yeah some additional protein would be nice, I’m so indecisive, maybe I’ll try both 😅
Aquafaba can substitute for egg whites too, if you’re happen to be using chickpeas for something
Thank you!
You just made mayonnaise with garlic in it
I tried to make many times but failed but with your recipe measurement I tried with food processor and without using chick pea can water I was able to make and I got successs , I can’t express how happy. I am today! Thanks so much .
I found his video very helpful also. Creat it successfully as well as made the broken one into a garlic hummus veggies dip
Hi, another way of peeling garlic is to chop the garlic in half, place in a bowl and microwave for 30-40 seconds. I then squeeze the garlic out of the husk. I do get my fingers a bit hot but I don’t mind. As for your recipes, these are brilliant. My background is Middle East origin, dad was Greek Egyptian and mum Cypriot Greek so I know a lot about this food. Keep spreading the recipes please, you’re doing it in a modern and brilliant way 🌷🇬🇧🇨🇾🌷Maria
Sounds great, thanks for the tip!
I just partially smash the clove with the broad part of the knife (pressing the knife with my palm with the sharp edge facing away from myself of course) and it crushes the clove and the paper peels away so easily.
You can use a metal spatula to press the garlic if you’re concerned about sharp edges though.
@@CraftyVeganthis is what I do too. No soaking needed.
@@CraftyVeganthis is literally the easiest way to do it. Adding any more steps is just not as fast.
@@CraftyVegancame to say the same thing. Def best method quick and simple!
I really like how you actually respect the vegan aspect of vegan food. As an Indian, it makes me sad to see so many people limit themselves to a few foods when there's an entire world of wonderful food out there that is completely plant based. I love your recipes!
I searched up "fluffy meditarean sauce" after trying it at a restaurant. After watching the video, I was still skeptical how easy it looked to make. I'm now having it with my lunch! I followed the hack version and had no issues making it, it was so simple! This made my day, thank you!
I i used to go to my favourite Lebanese place just to buy extra pots of Toum. Now i dont need to. Thank you so much for sharing this recipe, especially the immersion hack!
Happy to see you doing longer videos. Even happier they are plant based. I need recipes. Thanks much.
Full recipes are in the description ☺ Thanks for tuning in!
Omg. Thanks for helping me not waste my time and money!! I made this off of some internet recipe instructions and their video and it came out watery. They said dont use a emulsifier (i didnt at first) and their suggestion was to use 1-2 boiled potatoes for helping consistency if its watery. I didnt have potatoes on hand. But I saw this video looking for help with my liquified mess. Dumped my liquidy ingredients in a tall cylinder, grabbed a emulsifier and added bits of canned garbanzo juice a little at a time and now its perfect white and fluffy. It Was looking like a separated curdled mess before. Thanks so much!❤😅. Now it taste great 🎉
Adding potato turns it into Skordalia,a Greek dip. It is absolutely delicious as well.
I'm glad the chickpea hack works. I have a can of them I am adding to my cucumber, tomato, and onion salad to go with our Kafta (non vegan).
I will definitely hold onto the aquafaba trick in case my toum breaks. 🙂
This is one of the best cooking videos for the home kitchen. Straight forward and to the point, also considers common faults.
I searched a video like this for months! All vegan videos i found are like “15 easy plate you can do in five minutes” or “how to make a non vegan plate vegan” There is plenty of vegan food around the world ! I was so frustrated until y found your video that no one seams to create a series about these plate.
And you explain the origine of the dish at the end ?! Ok congratulations you gain a new follower.
By the way the video is really good. You speak of the traditional method but quickly switch to modern methods. There is tips. The explanation is fluid. Really great!
That stuff is amazing. It is so good with fried cauliflower with sumac, shwarma, and fresh warm pita. I think I love pretty much all the Mediterranean dishes I've had. In America, you are only exposed to so many, but for what I have had, it's all soooooooooooooooo amazing and I could live on it forever. Yum!
I know, NOT traditional, but we are having it tonight with Kafta. My husband won't eat birds. shish, tawook.
