Otherby Wikibooks Cookbook

Toum

Name: Toum
Yield: 1 serving
Ingredients: 10–40 g fresh, peeled garlic (less for a milder thoum, more for a stronger one); ¾ cup olive oil; 1 lemon, juiced and strained; ¼–½ tsp salt

Serves: 1

Cook my version

Ingredients

Servings

10–40 g fresh, peeled garlic (less for a milder thoum, more for a stronger one)
¾ cup olive oil
1 lemon, juiced and strained
¼–½ tsp salt

Steps

0 of 2 done

Notes

* You can also crush the garlic and salt to a very smooth paste and then use a blender or food processor to incorporate the oil and lemon juice. * The pH of some olive oils can promote breaking of the emulsion. * In Lebanon the pestle used is usually wooden; some new one are made of synthetic materials; occasionally you'll see one carved of stone. Carved stone pestles are usually used for kebbeh n

Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA

Source: Wikibooks Cookbook