- Hey guys, it's Yumna,
AKA Feel Good Foodie. I love to share wholesome nutritious meals that make your body feel good. As a Lebanese foodie, I use a
lot of garlic in my recipes, and one of the most popular
sauces we eat is called Toum, which is basically garlic sauce. It's pretty much a slow
and steady emulsion process of garlic and oil with a
little bit of lemon juice. And I'm gonna show you
how easy it is to make it. My recipe makes a huge
batch that will last you three to four months, and you can then add it to grilled chicken, shawarma, rotisserie, and sandwiches,
or just slap it on everything the way my brother-in-law does. Here's what you'll need. You'll need a cup of garlic,
three cups of a neutral oil, half a cup of lemon juice, and
two teaspoons of kosher salt, or a thicker salt as possible. So to get started, you want
to use very fresh garlic. Go out to the store, buy
a fresh bulb, feel it, make sure it feels kind of
hard and it's not mushy. And then peel the garlic
cloves and make sure that they look fresh and they feel fresh. So, first you'll want to
cut off the stem, like so. And then cut the garlic clove in half. And when you do that, you'll notice a green sprout over here. You wanna gently remove
that, it comes right off. So you move that green sprout
because that's gonna remove any bitterness that comes with the garlic and give it an extra fresh taste. Next, you wanna transfer the sliced garlic into a food processor and
add the kosher salt on top. It might look like a lot of
salt and it might seem like the food processor, it's too big, but just keep in mind that
this is going to emulsify and roll times like five or times 10 even. Now, we basically want
to mince the garlic. So, we'll get started by
closing the food processor and you wanna turn it on
and let it mince the garlic and make sure to scrape down
the side so that nothing is left on the top of the food processor. Now that the garlic is minced, we're going to start the emulsion process and you wanna start with
just one to two tablespoons of the oil and slowly drizzle that in through the food processor
while the motor is running. Stop the food processor again
and scraped down the garlic. You'll see it still looks minced. And then mulching process hasn't started. So we'll add another couple of tablespoons of the neutral oil. Now, at this point, you have in here about four or five tablespoons of oil, and you can see, it's already
starting to look creamy, and this is exactly what we want. We moved from minced garlic
to more of a garlic paste. So, now you'll alternate
between adding the oil and the lemon juice while
the motor is running for the whole time, until all the oil and all the lemon juice is used up. And this should take about 15 minutes. So, just be patient and just watch it and just keep alternating between the two. So, after that whole process, we're gonna go ahead and
open up the food processor and what you have here,
you guys is garlic magic. I mean, look how beautiful this is. It's literally like 10
times the size of the garlic that it was before. It's all fluffy, emulsified,
beautiful white color. And this is the kind of
texture that you want. Now, what you wanna do is
remove the garlic sauce from the food processor and transfer it to a glass container. And we will cover this glass container with a paper towel for 24 hours. That paper towel will help absorb any extra moisture in the garlic sauce. And after 24 hours, you
can just seal it normal and keep it in the fridge for
three to four months, months. You can enjoy it right
away, or you can wait until the next day until
it gets a little bit thicker as well. I'm just gonna spread this over here. We need a little bit of a mess, oops. So we can actually enjoy some of this now. It's ready to go, so we'll put some here just to serve for today and
then we can spread out the rest and store it in the fridge. So after 24 hours, just
to remove the paper towel and just cover it with a normal lid. And there you have it. Beautiful, emulsified,
creamy, fluffy, so tasty, Lebanese garlic sauce, AKA Toum. So, you can actually have this as a dip. You can have it as a sauce. There so many different ways to eat it. And it really enhances
the flavor of meat dishes and chicken dishes. And you can also just
have it with some pita. And dip it right in. And I think it's time for video Matt to try this garlic sauce. And let's see if it's as good as the ones he has that Lebanese restaurants. Yay! Yay, he liked it and I hope you guys try this recipe and like it as well. Thank you for watching. Check out the video description below for a full written recipe and be sure to like, comment, subscribe, follow for more healthiest recipes
with feel good ingredients. See you guys next time.
