The purée can be used on grilled chicken kebabs as well as in many ways. If you like garlic, then this will add great taste to any of your dishes.
Toom (Arabic)
Makes about 6 cups
a lot, but it will keep in the refrigerator
or cut the recipe in half.
Refrigerate overnight before using.
1 cup (200 g) peeled cloves of garlic
4 cups (960 ml) olive oil
1/2 cup (120 ml) organic lemon juice
1. In a food processor, pulse the garlic until it is finely chopped.
2. Pour 1/2 cup (120 ml) of oil
3. When it is smooth, add 2 Tbs. (30 ml) of lemon juice.
4. Slowly add another 1/2 cup (120 ml) of oil.
5. Then only 1 Tbs. (15 ml) of lemon juice.
6. Slowly add 1/2 cup (120 ml) oil, followed by 2 Tbs. (30 ml) of lemon juice.
7. Continue the oil + lemon juice.
8. Process until it is uniform, thick garlic emulsion.
(a) Scrape down the sides of the bowl and continue to process.
9. End result should be fluffy.
10. Refrigerate overnight.
Garlic plants, tops can be chopped and added to salads.
