Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments

today we're making two versatile middle eastern sauces garlic and chili [Music] everyone knows sauces are what makes the dish and these two could make my shoe taste great the first one is a classic fluffy lebanese garlic sauce called toon and the second one is a spicy fiery chili sauce called shatta they're perfect for serving with grilled meats or vegetables dipping bread into or putting in sandwiches today i'll show you how to make both these sauces from scratch which we'll be using in next week's chicken shawarma video and i'll also give you some tips and tricks to make sure you nail them if you're new here i'm obi a home cook who wants to get you cooking authentic and delicious middle eastern food at home every week i cover a new dish from the region and i break it down so you can replicate it perfectly in your home kitchen consider subscribing if you'd like to see new middle eastern recipes every week now let's jump right in we'll first start off by making the garlic sauce and it's basically an eggless mayonnaise with garlic acting as the emulsifier the main component of this is raw garlic it gives the sauce the sharp bite and strong garlic flavor that is known for when choosing garlic you have a choice between fresh garlic with the shoot still attached or regular supermarket garlic here's a side by side comparison with regular garlic on the left and fresh garlic on the right if we slice each clove in half you'll see that the regular garlic has a yellowish green line running through the middle while the fresh garlic does not that line is the garlic germ and it's the beginning of a garlic plant that germ is also responsible for a lot of the spicy and bitter flavors we all associate with garlic in the fresh garlic there is just the barest hint of a germ whereas in the regular garlic it is quite large and pronounced the good news is it can be easily removed and doing that will remove a lot of the bitterness from your garlic for the recipe you'll need 150 grams of garlic which is about three to four full heads of garlic once you've peeled your garlic you'll have to slice each clove in half and when you find the germ it should be really easy to remove with the tip of your knife when you're done you'll be left with a mountain of garlic like this and here's all the ingredients that will be going into our garlic sauce 135 grams of strained lemon juice 600 grams of neutral vegetable oil the 150 grams of degermed garlic and one teaspoon of salt to make it we'll also need a food processor the first step of making the garlic sauce is turning our garlic into an airy and fluffy garlic paste we'll start off by adding all the garlic to the food processor and we'll follow that up with the salt which will act as an abrasive turn the food processor on and let it chop the garlic cloves into tiny pieces the aim here is to make very finely minced garlic which will take about 2 minutes every 15 to 30 seconds stop the machine and scrape the walls of the bowl down to get the garlic moving again once the garlic is looking very finely minced we can add about a teaspoon of lemon juice to it and process again let the food processor run for about a minute and every 15 seconds scrape the bowl again when the minute is up add another teaspoon of lemon juice and give it 30 seconds more processing when done the garlic paste should look like this fluffy and well minced now we're going to start working our oil into the garlic once we start this we can't stop the machine till we have finished otherwise the emulsification can break we're going to work with half a cup of oil at a time which we're going to gently pour into the food processor this needs to be done very very slowly and i'll emphasize pouring a thread like strand of oil so that it can emulsify properly if you don't do this the oil won't have time to work into the garlic and the emulsification will be overwhelmed i'll show you a trick later on that will ensure you get a slow and even thread of oil so i'll slowly pour this oil into our food processor and as you can see the garlic is starting to turn into a sauce take your time with the first half cup it'll take about two to three minutes to work in once the first half cup is finished let your food processor run for another 30 seconds uninterrupted now you'll add about a tablespoon of lemon juice and like the oil it needs to be poured really slowly once it's been worked in you'll repeat the same process adding half a cup of oil then following up with a tablespoon of lemon juice if you run out of either ingredient just slowly work the rest of the other one into the mixture and after about 12 minutes you should be left with something that looks like this this right here is the garlic sauce of dreams it's fluffy and has a texture similar to creme fraiche the texture and flavor of the garlic sauce will develop overnight so remove it from the food processor and place it in a container once you've removed all the garlic sauce spread out the surface of it so it's nice and smooth get a paper towel and fold it in half and place it directly on top of the garlic sauce make sure it's touching as this will wick away any moisture or unincorporated oil that might accumulate on the source overnight there's a number of different hiccups you can run into when making the sauce that caused my emulsion to fail and there's some simple steps that you can take to avoid them the first problem i had was not grinding my garlic enough the key to making this garlic sauce is ensuring you have a very fine garlic paste before adding any oil another common issue is pouring the oil or lemon too fast the key is to pour it into a thin thread like drizzle and at a constant pace it's really hard to do this by hand which is why food processors come with an emulsification reservoir like this when you pour the oil into the top it allows a thin and constant stream to come out of the bottom now if your machine doesn't have one it's really easy to make your own using a plastic cup turn your cup upside down and then using the tip of a knife drill a small hole into it be careful not to slice your hand when doing this once you've gone through the other side use a toothpick or cocktail stick to push through the hole and make it slightly larger now to test the reservoir and you can see that once filled with oil it allows a thin and constant drizzle to pour out all you need to do now is hold the cup of your feed tube and you have a diy reservoir if your emulsification does split then check out the tourma video by sirius eats where they explain how you can fix it using an egg white i'll leave a link to it