Garlic Paste, How to make Garlic Paste (Toom)

[ChefKamal1]

You are welcome...Sahtain! (Double Health.)

[wackynarES]

i love garlic paste and this video helped me! now i will be having unlimited garlic paste in my ref LOL. thanks!

[HASSANAREIQAT]

Yeey Marhaba chef finally it worked with me thank u so much for giving me a lot of your time ,from now on we're gonna eat a good chicken kabob with.....toooom

[ChefKamal1]

Then everything seems to be in order...my suggestion is...try it again and really take your time. Let me know how it goes.

[HASSANAREIQAT]

Yes it's sharp and new

[ChefKamal1]

Hi there, mine is also a 14 cup food processor...that should not be the issue. I have even used a 12 cup one as well. The blade is sharp...yes?

[HASSANAREIQAT]

Hi chef kamal I wanna ask u about the food processor u used ,how many cups is it 14 or less

I asked this question because my food processor has 14 cups so maybe I need smaller one to make the ingredients combine together or maybe I should add double ingredients according to the size of the processor

[HASSANAREIQAT]

Ok thank u so much for your concern

[ChefKamal1]

All of the quantities are right. My only suggestion is to try it again. The most important thing is to make sure everything is completely dry of any water, you add the ingredients in the correct order and that you take your time. Make sure that towards the end when you are adding the final oil, add it slowly...allowing it to properly emulsify. Please let me know how things turn out if you choose to give it another shot.

[HASSANAREIQAT]

Also one cup of garlic

[HASSANAREIQAT]

4cups

[ChefKamal1]

And how many cups of oil?

[HASSANAREIQAT]

Half cup

[ChefKamal1]

How much lemon juice did you add in total?

[HASSANAREIQAT]

Ok I added twonteaspoons oflemon juice after every half cup and I was adding it so slowly

[ChefKamal1]

It's hard to know exactly...my first thought is that perhaps you were so close to the end that you started adding the rest of the oil too quickly...could that have been it? Another question...at what rate did you add the lemon juice and how much did you add?

[HASSANAREIQAT]

Well ,in the end of the third cup and I wanted to let u know that i used a food processor so what went wrong in your oppenion

[ChefKamal1]

You are welcome. I am sorry to hear that it separated towards the end. Exactly what stage were you at when it went from fluffy to a thick-like sauce?

[HASSANAREIQAT]

Thank u chef . But some thing went wrong and I don't know where

I followed every thing just like you said , at the beginning it became fluffy then when I finished it started to separated and it became like thick sauce but not fluffy although I used fresh garlic ,canola oil and lemon juice from consetrate and I pour the oil as string like stream Can u please help me up

[ChefKamal1]

You are welcome...Sahtain!

[MrTrophyboy]

Thank you so much!!! I've always wanted to know how to do this! I'm in love with libanese food :D

[ChefKamal1]

I only have a few recipes on the web site. That recipe plus an additional 169 others are in my book, Classic Lebanese Cuisine. The recipe is on page 26. If you do not have a copy of the book...it is available at most book stores and online book venues including my online shop. If you prefer not to purchase the book because you only need that recipe...the book can be borrowed from many public libraries.

[irisayala]

I really wanted to use your recipe for this but I couldn't find it on your site. I tried to make this following the video but mine didn't stiffen up so I added an egg white and it became real stiff right away but how do I make it stiff and fluffy without an egg white?

[ChefKamal1]

Vous êtes les bienvenus

[ChefKamal1]

You are welcome. Corn or vegetable oil can be used alternatively.

[HeatSeakingMouse]

Thanks for the video. What oil alternative you recommend for those in the UK as we do not have "canola" oil

[elvisthehopicker]

@HeatSeakingMouse canola oil is rapeseed oil mate.

[HeatSeakingMouse]

@elvisthehopicker thanks for reply...I know but not available in UK. tried a few retailers; tesco amazon no luck. guess normal vegetable is only thing; will go to asian cash n carry

[ChefKamal1]

You are welcome. You may try using less garlic...but I must tell you that I have never tried that. One thing for sure...in a few days the intensity sting) will diminish-not the flavor.

[serhan10000]

Thank you for this great recipe. How do you lower the sting of the garlic flavor in the sauce? Thank you again.

