Garlic cream - toum. If you love garlic as much as we do, quite possibly this will be your new favorite keto side dish. This irresistible Lebanese version of aioli is armored with a heavenly fluffy. A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

It goes exceptionally well with grilled meats. Toum is similar (with respect to how you make it). In Lebanon they call it "Toom" or "Toum" which literally The process of emulsification is used in the beauty and medical industry to make creams and beauty. You can Cook Garlic cream - toum using 4 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Garlic cream - toum

What You needis 10 cloves of garlic.
It's 1/2 cup of olive oil.
It's 2 teaspoons of lemon juice.
What You needis 1/2 teaspoon of salt.

It is very strong but extremely tasty, especially paired with chicken Garlic - The most important ingredient is garlic - toum literally translates to garlic in Arabic. Lebanese garlic sauce, also called "toum," is used in Middle Eastern cooking on everything from noodles to roasted meats to vegetables. Standards toum recipes use a food processor. Salsat toum or toumya (Levantine Arabic ْتُوم 'garlic') is a garlic sauce common to the Levant.

Garlic cream - toum step by step

Peel the garlic cloves and blend in a food processor..
While processing, gradually add the olive oil to obtain a creamy texture. Add lemon juice and salt..
Garlic cream can be served with grilled meat or chicken..
Note: Garlic cream can be stored refrigerated for a month in a well closed glass jar..

The word toum is how the Arabic word for garlic (ثوم) "thoum" is pronounced in the dialect of the people from the Levant region. Creamy and fluffy garlic sauce or toum which is so tasty and makes a great spread or dipping sauce for shawarma or grilled chicken. Toum is a garlic aioli made with raw garlic and a neutral oil. It is similar to mayonnaise in color and texture but, with a very pungent taste. Processing the garlic cloves releases emulsifiers so, when.