How to Make Toum

[@benjaminryanranesesiii1090]

This is, by far, the best toum recipe and demonstration on KZbin for me. The instruction was concise and, yes, fun. It also has a remedy portion if your toum is not properly emulsified (a problem most novice makers encounter). And lastly, the video quality is superb. Thank you!

[@cromptonenator]

Here's an even easier way to fix an improper emulsion with your Toum: just add a squirt of processed mayo and turn the food processor back on. It will re-emulsify in seconds!

[@husseinbro]

As a lebanese person adding mayonnaise to toum is disrespectful!! As replacing tomato sauce by ketchup for italians. Boundaries bro!!

[@limiyan3627]

​@@husseinbroquit lying, you either are not Lebanese or know nothing about cooking, because 99% of Lebanese restaurants and homes, don't make it like this, it is simply too much oil which makes it have high calories and makes it a spice sauce, basically garlic. instead of a condiment, so it cant be dipped or spread unless you want a mouth full of garlic and 1000 calories in sauce alone. Mayo, yoghurt is a popular addition, and starch+ water cooked paste is the main thickener and filler. also no one puts that much garlic, for 1 kg of toum maybe 7-8 cloves max.

[@maronin5215]

As soon as I saw Sohla, I was smiling ear to ear

[@karu6111]

i was just searching for a toum recipe and I'm so glad to have seen a familiar face AHAHAH

[@CarnSarnit]

If you don't crush the garlic, you don't release the allicin properly. It's like a two part epoxy! ...wrong channel?

[@JonathanWeber1]

Thanks Brad!

[@asiburger]

Uuuugh. If you blend something until you get a creamy paste like this and emulsify the whole thing, you firstly don't need a pestle and mortar and secondly need to blend it afterwards for a homogenous emulsion. I know, looking like a smart ass is something inherently tempting for you, but do it somewhere else. Why is it always the dumbest, that try the hardest to look smart by telling others they are dumb?

[@benjaminlikely9409]

You don't get the reference

[@CarnSarnit]

For anyone who doesn't get the reference: kzbin.info/www/bejne/pH68oKOYqtmGndU

[@dee_lulu]

@@asiburger You're not on the internet long enough to get the reference, aren't you? Yes, you now look like a smart-ass because you didn't even catch the "wrong channel". It was an inside joke from Bon Appétit.

[@nishkap108]

Knew I was in good hands when I saw Sohla

[@zanyiakelly1982]

I was about to skip until I saw Sohla!

[@vishnu2407]

Lol I swear

[@aurafx]

Just made this. Delicious! I tried once before but it was so bitter that I tossed it. I think to remove the garlic inner stem or whatever made a HUGE difference. Thanks again.

[@bg73]

"...that goes with everything." - I'm going to try it on my cornflakes...

[@donttouchthisatall]

kindly let me know how that went :)

[@GhostPirate6]

Who wants to try this with chocolate chip cookies?

[@孙仲伦]

Branden Grant I’m going to use this like icing for a cake

[@lunix3259]

so, how was it?

[@sanbilge]

Aren't corn flakes technically nachos if not sweetened? It'd totally fit, provided that the right strategy is used. Put corn flakes and toum in a soft taco? Blend some sour cream in toum first? Mmmm I feel creative...or hungry...or both.

[@tjzambonischwartz]

I first discovered the wonders of toum at a middle eastern deli in Arizona that I had been going to since I was a little kid. They topped the chicken shawarma with it, and their chicken shawarma pita wrap remains my favorite food to this day. This toum recipe produced an identical sauce to that deli. It tastes like pure happiness.

[@ilovenoodles7483]

Cool. What part of Az? I'm in Arizona and I love toum! I wanted a big pint of it but it too expensive. Glad I found this channel.

[@tjzambonischwartz]

I love noodles Haji Baba restaurant in Tempe.

