Toum is an ancient condiment that has been used in Middle Eastern cooking for centuries. It is a staple condiment that is ever-present in the Lebanese fridge like we would always have mustard or mayonnaise on hand.
I encountered toum while preparing for a dinner party. We had found an article in a Bon Appetit magazine that featured a traditional Lebanese dinner. The toum was part of a marinade for chicken skewers (for our carnivore friends). In Lebanon, the dish is called Shish Tawook or Shish Taouk. For the leftover toum, the recipe said to serve it in a small bowl as a dip for pita bread.
The recipe said the toum could be made a few days in advance and just kept in fridge. So I made my first batch a few day ahead and once I took my first taste of it after making it for the first time, I was sold. It was SO good.
I had plenty of leftover toum following the dinner party. So I began to find other uses for it and I discovered how versatile it is. I subbed out the mayo on a on fish sandwich (or cut it 1:1 with mayo to infuse a garlic supercharge to regular mayo). It also makes a tangy dip for crackers or veggies when snacking. But I think the real magic happens when you add it to roasted vegetables just before serving. Think roasted carrots, potatoes, parsnips, and my new favorite, cauliflower. Now cauliflower may not always be the most popular of the vegetables, but roasting cauliflower brings out a nutty flavor and the toum makes the perfect coating.
While doing some research on toum, I found that this version is not 100% authentic. The Lebanese don't use the egg whites. I tried to make it the traditional way a few times. The first attempt was a complete failure. The mixture "broke" and it ended up going down the disposal. I had better luck on my second attempt but it was then I realized that this version is "no fail" version due to the addition of the egg whites. That means less waste and frustration on your first try.
Toum will keep in the fridge for several weeks.
Toum
Ingredients:
- Garlic - 6-8 cloves
- Egg whites - 2 large
- Lemon juice - 2-3 tablespoons
- Neutral oil - 1 1/2 cup (Canola or vegetable oil is best)
- In a food processor, pulse garlic, egg whites, and lemon juice until a paste begins to form
- Turn food processor on continuous and VERY SLOWLY drizzle in half of the oil (you want the thinnest stream of oil you can manage going into the processor--it should take several minutes)
- Turn off processor and scrape down the sides of the bowl
- Continue to VERY gradually add the rest of the oil with the processor on
- Add some salt
- Continue to run the processor until the mixture thickens and becomes light and airy
Roasted Cauliflower with Toum
Ingredients:
- Cauliflower - 1 large, cut into florets
- Olive oil
- Salt and pepper - to taste
- Toum - 1 Tablespoon
Directions:
- Pre-heat oven to 425 degrees
- Cut cauliflower into florets and place in a large bowl
- Drizzle oil over florets
- Salt and pepper to taste
- With a large spoon, mix the florets to evenly coat
- Add more oil and salt and pepper if needed
- Line a cookie sheet with parchment paper
- Spread florets on sheet and spread around evenly and in one layer
- Roast in the oven 25-30 minutes until there is some browning on the edges (toss and turn the florets about halfway through)
- When done, remove from the oven and return florets to the large bowl
- Add toum to the bowl and stir to coat
- Serve immediately as a side
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