DON'T LOSE YOUR GARLIC | How To Make Toum (Lebanese Garlic Sauce)
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- čas přidán 2. 02. 2022
- It's been about 6 months since we harvested our garlic. We saved off some for seed, but never planted this fall since we have so much already. Now, it's starting to spout a little bit, and a few actually rotted. So it's time to save it! We planned to ferment some in this video, but since some is sprouted we figured it would be best to just freeze the bulk of it. The rest we're going to make up a huge batch of Toum Sauce (Salsat toum (garlic sauce) is used as a dip, especially with french fries, chicken and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes)
The base recipe is:
1 Cup - Garlic Cloves
1/2 Cup - Lemon Juice
3 Cups - Oil
2 Tsp Salt
Mix as we did in the video and cover with cloth in the refrigerator for at least 24 hours. After that you can portion off into smaller size and freeze what you won't used in the next couple of weeks ♥
Shawarma Seasoning we use: amzn.to/3uiRa6m
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I've never grown enough garlic to last 6 mos until this year! When you said check your garlic stores, I jumped up and ran to where I was storing it and immediately started peeling with you! There were a few dark brown cloves, but, Rachel, you saved most of my garlic! Thank you so much!
Hello hello, I’m relatively new here, and to watching homesteading, gardening, etc. I’m more of a cooking and cleaning gal. Really enjoying what I’m seeing. Found most everyone through the pantry challenge. Which I’m following “loosely” 🤓 calling myself, an INsteader. Hehehe. Still, my pantry thanks you all!,
I love fermented garlic ... and I love toum as well ...
Thanks for the reminder to check my garlic.
I had seen someone mention that toum was freezable so I did it with this year’s batch. It DOES NOT stay emulsified when thawed. I suppose I could try popping it back in the blender, but for my purposes it’s fine in its broken state. I use it on pizza night to make a garlic cheese flatbread. Just a thin smear yields tons of garlic flavor.
Looks like it would be great with roasted potatoes…sort of like Greek potatoes.
Thank you, I was going to ask this question.
Hi Rachel & Todd. When I or my clients have garlic from the Supermarket. We peel the garlic put it in the blender with red bell peppers, oregano, vinegar, Adobo seasoning, and oil. Then I blend it well. I add a little water. I use it in my cooking. It is great. God Bless you and that was my Spanish recipe for the day. Stay safe. Rachel, how is the baby doing. Love your videos. Maria. ❤️❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍👍👍👍👍👍👍🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️💝💝💝💝💝💝🌧️🌧️🌧️🌧️
I've never heard of that before. I make recaito, how does it differ from that may I ask?.
That sounds amazing!
@@DebbiesHomeplace Recaito is cilantro based. Toum is garlic based.
i am so hungry now. I love toum and chicken shawarma fresh flat bread.
You can never have too much garlic and definitely can't beat the fresh ones in the summer with their scapes. Never too late to plant some still!
I started to keep my garlic in a container in the freezer, but I peeled the cloves. So when I need one I can chop it thinly or leave it a few minute to thaw. Works great!
I keep my garlic in a dresser drawer and it keeps till next harvest. If your garlic started to germinate it's usually because it got too cold at one point. We make sure when we cure it the temperature doesn't get below 10 degrees Celsius. I also dehydrated some to make garlic powder.
I peel my garlic put into vinagar for 2 weeks then drain it and then put it into olive oil and store in the fridge. When I need some I use it from that jar, and the oil is really good for cooking.
I have been waiting for this one! Thank you 💚✌️
Your such a great team. Always working together.
You both work so well together!!!!
Thank you for sharing your knowledge and talent!
Always learning something new!
Yes! Garlic sauce is wonderful!
Great walk through of your process. Toum is delicious!
Holy Garlic Batman!!! Yum 😊
I have no idea what that is but I love it, lol because I love garlic. Thanks for the tip of checking on the garlic harvest before they ruin.
I am rewatching this and am going to finally make some toum. Can’t wait to try it!
I love garlic, can't wait to try out the Toum recipe.
That stuff looks delicious! I’m totally making this!
Thank you for the great ideas.
Oh my you guys thank you so much for sharing we love garlic. I'm always looking for new garlic preservation ideas. Thanks again.
