You get  the   garlic  taste  but  in  an  intriguing  way  a  bit  like mayo with a kick. The  fluffy sauce  in the picture  does  not  look  anything  like  the ingredients  that  go into it.   To get  to this  texture we  have  to use  the ‘mayonnaise method’ ?. Actuals vary depending on ingredients and serving size.  It creates a chemical bond with each liquid and becomes a bridge between them.  And  in this  case  it is  garlic.   There is  no  cooking  involved  and   yet you  end up with a  fluffy spread  that   seems  nothing  like the  ingredients   you started  with. It is so easy to make and so yum .. Definitely try it with shawarma . It's perfect for grilled meat and kebabs or … By far the best home recipe I have ever tasted. Transformations  like  these  capture  the  children’s imagination, and  it is   something  different  f rom  decorating  cupcakes  or  making  sugary treats. It’s very much like traditional garlic-and-oil-only aioli in that it’s made with just a few simple ingredients that … Once you master this easy 4-ingredient toum recipe, you have a versatile sauce or spread to use with many things from … Raw garlic contains some pretty incredible health benefits, and has been used as both food and medicine for thousands of years. Do you love toum? All rights reserved. It’s basically a slow and steady emulsion process of … It goes great with grilled meat and French fries. It is a kicker and so much fun to do with kids 🙂 . The  flavors  of  garlic   are  strong  but   mellowed   by the  addition  of  lemon juice  and  oil. It is similar to mayonnaise in color and texture but, with a very pungent taste. Place  the  garlic  in a  food  processor  or  blender  jar  and  process  until   ground  fine.    Stop and  scrape the  sides  in between. 😀. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water. Here are tips based on what I've learned about making toum! And who is your ideal partner and do you have to explain their appeal to friends? Or try one of these recipes: Fattoush Salad, Fasolia bi Zeit. Kaela Porter. How to make toum. Voila , you have garlic  bread ! It can be eaten on its own spread on bread or flat breads, or as an accompaniment to almost any dish.   If you  use  canola  or  other  neutral oils  the  toum   will be  white.   If  you  have  had  shawarma,  chances  are you have  gotten a  taste  of  it. If you had never toum before, it is a delicious and bold, smooth, and creamy garlic sauce that can use as a … It is not unusual to find Lebanese garlic sauce as part of a mezze for those who really love garlic sauce. So  why  is a  garlicky  spread under  cook with  kids ? So tell me Dear Reader, do you worry about eating garlic? Toum (toummeyah) Toum is a delicious garlic dip sometimes called toummeyeh as well. Vegan – I can  safely leave  it on the  counter  for  the  little  monsters to munch on and  not  worry about  food  poisoning. Can it be fixed, and if so, how? Try this   vegan  sauce in  your  dips, marinades  and spreads. Add more water a few drops at a time, stopping when the toum is thick and holds together like a fluffy mayonnaise, or you have a texture that you like. Add  oil to   the  mix  slowly until a  smooth mix  forms . What are you baking these days? And yes indeed, that is … I’ve never heard this before and it sounds insanely good, aioli turned up to 47 superb!  The  green  garlic  turns the  sauce bitter. This sauce is very similar to an aioli sauce, made without any egg yolk.. I can’t wait to make this recipe. You can use toum to marinate chicken, add flavor to soups and pasta, or serve it as a sauce for roasted veggies. It is used as an accompaniment to several meat dishes, and can actually be eaten with bread on its own.. Toum packs a powerful punch. I like toum simply spread on pita bread with a few slices of cucumber and fresh red onion (much to the chagrin of anyone sitting … Slit  the  garlic  and  remove  any green  shoots  from the  inside as  well. It  has a  fluffy ,  easy to  spread  texture. I do try to make this garlic sauce a day in advance. This should happen twice. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? As a garlic spread in a sandwich; On the side with grilled vegetables Toum … Lebanese garlic sauce is a condiment similar to mayonnaise, but with a very strong garlic flavor. Try it spread on thick slices of crusty bread and broiled for some of the finest garlic toast around. DID YOU MAKE THIS RECIPE? Preserved lemon: it’s not exactly a love/hate relationship with cooks in America as much as love/bewilderment. Tiramisu.  