The Versatile Toum: Exploring Its Presence In Afghan Cuisine

Toum, a Lebanese garlic sauce, is a staple in Middle Eastern cuisine. It is a creamy, whipped condiment with a strong garlic flavour. It is made with four simple ingredients: garlic, oil, salt, and lemon juice. The sauce is created by emulsifying oil and garlic, resulting in a thick spread similar to mayonnaise. While toum is commonly used as a dipping sauce for chicken, it can also be used as a marinade, salad dressing, or cooking base.

Although toum is not traditionally associated with Afghanistan, it is possible that it may be consumed in the country due to the influence of Arab cuisine and the availability of Middle Eastern grocery stores. However, there is limited information specifically mentioning the use of toum in Afghanistan.

What is toum?

Toum is a traditional Lebanese garlic sauce that is often used as a dip or marinade. It is sometimes referred to as the "mayo to your burger" or the "ranch dressing to your chicken". The sauce is made by emulsifying oil and garlic, and it has a creamy texture that can be thinned out to be used as a sauce for grilled meats, shish kabobs, vegetables, and pita bread.

Toum is typically made with four ingredients: garlic, oil, salt, and lemon juice. The garlic should be as fresh as possible, preferably purchased from a farmer's market or a local grocery store. A neutral oil, such as sunflower, grapeseed, canola, or vegetable oil, is best to ensure that the flavor of the garlic shines through. Citric acid can be used instead of lemon juice to help stabilize the sauce and prevent separation.

To make toum, garlic and salt are first pulsed in a food processor until the garlic is finely chopped. Lemon juice is then added and the mixture is processed until a smooth paste forms. Oil is slowly drizzled into the mixture while the food processor is running. This step is repeated until all the oil and lemon juice have been incorporated. The final product should have a smooth and creamy texture. If the sauce is too thick, water can be added to thin it out. Toum can be stored in an airtight container in the refrigerator for up to three months.

Toum is a versatile sauce that can be used in a variety of dishes. It can be served as a dip for grilled meats, spread on sandwiches or pita bread, used as a marinade for chicken, or added to salad dressings, hummus, or roasted potatoes. It is a staple in Lebanese cuisine and adds a punch of flavor to any dish.

How do you make toum?

Toum is a traditional Lebanese garlic sauce that is bold, creamy, and easy to make at home with the help of a food processor. Here is a step-by-step guide on how to make this delicious sauce:

Ingredients:

• Garlic cloves
• Neutral-tasting oil (such as canola oil, vegetable oil, safflower oil, avocado oil, grapeseed oil, or sunflower seed oil)
• Lemon juice (freshly squeezed)
• Salt (preferably kosher salt)
• Ice water (optional)

Instructions:

• Prepare the garlic cloves by peeling and slicing them in half lengthwise. Remove any green sprouts or the germ, as this part can make the sauce bitter.
• Place the garlic cloves and salt in a food processor. Pulse or blend until the garlic is finely minced or puréed. Scrape down the sides of the processor as needed.
• Add the lemon juice to the food processor and blend again. The lemon juice helps with emulsification and adds a fresh flavour to the sauce.
• Now, it's time to slowly add the oil. This step is crucial and must be done gradually. With the food processor running, slowly drizzle in the oil, a little at a time. Adding the oil too quickly will result in a greasy sauce.
• After adding a small amount of oil, scrape down the sides of the processor bowl. Continue adding the oil slowly, a little at a time, stopping to scrape down the sides as needed.
• Once the garlic and oil start to emulsify and the mixture begins to look creamy, you can increase the speed of adding the oil. Alternate between adding oil and lemon juice until all the ingredients are incorporated. This process may take around 10-15 minutes.
• If you prefer a thinner consistency for the sauce, you can add a small amount of ice water during the emulsification process.
• Transfer the toum to an airtight container and store it in the refrigerator. It will stay fresh for up to 3-4 months.

Toum is now ready to be enjoyed! It is a versatile sauce that can be used as a spread, dip, or condiment. It pairs well with grilled meats, chicken, fish, sandwiches, vegetables, and more.

What foods can toum be used with?

Toum is a Lebanese garlic sauce that can be used with a variety of dishes. It is a versatile condiment that can be spread, dipped, or used as a marinade. Here are some ways in which toum can be incorporated into your meals:

As a Spread

Toum can be spread on sandwiches, wraps, or pita bread. It can also be used as a garlic bread spread, adding a punch of flavour to your bread.

As a Dip

Toum is traditionally used as a dipping sauce, especially with grilled or roasted meats like chicken, beef, or lamb. It can also be used as a dip for French fries, falafel, or vegetables.

In Cooking

Toum is a great addition to salad dressings, providing a creamy texture and a punch of garlic flavour. It can also be used in place of chopped garlic in recipes, acting as both garlic and oil when marinating foods. This makes it a perfect addition to hummus, roasted potatoes, and other vegetable dishes. Toum can also be used in pasta sauces, adding a unique twist to your traditional, tomato-based dishes.

With Baked Goods

Toum can be brushed onto freshly baked bread, rolls, or focaccia as they come out of the oven. It can also be added to pizza before baking, enhancing the flavour of your favourite pie.

With its versatility and strong garlic flavour, toum is a great way to elevate your meals and add a Lebanese twist to your cuisine.

How long does toum last?

Toum, a Lebanese garlic sauce, can be stored in an airtight container in the fridge for up to 3-4 months. The strength of the garlic will start to fade after this time. Toum is made with garlic, oil, lemon, and salt, and the lemon juice acts as a preservative.

To make toum last longer, you can add an ice cube to the food processor while mixing, which will help to cool down the food processor blade. You can also add boiled potatoes or egg whites to the toum to help emulsify it, but this will reduce the storage time to 5-10 days.

If you are looking to mellow the flavour of the garlic, you can soak the garlic cloves in ice-cold water for 30 minutes before making the sauce, or let it sit in the fridge for a few days. The flavour will also mellow over time.

Where can you buy toum?

Toum is a traditional Lebanese garlic sauce that is used as a dip, marinade, or cooking condiment. It is made with garlic, oil, salt, and lemon juice, and has a creamy texture. While toum can be made at home, it is also available for purchase at several retailers.

In the United States, toum can be purchased at Trader Joe's, Williams Sonoma, and on Amazon. It is also available at select local restaurants, such as Dimmasi Buffet, Peace Bakery, and Phoneticia Bakery. For those in the San Francisco Bay Area or Los Angeles, Anne's Toum can be ordered on Good Eggs. Additionally, toum can be found at Middle Eastern grocery stores or any store that carries Mediterranean products.

Outside of the US, toum can be purchased on Amazon UK and Amazon Lebanon.

Toum is also available at select grocery stores, including Whole Foods, Natural Grocers, and New Seasons.

Frequently asked questions