Leftover toum will be put to good use. 😋🧄
I tried this twice, the first time was a success but the second time, the sauce broke. However i was able to salvage it with aquafaba! Thanks so much for your tips
So glad RUclips put your video in my feed. I love quick to the point vegan whole food plant based recipes and I’m looking forward to other recipes you post.
SO good! Love the immersion blender hack. Served the Toum with roasted veggies & tofu made from chickpea flour; fantastic. Thank you!
Well coming from a lebanese I can give you an advice. For protein lovers you can put egg withes to make it more fluffy and balance the flavors of garlic and lemon and it will help with the emulcification process too.
And for my vegan friends switch the egg whites with potato starch that you will mix with water and put it on the stove until it has a gelatine like consistancy and boom it does the trick . You will thank me later
Was für ein WUNDERBARER Kanal. Richtig gut. Die Rezepte sind grandios erklärt, Bildsprache toll, alles auf den Punkt und dann noch ein bisschen Kulturkunde zum Schluss. Ich bin vollends begeistert. Deine Leidenschaft fürs Essen kommt total rüber. Ich bin froh deinen Kanal gefunden zu haben....und ich bin noch nicht mal Veganerin oder Vegetarierin. Bitte mach weiter so! Du bist ganz WUNDERBAR!❤
I like the mortar & pestle method because it does the best job of breaking down the garlic into a cream (even w/o oil!). Plus I can just bash the paper off w/o needing to peel them. Oh, and I can make a small amount at a time.
Finally someone who explains why without going overboard! Even though I am not vegan this is my favourite content creator as oer this video! 🤩
And Allioli can be served when you eat 🥘
which are noodles with seafood, prawns, etc
And with seafood too and squid ink 🐙
Even the famous 🍟
You can use it with fish, etc
I just made this using the hand held immersion blender it came out smooth and thick. Very tasty had a hard time to stop eating it.
Thanks for the tricks! I can’t wait to try some of the tricks I learned here. I only want to add that for food processors , several have a plunger with a hollow core and a small hole, this is to assist with drizzling the oil in situations like this. I hope this helps those like me that can’t drizzle oil for a measuring cup consistently.
Hey there, new to your channel and subscribed. No weird music, unnecessary rants, just good food talk to share to love of a plant based life. Love this recipe! Tried the immersion blender and it worked a treat. Loo forward to lots more delicious recipes.
What did you eat it with?
that's what in my family we simply call a garlic paste. always using the mortar and pestle since it tastes so much better. then for a garlic sauce we add sour milk, or Bulgarian yogurt. goes amazing with meats and many other foods, similar to tomato
My family also calls it garlic paste. My 4 daughters grew up eating it with fresh pita at LaShish in Dearborn, MI. Our fave condiment. Good thing we all ate it together.
I just stumbled through this recipe, not really knowing what I was doing. My food processor doesn't have speeds, so I just pushed ahead full speed. I also didn't have a very accurate way to measure how much oil I was streaming in at a time.
I have a lot of trouble with emulsions, so my hopes weren't high, but I needed to use up some garlic.
The result was toum that is better than any I've bought in a store. Great tutorial!
as an alternative to the emulsification hack with aquafaba I would suggest a 1/2 to 1 tablespoon of mustard. Shouldnt impact the flavor too much and is usually a staple in most kitchens. This is intended for situations where you dont have a can of chickpeas at the ready or dont want to open one just for the aquafaba.
I made Toum last week for some canapés but just for extra layer of flavour I added chopped sundryed tomatoes in oil (the soft ones and puréed). It was fabulous. Just a variation to this delicious spread 🎄🇬🇧🎄 Maria
Yum!! This is going to be something I keep in the fridge at all times. No more store-bought.
Thanks for all of these tips and options.