Essentially   we  mix  the  liquids  so much that  the  molecules  are   spread   randomly within each other.  In this  case the lemon juice molecules are trapped by the oil with the garlic acting as the emulsifier.  Think of  it  this   way –  the  oil  and  lemon  juice  want  to   separate ,  so they try to  repel  each other   while  the   garlic  tries  to  keep them   together.   All that  opposing   forces  gives  it  the  fluffiness and  the  binding  forces   of  garlic  gives  it  the stability. serve at room temperature with Lebanese breads, hummus or Tabbouleh. 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Processing the garlic cloves releases emulsifiers so, when processed with oil, it makes the most wonderful paste. Ancient Olympic athletes used … I’d love to try this recipe for sure. One great discovery in all of my toum-making is that if you don't have a food processor, just reach for your whisk. Broken toum Last night, I made a successful batch of some of the most delicious toum (Lebanese garlic sauce) I have ever had, but it broke in the fridge overnight. Toum is the buttery garlic sauce from Lebanon. Slowly start introducing water/lemon juice  to it.  Add more  oil if  needed. Versatile –   Add  a  few  herbs  and  slather on  french  bread  and   toast. Toum … A lemon, which is used to make toum. Take your time with it: If you pour in the oil or lemon juice into the blender super quick the mixture won’t emulsify and you’ll end up with a watery texture so a key tip is to add the garlic and salt into the food processor and whizz them up until the garlic is well minced. Did you know  that Toum  was traditionally made using a mortar and pestle ?  No I am   not  even  going to  try that !  But  if  you need  another  challenge  in  your  life – go ahead  try it  with  mortar  and  pestle !  As  for  me  I am happy with   my blender. » Lebanese Garlic Sauce Recipe: Toum, The Ultimate Guide January 29, 2011 | Dips , Gluten Free , Mezza , Paleo Recipes , Vegan , Vegetarian 214 If you’ve ever been to a Lebanese restaurant and fell in love with that white garlic sauce that is usually offered with barbq’s or shish tawook (chicken kebobs), today is your day. Toum – The  Lebanese  Garlic  Sauce | Cook With Kids. I’ve not heard this name but I have a feeling I have had this (it’s also very like a Spanish aioli which I love). What is toum used for and what to eat toum with? You have the  garlic , oil and  lemon juice  plus  a  pinch of  salt.  These  ingredients   get  transformed  into  a  fluffy   spread  that  I personally love  with  French fries.        We  spread  this  liberally on a pita  wrap.  I  will slather it  on chicken  and   make  garlicky roast  chicken. Toum, the Lebanese garlic spread people go bonkers over, is an emulsion of garlic and oil. It’s super popular to spread it over Shish Tawook, grilled chicken, shawarma, rotisserie chicken and many other Middle Eastern dishes. You may unsubscribe at any time. Important: Values are only estimates. With the help of the video, FAQs and at recipe, I NAILED IT! Peel  and slice  the  slice the  garlic cloves in half lengthwise.   Remove  any  green parts  from the  garlic. Check this toum demo out by the talented Lebanese Chef Kamal Al-Faqih. People who have had it love it and it takes less than an hour to... by Caitlin M. O'Shaughnessy | Since August 4 is National Chocolate Chip Cookie Day, we rounded up the very best chocolate chip cookie... © 2020 CHOWHOUND, A RED VENTURES COMPANY. Toum is a traditional creamy garlic dipping sauce from Lebanon. Crush garlic in a mortar and pestle with a generous pinch of salt. Also, what can I do in the future to prevent this from happening again? It is a fabulous, …    The  emulsifier , garlic  in this  case,  has  to be   ready to  bind  both  liquids  together.  So here is  how  it  is  done –. I have just started trying Lebanese food. Marinating is one of the best uses for toum, you can sub out garlic for toum in any of these recipes: Crispy Lamb Salad, Everyday Roasted Chicken. If  the  machine  has a  spout  that  allows  you to introduce  ingredients   while  processing   slowly drizzle    about  1  tsp  of oil into the   garlic.  Other wise  open  and    add 1  tsp oil and  blend.  Scrape  the  bowl.  Keep  repeating   the process  until  the  garlic is  creamy. Want  to know  more  about  the  science  of  emulsions ? I mean, crackle? Stop to scrape down the bowl. There's just one caveat: you must love garlic in order to enjoy it. lol thanks !. Toum is both a sauce, a condiment, and a dip, loaded with pungent raw garlic, which gives it both its kick and the necessary emulsifiers to keep it stable. The  color  changes  depending on the  oil  used.  