Ahmad

[SnowyDae]

This looks easy enough, and the chef is kinda hot too!

[ChefKamal1]

You are welcome...Happy Holidays!

[hepcat288]

Chef Kamal, I think I love you! Thank you for this.

[ChefKamal1]

I think I do have a fix for you. I have used a blender in the past...but have found a food processor easier and yields better results. Having said that...you definitely should be setting your blender on high...not low. The low speed I believe is not allowing an emulsification. Set your blender on high and follow the same steps and you should end up with thick, yummy garlic paste...good luck!

[1234yvie]

help please..I did follow he recipe but not having a blender I used my vita a mix on low and though it tastes great it is not getting thick..I have geusts tomorrow ..have you got a fix for me :)

[ChefKamal1]

I am using the same metal chopping blade from start to finish...

[dreamerbabe1213]

are you using the choping blade of food processor from the beginning to last..?iam confused wheather you changed the dough making blade when adding oil..

[ChefKamal1]

Thank you...Sahtain!

[geniustripod]

kamal...! your awesome the garlic paste tastes amazing...!

[shanumyself27]

how much oil did u use chef mr.kamal???

[IraqiChaldo125]

How much oil did you add? 2 cups?

[ChefKamal1]

Thanks. In the fridge for weeks. The intensity will decrease...but not the flavor. Never freeze...the oil will separate.

[vinitakukkar]

hi, nice recipie, just wanted to know that can we store it in a fridge or freezer and for how long???

[ChefKamal1]

I think you will like it. Yes, it is on page 26 of my book....Classic Lebanese Cuisine. Available on Amazon for around $17, kindle version $10, or signed copies with a DVD tutorial from my online shopkamal for $24.95.

[sitzzzz]

hey chef! waiting to try out your toom preparation... could you tell me where i can find the receipe?

[ChefKamal1]

Thank you. No restaurant...I had a catering company in the Washington DC metropolitan area for 20 years. What is the name of your new seafood restaurant and where is it located? Good luck!

[RaifordsTube]

Very good job. Can i ask where is your restaurant? You did an excellent presentation on how to make this delicious sauce! I am opening a seafood restaurant with some very unique signature dishes. You should stop by.

[ChefKamal1]

Thank you. I never have combined the two...but if your taste buds like it...I don't see why not. Sahtain!

[ElJefedeJefes9]

Dear Kamal,

Great recipe! could i use this garlic paste on labneh?

Thank you,

[ChefKamal1]

You are welcome...SAHTAIN!

[HouseAlmack]

Chef Kamal, You are amazing. I've tried to make this wonderful food from recipes found on the internet. Sadly, there has been no sucess. Thank you for this great tutorial.

[ChefKamal1]

Initially the intensity of the garlic is "hot" but this will decrease over time. Having said that...you can decrease the amount of cloves of garlic while keeping the amount of oil the same. I must tell you that I have not tried this...but a few friends have and they told me that it works. Good luck.

[Aqlor]

It burns my tongue too much, is there anything I can do?

[evobeing]

Citric acid and garlic is not nice

Oil and salt is nicer

[ChefKamal1]

That's interesting...I will try the citric acid. My reluctance in using citric acid in recipes in general is that I fear a possible after taste...having said that...I will definitely give it a try.

[pandahunter]

This is brilliant. I also found instead of lemon juice, use a teaspoon of citric acid and it seems to have a better likelihood of emulsification.

this is all a mystery to me. but that's the beauty of garlic i guess!

and yeah, i have to agree - fresh garlic is really necessary. I've used older garlic and it never seems to taste as good

[SoniaK2]

I'm going to use the freshly peeled garlic sold at Whole Foods. We're so lucky to have such shortcuts!

[ChefKamal1]

Thanks!

[8chardie]

Your good!

[ChefKamal1]

Exactly...happy 4th!

[stan69r]

charcoal chicken and this!

[ChefKamal1]

I definitely suggest you not use frozen garlic that has been thawed and reaches room temperature. The freezing process has changed the "garlic" and it contains more moisture now and I believe will not yield the consistency you want. Once you get the book...the recipe describes exactly what you need to use and gives you step-by-step directions. Good luck!

[mimz730]

i just ordered ure book online and i'm really lookin forward to using. i had one question though, for this recipe can u use frozen garlic ofcourse after they reach room temperature?