Awesome recipe Hermann! Thanks! I just love Lebanese food! I was in beautiful Lebanon 10 yrs ago for my study abroad year. The best year ever! Awesome food, kind, generous People, gorgeous nature and amazing Beirut Mediterranean lifestyle( just like Barcelona but the food is way superior in Lebanon ) and yet a hop away from the skiing slopes! Please give us more Lebanese recipes ! Greetings from Oslo!
In India we skip the oil & to the garlic lemon paste we add green chillies & cilantro &/ or mint at the grinding stage itself. This gives a beautiful green color too, to the mixture. Sometimes we add dry red chillies & omit the green herbs to give this a fiery red colour & taste! We have it with assorted savouries & breads. We call this chutney or lehsun chutney the adjective preceding meaning garlic in Hindi the national language of India...
Interesting. I might try this to avoid so much oil. Thanks.
Toum se Kya Lena dena 😂
Hey there! I have been trying to make toum for years. Just tried your immersion blender version and - on the 2nd try - it came out PERFECT !!!! I CANNOT THANK YOU ENOUGH !! The first attempt failed and broke: tried aquafaba method to fix it, but probably did it wrong and I trough it all. I think I used too much oil compared to the garlic. The second attempt it was a success: I think the ratio garlic/oil is quite important. I used 200ml veg oil but don't know how much garlic. I used 2 very large garlic cloves (Tuscan Aglione garlic?) which are less pungent than the traditional one. Please keep the good work and again THANK YOU! THANK YOU! THANK YOU! 🙃
70 grams is just over 2 Oz garlic
one thing that helps is to put the ingredients in freezer until they are as cold as possible without being frozen. heat ruins emulsification and just the blender warming up as you run it can ruin the batch. if it does break then adding egg white always fixes it but then it does not last as long as the fridge.
Oh thank you for this. I have been trying to figure out why my Toum with a hand blender would not work. I usually use extra virgin olive oil. When your recipe said specifically not to use that, I used avocado oil, AND IT WORKED! Thank you for being specific about that.
Really comfortable conversation in your kitchen! Love this format.
I JUST TRIED THIS AND IT'S SO GOOD! U can use motard instead of aquafaba if it needs thickness
I used to live in Dubai ages ago and your video brought back memories of Toum- thank you for sharing it and I will be trying to make it home-wishing you all the best!!
I love this. Its healthy and simple.
Finally got it the second time around - took my time and it turned out great. Just finished making shwarma wraps using the toum as the binding. Cheers!
What did you do wrong the first time and what did you do right the second time? I tried to make it twice about an hour ago and I failed. What kind of oil did you use?
The fist time I made this recipe it was a great success from the start. I have never been able to replicate it! After the disappointment it never goes to waste it add flavor to any dressing or homemade dips and sauces
Toum seems very appealing, with unlimited uses. Big thank you for clear info. I'm a pretty good cook of many years and you've taught me a few things here.
I’m not vegan but my girlfriend is, so I always look out for good vegan recipes. You won me over to your channel when you showed a potential fix for if the cheated version breaks and doesn’t emulsify - this kind of forward thinking for the audience is such a clear sign of quality.
Thank you 🥰
I've been making Toum sauce according to your immersion blender recipe. It's now a stable sauce in our kitchen. Delicious and quick to make. Love it!
Just started my Plant Based lifestyle again. You are a blessing. Looking forward to more...
Thank you so much, I tried the hand mixer version after nearly overheating my food processor (and fail at making tum...) the last time I tried, and it worked 🤩🙏🏾🙏🏾🙏🏾
I can't live without toum and hummus. Thanks for the immersion blender hack. I can now whip up some toum if I don''t have a lot of time. You are the best instructor.
Loved the blender version. I can now make a small quantity and finish quickly. I made it today and was very very happy with the outcome. I also make the first version but cannot finish it quickly. This is surely a recipe to bookmark. Thanks a ton.