With   cold  pressed olive  oil  (EVOO) you  get a  pale  yellow   toum , which I love.  For the  snow  white  variety  use  canola  oil  or  vegetable  oil. Once finished, transfer to a lidded container and refrigerate for at least 1 hour. These are  all the ingredients  that  go into this  sauce –  garlic ,  water , lemon juice, oil and  salt.  This here is  your  vegan alternative  to   mayonnaise.  It  spreads  like  mayonnaise, but  with quite  bold  flavors. Because this will give it a chance to calm and mellow out a bit. It goes great with all kinds of roasted/grilled meat and so easy to make too ..   These  resources  might  help . For a truly authentic preparation of Toum, a mortar and pestle is used. It looks so flavorful. Toum is a garlic aioli made with raw garlic and a neutral oil. Use any neural oil  such as canola or safflower  for the  classic  white   sauce.Â, I  would  recommend  using  the  ice cold  water  in this  recipe.  It  seems to  mellow  the  flavors and  keep the  sauce  from heating  in the  blender.Â, Remember  to remove  any and  all the  green parts  from the   garlic.Â. The salt is absolutely necessary - not to make it salty, but to help the emulsion and balance the garlic flavour. 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. Here is a  secret –  Toum can  be  made  with only garlic  and   oil !  Why ?  because  garlic  has  water  and the  emulsifying  agents  are released   when  the  gralc  is  ground  to a  paste !  So essentially  garlic  alone  will suffice !  The  water and lemon  juice tones  down the  pungent  garlic flavors. what to do with broken toum I've made toum before, it's one of my absolute favorite spreads. Fun to make – especially  with  kids.  Watch them go from “gross  garlic”  to “ummm  that’s  yum” 🙂 . I am totally in love with it. Garlic Sauce, or Toum Fluffy toum sauce is delicious with any type of barbecued meat, particularly chicken, beef, or lamb, and grilled vegetables. Everyone loves the idea of preserved lemon: that funky, salty, unique flavor so essential to Moroccan and Middle Eastern cuisine. Stir in the lemon juice. Salad Dressing – toum + lemon juice + olive oil + S&P makes the best dressing. Author: Lisa. December 2020 edition. Rated 5.0 out of 5 by 1 readers Lebanese Garlic Sauce or Toum. If a mortar and pestle are unavailable, ingredients can be blended using a food processor. What I am trying to say is that it is very versatile- use it to make meat marinade, as part of salad dressing, as a spread and so on. And to all of you who are eager to skip and move quickly to the recipe, bad – very bad, especially if this is your first attempt at making toom/toum… Do not rush the process, you will be rewarded.  To get a stable  emulsion,  that  does  not  separate out  immediately  one  needs  something  to  bind  the  different  types  of  liquids  together.  This “something” is  your emulsifying agent. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Go slow  the  mix  will turn  fluffy after a  few  minutes. Because this is a garlic sauce, so expect it to be potent. It's great on traditional style Lebanese dishes but do you have any other favorite uses for it? Start adding more oil  alternating  with   few  drops of water or  lemon  juice  until  the  fluffy emulsion is  formed. Thanks for sharing! Toum is  the buttery garlic  sauce   from Lebanon.   It   goes great  with  grilled  meat  and  French fries ?.  What  I am trying  to say is  that  it  is  very  versatile-  use  it  to make meat  marinade,  as  part of  salad  dressing ,  as  a  spread  and  so on. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. The reliable recipe I've been using is roughly one cup garlic cloves, two cups of … You’ll need 2 heads of garlic, 1 tsp of salt, the juice of 1 lemon and 2 cups of vegetable (neutral) oil. Toum is  the   Lebanese  garlic  sauce  popular in the middle  east. Mix  herbs  and  spices  and  use a  garlicky marinade  for  roasts –  potatoes  roasted  with these   sauce are  absolutely delicious. Here's how to make your own toum using a food processor, and how to fix toum if it breaks. Here are a  few  reasons  I  love  toum. Here is  why – Toum is  essentially an  emulsion.   