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Identify this paste! [Toum]

Identify this paste! [Toum]
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  • Identify this paste! [Toum]

    Post #1 - January 25th, 2005, 2:54 pm
    Post #1 - January 25th, 2005, 2:54 pm Post #1 - January 25th, 2005, 2:54 pm
    At a local Lebanese deli, they serve the most delicious garlic-paste with their chicken shwarma (but is easily and readily applicable to just about EVERYTHING!). On my New Orleans forum, this question has come up, and no one has been able to arrive at an actual name for the stuff. It's not skordalia, but perhaps it's a Lebanese take on it. Does this sound familiar to anybody?
    Get a bicycle. You will certainly not regret it, if you live. --Mark Twain
  • Post #2 - January 25th, 2005, 3:00 pm
    Post #2 - January 25th, 2005, 3:00 pm Post #2 - January 25th, 2005, 3:00 pm
    If it's what I think it is, it's probably toum. A somewhat creamy garlic spread. Lots of fresh garlic heat.

    -ed
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #3 - January 25th, 2005, 3:03 pm
    Post #3 - January 25th, 2005, 3:03 pm Post #3 - January 25th, 2005, 3:03 pm
    It sounds to me that the sauce in question is toom, which is indeed a Lebanese condiment used with roasted or grilled chicken. It's made from garlic, olive oil and lemon juice. Sometimes egg yolks are added for body.

    I don't see mention of toom Roden's book but I'm sure a web search will turn up some further discussion of this sauce.

    Antonius
    Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
    - aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
    ________
    Na sir is na seachain an cath.
  • Post #4 - January 25th, 2005, 3:16 pm
    Post #4 - January 25th, 2005, 3:16 pm Post #4 - January 25th, 2005, 3:16 pm
    Danke, y'all. The mystery has been solved! :P
    Get a bicycle. You will certainly not regret it, if you live. --Mark Twain
  • Post #5 - January 25th, 2005, 3:34 pm
    Post #5 - January 25th, 2005, 3:34 pm Post #5 - January 25th, 2005, 3:34 pm
    And here are two recipes:

    http://www.lebaneseproducts.com/recipe/toum.htm

    I found others that called for vegetable oil (not olive oil) and mayonnaise. Frightening. What oil would common in Lebanon, if not olive?

    rien
  • Post #6 - January 25th, 2005, 6:09 pm
    Post #6 - January 25th, 2005, 6:09 pm Post #6 - January 25th, 2005, 6:09 pm
    Also widely used in Syrian cooking, again on grilled meats. The best I've had did involve egg whites that make it something between a meringue and mayo in consistency. Easy enough to whip up (ha) with a hand blender.
  • Post #7 - January 25th, 2005, 7:29 pm
    Post #7 - January 25th, 2005, 7:29 pm Post #7 - January 25th, 2005, 7:29 pm
    When I've been served shish taouk in Lebanese restaurants, it's usually served with a garlicky mayo-like sauce on the side. Is that what you're talking about, or is it more of a paste of garlic?
  • Post #8 - January 25th, 2005, 8:30 pm
    Post #8 - January 25th, 2005, 8:30 pm Post #8 - January 25th, 2005, 8:30 pm
    Hi,

    With GWiv's assistance, I am able to provide the following:

    Garlic Paste from Erik M.'s Basturma Party (circa May, 2003)

    1 Quart peeled garlic, green root taken out.

    Juice of 6 lemons.

    Kosher salt to taste.

    Olive Oil

    Place garlic, lemon juice and salt in food processor.

    Puree, add oil until paste becomes the consistancy of jared fresh
    horseradish.

    Taste for seasoning.

    Garlic paste will bloom after a day or so, though this is strong as hell to
    begin with.

    &&&
    A similar sauce to this is offered at Lebanese Taverna in Washington, D.C. with grilled chicken.

    Once you have eaten garlic sauce of this intensity, you and your fellow diners are your own best company because nobody else will want to be near you.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #9 - January 26th, 2005, 9:59 am
    Post #9 - January 26th, 2005, 9:59 am Post #9 - January 26th, 2005, 9:59 am
    Cathy,
    Lebanese Taverna in DC is one of my favorite restaurants in the universe! It's one of the places I try to get to every time I'm in the beltway.

    That is where I've first eaten that sauce, and they serve one of the best meze anywhere.

    Joel
  • Post #10 - August 7th, 2016, 9:52 pm
    Post #10 - August 7th, 2016, 9:52 pm Post #10 - August 7th, 2016, 9:52 pm
    Hi,

    Maureen Abood's blog has a recipe for toum, which uses far less garlic than I did.

    I'm going to make some just to see.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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