Lebanese Garlic Fluff

Lebanese Garlic Fluff (Toum)

If you have ever been to Zankou Chicken in Los Angeles, then you may have tried this rich garlicky spread, also known as ‘toum’. It is traditionally made with a mortar and pestle but today I am using a food processor- much easier. It only uses four basic ingredients and has the texture of whipped butter. The key to making it correctly is in the emulsification. Make sure you are using a light vegetable oil, not olive or sesame. This is fantastic on a falafel sandwich, or just as a dip or sandwich spread. It really shines as a dip for french fries. It is INTENSE! When you first make it and taste it, it will be like the garlic version of eating a spoonful of wasabi. I  love it like that! However it does mellow out after you store it in the fridge for a day or so. The original recipe I looked at called for 5 cups of oil…which just sounded wrong and gross. I found that 1 cup was just perfect. I can’t wait to eat mine right now!

Lebanese Garlic Fluff (A.K.A. Toum)

makes about 1.5 cups

40 peeled garlic cloves (this was about 3-4 bulbs for me)

1 cup grapeseed oil

juice of 1 large lemon

1/2 tsp pink sea salt

Start with everything at room temperature. Put the garlic in a food processor and process until a paste forms. You will probably have to stop and scrape down the sides about 10 times. After a smooth paste has formed, keep the processor running for about 8-10 minutes total. During this time, slowly pour the oil in a thin stream a little at a time. About halfway through, stream in a little of the lemon juice as well, and continue to alternate a little at a time, until the time is up. A thick spreadable fluff should form that you can use immediately or store in the fridge for about a week.

Lebanese Garlic Fluff


2 thoughts on “Lebanese Garlic Fluff

  1. Pingback: Spaghetti and Juicy Eggplant Mushroom Meatballs | Gianna's Kitchen

  2. Pingback: Mung Bean Falafels with Cucumber Tahini Sauce | Gianna's Kitchen

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