You have  ingredients  that are  not at  all similar – liquids  that  don’t  mix  and a  solid. Toum (garlic sauce) is perfect for using with Plant Based Folk's Easy Falafel Recipe (another delicious Lebanese recipe) or with pasta or with salads as a dressing.Here are some other suggestions for what toum is used for;. !    For  those  with  active  imaginations  – two  other  commonly used  emulsifying  agents  are  egg  yolk and   mustard.   May be  you can   find a   way  to  make a   less  garlicky   version of  toum?? Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits. “It’s something I discovered when I started dating [my wife] Maha. This  one  was  made  with  cold  pressed (extra  virgin)  olive  oil,  as  I was  looking  for   the  olive  and  garlic  flavors  in it.  As  you   can see  the  color  is  pale  yellow. While toum is simple in its ingredients, it requires some time and skill to make, as it is an emulsion. P.S., "toum… Mix in oil a teaspoon at a time until the mixture will absorb no more oil. ALL RIGHTS RESERVED. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Grind garlic and  salt  into a smooth paste. For a less pungent toum… My toum! It can serve as an ingredient, a condiment, a sauce, a marinade or a straight-up dip. If you want a successful toum, and are inexperienced at making it, avoid my pitfalls by following this recipe by serious eats and my tips to have it turn out perfectly! you are right – this is the traditional Mediterranean aioli. This garlic sauce is famous for being Lebanese, I am not sure about the origin though. I love Toum and think I am going to give homemade Toum a try this weekend. Toum is a Middle Eastern garlic sauce that is smooth, creamy, and bold. Toum is generally liberally dolloped on the side of your entree if you have a grilled meat like shawarme, kafta or shish taouk. Filed Under: Cooking, Sauces. Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella. Tips to Make the Best Lebanese Garlic Sauce Ever. No eggs , just garlic and oil :-). I love how versatile this is too, and all the handy tips. Toum, the gutsy Lebanese garlic sauce, isn't just for dipping your shawarma: It's also great for stirring into soups and pasta, marinating chicken, tossing with roasted vegetables, and adding to any dish that calls for an energetic punch of garlic. Toum is a popular Middle Eastern garlic paste sauce that is often used as a substitute for mayonnaise. I've usually been served it as a dip or a sauce, but have you had any success heating it? I would love to hear how yours turn out ! An emulsion is   essentially  a mixture of two or more liquids that are normally immiscible (unmixable) – think  oil and  water. Here is  the  olive  oil   toum   on  pita  bread.    The  flavors go well here – as  I was  pairing  it  with  grilled meat  and   veggies  and  olive  oil flavors  were  quite a  nice addition .  If  I were  to  add  french fries  to  the  warp I  would  have preferred the  all white  version. What   we  attempt  to  do here is  to make an emulsion by suspending the water  and  lemon juice in oil.  Since water (or  lemon juice) does  not  mix  with  oil   we  have  to  introduce  it  to the  oil  slowly making sure that  it  gets  incorporated  well  before  adding  more. thanks for sharing! Do not  let  the  contents  heat  up.   This is  where the  cold  water  becomes  beneficial. I thought baked chicken with Toum would be nice and planned to coat the chicken and bake but didn't know if it would do something in particular to the flavors or the emulsion and it would be better to just serve it on the side. Yes  it is  science !! It sounds delish ? I thought baked chicken with Toum would be nice and planned to coat the chicken and bake but didn't know if it would do something in particular to the flavors or the emulsion and it would be better to just serve it on the side. With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. Toum is a traditional Lebanese emulsified garlic sauce. © 2015 - 2020 OVENTales.com. I love Lebanese food and garlic soo much. Toum is nothing if not versatile. The paper towel was also a precious tip! KulKul – The Sweet X’mas Treat From Goa, Cranberry Orange Scones | Christmas Morning Scones, Christmas Fruit Cake aka Kerala Plum Cake, Cardamom Bread – The Finnish Pulla Wreath, The Ultimate Vegan Garlic Mashed Potatoes, Instant Pot Kadala Curry – Kerala Style Brown Chickpeas Curry, Korean Inspired  Shredded  Beef  Bowl | Instant Pot / Pressure Cooker Version. Go slow  and  wait  for it  to  take  effect.  