[@Patienceofthesaints]

The lady that I first heard about from on ig, literally just weeks ago. She said that she believes this is what “they” mean when they say awesome sauce! Toum is AWESOME SAUCE! I gave it a go last night, it was an epic fail. It’s ok I’m not throwing it out!

[@IVFRegulation]

Do you know that Toum means garlic in Arabic ? ثوم

[@hourykhachigian96]

It might be funny for all of us however, In Arabic pronunciation it makes big difference Toum or Thoum. There is no word on Arabic Toum

[@hourykhachigian96]

@Hellani Basha I have never ever made them. They might if it looked little runny. I do not know if you would taste the cornstarch put of it.

[@IbAxx449]

In literature Arabic, which is the official and correct Arabic, it is Thoum. In most dialects (the slang), including Lebanese, it is Toum.

[@Yafama]

@Georges Cika it’s thoum in literature and “standardized?” Arabic but slang and local dialects just use Toum

[@nadineissa4277]

@@hourykhachigian96 when u speak lebanese arabic u dont say thoum u say toum thoum is the international arabic

[@jasonparrish8670]

Garlic is an ancient aphrodisiac, and it's so easy to add garlic to EVERYTHING once you have a container of Toum in the fridge. It's sheltering time, so hopefully your flat mates eat what you cook. Eggs, salsa, steamed veggies, cream fraisch, mustards, panini, it just keeps going on... After about 2 weeks, I had 1-2 tbsp left and it was ready to be rinsed out. 10 minutes later and voila! Another fresh batch. Thank you!!

[@ilovenoodles7483]

Thank you! This is like gold!!! Now I won't have to settle for a measly 2 ounce container of it. Who ever thought that would be enough anyway?? I wanted a whole pint of it but I didn't want to pay too much for it. This is perfect, thanks!

[@phoenee]

I finally had, what I didn't until now know was called toum, "garlic sauce" 2 months ago AND FELL IN LOVE OMG I'm addicted to this stuff on grilled chicken and lamb kabobs and hamburgers and on and on. I'm so happy I know what it's correctly called and I will start making it instead of stealing it from my local shop ha!

[@jetsamperes5762]

No girlfriend on Sweetest Day? Celebrate with extra Toum and fresh baked pita still hot from the oven. Who's the loser now?

[@zekiah2]

Me

[@GirlWantsANap]

Omg Sohla this looks soooo good! Do you have a recipe for green shatta? I live in Dubai, and some restaurants here serve it - it seems like it’s just chopped green chillis, and some kind of sour element (lemon, vinegar maybe?) - but it’s soooo yum and I always want to make it at home whenever I have some at a restaurant.

[@schristofersen]

blend ¼ cup parsley ¼ cup cilantro ¼ cup walnuts 4 cloves garlic 1 teaspoon salt 1 teaspoon cumin 1/2 teaspoon black pepper 1 teaspoon sherry vinegar 8 ounces jalapeños ⅓ cup olive oil

[@faizanpatel5042]

Nice

[@pollyzacholl7303]

@@schristofersen thank you

[@Michele6984]

Lebanese eat it with lemon marinated chicken ;)

[@esotericintrovert1669]

Taouk and toum 😍😍😍 my absolute favourite! With chips and Lebanese bread 🤤 I'm hungry now 😩

[@sweeterthananything]

my favorite place for it is with tebleh/habra nayef - spiced raw beef/lamb tartare, like kibbeh nayef without the bulgur.

[@facesbyadriana]

I broke it …but I fixed it “vegan style” … for those of you vegans that break this, add 1-2 medium sized Pre cooked & peeled potatoes instead of the recommended egg, works like a charm .. I’m actually thinking of keeping this a legit recipe for those us of us who don’t want to consume so much fat 🙂

[@ajoesaint5858]

Thank you for the tip!!

