- 20 medium garlic cloves, 3 cup of vegetable oil, 1/2 tbsp salt, 1/2 cup of lemon juice, a-ha.... let's try this recipe...salt and lemon juice to leave till the end...

The best Toum recipe online. With this video, I made the flavor that I missed so much. Thank you!😘😘😘

😋 Yum! Garlic bread is one of my Top Favorites🥰🍞

This is great with French fries, baked potato, shrimp..... Thanks so much for a great recipe.

I’ve made this recipe a few times! My family loves it , I modified it slightly reduced the oil by 1 cup, I also don’t have a food processor like your so I make mine in the blender, emulsifying the mixture can be tricky so take your time as chef says!❤😊

Proud of you. Great recipe

You’re a great teacher. I made it last week but it ended up separating. I alternated the lemon and oil through the process. Now I will leave lemon until the end. Thanks

amazing recipe, never knew I could make it without egg whites. Just subscribed I loved this video it felt like I was cooking with my baba ☺️

This guy is the bomb! It worked! Finally! Thanks LetsCookolet!

thank you.. delicious and I was finally able to make this without ruining it.

I always had a hard time making this , ending up with a soup instead of a spread . But mow watching your video , I can see where I made my mistakes hoping it will be a success next time. Thx for sharing!

Years ago I had a friend from Lebanon that brought me food from a Lebanese deli. I had Toum with a variety of grilled meats, vegetables and pita bread. But I didn’t know what it was called or how to find it. I can’t even ask my friend because he went back to Lebanon years ago. Now I’m so happy I found out what it’s called. I made it tonight and ate it on bread with grilled steak, onions and tomatoes. It was just soooooo good omg. Thx for the recipe!!!

Restaurants are closed and expensive. I love your videos. I am learning to cook Lebanese food at home. Thank you for your help!

Thank you so much! I love Lebanese and Halal cuisine!

This sounds really good. 😍

This looks so awesome and simple.

Wow! This looks good. Am trying it out

I love this!!

Been looking for something like this for so long !!!!!

Absolutely delicious looking!!! Thank you for sharing this wonderful recipe Chef!

Chef, can you please tell us about the speeds of the blender you used? I mean do you use full speed when adding the oil slowly? Can you please explain. Your recipe is awesome!

Thanks Chef! Going to try this next. Inshallah!

Thanks for the wonderful recipe!👌👌👌👌👌😋😋😋😋

The recipe is wonderful😋😋.

Yazaka Allahu Jairah ❤ Thank you for sharing the recipe.

Well explained Chef😋

Thanks for the recipe I will try this

Thank you I like to try it

Perfect 👍❣️

If you had issues making toum in the past, this is the video that will help correct your mistakes. Leave the juice until the end and it will be the best toum ever. This is coming from someone who lived in the Middle east!

Just love it🤗💕😋

Looks amazing 👍😁

I did it today and it was really good! Here's a mistake I did and an advise to help others. The hole I did to add the oil was to big and I added the oil to fast, so my sauce was too liquid. I added the white of and egg, mixed few minutes and place the bol of my mixer in the fridge about 20 minutes. Mixed few minutes again I the texture was perfect, amazing! Thanks a lot for your receipe 🙂

Thanks for the Recipe - What type of Garlic do you prefer for the Toum ? understand there are many different types of Garlic Available with diff tastes....

My goodness I love tour and that looked easy I have crashed many a batch I have to try again

Made it ! Thanks a lot

I love it :-) Thanks

Sir, Thank you for the recipe. -Amar, India

Thanks a lot for the recipe. Can you tell how long should it be stored ?

Wowwww 🤤

Love it. Thank you. Geeky question - what was the diameter of the hole you put in your mixer? You need to get the right volume of oil going through. Would love to hear you view.

بصراحة كنت عم فتش على الطريقة الصح للتوم thanks man

Awesome 👏🏻 👏🏻👏🏻👏🏻

Super simple!

Excellent 👍

Yum yum😋

Adding salt along with the garlic before blending gives you a finer paste because the salt acts as an abrasive.