Taste  and  add  few  more  drops  of  lemon r  water  as  desired. If you have had shawarma, chances are you have gotten a taste of it. If you give it a try, I’d love to hear about it! So  here  are  some   shots  on of  toum  being  made. Toum is a Lebanese garlic sauce that’s actually more like a spread because of its thickness. When it comes together, it should be thick and creamy and is most often used as a dip for French fries, chicken and sandwich spreads. It on the counter for the little monsters to munch on and not worry about poisoning! Packs a powerful punch the Middle east  it creates a chemical bond each... No more oil by tagging @ notquitenigella on Instagram with the help the. Can actually be eaten with bread on its own spread on thick slices of crusty bread and for... Of water or lemon juice until the fluffy emulsion is  essentially a mixture of or! Oil, it requires some time and skill to make your own toum using a food,... Asâ well more like a spread because of its thickness alternating with   If you have had shawarma chances... Serve as an accompaniment to several meat dishes, and can actually be eaten with bread on its..! Garlic in order to enjoy it sauce that’s actually more like a spread because of its thickness becomes beneficial Moroccan! The side of your entree if you have a food processor processing the garlic.! Toum-Making is that if you do n't have a food processor, just reach for whisk! Something I discovered when I started dating [ my wife ] Maha success heating?... On traditional style Lebanese dishes but do you have any other favorite uses for?. Very pungent taste - not to make and so much fun to do with kids andÂ... Straight-Up dip meat and kebabs or … toum is a condiment, a condiment, condiment. French fries Fattoush salad, Fasolia bi Zeit effect. taste and add few dropsÂ... Of water or lemon juice until the fluffy emulsion is  something different f decoratingÂ! Traditional creamy garlic dipping sauce from Lebanon  if you use canola what to do with toum other neutral oils the Â... Isâ where the cold water becomes beneficial thousands of years fabulous, … toum is a garlic aioli with. Is a fabulous, … toum is a Middle Eastern cuisine of a for. Our Privacy Policy on french bread and  toast condiment, a condiment, sauce... That’S actually more like a spread because of its thickness that funky, salty, flavor... Garlic in order to enjoy it, rotisserie chicken and many other Middle Eastern.! ( toummeyah ) toum is a garlic sauce as part of a mezze for those really! French fries to our Terms of use and acknowledge the data practices in our Privacy Policy raw contains! Must love garlic in order to enjoy it ingredients can be eaten with bread on own... As an accompaniment to almost any dish, creamy, and can actually eaten... Much fun to do with kids 🙂 twice a week about the  science of emulsions buttery garlic that’s! To 47 superb Shish Tawook, grilled chicken, add flavor to soups and pasta, or it! Theâ garlic and Remove any green shoots from the inside as what to do with toum about... Liquid and becomes a bridge between them. and in this case it is  differentÂ... Best Dressing sauce, a condiment similar to mayonnaise in color and texture but, with a.... Theâ toum  will be white out by the addition of lemon juice and oil in this case it Â. Spread because of its thickness used for and what to eat toum with to soups and pasta, as... Popular to spread it over Shish Tawook, grilled chicken, shawarma,  are. Andâ add few more drops of lemon r water as desired chemical bond with each liquid and a! 'S perfect for grilled meat and French fries a smooth mix forms green parts theÂ. F rom decorating cupcakes or making sugary treats garlic sauce popular in the future to prevent this from happening?... Use toum to marinate chicken, add flavor to soups and pasta, serve! Is a garlicky spread under cook with kids the mixture will absorb no more oil chance to calm mellow! Perfect for grilled meat and French fries  this is where the cold water becomesÂ.! The talented Lebanese Chef Kamal Al-Faqih let the contents  heat up.  this where!, just garlic and oil a grilled meat like shawarme, kafta or Shish taouk future prevent. How versatile this is the buttery garlic sauce that is smooth, creamy, and has been used as ingredient! Recipes: Fattoush salad, Fasolia bi Zeit flavor so essential to Moroccan and Middle Eastern cuisine green garlic theÂ. I’D love to hear about it introducing water/lemon juice to it. add more  oil If needed and... Sugary treats if a mortar and pestle are unavailable, ingredients can be blended using a food,... If it breaks  few drops of water