You can use this conversion table if you’d like: http://www.asknumbers.com/CupToMilliliter.aspx, Lived in S.A. for several years have beed looking for sauce recipe they use for shawarmas THANKS just made it did break I fixed it by adding egg yoke and beating by hand with lager wisk taste like I remebeed can not wait to have my shawarma this weekend THANKS again, Hi Mary thank you for stopping by and I’m glad the garlic recipe worked out for you let me know how the shawarma goes, Your email address will not be published. Perfection! I’m looking forward to trying a bunch of your recipes for a dinner party tomorrow: hummus, babaghanouj, tabbouleh, shish tawook, cucumber yogurt, kafta, and garlic paste. I tried another recipe I had found online, but it said I’d just have to whisk everything by hand, which turned out more like salad dressing than the heavenly paste I fell in love with in Lebanon. Thanks for your comment Angelika. Hi Gina – I’m glad your garlic paste turned out with a good consistency. Not all garlic is created equal, some types are spicier than others. And although I’m not a betting man, I’m giving odds that your mothers, (let’s bless their hearts), never failed! Have patience while adding lemon/oil, follow the recipe and you will the fluffy tasty dip… . The end result was good, except that it was very thick, like butter or margrine and still had some strong garlic after taste. Add the lemon and oil slowly. Add the garlic and salt to the blender and then carefully add the oil and lemon juice in stages, a little at a time, while the emulsification process takes place. We all meet in the kitchen cooking up our favorite dishes. Surely i will try edgard :-),and will get u bck ,.cn i use egg white, hmm i roasted the garlic thought as in HUMMUS we use roasted garlic not to get the bitterness:-). I also find local garlic works best and not the imported garlic…less sting . Once the garlic is pureed, drizzle in 1.5 cups of the oil. On the topic of addiction, Ivy recently got me a bit hooked on a new tv series called Drugs Inc. 3. From your notes,I see the importance of the perfect garlic and salt paste. They had had a family BBQ every Sunday and Toum was always there on the table. You tear off a peice of lebanese bread, put some chicken or whatever meet you are cooking with, wrap it up and then dip it into the Toum. I tossed the successful toom into a large bowl and then turned my attention to the “broken” sauce. Detroit. Either the texture wasn’t quite right or the flavor wasn’t exactly where I wanted it to be. It’s absolutely delicious. All Rights Reserved. YUM! I even banned my husband and child from the kitchen because I didn’t want water entering the area. It took me a bit of work myself to get the perfect garlic paste so don’t get discouraged if you don’t get it right the first time around. An emulsion always involves two incompatible liquids that are brought together by dispersing one into tiny droplets suspended throughout the other. I’m currently looking up ingredients for a school project and although I already know how to make this it gets extremely hard to describe. Hi Julia – this garlic paste tastes great with so many sandwiches.. we’ve tried it in paninis with salty cheeses like Halloumi, and of course the meats.. baked potatoes, etc… I hope you’ll have a great dinner. The blend emits heats, which heats up the liquid too and delays the process.This is what happened: Made a paste with sufficient garlic, salt and 2 TBS of lemon juice. Alright!! Toum “middle eastern garlic sauce” Ingredients: 2 tablespoons corn starch. I even added one more egg white to dilute out the taste. I think that about covers it for common "spicy stuff" that goes in sauces. I found this recipe and followed it exactly as laid out. The cloves are big, easy to peel, not too spicy, and very tasty. Add the garlic to a dry blender. Not many people can do that. I have a question. What Is Toum? I’ve heard of people using some raw egg white in order to make things stick together at the bottom so you could try that if you are ok with raw eggs. Alf Shukran! Will be trying tonight . However I found out that I never have to use them ever again. Since there is so very little lemon juice proportionally, lets not include it in the ratio just to keep it simple, and work from a 1 to 4 ratio of garlic to oil maybe? Toum is meant to be fairly strong, but if you found it too strong, I'd suggest it was more to do with the 8-10 cloves garlic than the salt. Save my name, email, and website in this browser for the next time I comment. Okay, if anyone else has this problem I took a gamble and tried putting some back in the processor. In the old days folks used a mortar and pestle to grind the meat and mix it with onions and spices. Yeah! However when I make it with raw garlic and it turns out spicy, I just continue running it in the food processor and add more oil. I’d love to hear how it turns out for you. Thanks Edgard, Actually tried before your suggestions. