Saffron grilled prawns with Lebanese Toum. Click for video >
Inspiration: Foods that include garlic and oil have always been on my list of ‘flavorites‘. Mayonnaise, Caesar salad dressing, and aioli first come to mind. Recently I was intrigued to discover the fluffier Lebanese Toum, as described so beautifully in a recipe post by food blogger Fouad Kassab. In the single sweep of his most eloquent recipe introduction Kassab manages to educate, elaborate, seduce, and persuade readers to sample this garlic-laden staple from the table of his Lebanese homeland.
All preconceptions were quickly shattered as Fouad’s garlic sauce was adapted, practiced, and sampled in my Thermomix kitchen. Unlike olive oil based mayonnaise, this Lebanese version is more pale, more fluffy, and more lemon zingy. It’s refreshing on the palate, rather than oily — as garlic and lemon come through together with a bold and snappy tang. Perfect for seafood, chicken, sandwiches of leftover turkey, and just about anything else. A lemony cloud-like fluff, it feels lighter and healthier than traditional mayonnaise and I recommend it as a Thermomix-easy alternative. Try it — you’ll like it!
Kassab encourages us to use his recipe and then go forward with our success to — “Let the world know and share the love!” So, with all due respect I’ve adapted his recipe for Thermomix (also on video), and am sharing my new-found love for:
Thermomix adaptation of an original recipe by Fouad Kassab
Recipe type: Lebanese
- 5 cloves garlic (see a note about garlic below)
- 1 egg white
- 200 g (7 oz) neutral oil (sunflower, canola etc)
- 1 lemon, juiced
- a good pinch of salt
- 1 cup iced water of which we use about 2 tbsp
- Put the garlic, salt and ¼ of the lemon juice in the Thermomix bowl. Mince 3 seconds/speed 8. Use spatula to push ingredients down sides of bowl and repeat 2-4 times until garlic is well minced.
- Insert butterfly and add egg white to bowl. Blend 10 seconds/speed 4.
- Set the controls for 2 minutes/speed 4. Set measuring cap into lid and add about half the oil onto the lid so it gradually drizzles itself into the hole.
- Re-set the controls for 2 minutes/speed 4. Gradually add the lemon juice followed by the remaining oil. In the last few seconds before time expires, add 1-2 Tbsp. ice cold water. (Although it may not be fully necessary, the addition of the water ensures an even creamier, lighter result.)
- On his food blog, Kassab instructs to next "Taste it, praise the Lord, and write back and tell me how amazing I am." In this case however, I suggest rather that you "taste it, praise yourself, and submit a comment telling about your amazing Thermomix experience!"
garlic - use less garlic if you are not accustomed to very bold garlic seasoned foods. Begin by using three cloves instead of five, and moderate accordingly each time you make this recipe.