[@KanishkaPaul1989]

I've must have seen atleast 35-40 videos, and I can honestly say this was the most helpful yet entertaining video! Thanks, hope it turns out well! 🙂

[@Avetarx]

Came here from Alex French Guy Cooking, and I happen to have a lot of unused garlic in my fridge!

[@l3xitscomplicated191]

dito :)

[@munbiz141]

Omg I always thought this was made with yoghurt haha

[@daneliadesign]

I have about a 50% success rate to get my toum to turn out light and fluffy. The rest of the time I end up with a liquified base for salad dressing. THANK YOU for showing the way to fix a broken emulsification! I just tried it and the egg white worked wonders! Yay! 😊

[@mariannek6735]

Fun fact!: Toum is the word for "garlic" in arabic. Just like Hummus is the word for "chick peas" in arabic. These sauces/spreads are simply called the same thing as the main ingredience. (Although hummus is also called msabbaha, which does not mean chick peas).

[@jezero4272]

*I am a Filipino and I love to eat toum along with broasted chicken hehe*

[@saitama8075]

Babish culinary universe

[@vladkol3100]

Thanks a lot for the egg white hack. I used raw "farm" vegetable oil which turned to be quite heavy for emulsification and the trick saved my sauce.

[@gritskennedy5007]

I had to subscribe that was some good stuff....YOU CAN NE VER HAVE TOUME MUCH OF A GOOD THING!

[@cyfkilla]

Sohla probably didn’t get paid for this video.

[@1677734774588]

Bon appetit was the company accused of not paying PoC staff. I don't think the same accusations have been levelled at serious eats?

[@cyfkilla]

@IIllIIllIIllIIllIIll As a POC, I won’t be surprised if serious eats pulls the same shit.

[@biggieshorty]

This was THE BOMB! A fix for broken toum, who can complain.

[@wan68]

Not just a vampire killer but also a corona virus killer... he..he.. just kidding

[@n.georgeschakhtoura4452]

In Lebanon the word Toum means garlic what you made in this video is called Toumeh Not Toum.

[@iTiago98]

Okay so im pretty confused because i am spanish, and in Spain (specifically in the mediterranean coast region) we have Alioli, which litterally means "garlic and oil", and i am pretty sure it is the exact same sauce as the one obtained in the video. Does that mean that both cultures developed the exact same recipe independently? Or was it brought from one of those cultures to the other? Maybe during the muslim occupation in Spain? I find these kind of cultural interchanges fascinating and I would love to know if anyone knows anything about it

[@MythmasterFunky]

Mmmm I reckon both

[@bstr-ey6wl]

less salt in the toum.

[@piezoelectron]

Maybe something to do with Spain's Moorish history?

[@bradojacko8247]

Will this work in a blender? I have no food processor and the blender keeps liquifying it. What am I doing wrong? Thanks!

[@bstr-ey6wl]

have eaten in a "Koshery" in Egypt? I am looking for the liquid garlic recipe.

[@London1869]

I made mine in a blender. Came out great!

[@SubtitledArabicSongs]

A surprise Sohla appearance, love!!

[@YoMumzinnit]

I just made this and I’m only 53 weeks old, thank you for easy to follow directions…. Even a baby can DIY l do it

[@amalebowskye]

xdddddddddddd buhahahahaa

[@azka7]

Looks easy but I failed 😭 It doesn't blend/mix well when I tried..

[@DeanRendar]

this wasnt mashed potato powder or mayo + yogurt like guessing recipes have people think

[@Ko-gl4nhfv]

No eggs and it shouldn’t t break. All wrong

[@grueurgrue2108]

They serve it at a Lebanese place I love. Thought it was aioli. What is the difference?

[@718Anubis]

Toum is good on everything! How long does it last in the fridge after it is made?

[@sunainakakkar9738]

Thanks for telling what to do when one breaks the emulsion.. Thank you so much

[@jmpardo11]

When I make garlicky things we make out even more 🥰❤️🙌

[@GunnyArtG]

Will it be good with olive oil? I also have peanut oil if not.