[ChefKamal1]

You can... I find it works best with the quantity I have suggested. It can be stored in the refrigerator for weeks...and it is so good...you may be surprised how quickly it disappears!

[cepellina]

garlic paste is awesome with EVEWRYTHING i love it sooooo much! im so making this soon, its too much for me though can i half the ingredients?

[ChefKamal1]

My pleasure...you are welcome.

[m2andrews]

I tried three other recipes yesterday resulting in three failures. I made this today and it is perfect. Thank you so much.

[hasan4ytube]

Oh my friend its imagine......really really a am happy.....

[ChefKamal1]

Thank you. I appreciate your kind words.

Peace to you my friend...have a nice weekend.

[puffader1967]

Chef Kamal, I just want you to know that the person that complained and said you were trying to make people buy your book has no reason to make that comment. You shared this online and if he is unhappy he can move on. As far as his comment about trying to get people to buy you book? Well of course, you worked hard to perfect these recipes and why shouldn't you promote the book! Keep your head high and know that that is one angry person out of 1000 happy ones. Peace.

[ChefKamal1]

Thanks!

The reason I suggest removing the peel yourself from the cloves is because I believe they are often the freshest. If you do use the pre-peeled ones (and I used them when I had my catering company) make sure they are fresh and at room temperature and free of any moisture.

Often...the garlic seems "hot" the first day or two...the heat will subside...but not the flavor.

[puffader1967]

Chef Kamal, you rock! This is the exact one I was looking for. The ones with patatoes were just not right. But two questions? I think my garlic had moisture in them however I tried the pre-peeled type and I guess you would say to only get the fresh unpeeled type? Also it seems alittle hot, is this an indication that the garlic is not as fresh? Thank you!

[Karmakittie123]

This is made with raw garlic, right? Your description says roasted. I tried making this last week (a different recipe) and failed miserably! I think I'll give your recipe a try!

[ChefKamal1]

@Karmakittie123

Yes, this is made with fresh garlic cloves. Thank you for pointing out that the description was incorrect...I have changed it. Give it a try...follow the directions carefully and you should have success.

[zekkari01]

Finally! Someone who knows how to make this amazing garlic sauce! Thank you for posting it.

[ChefKamal1]

@zekkari01

My pleasure...sahtain (double health).

ps...it is delicious with sheesh tawook ...grilled chicken skewers

[ChefKamal1]

I love it too! Sahtain!

[mscarolwas]

I love this stuff!!!

[ChefKamal1]

Thank you...I love toom with chicken too. Sahtain!

[amanigaz]

wow, loved ur toom puree. it took me years to figure it out and it was great. i made fried chicken and made it. loooool

Man ur videos are so good and am glad i found someone who cooks good home food on youtube. am from Saudi Arabia.....

[ChefKamal1]

Greetings erahi,

Let me ask...did you use really fresh cloves...were all the utensils dry of moisture...was the lemon juice at room temperature and finally did you stream the oil (corn, canola or vegetable) in after finely processing the garlic with the salt?

[jbadal1]

VERY COOL

[erahi]

Did not work for me!!!!!

[ChefKamal1]

Sorry to hear that...what exactly went wrong?

[erahi]

@ChefKamal1 Added the oil bit-by-bit and in the end was all liquidly.

[ChefKamal1]

Greetings...you are welcome. Let me know how the hoummos turns out...

Happy New Year and Happy Cooking!

[BoredomIsBoringTV]

@ChefKamal1 - the hoummos was excellent too! We ate the toom, hoummos and falafels at a family gathering recently and everyone raved over the food - I felt pretty chuffed - you can sometimes put in a lot of effort for a disappointing result but not with the right ingredients and recipes - double shukran! :)

[ChefKamal1]

Glad to hear it...you are welcome. Sahtain!

[BoredomIsBoringTV]

Hey Chef Kamal - I have wanted to make this for years and I finally know how! Thanks for the great instructions - it worked first time and tastes absolutely amazing! I'm now onto the hoummos recipe - I'll let you know how I go :)

[ohdrdrdr]

Thank you Chef Kamal for generously sharing this recipe and technique. The amount of salt is not mentioned by you, quantities of all other ingredients are: garlic = 1cup, oil = 4 cups, lemon juice = 1/2 cup (seen on the work counter). I started with 1 tsp of salt and proceeded as per your instructions for half the amount of Toom. After achieving a fluffy, pale paste, I tasted the result, added a little more salt and gave another spin to combine. No separation so far. Amazing.

