Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, toom (garlic spread). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Garlic dip with flavor like whoa, yum, BOOM. flavors. where to buy. After all there's no "us" in Toom. do goodery. Chef Kamal demonstrates how to prepare Garlic Paste, or Toom, a delicious garlic spread featured in his cookbook, Classic Lebanese Cuisine.
toom (garlic spread) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. toom (garlic spread) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have toom (garlic spread) using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make toom (garlic spread):
- Make ready 1 clove garlic
- Prepare 8 oz vegtable oil
- Get 1 pinch salt
- Take 1/2 lemon
These creamy dips are an emulsion of oil and garlic. I have tried a garlic spread from Europe, and was expecting a similar experience. Peel the cloves of garlic and place in a blender or mini food processor with salt and a teaspoon of lemon juice. Whirl the blender till the garlic is chopped in tiny pieces; add the egg white and process.
Steps to make toom (garlic spread):
- peel and then use a food proccessor to mince garlic with salt
- slowly drizzle oil into food proccesor as it continues to whip the garlic
- every so often add a few drops of lemon juice until lemon juice is finished
- be paitent with the oil, putting too much at once will give you a watery outcome not the fluffy mayonaise like spread which is what your looking for
Preparation The key to your success in obtaining the needed result is to understand that oil and garlic at the proper ratio will. I loved this spread sooo much! It was amazing on warm soft garlic bread. I added a little extra garlic and chopped the onion extra fine but the recipe. But I refuse to back down!
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