All that garlic looks delicious! I love garlic! Thanks for sharing what to do with it!
That looks delicious. ❤ I love garlic.
Looks great!! Love your red flannel!!
Just found you. I swear everyone good at survival are all in or from Michigan! Lol I'm from the Charlevoix area. Been in Florida 31 years and am rusty.. We can't seem to grow much here. But I'm trying to can meats, fish ect that's how I stumbled onto your channel. Thank you
It's like a super garlicky mayonnaise and it's AWESOME! Great added to pita wraps too, with roasted potatoes, falafels, etc etc OH Rachel, I would love to see you make falafel mix that can be stored. It's basically dried chick pea meal and some parsley. We love Middle Eastern food too!
I ferment a big batch of garlic in a salt brine ever year. Once its done I mince it and store it in the fridge one of my favorites.
Another great video guys♥️ I will have to make that because I love garlic😉
Fermented garlic is great! Carrots too!
Wonderful video, thank you!
I've been meaning to dehydrate and powder my garlic. Thanks for the reminder!
You guys are so adorable! I love garlic. I'm going to make this recipe. Thank you for sharing. God bless you both.
This just looks amazing in the thumbnail Rachel!!!!! So excited to learn any recipe with GARLIC ❤️ y’all, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
Rachel if you're planning on taking a sabbath next year you should plant. Some garlic this year
I thought the same thing!
I will this fall
Sending love from the Prairies, Merci beaucoup
Daniel & I love love garlic too!! All looks delicious!! Can’t wait to see what you guys cook!! ♥️♥️
Patricia
Great job on the garlic, enjoyed the video. ✝️💟
I just threw 5 bulbs out this morning. I will definitely follow this for this years harvest. Thank you
Yum looking forward to see how you use it in recipes. Looks so good!
Thanks for the tip, Rachel! This past season was our first growing garlic and we got a decent crop. I immediately got it and got it put into the freezer! I would have hated to lose it!
Well, I just learned something new. I had never heard of Toum. We are garlic lovers too, so I'll be trying out that recipe. I have made spicy honey garlic and we love it too. Thanks for sharing ❤
Fantastic! Can’t wait to make it ourselves. I grew up near Dearborn and miss the food so much! We even had Lebanese food at our wedding.
I made garlic powder from my garlic that started to turn. It's amazing!
Oh yes, I started a honey, garlic and red pepper flake ferment in December 2019 and just keep adding to it and it’s delicious, not to mention all the benefits: antifungal, antibacterial, immune boosting and so much more!!! ❤️ Kristy again 🤣😃🇺🇸🇺🇸🇺🇸
I'm so curious to try this. Do you use any specific honey?
Hi, what do you mean ..you add to it? I recently learned about honey fermented garlic, it's been almost a month. I tried it today and was very surprised I could eat a whole clove without gagging. Very nice mild flavor.
That's so interesting. How long can you add to the original ferment?
@@Leah-qe5lg local raw honey!
@@alert1006 exactly! The garlic mellows out! Well when mine gets low, I add more garlic and honey too if needed, and just eat the older pieces first and let the new ferment again. So I add to it 😃
That sounds really garlicky and I know I will love it! Making it sounded kinda like making mayo when blending it. Thanks for sharing ❤❤
I peel my garlic and store it in white vinegar. I just fill a jar with garlic cloves, cover in white vinegar and store in fridge. Lasts a year or more.
Does the garlic taste like vinegar
I made toum a few weeks ago. Ilovit
Thanks for sharing!! I’m making Toum today also I have been fermenting Garlic for years so good .. making garlic and onion powder with rest of last year harvest .. have a blessed day
As much as we love garlic, I don’t know how we missed this video! Looks great! Todd, thanks for the suggestion to use a food processor. Rachel, freezing in pints sounds great. We have garlic in the ground now. We’re going to integrate all of your tips after the harvest. Thank you both! Long-time subscribers, always enjoy your videos!
I just love how Todd looks at u. He is so in love with u. And at least ur garlic doesn't go to waste, u have uses for whatever condition it is in.
I am excited to try this. I happen to have lots of garlic to go through. I had intended to dehydrate it and make my own powder, but worried about the smell. This looks fantastic!