[@normaharrod527]

Hey, if your mate eats some toum also, they can't taste the tomb in your mouth 😉

[@usmananees7717]

Can toum be refrigerated? Mines seems to always break down when I put it in the fridge

[@Nabil-ht1gj]

Which oil was it?

[@Clarence_13x]

$50/L MCT coconut oil.

[@hypothalapotamus5293]

TOUMany dad jokes. Broke my emulsion.

[@nomanmustafa8343]

Lady you are a life saver ! I followed 2 other recipes and they didnt work out for me. I saved my broken toum with the egg white trick. Subscribed 😊😊😊

[@jaketravis]

Orrr if you do have plans to make out after, make sure you both eat it!

[@pedoublenizzle]

OMG thank you for the egg trick! I worked too fast and broke my emulsion, this saved a lot of ingredients and time from being thrown in the bin.

[@sphinx-mk8vf]

How long this dish can last. How long the expiry.

[@jsheeler1981]

By far the best Toum I've made at home! I've never had a problem getting it nice and fluffy, but the garlic was just so over powering. This is the first time I've removed the Garlic germ, and it's much mellower now. I could eat a bowl of it on it's own!

[@MythmasterFunky]

It's a garlic sauce👎

[@3636lk]

I live on this stuff, can't get enough of it.

[@Kirmo13]

Can you do it with an immersion blender in a mason jar?

[@michaelnicolas8236]

Hi, i made the recipe it is great. I just want to know how can you make it thicker with altering the ratios.

[@Deitafentos]

How long can I keep the toum in the fridge?

[@tom_something]

2:30 - Wait.... that's what the little hole is for? Mine has that. I assumed it was just so when you insert it into the sealed food processor, the air has somewhere to go. This is great to know!

[@ezzatalzahouri8186]

can I use sea salt instead of kosher I didn´t find kosher

[@adnansyed2122]

what’s the shelf life of garlic once it has egg white in it ?

[@pleasesircanihavesomemore2402]

I have tried to make this about 5 times now and its failed every single time. It ends up in very runny soup, I can never get it to whip up. I suspect my food processor (magi mix 5200xl) isn't chopping the garlic fine enough to release the emulsifier from the garlic at the beginning. Can I crush the garlic in a mortar and pestle first and then transfer to a food processor?

[@nottsoserious]

In my opinion you should try that. A mortar and pestle gives a very fine paste

[@wordsandtricks]

If you can find a Japanese ginger grater (like a spiked saucer thing), it'll make easier work of turning garlic into mush.

[@maysmama1273]

I used to think that it’s just mayo mixed with garlic!!

[@Serrazelgobaa]

Mayonnaise with garlic is called aioli actually.

[@Paelorian]

@@Serrazelgobaa Actually, that's garlic mayonnaise. Aioli doesn't have any egg in it.

[@JakeLovesSteak]

@@Serrazelgobaa WRONG!

[@madthumbs1564]

ai = garlic, oli = oil.

[@Missaisza90]

Please make this one for me 😭 seems pretty hard. Because idk how to balance when need to put oil or lemon 😭 I always ask toum too much when im at arabic restaurant 🤭🤭🤭 and they always served me with whole plate with toum and i feel blessed ❤️😇

[@Bruvvers_by_Adamkhalil]

If I add egg whites, do I need to cook the toum before eating?

[@qusai9014]

what kind of oil do you use (best) for this recipe? grape seed or canola?

[@xiaotuzi.fnb1]

any of those only : corn oil, sunflower oil, or canola . never never olive oil or any other

[@RosaRodriguez-vz7dx]

I'm so happy you showed us how to fix it ☺️💕 you saved my toum thanks 😊

[@l3xitscomplicated191]

i guess you cant have toumuch toum. word.

[@hokudadog7637]

Rise from the toum!!! Thank you so much for the recovery recipe!!

