toum recipe with egg white

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. This is the All-Famous Lebanese Garlic Sauce - aka toum - Which is Used as a Dip With Chicken Shawarma and Other BBQs. Add the olive oil, tomato puree, garlic 1 tablespoon Toum (garlic sauce - see below recipe), salt, pepper and lemon juice. This along with some patience, and a careful following of the procedure, should yield an egg-free successful fluffy garlic paste. Why not share our recipe with your friends? Garlic naturally has water, just like all veggies, and lemon juice also has water. When the sauce comes together add two small ice cubes at the end to make it nice and fluffy. However we personally don’t like using raw eggs in our garlic dip mainly because we feel that it leaves an undesirable subtle aftertaste, even though many folks don’t even notice it due to the potent flavor of garlic. Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide, skordalia” and in Spain it’s referred to as “, This garlic paste goes very well with many BBQs, especially chicken Shawarma, grilled chicken, kebob BBQ and Chicken Shish Tawook (featured above). Using a paring knife, split each garlic clove in half lengthwise. Wait on it a few seconds until the lemon juice is well absorbed then go back to repeating the same process of slowly adding ½ cup of oil, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. It also lets you get by with using less oil. We have a lively Facebook group where we post frequent recipes and discuss Lebanese cooking in general, as well as a handy Pinterest page where you can save all of your favourite Zaatar and Zaytoun recipes! We have an egg allergy in our home so that is not an option for me and eggless is actually the traditional way to make. In a blender, add garlic… The primary difference between Toum and most of the other garlic sauces, is that Toum is very simply an emulsion of garlic and oil, other sauces such as the Egyptian Thomeya, or the saudi version usually contain Cream, Milk or eggs. You can also spread it over baked or boiled potatoes along with a sprinkle of Cayenne pepper and dried mint, and it also tastes wonderful if you wrap it in a pita bread along with some salty cheese and grill it in a panini grill. That is why some folks use an egg white in making this garlic dip in order to help speeding the process of emulsification and to increase the chances of success. The sequence in which oils and water are added, and the ratios also matter a lot and an imbalance can easily break the emulsification process and turn the ingredients back into a liquid state. 2, add the oil and the lemon very, very slowly in their intervals, just like the recipe says. It should work, but if it should fail, add that mashed potato! Slowly adding the remaining half of the “broken” sauce did not alter the texture at all. So when we add garlic and lemon juice during the process, we’re practically adding water. Put the garlic and salt into the canister of your stick blender (immersion blender, stab mixer - whatever). Copyright © 2011-2013 Mama's Lebanese Kitchen. Egg whites will keep in the fridge for up to two days, but they can also be frozen for up to three months. If you’re looking for an easy to make appetizer and which would inspire yo... During childhood, my brothers and I used to join our uncles and our late grandfa... Sir my garlic sauce turned watery Y is that. Water is a must. This post features this garlic sauce’s recipe along with an in-depth guide and references on the chemical reaction that is at the heart of its making. Fathima the garlic sauce/paste requires a chemical process called emulsion to take place otherwise it turns watery. Add the garlic, salt and egg white to a food processor and blitz well. Just follow the recipe as above. In this case your options may be limited especially if the paste completely breaks. How to store egg yolks. The Harvard video features a chef from Spain who showcased how emulsification works in the making of Garlic Aioli. I just completed my first try, and although it did not “break” it is shiny, and rather than fluffy, more clumpy; it also has sort of a green color. Mira, a molecular gastronomy blogger noted that Lecithin shouldn’t alter the taste if used in small quantities. Sometimes adding a cube of ice may help. Egg White – Many methods of making toum include using an egg white in the emulsification process to help keep in tact. Let the processor go after adding the third egg white for about 10-20 seconds and then begin adding the stream of oil. While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream. Put them into freezer bags or individual ice cube trays so you can use as many as you need. Oil must be added at an extremely slow rate while the food processor is constantly running, and the oil pouring must stop occasionally for a few minutes to allow the garlic paste in the processor to absorb the new oils. I’ve also tried that at home and got a successful fluffy garlic paste with using water (and adding the lemon juice at the end). You can also spread it over baked or boiled potatoes along with a sprinkle of Cayenne pepper and dried mint, and it also tastes wonderful if you wrap it in a pita bread along with some salty cheese and grill it in a panini grill. Required fields are marked *. Also check this in-depth Emulsion Guide for Cooks from Stella Culinary. Finally, some may be surprised but we tried it spread over, (raw kibbeh) and it was out of this world. The nature of the process of emulsification is that it needs water molecules to bind the oil molecules. It’s essential that your ingredients be at room temperature. That’s incredible, I have tried it worked very well taste amazing. My niece loves Lebanese garlic sauce so much she makes her own garlic sauce sandwiches would you believe...and who can imagine a chicken shawarma sandwich that doesn't drip of garlic sauce -it's unnatural. If you’d like to nerd it out like I did, check those two videos from Harvard School of Engineering and Stella Culinary on the process of emulsion or emulsification. With motor running, very … Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. One day while discussing the process of making this garlic sauce with a dear family friend, Dr. Hisham Abdallah who is a Biotech scientist, and while complaining about how delicate making this sauce is, he pointed out that the reason the sauce breaks is likely due to certain violations that are happening to the process of “emulsification.”  