Ingredients
1 c. whole garlic cloves, about 25 to 30
1 tbsp. kosher salt
4 tbsp. lemon juice
2 1/2 c. canola oil
Preparation
Step 1 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. Step 2On 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.
Toum is best served with chicken. It is the main sauce used in Lebanese chicken shawarma. One of the best uses for toum is to make a roasted chicken sandwich. Spread a thin layer of toum inside a pita, add some pulled, roasted, or grilled chicken. Add red onions, tomatoes, and parsley tossed in olive oil. It’s VERY potent: I like to spread a VERY thin layer onto my sandwich. Have you made this yet? Let us know what you think in the comments below!