I was searching all over the Internet on how to make Toum. I found a bunch of different recipes and made a lot of adjustments and came up with the recipe below that we really like.
Middle Eastern Kebobs
July 23, 2011
Lately these kebobs have been too sweet for my taste so I've made some changes to the recipe. Changes are below. I have also left the original measurements but crossed them out.
Adapted from Aarti Paarti
1 pound ground lean veal
2 medium shallots
6 cloves of garlic
1 inch piece of ginger
1/2 bunch fresh cilantro
1/4 bunch fresh parsley
1 sprig of fresh mint or 6 dried mint leaves, crumbled
zest of one lemon
1/2 tsp baking soda
1/2 tsp garam masala
3/4 tsp salt
lots of freshly ground black pepper
Bring ground veal to room temperature.
In a food processor, finely chop coriander, parsley, mint (or crumbled dried mint leaves), shallots, garlic, ginger, salt and lemon zest.
Add this mixture to the meat. Add baking soda, 1
Heat grill on medium heat and lightly spray with oil. Grill kebobs for approximately 2 minutes on each side. As you turn the kebob, brush the oil
Toum (Thick Lebanese Garlic Sauce)
little less than 1 tsp salt
Put all these ingredients in the cup for the immersion blender.
Blend with immersion blender. Keep the blender at the base of the cup and tilt the cup side to side to get everything emulsified. This makes quite a bit. We had half leftover after our kebobs were done. You can divide the recipe in half if you would like to make less.