Toum / Lebanese Garlic Dip

"I love you Toum" - Writer/Director Dave Edwardz

Toum / Lebanese Garlic Sauce

Munch Munch Munch

Back home in Australia we love, love to eat at this relaxed Lebanese / Mediterranean restaurant in Balmain called RibTerranean. The delish food, charming customer service and BYO option has never failed us. We’ve taken many fuss pot friends & family members who have been super impressed. We love to order the Grilled Meat Platter (chicken, lamb kofta, beef skewers with a little side of Toum, enough for two). The garlic is so strong, we L O V E  it. We even buy little take-away tubs of it to eat at home. An apt description from reading GOOP would be: “Panty-Dropper” Yum. This is the first time I’ve made it and I’m kicking myself for not trying earlier! Recipe is from Mammas Lebanese Kitchen (how can you not trust that name?), however I had to amend quantities for the result to be consistent with what I’ve eaten & also because the Bachelor Pad Blender was refused to blend anymore. Seriously Blender, you have one job!

 

Makes approximately 500ml

  • 3 Heads of garlic peeled
  • 1 Tsp Salt
  • 2 Cups Vegetable Oil (don’t use olive it will be too strong) or you could use Rice Bran Oil.
  • 3/4 Lemon, cut into wedges, seeds removed.

Place all Garlic cloves and salt into a Blender or Food Processor and whizz until the garlic looks crushed. You’ll need to scrape down the sides and stop start a few times to get to this point.

With the blender whizzing, very slowly, pour in a fine stream, 1/2 cup of vegetable oil. If you’ve ever made your own Mayo or Aioli, it’s just like this. 

Now gently squeeze in one lemon wedge.

Repeat process until all ingredients have been used up. 

If you don’t have a white, relatively creamy consistency, use more oil until you do. The original recipe called for 4-5 Cups, But I have no idea how large her heads of garlic were, mine could fit in the palm of my hand with my fingers relatively closed around it.

Handy Hint: Scoop around the blade from time to time to ensure the toum on the top gets as smooth as the toum at the base.

Handy Hint: Next time you go to grill or panfry your steak try this:

Spread a thin layer of toum on your uncooked steak with a butter knife, season with salt and pepper and dust with your favourite mix of dry herbs. Pan fry or grill on high heat to create a caramel crust. Once cooked to your like remove from heat and wrap in foil and allow meat to rest before serving.

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One comment

  1. Pingback: Mediterranean Poached Eggs | Munch Munch Munch

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