I love this stuff. The only time I get it when I come back to Michigan. I made it one time and I had better luck with it in the blender. Started it in food processor and switched to blended and it turned out great. Funny you mention garlic smell coming out of your pores. We made swarmas and toum and I figured out why they call garlic the stinking rose when I had to get on a plane and fly. I offended myself haha. Thanks for posting this. Great tip about leaving the skins on when you freeze it. I bet it protects from freezer burn.
If you add some spoons of acquafava ( grabanzo beans water), the whdole recipe goes to another level, the texture is fenomenal.
That sauce looks so good. I would also mince and freeze dry some if I had your freeze dryer
Thanks! I didn't know about the stems being bitter! That explains some questions I had about some things I've made. Great recipe. I'll have to give it a try.
An Italian chef I watch always removes the sprout as she says it intensifies the garlic when you cook it and it's a non desirable garlic flavor.
I fermented my garlic with the green shoots in them, for 3 weeks. They are great!
Holy cow, that's a lot of garlic! If I had that much I wouldn't have planted this year too.
Definitely need to check those stores periodically. I've got garlic, onions, shallots, potatoes stored out in my shop. I like to rummage through them every few weeks & pull out any that are going bad or sprouting. For stuff that's sprouting I'll often toss it into a bed & let it fend for itself.
Ran down and checked my garlic, all looks good yet in my cold storage room! But, it's been there since July, so may need to preserve some of it. I generally do powder or minced, but this is a great option! Thank you for sharing!
I will be trying some Toum on my next harvest. I too have more garlic than I can eat in a year, but I plant every year so it is sustainable and I don't have to buy more. I have use some of my fermented garlic already and it is a wonderful addition, I think a few jars will get me to the next harvest. My favorite variety is Music, I like the flavor and the good size gloves.
The middle eastern food is one thing I miss most about living down state. Nothing beats some freshly baked pita and toum. Great video as always you two!
I agree. I make pita bread several times a year and it always brings family running. Its so different straight out of the oven than store bought. And easy.
A nice middle Eastern woman who ran a food court stall told me the secret to getting a pocket every time is a wet dough. Said its the steam that makes the pocket. Shes right.
Good advice at the end! I can't make this because it would be just me eating and smelling garlicky. After watching your garden Sabbath video I decided this is my garden's year of rest but I did plant just enough garlic for the seed crop for '23 in the very newest part of the garden. Luckily the garlic I grow keeps really well and still no signs of sprouting yet. Thanks for all the good tips.
The final texture of the toum is so surprising to me. I would enjoy it although my husband doesn’t appreciate my love of garlic. I do think I need to try a batch. This couldn’t have come at a better time, I need to get busy with preserving my garlic. Huge thank you for the info.
We harvested 55 heads in May in San Jose and we ran out by late July! I wish I had your excess, it looks amazing.
I've been smoking for over 40 years. I smoked garlic, it was great in anything that I use it in.
I buy bulk garlic from Sam’s and store in vinegar in the fridge. It lasts forever. I also do a ferment with honey garlic and nigella sativa.
Wow! I would love to have that much garlic! We are also garlic and onion lovers. I can hardly make a recipe without both ingredients! The Toum looked really good as well!
I may have to try that, as I have a bit of a backlog of garlic. I help run a veg farm CSA so we store all the garlic at the farm and parcel it out weekly and it keeps well there but even then we will be coming to the end soon. I have a big stash of dehydrated garlic which works really well in the gap till the new stuff is ready.
looks delicious. I fermented garlic this past fall. It's very good and has strong flavor.
So good!
hi, discovered/found your vlog a few days ago, try to watch them all but there are so many things i like so watch them is in a random order. I find this vlog instructive because we always have too much garlic from our garden. I freeze them with olive oil...hmm delicious too. I will definitely make the sauce. If you would like to know who we are, a video of us was made from RuralFranceJournals, ep. 18. I'm enjoying everything I've seen so far, thanks for that. Kind regards from France
Oh my goodness. I'm making this tonight 😍
Garlic is great!!
Can't wait!!
That’s really sounds interesting!!
Oh my goodness that looks yummy. I hope my garlic comes up. It was the first time I tried planting it this last fall. I'm anxiously waiting to see if it worked. I will need to make toum. Thanks for the great recipe.
My first time planting it too. I’m kinda nervous about it, but definitely excited at the same time!
