Toum is used for marinades, sauces, and dips and can enrich any meal. It is usually combined with chicken in traditional dishes such as roast chicken, chicken skewers or chicken shawarma, but it is also often combined with beef, lamb, or goat meat. Follow recipe.
Ingredients: simple, total time: 30 min.
250 ml cloves of garlic/ peeled
300-350 ml Olive oil EVO
125 ml lemon juice
1-2 tsp salt/or to taste
Preparation:
Cut the garlic in half lengthwise and remove all green sprouts.
Transfer the sliced garlic cloves to a food processor, add salt. Stir for a minute until the garlic is minced.
Make scrape down in processor well.
While the processor is running, slowly pour in 1-2 spoons of olive oil, then stop, scrape down the bowl. Add another 1-2 spoons until the garlic starts to look creamy.
When the garlic seems emulsified with a few spoons of oil, increase the rate of the oil infusion and alternate with 1/2 cup lemon juice until all the oil and lemon juice are incorporated.
This will take about 15 minutes.
Put the sauce in small sterile glass jars and cover with foil, tighten and close with a sterile cap.
Enjoy!
NOTE:
During this process, oil (preferably a neutral oil such as canola oil or olive oil) is slowly added to create a homogeneous garlic paste with an unusual, soft texture.
Finally, add gradually lemon juice are added to the mixture, giving the paste a salty taste and ivory color.
It can stay in the fridge for up to 3 months.
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