Hisham Abdallah who is a Biotech scientist, and while complaining about how delicate making this sauce is, he pointed out that the reason the sauce breaks is likely due to certain violations that are happening to the process of “emulsification.” It turns out that a chemical reaction called “emulsification” is at the very heart of the making of the garlic sauce. One day while discussing the process of making this garlic sauce with a dear family friend, Dr. The intent at the end is the same, and whatever the name is, a successful garlic sauce has a white, creamy texture similar to that of mayo, sour cream or “Labneh” and with a pungent aroma of lemony garlic, and a mouth-watering tong-tingling blood-pressure-lowering flavor that is a perfect marriage between garlic and lemon juice.Ĭhicken Shish Tawook With Lebanese Garlic Paste How to Make Toum: Garlic Sauce Secrets In the US it is generally referred to as garlic sauce, however the fact of the matter is that it’s closer to being a thick and fluffy paste than a sauce. Our Egyptian siblings call it “Tooma”… Our Greek cousins have a similar version which they call “ skordalia” and in Spain it’s referred to as “Aioli”. In Lebanon they call it “Toom” or “Toum” which literally means garlic. Lebanese Garlic Sauce, Toum, Aioli: Background & Terminology For those who’ve tried it, toum will be forever on your mind due to its amazing balance of lemon and garlic which goes exceptionally well with savory BBQs…and if you haven’t had the chance to try it yet, don’t worry-you soon will! ![]() Toum, a Lebanese garlic sauce that’s a staple of Lebanese cuisine, might just be the tastiest thing on Earth (or at least in the Middle East). Last Updated on JThe Recipe for the World’s Strongest Lebanese Garlic Sauce
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