Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments
Vložit
- čas přidán 21. 05. 2024
- Fluffy Lebanese garlic sauce and Middle Eastern spicy chilli sauce - Two legendary condiments for shawarma, grills and sandwiches
These two sauces are the cornerstone of sandwiches and grilled foods in the Middle East. The first is a fluffy Lebanese garlic sauce called Toum that is perfect for dipping, and the second is a spicy chilli sauce filled with loads of fresh chillies. I guarantee that if you make these, they'll be on permanent rotation in your kitchen.
----
➥ Support my work on Patreon / middleeats
➥ Instagram / itsmiddleeats
➥ Facebook / middleeatsyt
Music by Epidemic Sounds - Referral link for a free trial here
www.epidemicsound.com/referra...
----
00:00 Intro
00:54 Choosing the right garlic
02:21 Making the garlic sauce
04:59 Potential pitfalls and how to avoid them
06:17 Making the chilli sauce
09:38 Serving and final product
10:56 Taste test and outro
----
Garlic sauce Ingredients:
150g (5.3 Oz) Garlic
135g (about 1/2 cup) Lemon juice
600g (21 oz) Neutral Vegetable Oil - Sunflower preferred
1 Tsp Salt
Garlic sauce directions:
1. Peel your garlic and slice your cloves in half, remove the garlic germ from the center of each clove, you should have 150g after degerming your garlic
2. Juice about 2 lemons and strain the juice to remove all pulp and seeds
3. Place your garlic and salt in your food processor and process until finely minced. This should take about 2 minutes, remember to scrape the sides of the food processor bowl every 15 seconds.
4. When finely minced add a teaspoon of lemon juice and process again for a minute, scraping the bowl every 15 seconds
5. Add one more teaspoon of lemon and process until a fluffy and fine paste forms
6. When the garlic has fluffed up, start your food processor, and slowly drizzle in 1/2 a cup of the oil. You should drizzle it in a flow as thin as a thread, and do not stop the machine until the recipe is completed. As you drizzle the oil the garlic will emulsify into a sauce, you should take about 2 minutes with the first half cup. If your machine has a emulsification resevoir, use it to slowly trickle the oil in. Do not proceed with the recipe until the first half cup has emulsified and thickened
7. Once the first half cup has emulsified you should slowly drizzle in a tablespoon of lemon juice
8. Alternate drizzling in 1/2 a cup of oil and 1 tablespoon of lemon juice until both have finished
9. Once completed, place the sauce in a container and cover with a paper towel. Let it rest overnight before serving
Chilli sauce ingredients:
100g (3.5 oz) Habaneros
200g (7 oz) Cayenne Peppers
300g (10.5 oz) Fresh Paprikas
3-4 Cloves of garlic
1 Brown Onion
3 Tbsp Olive oil
3 Tbsp Lemon juice
1 Tbsp White vinegar
1 Tbsp Sugar
1-2 Tbsp Cayenne Pepper (optional and should only be used if your sauce isn't spicy enough)
2 Tsp Garlic powder
1 Tsp Fresh ginger
1 Tsp Ground cumin
1 Tsp Ground coriander
1 Tsp Salt
1/4 Tsp Smoked Paprika
Chilli sauce directions:
1. Slice the top off of each chilli and remove the pith and seeds
2. Peel your ginger and slice into thin pieces
3. Peel your onion and slice into quarters
4. Place the peppers, onion, ginger and garlic on a baking sheet and drizzle on 1 Tbsp of olive oil as well as 1 Tsp of salt
5. Bake in a 180c or 350f oven for 20-30 minutes until the chillies are cooked and slightly browned. Remove and let cool before moving forward
6. Place all the baked ingredients into a food processor and process into a fine paste
7. Add the remaining ingredients apart from the lemon juice and cayenne pepper, then blend until well mixed and a thick chilli sauce has formed
8. Taste the sauce and see if it's spicy enough, if not, add the cayenne pepper and blend once more
9. Add the lemon juice and mix in
10. Place the chilli sauce in a container and refrigerate overnight, the flavors will develop over the next 24 hours
Tips and tricks:
• You can make your own DIY emulsification reservoir by making a hole in the bottom of a plastic cup
• Chilling your oil in the fridge for a couple of hours will help the emulsification setup easier
• If your garlic sauce splits or does not emulsify, you can fix it with an egg white. Check out this video for instructions: bit.ly/3jvKU2F
Fresh garlic will taste nicer than regular store bought garlic, but it's harder to emulsify as it has less emulsifiers in it. - Jak na to + styl
I once tried to make toum using a far worse set of instructions. In my nightmares, I can still hear the sad, wet slaps of the blade, helplessly tossing about my heterogenous garlic swamp, projecting the sound of my failure across the kitchen. Through this video, you have inspired me to confront my deepest kitchen fear and attempt toum again. I am not a religious man, but god bless you.