Hola, recién acabo de encontrar tu video. Eres en verdad cautivador!!!! Y no solo por tu linda cara, es tu carisma, tu personalidad....sigue asi, siendo tú, y tendrás miles, millones de suscriptores. Y no es exageración. Es que atraes, atraes de la mejor manera posible, siendo tú. La mayoría de youtuvers, por no decir que todos, son tan falsos. Y me molesta que desde el inicio del video, sin saber si a una le va a gustar el vídeo, piden likes y suscribirse. ¡Que bueno es encontrar a una persona totalmente diferente!!! Es como un respiro, en medio de tanta falsedad que hay en RUclips. Sigue siendo así, no cambies nunca, y tendrás garantizado el exito en tu metas.
Thanks for this recipe! I used the immersion blender method and it worked first time. Tastes so good!
Awesome! That’s my favourite way. So quick and you can make a big batch and then just keep it in the fridge
Nice video! Here also a tip to peel garlic: squeeze them between anything you want until they crack and the peel comes off very easy.
I've never made an emulsion before, and the immersion blender recipe was super easy to do on the first try. Thanks for this.
In Catalonia All - i - Oli
meaning Garlic & Oil
Sometimes we use lemon and sometimes we use vinegar, some people may use sunflower oil or soft flavored olive oil specially for mayonnaise, and grinded black pepper. Because EVOO is too strong for mayo
But ALLIOLI has no eggs that's the difference with Mahonesa (Mayo) from Mahon [Menorca]
At least someone understand how its made 😊😊
Please don't call it
Garlic mayonnaise
Acredito que essa receita sirva como substituto base do tradicional pão de alho brasileiro muito comum no churrasco, agora com uma versão vegana.
For hack2.It's important that the mixing bowl is not much wider than then the emulsion blender. It took me weeks to figure out why my Mayonnaise is staying liquid all of a sudden, until I found out the reason was, that I changed the bowl.
You can use a huge container just fine. Start at bottom of container and use staircase technique moving along the sides of the container. Each "step" pull up slightly, then drop to incorporate more air.You can do five to ten
gallons in a couple of minutes.
@@Justaduck-u3o that works with a small immersion blender?
TOUM!!!!
Fabulous recipe and video, thank you so so much for sharing with us!! So excited about this…gonna make it!
What I do is, at the beginning of the spring I take the fresh garlic, it is mostly sold with thegreen leaf on top. Inside the clovesare not so separated so not much cleaning, just what has become already hard. It tastes so much better. I make it for the entire year.
I’m not vegan (and never will be) but I tend to be more plant-based in the summer because I like eating lighter meals and as a person who absolutely loves garlic, this sauce would go great with salad.
Naaaah this sauce is often used as a dipp, i would prefer fresh garlic for salad
This is the best toum I have ever made from RUclips! Just like the one I get at my favorite Lebanese restaurant. I messed it up of course haha, but 2 spoons of garbanzo bean juice worked its magic, thank you so much!
Just did the immersion version as well and it was smoother and easier ! Amazing thanks
That immulsion save is amazing! Thank you!
Im pretty sure that this is the absolute best condiment I have ever encountered.
3:09
Best garlic peeling method ive ever seen is to put the cloves into a contianer or jar (mason jars with metal lids work best) and shake the HELL out of them. The squishy garlic impacts the rigid sides of the containers and "flexes" off the peels. You can peel a huge batch of garlic in under a minute this way.
Toum + grilled chicken = heaven
This seems a perfect base for ranch dressing adding spices and love, this makes my heart sing! This could be good for lemony Alfredo!
ALWAYS LOVED YOUR PERSONALITY!! FINALLY GETTING TO SPEND A FULL RUclips VIDEO WITH YOU, AMAZING EXPERIENCE, I WISH YOU WERE THERE FOR ME TO TEACH EVERYTHING ELSE ABOUT LIFE APART FROM COOKING HAHA.
haha legend 🙏
In Catalunya we have the Allioli which involves blending garlic with oil in a mortar and adding a little salt until you get a soft and creamy texture. There's also Ajonesa, made by blending an egg, garlic, oil, and salt in a mixer.
This is the greatest sauce in the world! I use this as dip for my Jollibee fried chicken and it's the greatest combo ever!