Hi there sir! Just want to ask sir! How long can you store the garlic sauce in refrigerator? And how to know if its not edible any more?

Thanks for the video. What speed setting do you use?

Yummy I will make this

تسلم الأيادي يا شيف

Excellent Lebanese garlice sauce. How long can we keep this in the fridge. Please advise.

Omg I'm so excited to try this. I buy this dip all the time and wondered how it was made. Thank you so much for this great video.

Perfekt, thanks

Does it have to be refrigerated? And how long does it last?

You did a beautiful job however I Tried to do this and failed 😭😭😭😭😭😭 so I added mayonnaise and plain cream cheese it came out beautiful.

It' was lovely I tried can u please add more n more pure vegeterian recipes

its really good

Was the blender on high or low when you start adding the oil?

How long can we store it in the fridge for?

Wow u made it so easy! I wanna try your recipe. Oh btw how long can u keep the toum cream in the fridge? ☺️

Hello outhere i have try over and ever it never work the oil has to be at roomtemperature? At what speed to run the pressesor? For how long to run it? Any tips ill appreciate never made it so not sure what im doing wrong

V GOOD. AND THANKS. SIR

Hi Milad, I spent 4 years in Lebanon, it changed my life. The food, culture and people permeated my heart, I miss it every .day, and in everything I cook now I simply cannot escape the Lebanese influence. Tell me please, what size hole did You drill for the drip hole? Shoukran Hamdaallah

Marhaba, i’m trying to make it but it’s very liquidy. It doesn’t look like toum at all. What did i do wrong and how can i improve it?

My husband likes it really garlicky but, other family members don't. I soak some of the garlic separately in ice water to make it less garlicky. I also do my salt at the beginning because we like it really creamy.

Hello May I ask if I was making a small quantity of toum ( for 4 people for one time use) what is the quantity I can substitute? Any help appreciated!

Hello from LA 👋👋👋 amazing recipe! I’m adding also 1-jalapeños pepper for spiciness. Thanks for sharing your recipe .

Love you brother ❤

And how about the storage if we make a large quantities ..

Can we use olive or avacado oil or rice bran plzz guide

How long does this stay in the fridge?

Can we use olive oil to make this ?

Est-ce que je peux utiliser de l'huile d'olive a la place? Merci !

👍👍👏👏

how long it keeps before going bad?

😋👏👏👏

Like 👌🏻

Hi can I ask ?....that kind of garlic sauce can stay for how many days?

Bravo

can we use lime?

does it have to be vegetable oil?

What kind of oil? I try to stay away from canola and such

Thank u 👌

Can you please give me the name and model of your food processor? I am looking to buy a food processor but do not know which one to get.please help

بهارم..سلام...👏👏👏👏🌹🌹🌹🌹🌹🌹🌹🌹😊

Can I ask for the exact amounts of the ingredients? Thank you.

Do i have to cut off the stem in the middle of the garlic?

Also, if it's too garlicy, you can remove the little center bits (after sliding a clove in half lengthwise). Carefully get under it with a knife and it will pop right out.

I made this Today but it didn’t become thick . Please advise

Hi I’m Lebanese I’m using your recipe but twice already when i start adding oil it starts separating rather than getting to be like meyo Am i making a mistake by adding the salt too soon (I’m adding the salt after i mince the garlic for few times in the food processor) it is becoming very runny

I’ve tried making this recipe 3 times now and have failed miserably. The oil and the garlic keeps separating. I’m using a food processor that is quite large. When I mince the garlic first at some point it just sticks to the walls of the processor. Any idea why I cannot get the thick consistency? Do I have to use a smaller processor or blender and use the slowest setting? Any help is appreciated.

V nice how much time in fridge please tell me and use

Dear... Why my souce become watery?... What is the key point to make the souce foamy like yours?

Why others use egg whites? And do you have a recipe for something spicy shawarma sauce?

When we store it up in the refrigerator, won't the water and oil will separate from it? Any trick for that?

I just cannot get mine to fluff up to save my life. It’s more of a thick soup consistency. I have tried 3 times.

Can you use olive oil instead of vegetable oil?

Why mine turns so spicy?how to make it better?

nice