[ohdrdrdr]

Thank you Chef Kamal for generously sharing this recipe and technique. The amount of salt is not mentioned by you, quantities of all other ingredients are: garlic = 1cup, oil = 4 cups, lemon juice = 1/2 cup (seen on the work counter). I started with 1 tsp of salt and proceeded as per your instructions for half the amount of Toom. After achieving a fluffy, pale paste, I tasted the result, added a little more salt and gave another spin to combine. No separation so far. Amazing.

[ChefKamal1]

I have never used egg whites when preparing toom...the main reason is that was not the way we did it. Secondly...I feel that there may be some health risks that individuals take when preparing foods that contain raw egg (salmonella)...for that reason alone I would not suggest using egg whites in a recipe.

[esquibelle]

You don't use egg whites.  I am curious why or why not.

[ChefKamal1]

You are welcome...I hope that you were able to succeed with my recipe.

Sahtain...double health...Kamal

[CaptainGratiot]

Thanks for the recipe. I had this with my chicken shawarma at a Lebanese restaurant and tried to duplicate it at home, but failed.

[ChefKamal1]

Sahtain! (Double Health)

[ChefKamal1]

It really should not...especially if it separates early-which it should not. You really need to make sure that the garlic is fresh and at room temperature and finely processed with the salt in the processor before you start adding the oil. Yes, you really need to add the oil in a thread like stream...slowly...adding the lemon juice as directed. Do not cover it once done...place in the refrigerator with paper towel over it to avoid condensation.

The oil really needs to be aded slowly...

[choppy777]

@ChefKamal1 Success! I finally got it to turn out right. I was just extra careful early on with the oil. I used a spoon to drizzle it in, my technique isn't quite as good as yours lol. Thanks for the recipe, I've been craving this!

[choppy777]

Can high humidity make it separate? I've tried making this twice and I can't get it right yet. I thought I added the oil in slowly enough and everything was dry.

[ChefKamal1]

Greetings,

Humidity should not be an issue...and when you say high humidity...exactly what does that mean? Does it separate immediately or after a few days?

[choppy777]

@ChefKamal1 The relative humidity was probably around 60% or so when I tried making it the other day. It separates early, before I am done adding the first round of oil. Is it important to keep a steady thread-like stream or can I add small spoonfuls of oil to make sure I don't add it too quickly? Thanks.

[ChefKamal1]

You are welcome, and thank you.

I personally would not add raw eggs or egg whites to the recipe. You would be introducing a protein that would alter the "shelf life" of the garlic.

Best regards,

Chef Kamal

[Rawinho]

Chef Kamal, thanks for the great recipe... You are really an amazing chef God bless you!! I just had one question...some people told me to add eggs or egg whites to the recipe... I know you did not use any of that, but I just wanted to know what you think...

Thanks Chef Kamal!!

[ChefKamal1]

Thank you so much!

Sahtain (Double Health)\

Chef Kamal

[zaragozast]

Thank you!!! I love this sauce one of the best...

[ChefKamal1]

Thank you...I appreciate your contacting me.

Best regards,

Chef Kamal Al-Faqih

[SuperShames]

I tried to make it and came out delicious. Thanks for this wonderful receipe. keep up the good work chef kamal.

[kennontoney]

I had toom for the first time over rice and pine nuts in a Mediterranean restaurant a couple of months ago. I fell in love and have been looking for a recipe ever since but nothing has even come close to what I had before. I just finished trying your recipe (at a scale of 1/4) and it is absolutely amazing. Thank you so much for satisfying my intense garlic cravings.

[ChefKamal1]

Greetings,

You are welcome!

Sahtain (double health)

Best regards,

Chef Kamal Al-Faqih

[ChefKamal1]

Greetings,

I am not sure I understand your comment. I have made toom for over 30 years and I believe you wouold approve of the end of result. The proportions for the recipe can be found in my cookbook - Classic Lebanese Cuisine - 170 Fresh and Healthy Mediterranean Favorites.

