A condiment and a prefect accompaniment to lots of Lebanese and Middle Eastern dishes. It famously coats, chicken shawarma, shish tawook, grilled chicken, tableh (a raw meat dish), but it sure doesn’t stop here, it is good on so many things; smear it inside a wrap or douse it even with fries and grilled meat or even toated baguette, apply it pretty much anywhere, I am confidant you can think of other ways to use it too, you name it!
Keywords
toum
Ingredients
2 cups water (for the cornstarch paste)
1/2 cup cornstarch
½ cup water
1 leveled teaspoon salt (or to taste)
12 large garlic cloves (or more if you like your garlic)
3 tablespoons freshly squeezed lemon juice
150 ml / 1/2 cup neutral oil (sunflower oil)
Categories
Appetizer
Cuisine
#Middle Eastern
Lebanese
RECIPES FROM AROUND THE WORD
Steps
In a saucepan, dissolve cornstarch and water, place on high heat and whisk continuously until the sauce bubbles and totally thickens. Remove from heat and set aside to completely cool down.
Combine the garlic cloves, ½ cup water, lemon juice and salt.
Puree until smooth, the garlic will be more dominant after blending, stop to scrape down the sides of the bowl if needed.
Add the cornstarch paste to the food processor, and pulse a few time to integrate the garlic mixture with the cornstarch paste.
Slowly, add the oil, drizzling it in a slow steady stream, while your food processor is running, keep on adding the oil in the same gradual fashion until you used all the oil. It is crucial to add the oil gradually while the food processor is running to help emulsifying the garlic sauce.
The end result should be loose and fluffy but not runny. If it is too thick add 3 tablespoons oil and pulse a few times to incorporate the mixture. Taste it to adjust salt to your taste preference. It is great immediately and even better after a few hours. It is advisable to make your toum one day in advance.
