Toum
It's essential to understand that making toum involves the process of emulsification. If you use a food processor that is too large, the mixture is likely to break. To achieve a successful emulsion, add all the ingredients, saving the oil for last (similar to making aioli). Gradually pour the oil to ensure it incorporates into the mixture smoothly. If you notice the emulsification stops, refrain from adding more oil.Toum pairs exceptionally well with chicken and is the primary sauce used in Lebanese chicken shawarma. A delightful application for toum is making a roasted chicken sandwich. Spread a thin layer of toum inside a pita, then add pulled, roasted, or grilled chicken. Complement it with red onions, tomatoes, and parsley tossed in olive oil. Keep in mind that toum is quite potent, so it's best to apply a very thin layer to your sandwich for a satisfying balance of flavors.
Ingredients
- 1 c. whole garlic cloves, about 25 to 30
- 1 tbsp. kosher salt
- 4 tbsp. lemon juice
- 2 1/2 c. canola oil
Instructions
- In a small (4 to 5 cup) food processor, blend garlic cloves and kosher salt. Using a spatula, scrape down the sides. Turn processor on to medium speed and add the lemon juice. The garlic and lemon should form a slightly chunky paste.
- On the highest speed, slowly start to drizzle in 1 cup of oil. Scrape down the sides. Add the next 1 cup of oil (again on the highest speed) and scrape sides once the oil has blended fully. Add remaining 1/2 cup of oil. Toum should be firm and fluffy, like dense mayonnaise.
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