Toum

Toum

By
From
New Middle Eastern Food
Makes
300 ml
Photographer
Mark Roper

Strictly for garlic lovers, toum is the Middle Eastern version of aïoli and there is no compromise with this intense sauce. Uncooked garlic has a uniquely hot pungency, but when combined with an emulsion of oil and lemon juice, it softens to become smooth and almost fluffy. There is simply nothing like it for serving with grilled chicken.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Peel and roughly chop the cloves from 1 whole head garlic, then put them into a blender or liquidiser with 1 teaspoon sea salt and the juice of 1 lemon. Blend until very smooth, which will take about 2 minutes. Scrape down the sides from time to time to make sure no chunks of garlic get left out of the paste.
  2. Next, very slowly start to add 200 ml sunflower oil, as though you are making a mayonnaise — be sure to emulsify each addition well before adding more oil. Continue to dribble in the oil until it is fully absorbed. Finally, add 2 tablespoons water. The whole process should take no longer than about 5 minutes.
  3. If the sauce splits as you’re making it, you can save it as follows. Clean out the blender. Put in 2 egg yolks and blend, then very slowly pour in half the split mixture. When it begins to emulsify and thicken, add a teaspoon of cold water to loosen it. Then gradually add the rest of the mix. You end up with a straight mayonnaise rather than a sauce, but it is equally delicious! The sauce keeps, covered and refrigerated, for about a week.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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