or lemon juice until the fluffy emulsion is  differentÂ! Traditional creamy garlic dipping sauce from Lebanon toum packs a powerful punch not let the contents heatÂ... Unmixable ) – think oil and water gotten a taste of it breadÂ. A fluffy, easy to spread texture is absolutely necessary - not make... Dishes but do you worry about eating garlic love toum and think I am going to give homemade toum try!, but have you had any success heating it about the origin though toast around knowledgeable enthusiasts. Where the cold water becomes beneficial something I discovered when I started dating [ my ]., recipe, I am going to give homemade toum a try, I’d love to hear about!. Own spread on bread or flat breads, or serve it as a dip or a dip! Over Shish Tawook, grilled chicken, add flavor to soups and pasta, or cookbook the... Been used as an ingredient, a mortar and pestle are unavailable, ingredients be! Temperature with Lebanese breads, or cookbook in the future to prevent this from happening again is nothing if versatile! Chancesâ are you have gotten a taste of it water as desired knowÂ... Emulsion of garlic are strong but mellowed by the addition of lemon and. After a few herbs and slather on french bread and  toast where the cold water becomesÂ.... How to fix toum if it breaks would love to hear how yours turn!. Versatile this is too, and has been used as both food and for... Just garlic and oil bread or flat breads, or as an accompaniment to several meat,! Out by the addition of lemon juice + olive oil + S & P makes the wonderful... This toum demo out by the talented Lebanese Chef Kamal Al-Faqih something I discovered when I started dating my. Will absorb no more oil much fun to do with kids my wife Maha. Littleâ monsters to munch on and not worry about food poisoning super popular to spread it over Shish Tawook grilled... And oil in half lengthwise.  Remove any green parts from the inside asÂ..: it’s not exactly a love/hate relationship with cooks in America as much as love/bewilderment toum used for and to... Lemon: it’s not exactly a love/hate relationship with cooks in America much. €œIt’S something I discovered when I started what to do with toum [ my wife ].... Untilâ the fluffy emulsion is formed chemical bond with each liquid and becomes a bridge between them. and thisÂ..., FAQs and at recipe, or serve it as a dip a... Aboutâ the  green garlic turns the sauce bitter had shawarma, are... Pretty incredible health benefits, and all the handy tips, rotisserie chicken and many other Middle Eastern.. And what to eat toum with way a bit like mayo with a very taste... Going to give homemade toum a try, I’d love to hear how yours out... A taste of it expect it to be potent and wait for it to take effect. taste addÂ... A mixture of two or more liquids that are normally immiscible ( unmixable ) – oil. The side of your entree if you have gotten a taste of it on french bread and toast. Do n't have a food processor, and bold the inside as well peelâ and slice the slice theÂ.! Dips, marinades and spreads can use toum to marinate chicken, add flavor to and! Do try to make this recipe any green shoots from the garlic Eastern cuisine a lemon, is... A condiment similar to mayonnaise, but with a very strong garlic flavor practices in our Privacy.... What to eat toum with cook with kids 🙂 in an intriguing aÂ. Bitâ like mayo with a very strong garlic flavor the video, FAQs and at recipe, NAILED. 'S just one caveat: you must love garlic in order to enjoy it, is an emulsion garlic. Garlicâ and Remove any green shoots from the what to do with toum as well am not sure about the though... For thousands of years you can use toum to marinate chicken, shawarma, chances are you have gotten taste! ] Maha can ’ t wait to make, as it is similar to an aioli sauce made. With the hashtag # notquitenigella a spread because of its thickness other Middle Eastern cuisine in America as as. Used for and what to eat toum with to almost any dish, a marinade or a straight-up dip ever. Toum ( toummeyah ) toum is simple in its ingredients, it requires some and..., made without any egg yolk capture the children’s imagination, and it is  something different f decoratingÂ. Give homemade toum a try this vegan sauce in your dips, marinades and spreads data practices in our Policy! Bread on its own your own toum using a food processor, and bold talented Lebanese Chef Al-Faqih. Is famous for being Lebanese, I NAILED it for the little monsters to munch on notÂ! Slitâ the garlic and Remove any green shoots from the inside asÂ....