Best regards,

Chef Kamal

[zaidmasaad]

Chef Kamal, I dont quite believe you understand what you made in that video. only very few select places in the middle east, mainly Cham countries, can make it this good. thank you

p.s. the amount of ingredients are not very clear in the clip

[abrn5]

Thanks for a wonderful book chef kamal again again i really love it my question i made already the dip which is very important to make sure your lemon juice is in room temp. i had to learn it the hard way lol. after i was done making it for some reason i spread some on the pita the first time but the second time i went to use the spread again the oil base started to show more it wasnt as fluffy do you know what could have caused that to happen thanks again

[ChefKamal1]

Greetings,

You are welcome. I have a few questions - it is also very important to make sure that the garlic is fresh and at room temperature too. You should also make certain that all the utensils are dry - the smallest amount of water (moisture) can make the spread seperate. Finally - it is best to refrigerate it with a piece of paper towel until the spread has completely cooled - to avoid condensation. The water droplets can make the spread separate.

It should stay fluffy for weeks.

[hasanalharakeh]

Chef Kamal, thanks for all your recipes, what are the total volumes of oil and lemon used??

[alexthekim]

I tried making this recipe, but the quantity was too much for my small food processor. Is there a way I could decrease the portions to about half?

[ChefKamal1]

Try cutting the ingredients exactly in half and follow the same procedure. It should work - let me know.

Best regards,

Kamal

[catlovergal]

Thanx Chef!!

[catlovergal]

If you are getting loose consistency in the end instead of it being thick, the lemon jusice was probably not @ room temperature...after trying it a few times, i set the lemon juice @ room temperature for a few hours as well as the peeled garlic. Made a world of difference~! I also cut down on the garlic as this recipe called for 1 cup, i only used 8 bulbs and it was just right!

[ChefKamal1]

Greetings catlovergal,

As described in my recipe you are right, using room temperature lemon juice and garlic make a world of difference. Also make sure the food processor bowl, blade, lid and all utensils are completely dry before you begin-otherwise the mixture could separate. Finally always select heads of garlic that are firm and fresh. Avoid ones that feel hollow or that have sprouted. I am glad to hear that in the end - things worked out.

Best regards,

Kamal

[raficeid]

Chef Kamal - I had the pleasure to come across your website this morning and I was amazed by its content, style, and your passion and love for the Lebanese cuisine. You made me proud of my heritage. Congrats and all the best and success.

About the comment above made by a hater, I advise to simply ignore.

Samer

[ChefKamal1]

Greetings Samer,

Thank you for you comments and thank you for the good advice.

Have a great weekend.

Best regards,

Kamal

[imadlebanese]

LIER.....

The proportions are incorrect, especially the olive oil is too too much... his plan is to make us buy his book.... It doesn't make any sense to use 1 cup garlic with 3 cups olive oil !!!!! SIMPLY a CHEATER...

Don't do it again KAMAL... DON'T LIE TO PEOPLE. If don't want to give the correct proportions, simply don't give anything... OK!! :(

[ChefKamal1]

Greetings,

My recipe does not call for olive oil - it calls for Canola Oil. My recipe does not call for 3 cups of oil - it calls for 4 cups.

Are you certain you are refering to my recipe.

Best regards,

Kamal

[RjeanBagierra]

would it traditionally be made with a mordar?

[ChefKamal1]

Greetings,

I have only prepared it using a food

processor or a blender. I suggest a food processor because I believe it yields

better results.

You can try to make it with a mortar - however my suggestion is to mash the garlic with salt in a large bowl until it becomes pulp. Then use a wire whisk to incorporate air as you drizzle oil over the garlic pulp. As you whisk air into the oil it should thicken. However - I have never done it this way-I am assuming this may work.

Good luck!

[RjeanBagierra]

thankyou very much

[RjeanBagierra]

Thank you for posting this video it has been very helpful, i was just curious on how you can make toum without a processor or blender, can you still get the consistency right when making by hand? I know its possible just not sure how, thanks again

[ayhz2002]

I was always dreaming about making toom at home and now I can make it with your help. I already tried this recipe and it works perfect. My only issue is that the garlic sauce I made was a bit strong. When I try to decrease the amount of garlic, the food processor takes time to process the garlic and it starts to separate. Is it possible to know how to make the garlic less strong? ( putting more oil or lemon did not help). Thanks again for your professionalism and for sharing this secret with us