Toum Recipe – Lebanese Garlic Sauce
Do you love garlic? Then toom is for!
Toum aka Toom aka Lebanese Garlic Sauce is loved by so many. If you’ve ever eaten a Lebanese kebab or charcoal chicken or even a falafel wrap and loved the white garlic dipping sauce, you’ll now be a superstar at making it.
With a little bit of patience, you’ll be making this easy traditional Toum (Lebanese Garlic Sauce/Dip) recipe a staple in your kitchen.
For the full toum recipe details click here – https://plantbasedfolk.com/traditional-lebanese-garlic-sauce-toum-recipe/
N.B., toum will keep in the fridge for weeks.
Tip: once you’re happy with the consistency of your toum, allow it to cool down before sealing it in a container as condensation drops will cause your garlic dipping sauce to separate.
1 cup fresh garlic
2.5-3 cups sunflower or veggetable oil
1 fresh lemon, juiced
1/2 tbsp salt
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23 Comments
Yum I canβt wait to use this recipe at my next bbq I can just tell everyone is going to love it π€€π
iiiiiiist looks so delish!!
Would this go well with pasta?
So garlicky, yes yes! Going to give this a go!
Yummmmm I would 100% try this one looks DELISH!!!!πππ»
Great how to video, subscribed!
Delicious π
Thnx for sharing! I will make it!! Looks absolutely amazing! I'd put it on everything!!ππ π
Moche les ongles
that looks like a really good consistency! thanks
ΰΈ’ΰΈ’
Would olive oil, or coconut oil or avocado oil be ok? I don't use any other oils.
Best and uncomplicated with beautiful set up, beautiful knife, lemon, marble counter hands with step by step. Action is better than words!! Thank you soooo much !!!
How long it can b stored in fridge π€
Firstly cut ur horibl nails
β£οΈ
Very good π
Bravo
Oh my God
Very long nails of cook
That is the way I make it
The only two negative comments were Lebanese , weird
Incorrect method, you can clearly see at one point that the oil separated from the garlic π§..you must incorporate the oil slowly while mixing…
I made some today, I could not get the oil to emulsify. Do you have any suggestions?