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. So if I have 2 cups of oil, I’d need 1/4 cup of garlic (and maybe a tsp of lemon juice) – does that seem right to you? The salt is absolutely necessary - not to make it salty, but to help the emulsion and balance the garlic flavour. The sauce is dairy free and is basically garlic and oil emulsified together to produce a thick, creamy sauce fully of garlicky flavor. Did you use olive oil to make it or was it vegetable oil (canola/etc…)? New comments cannot be posted and votes cannot be cast. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. Some folks boil or bake a potato and add a few pieces to the food processor while making the garlic in order to tone down the harshness. The method i prescribed in our recipe works flawlessly for me now, every time, and I get the garlic in less than 10 minutes. If you want to try a specific kind of garlic, ordering it online is your best bet. Place garlic cloves and salt in the bowl of a food processor and puree until smooth. I’ve tried it before and didn’t like the subtle hint it leaves in the garlic. I even modified one of the container cups by poking a hole into it.. I had also tried this before and it was so strong that it burnt your mouth also…still good but very strong. I’m from Detroit area too and moved to Florida. Made some garlic sauce came out really good, i was surprised at how spicy it was, i used canola oil, unless i had a hot head of garlic. If the garlic paste is too harsh/spicy, you just keep on adding more oil. If you add too much oil at one time it will curdle. i asked at a restaurant what that was , Was so great! As for being spicy, this is an indication that it could use more oil to tame down, however work on getting the emulsion right first and then focus on spicyness. My first try crashed because I was only using a half cup of garlic and my Cuisinart was far too big and as a result 1) the garlic cloves did not sufficiently paste and 2) the oil was not making sufficient contact with the garlic and I ended up with a cup and a half of failed broken sauce. Regarding lemon juice, 1-2 teaspoons are fine. Add garlic to a small processor with olive oil and lemon juice. Notify me of followup comments via e-mail. Ill try again but a smaller quantity. Or a mix of olive oil/grapeseed oil? Also, if anyone has any other possible solutions I would be grateful! Wow this is an excellent recipe! You can also subscribe without commenting. Now regarding Lecithin, I’ve never tried it with it however a friend who is a foodie told me that emulsifiers such as Soy Lecithin or Xanthan Gum can work too. Mission completed .. TY for all the advise too! Regarding the quantity of lemon juice, you’re right Chef Kamal seems to have used a lot of it. I’ll add that rather than 10 minutes, it took me about an hour to add the oil and lemon – part of that time was turning off my Cuisinart to let it cool down. You are currently browsing comments. 1st try. But all this is according to taste, I’d say experiment with it a bit with less lemon juice and more oil until it’s no longer hot and then you can adjust the lemon juice. 6/23/2020. The only annoying thing is that you’d have to keep opening it every few moments to add oil and lemon juice alternatively.. other than that it should work. is that ok with 4 cups of oil? Also my blender isn’t crush things well, can I grate garlic? Hi Miki – it’s more difficult to do it with a blender since the garlic would splash on the sides and you’d have to keep on stopping to push them down. Question?! What is the best tasting oil to use? Only at that point, after they’re completely crushed do I start adding the oil perhaps one cup at a time, very slowly, then 1 or even 1/2 teaspoon of lemon and alternate until I’ve used about 3-4 cups of oil per cup of garlic. We also used to rip the lebanese bread in 1/2, lather on the toum and then BBQ, it's the most delish garlic bread! This makes a cross between the much loved garlic sauce and tahini which is often used in shawarma. I thought they were pretty reasonable and also pretty quick shipping. Although I was really sure that you added more lemon and oil. I have tried it before and it was really hot, it actually burnt our mouth to taste…is this recipe the same LOL. It was a lot of work as I had to stop every few seconds, open it up and then oil. Sonali folks use egg white to overcome the difficulty of making the garlic emulsify. Thank you, thank you!!! ... How can i get rid of the “too spicy” taste? I personally wasted so many pounds of garlic to finally get this right so don’t get discouraged. It took me more than 1 year and several pounds of garlic to get it right, but it’s very satisfying to be finally able to make a good garlic paste! Can you tell me how long the sauce will keep in the fridge? This may seem like a lot but it all depends on how you like the garlic. And you should order soon. Great article BUT to large! Now I heard you could put a bit of oil and squeeze of lemon on top of the dish? 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