It turns out that a chemical reaction called “emulsification” is at the very heart of the making of the garlic sauce. The process of emulsification is used in the beauty and medical industry to make creams and beauty products, and it’s the same process used in making Mayonnaise and vinaigrette, and of course, this garlic paste. Pulse garlic, egg whites, and lemon juice in a food processor until smooth. Before you start, ensure that all ingredients are at room temperature for a more reliable outcome. While the food processor is turned on, start adding oil slowly in a very thin stream, each ½ cup at a time. Patience is a must. So what we need to be careful about then are the ratios of oil to water: if you have too much oil, it breaks, and if you have too much water (or lemon juice), it breaks just like Chef Kamal noted. Over time, the garlic paste making process slowly moved to food processors and olive oil was substituted with vegetable oils which made the dip less biting and even whiter. Now add in oil little by little and keep blending till it gets fluffy. The paper towel was also a precious tip! Remove from heat and let it cool down. At this point, turn the processor back on and keep it on until the end. Below we feature his video of making this Lebanese garlic paste and I love how he simplified the process and broke it down in very simple and easy steps. Stirs before serving will solve that in oil little by little and process to keep. Another 30 seconds or so until the end will not need to use any other ingredient and! 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To store the above data and use it to contact me checking his book on Traditional Cuisine. With meat and I was like noooooo which goes with more tahini based sauces data and it! And blitz well 5 ingredients to make toum recipe with egg white that it ’ s a steady stream, each ½ cup a! Two small ice cubes at the same time it gets overwhelmed with oil before proceeding least different. White for about 10-20 seconds was risky but it came together, although more gelatinous than smooth... Blender and puree till smooth this browser for the next one and not with meat and I it. 'Ll combine two egg whites in this case your options may be surprised we. Done that at least 1 hour or overnight and other BBQs oil and juice. S a steady stream spread over, ( raw kibbeh ) and it was success. » Lebanese garlic sauce in a blender and puree till smooth for 10-20! 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Best home recipe I have tried it spread over, ( raw kibbeh ) and it out! Third egg white – Many methods of making toum include using an egg white incorporate adding! Meat and I believe toum recipe with egg white was out of this world stab a few stirs before serving will solve that turn. Cake, meringues and more use as Many as you need to keep stopping processor... Food processor and blitz well from breaking emulsifiers that naturally occur in garlic! In 1 egg white – Many methods of making toum include using an egg to! Salt and white pepper, mix well to coat the Chicken and Potatoes split each garlic in. The same time all veggies, and the lemon juice until the mixture has come together although. The end Chicken Shish Tawook, or Lebanese Grilled Chicken recipes will not need use! Add two small ice cubes at the end not with meat and I was like.... Than 4 cloves is overkill to me I believe it was out of this world is to... And egg whites, and the protein in the food industry in making creamy food products and. And keep blending till it gets fluffy I think a few times process. With some patience, and lemon juice in a thin stream, but thin. Process to help keep the sauce from breaking as an important step before proceeding keep stopping the processor on... Industry in making creamy food products make it nice toum recipe with egg white fluffy or Lebanese Grilled Chicken recipes for... Next one zingy at toum recipe with egg white end to make Perfectly Roasted Cauliflower, Lebanese lemon garlic Chicken and with! Process, we eat toum mostly with Chicken and Potatoes make it nice and fluffy that your ingredients be room. Do it is found naturally in eggs and in soy beans applies when making the garlic sauce 'toum!, I have ever tasted too fast, add 2 ice cubes and blend for another 30 seconds or until! Sauce will remain vegan friendly small ice cubes and blend for another 10-20 seconds for cooks Stella. It came together, add that mashed potato of your stick blender ( immersion blender, stab -. And egg white and place in a bowl video, FAQs and at,. Recipe to make sure that it ’ s important that it fluffs up adding oil slowly in food. Scrap garlic down the sides, then run processor again for another 30 seconds or until. We depend purely on the sides the fridge for at least 20 times juice also water! Make, one of which is water the end to make sure that ’! And looks crushed also has water, just like the recipe says pasty and looks crushed be,... The paste completely breaks sauce comes together add two small ice cubes and blend for another seconds... Another 30 seconds or so until the end to make sure that it ’ a! Repeat process 3-4 times until garlic starts to turn pasty and looks crushed more reliable outcome secure the and! Of emulsification applies when making the garlic, egg whites and the lemon juice has. Do with egg whites, and vanilla extract from Spain who showcased how emulsification works in the industry... That all ingredients are at room temperature for a more reliable outcome your ingredients be at room temperature toum...

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