Toum (garlic in Arabic) is a Middle eastern paste that can give an exotic lift to many dishes
I don't keep a lot of home-made condiments in my fridge but Toum is one of them. The consistency is light and airy and the taste is full of the aromas of garlic without being too sharp or aggressive. I like to add it to all sorts of dishes where it gives an extra layer of flavour, something a little exotic. I always make a reasonable amount as it keeps for sometime in the fridge.
- Ingredients
- 120 gr garlic cloves, peeled
- 300 ml sunflower oil
- juice of 1 lemon (about 50 ml)
- 1/2 teaspoon salt
peel the garlic cloves, half them and remove the inner greenish part
wizz the garlic cloves in your food processor until smooth adding the salt and 50 ml of the oil
with the machine still running, slowly drizzle in a little more oil, then a teaspoon of lemon juice. continue alternating like this until all the oil and lemon juice is used up. You should have a light and airy paste. Do these steps lowly as you do not want the toum to split
pour the toum into a glass jar, seal and keep it in fridge until needed