[@lolam.9291]

I would have like to have seen the mortar and pestle version.

[@GotAnEyedea]

Closed the video as soon as sohla appeared LOL

[@sig4311]

What kind of oil are you using for this ?

[@marwanbounader3821]

Just don’t eat it before or during a date 😀

[@youknowhu]

I wish I had her facial expressions

[@tazboy1934]

Eat high carb and high fat diet

[@maydarwiche5816]

When do you start adding the water?

[@Born2Design4]

I love the fact that she even shows the mistakes that can happen ❤👍🏻

[@chrissherer2047]

I really liked the resurrection part. Do you chill your oil before starting to offset the heat from processing? I have made toum a few times and have made a watery paste once. Thank you for the tips.

[@chrissherer2047]

Oh yeah! When I made good toum the kids love it on grilled cheese sandwiches.

[@MrAlio84]

Yes it is better to chill the oil and even adding crushed ice.

[@janrodriguez4203]

Best with chicken shawarma and chicken broast ❤

[@malihaakter5522]

How many days we can keep this?

[@buzzderinger]

It looks like Spanish Aïoli !

[@royt7577]

What kind of oil did you use?

[@saffiyaessack3945]

Can someone send me the quantities

[@TheNovemberRose]

I adore this.. Thank you for your special teaching style.. it rocks!

[@gindos]

Love the whole presentation, nice work!

[@N1CMUV]

I need that food processor 😊

[@Wrapped_in_linen]

Is there any measurements??

[@IbAxx449]

Trail and error

[@elienehme_]

Was the blender on high or low when you started pouring in the oil?

[@adamjani6778]

low

[@siamaklighvani3951]

Very nice thanks

[@MrBasically810]

as a lebanese, i approve!

[@Samko635]

Again, here for SOHLAAAAA

[@sumbalbhatti-y9y]

what oil do you use?

[@briangray5067]

There is a Lebanese restaurant that I've been a fan of for 25-30 years that serves amazing toum. I moved away about 15 years ago. Whenever I can visit, I buy up a couple of pints of their toum. So I can only get this stuff maybe a few times a year. But this recipe absolutely nailed it. I can't tell any difference between this and the restaurant version. Amazing recipe! Thank you!

[@stephenmodliszewski7892]

Egg whites saved me. 🙏

[@ma.rossanajasminaquino7346]

Yum! Thanks for this! I'll copy your recipe! I've been looking for this sauce recipe for a long time... 😋

[@passiturner3239]

You did an AWESOME job making toum and you made it funny too! (I appreciate great toum and corny humor, even five years later lbvs) Thanks 🤗😄🙏🏾❤️

[@sarahlouisa5284]

This is a huge amount of garlic, in Resturants they mix this with a starch mixture, some people mix an egg into it.. But I have never seen anyone mixing just garlic und oil and I am Jordanian..

[@Xiades]

Dreams are made of toum

[@elnino4445]

Who the f disliked this

[@micheal7628]

What kind of oil?

[@lukezerefos8086]

Great video. I'm from Detroit and have made this sauce many times. Why? The 2oz containers....just not enough. Anyway, I have ruined then threw away batches....next time, I'm going to try your saving the sauce w an egg white! Thanks.

[@jamalshamil3486]

Yoghurt mayonese garlic lemon water oil water salt aaaaaand parsley !!!! Is the best recept 2.0 version updatet much better then original. I have a kebab shop open with my sauce 2.0 and everbody love it so much with parsley And you put to much garlich to much oil. I really like garlic but here not good for stomak and taste also to much of garlic. My friend he from lebanon he have a schawarma shop he also not put to much garlic or oil same you my dear.

[@dbacksfan2]

Does this store well?

[@bpetnoi1472]

This should be great on my kernel corn pancakes. I am not kidding. I eat so much garlic every vampire has moved out of Wyoming. OH yes I don;t have a lot of close friends even with the safe distance rules of the Covid problem.