I really want to try the toum it sounds so good
I have never heard of toum and I love mediteranean (sp) food...I will have to try this and I will watch for the way you use it. Thanks!
If I said Mediterranean I meant middle eastern
Thank you, peeled the rest of our garlic while watching
If you take two metal prep bowls that are the same size, and put your whole heads of garlic and or unpeeled cloves inside of one and place the second bowl on top, rim to rim (so you're making a crude ball), you can then vigorously shake the contraption (holding the rims of the bowls together) and your cloves will come out peeled! Just make sure you don't over fill your bowl so that they have room to move. It is the quickest way to peel lots of garlic!
We do that with Quart canning sometimes as well.
Cool, I have never seen that before but it has got to be good!
That middle part is called a germ..🌱
I canned my garlic with bread and butter juice and my family loves them
We make a pickled garlic that we keep in the fridge for eating and salads. Its mild and wonderful.
Yummy. I will be making it soon. A little hint - to quickly separate garlic cloves from the head, cut the stem closer to the head. Then holding the root against your palm, strike the garlic against a counter - stem side down. The stem pops out and the cloves fall apart.
I can pickled garlic! It is a hot seller at our farmers market. I just use my favorite dill pickle brine recipe.
Thanks for the video
My wife makes a yogurt marinade chicken. I eat it with garlic sauce on a pita or naan bread. So good. I also live in Michigan. If you have not had it. I suggest you try 29/41 Mediterranean. One of the sauces they offer is a garlic. Really good food.
Thank you for your interesting recipe! peeling made easier: 95% of cloves are crescent shaped. hold a clove with thumb and index finger on the upper, slim side, put it on the cutting board and still holding firm, cut the clove with a sharp knife lengthwise and downwards in two pieces. cut off the top and bottom part, now you see how the skin falls off almost by itself. another very good method is shown in the video: Garlic and Honey For Health - Questions, Answers and Tips (OAG)
I love garlic
Hello... here is the ultimate way of peeling garlic! See for yourself in the following video: Fastest Ultimate Garlic Peeling Hack! Deep South Bama with Mr. Tom Go to time 3.13
I remembered your video and that I had made a comment. So this is my second comment and I am amazed. It is much faster than my method and IT CAN NOT GET FASTER AND EASIER...
It is thicker with vegetable oil, if this is a preference and you can also dry garlic slices on woven bamboo trays
kind of like garlic mayo without eggs; yum
Hi guys. I never knew it was call Toum. I got the recipe a couple years ago fron Ian at You Can't Eat The Grass. It is so good! I have about two cups of garlic left to make some Toum.
Rachel You can also make your own garlic infused olive oil- or avocado oil !! Its yummy to cook with !!
I made some garlic infused oil this past fall, and it's really good!
Here’s a couple ideas. Confit some of the cloves. They should store in the fridge for quite a while (I don’t actually know this but in my head it sounds reasonable).
Also, I am one of those people who prefer granulated garlic to powdered garlic. Could you not achieve this by freeze drying minced garlic? A thought…or go the powdered route by grinding freeze dried whole cloves.
OMG, this looks like what I know as garlic sauce, AKA "crack"! I used to frequent a Lebanese restaurant and always start with an order and Nan. So good.
Hey folks, great video! We re going to try the toum recipe this weekend. We peeled the rest of our garlic and freeze this way we can just grab and use. Crazy weather here in central Texas, ice and some snow and temps in the teens and 20's for the next 5 days. Worried about the garlic and onions planted. We covered with row cover and I hope that saves them. God Bless!
Central Texas Homestead, Your onions and garlic should be fine. I plant my garlic and onions in the fall here in Southeast Idaho and they go through the winter. It’s been well below zero this year and they will still do fine.
I have never heard of this and I am very sad about that. Mid eastern foods are some of my very favorite. We have a Pakistani at our farmers market that does amazing chutneys and a creamy garlic dip, but it doesn't say toum. Thank you for introducing us to this and I can't wait to try it. And the is the first year I am going to try to grow my own garlic.
I never had that sauce being Armenian it's something I know I would definitely like I will think about that next time I have leftover garlic I know we used a lot of garlic in my house I just made a pot of lentil soup when I threw a whole handful of garlic in