9 April, 2013

Toum

Posted in : Dips and side dishes, Recipes on April 9, 2013 by : el Meza Tags: sauce à l'ail libanaise, toom, توم،طريقة تحضير التوم،وصفة توم،toum

TOUM – GARLIC DIP

This is the recipe for the heavenly garlic dip. It’s not easy to make and requires experience because it can split. What we need is a fluffy creamy very white sauce.

This dip goes perfectly with chicken and kafta kababs.

Ingredients

• 1/8 cup of  lemon juice
• 1/4 cup of peeled whole garlic cloves
• 1/2  tsp of salt
• 1 cup of neutral oil, such as sunflower oil or any vegetable oil.

Preparation

Put salt and garlic cloves in food processor and pulse. Scrape the sides a couple of times and pulse some more, until the garlic is nicely even in chunk size.

Turn on the food processor and in a very very thin stream, add 1/8 cup of oil very gradually. Adding too much oil too soon will split the sauce.

Add 1/2 teaspoon of lemon juice, also gradually, allowing it to incorporate properly.

Repeat steps 2 and 3 until all your ingredients have been used up. Do NOT exceed the oil and lemon juice quantities in each repetition.

After (or during) the 2nd addition of oil, you will notice the emulsion take place. If your sauce doesn’t split, then you’ve done well and added the oil in the required slow manner. You can add any leftover lemon juice at the end, but add it slowly as the food processor churns through. (If the sauce splits, just stop because it’s ruined. Abort the mission, add an egg white and make aioli instead).