in the description box for the chili sauce i'm going for a spicy and bright red pepper sauce and i'm going to be using three different kinds of chilies the first are habaneros which are quite spicy and a little sweet i've got 100 grams of these next up we have 200 grams of cayenne pepper they have a nice long burning heat which is great in this sauce and finally we've got 300 gram of paprikas which will give the sauce a milder and deeper flavor now an important psa please don't be an idiot like me and wear some gloves when handling these peppers my hands were burning me for a full day and i don't think i'll forget that anytime soon i'd also recommend using a plastic chopping board here so you can clean it properly from the chili to prepare the chilies we're going to remove the tops and de-seed them this will bring down the overall heat of the dish will also mean we don't get any annoying chili seeds in the sauce slice the top off of each chili and remove about the top half a centimeter or quarter of an inch as there's usually a lot of pith here which can taste bitter once you've sliced it open run your knife around the inner core to dislodge and remove it in one piece for the cayenne peppers it's the same except this time you'll need to slice it in half to get the seeds and core out remove as much of the white pith and seeds out as you can but please learn the lesson from me and wear gloves the paprikas don't contain much seeds and aren't that spicy so just slice them in half and remove any excess pith we'll also add a bit of ginger to the chili sauce and so chop off a knob about the size of a teaspoon peel the skin off and then slice it into thin pieces the last ingredient to go in the sauce will be an onion which you'll peel and slice into quarters line a baking sheet with foil and then place all of your chilies peppers onion and ginger on as well as about three to four cloves of garlic try to evenly space them but it's not an issue if there's a slight overlap drizzle on about one tablespoon of olive oil and sprinkle on one teaspoon of salt then they go into a 180 degree celsius or 350 degree fahrenheit oven to bake for 20 to 30 minutes here's what they looked like after they came out of the oven and cooled to put the sauce together it's really simple we'll add all the peppers from the tray into our food processor as well as our onions garlic and ginger when they're all in there turn it on and let it blitz them into a paste don't forget to scrape down the sides of the bowl as well to make sure it's all been thoroughly chopped once it's finely blended we can go in with some additional herbs and spices we'll add about one tablespoon of sugar one teaspoon of cumin one teaspoon of coriander a quarter of a teaspoon of smoked paprika and two teaspoons of garlic powder we'll also add in one tablespoon of white vinegar and two tablespoons of vegetable oil before blending together once more taste your sauce and see if it's spicy enough if not i'd want to do teaspoons of cayenne pepper mine was perfect so i added the final ingredient which is three tablespoons of lemon juice the texture should be pretty runny and sauce-like however if yours is still a bit chunky then add some oil and process it a bit further it's worth mentioning that when you first make the sauce it will be quite spicy and sweet but once it has rested overnight the true flavor will develop and come through pour it out into a container and cover then let it sit in the fridge for 24 hours so the next day i pulled the sauces out of the fridge and started plating them for the garlic sauce i removed the kitchen roll and then fluffed the sauce up to serve i filled the bowl with a generous pile of the garlic sauce then i used my spatula to form into a well if you wanted you can then fill the middle with chili sauce my chili sauce had set up in the fridge and thickened slightly which is exactly what i wanted it also tastes completely different and it is now well-rounded rather than just a kick of heat once again i'll be placing a generous pile in a bowl and i think it just looks beautiful here's the two sauces side by side and not only do they compliment each other and flavor but in texture as well the garlic sauce is fluffy and creamy and the chili sauce is thick and salty the true test of the sauces is how they taste in a sandwich i started this one with some lebanese bread and a slather of garlic sauce i then topped that with some pan grilled halloumi cheese i followed that up with some chopped parsley and some thinly sliced green onion finally in goes a little bit of the chili sauce and re-rolled let me tell you after two days of filming and loads of experimenting with the sauce this sandwich made it all worth it the sauces were the perfect accompaniment to this grilled halloumi if you try any of my recipes it should be these because you can put them on anything and it will taste great i must say both sauces came out perfectly and after they've sat in the fridge overnight their flavors have really developed now it's time for the taste test [Music] [Music] i have to stop myself from finishing this entire bowl of sauce and i'm worried that if you make this you'll end up as big as me the garlic sauce is amazing it's garlicky and fluffy and it's perfect for serving with grilled meats or vegetables the chili sauce on the other hand is insane it's spicy it's sweet it's tangy and it's everything you could ever want in a chilli sauce serving them together is so good it should be illegal these sauces will last up to four weeks in the fridge but i guarantee that if you make them they'll finish before then next week is the 1000 subscribers special where we're making chicken shawarma sandwiches i'll be putting these sauces in them give them a try and i promise you won't be disappointed thanks for watching and if you liked the video then don't forget to like share and subscribe as it really really helps the channel as usual all the ingredient maps and directions are in the description box below and i'll be back next week with another recipe [Music] you

Channel: Middle Eats

Views: 1,244,055

Keywords: Middle Eats, Toum, Toum Recipe, How to make Toum, Garlic Sauce, Garlic sauce recipe, How to make Garlic sauce, How to make lebanese garlic sauce, Lebanese garlic sauce, Lebanese toum, Lebanese Toum Recipe, How to make Lebanese Toum, Toum recipe without egg, Fluffy Garlic sauce, Garlic sauce shawarma, Chilli sauce shawarma, Shawarma sauce, How to make Shawarma sauce, middle eastern chilli sauce, middle eastern chilli sauce recipe, how to make Middle Eastern chilli sauce

Id: ifOlf3COK4s

Length: 12min 40sec (760 seconds)

Published: Mon Oct 05 2020