I had the Trader Joe’s version and was obsessed so I can only imagine what authentic, traditional Toum tastes like. I gotta try making this!
Loved the hack at the end to fix a broken emulsion! ❤
I noticed that minus the lemon juice thats just the same as original aioli which is just salt, olive oil and garlic (you can add a few other herbs and spices as well if you want but that's the classic).
I'm always confused when ppl say aioli takes egg. Its ingredients are literally in the name: alio e olio. Say it quickly 10 times over and you get aioli :D
Thanks for the Video. Looks delicious. 😊
Garlic is often heavily contaminated with mold spores, no matter where you buy it. The same goes for onions. That's why I wouldn't soak it with the skin on, even though it makes peeling easier. Dangerous hack you see everywhere at the Moment.
Stay healthy ❤
This is fantastic! Can't wait to try.
I absolutely love that you're finding "naturally" vegan food from all over :))
Lol, that "Wunderbar" at the end immediately queued up Tenpole Tudor in my head. 😂
THANK YOU for using MEASUREMENTS! So many videos just said “some garlic, some oil, some lemon juice” for a dang EMULSION!
70g garlic 40ml lemon juice 200ml oil 1tsp salt 1tbsp ice water
Amazing tip with the chickpea water, never heard of that
Adding that chickpea/chickpea water came in clutch. Doesn’t change the flavor much and saved two cups of garlic oil.
Absolutely great--brilliant explanation, fun to watch, great hacks--am now a fan!
1:13 when he slices the table felt like a sab in the heart 😿
This is exactly what I was looking for. I am building a sandwich with hummus, grilled red and yellow peppers, aubergine, and mushrooms. This and a few greens should send it over the top.
Lovely to see you here instead of on facebook. I love your ideas.
In eastern Romania northern - we call it MUJDEI and make it with sunflower oil salt and for extra taste we add yogurt or sour cream . I’m convinced in fact it’s mujdei all over the country , and the resemblance with the toum is very striking!
Great recipe by the way!
thank you so much.I tried it the blender style and it turned out to be perfect.
An Excellent video / Highly Recommended / Thank You Very Much For Sharing /
FINALLLY A FULL LENGTH RUclips VIDEO!!! WUNDERBER!!!
Here we go 🎉 Thanks for dropping in so early!
@@BakingHermann I've got your notifications on. 🔔🔔
Every day is a school day. I’m 65 and still learning - thanks to your informative videos! I must try this simply because I adore garlic, and I’m fascinated by the diversity of this sauce. Thank you for your creative content!
@@HissingKitty2008 Thank you so much for watching 👏
Followed your recipe and made this last night - absolutely delicious but whew, you better love garlic 😅
Haha the sharpness actually wears off a little over the next day or two!
My housemate and i are both garlic addicts. Looking forward to it
@@catecurl3790 We froze the extra and used it to saute, and it was delicious!
So yummy. I can already taste it. I always have garlic and lemons on hand. But every time I look for a dip or spread, it has too many ingredients, odd ingredients to find locally, or mayonnaise as a base.
Thanks for this much needed recipe I will be making this weekend and regularly in the future.
in Catalonia we make it without the lemon. We call it [allioli], which comes from [all i oli], which directly translate for [garlic and oil]
No lemon juice???
Love veggies again! Mix with Kiefer for salad dressing!
I am amazed how cultured you are. thanks for your videos.
I learned about Toum from an Australian. I love the hack which I also use for mayonese.
Great video, handy time-saving tips. Thank you.
I love Toum so much that I tend not to go to a Kabob/shawarma restaurant unless they have Toum on their menu. There are a lot of great places here in Southern California, but not all of them serve Toum and it's a shame!
I LOVE THIS CONDIMENT. I finally have a name to it. Thank you.
Herman’s comment…agree with you 100%!
Another quick way to peel garlic is to put one or more cloves inside a sphere made of two bowls, and to shake for maybe a minute. This also works for hard boiled eggs, really anything that's rubbery but covered in a shell.