😂😂 What's not shown here is the 3 experiments that failed in a row. I went back and bought so much garlic from the store, the cashier asked if I was ok. If you look at my face on the first taste test, you can see a look of disgust at the end. That's my PTSD from the failed batches kicking in.
There's even more tips I had such as using cold oil and lemon juice, that couldn't make the cut of the video. Hopefully this time you're able to get it to work! Happy to give you more tips if needed.
MiddleEats gotcha thanks for the extra tips! And for going through it all so that we could benefit 😬
Let me know how it turns out!
Reporting back: these instructions worked swimmingly, on the first try. It’s in the fridge right now. I’m going to fry pita per your fatteh recipe and eat it with this and some homemade babaganoush!
Damnnnn the photo looks good.
Fried pitta with Toum, now why didn't I think of that!
i like how he explains the reason for each ingredient and process.
Thanks
Haha, I was today years old when I learned why there is a hole in my food processor plunger ;-) Thanks for sharing :)
Yeah I never knew until I watched a mayonnaise video, I guess they really have thought of everything.
😂😄
Finally a toum video that actually goes through the steps and what can go wrong with the emulsifying! Thank you!
That's exactly the issue I had, too many of the recipes glance over important details. Hope this works out well for you!
its mayo... without the egg
Its something... without something
Without the egg, it's a lot harder to start the emulsion.
let me show u how to get a fluffy v easily.
put lemon,oil(2cm above garlic),salt,n garlic (crushed) in a narrow container(a bit wider than the hand blender). get a hand blender n just blend by lifting the blender a tiny bit up n down every 7 8secs, n youll get a fluffy toum in a matter of seconds... . i use olive oil but itl result in a yellowish sauce n a bit strong.... im a lebanese btw... u can try the exact procdure to make mayo n ull b amazed how fluffy n fast the result is...enjoy
A couple tips:
1. If you heat the garlic in the microwave for 30 seconds it will remove any heat & bitterness, bringing out the sugars. I do this for my pallette sensitive daughters. Saves you time.
2. Ginger can be peeled with a small spoon. I learned this from a Chinese grandma who was shocked at how much ginger I was wasting... 😂
Keep up the great videos.
thank you. i had to pause the video and question life when i saw it
For the chili paste can I add them all into the air fryer instead have you done that before?
@@Tanimcqueen An AirFryer is just a mini convection oven, so it will produce the same results... Just a bit faster. 😎
for no.1 will roasting the garlic produce same results?
Shawarma is sitting in our fridge marinating from last night. I just made the garlic sauce and about to start the chili sauce. Tonight we feast in celebration of my new job. Our house smells amazing. Middle Eastern food is my favorite and you are our go to expert. ❤❤
Obi, I don't know what your background is, however I suspect you are a natural teacher. The explanation, touching on the possible issues and the ingredients so reasonable substitutions can be made if needed makes this one of the best cooking videos I have seen in a long time. Thank you for sharing your knowledge, care and love, sir.
Well, I'm actually a software engineer, so a lot of my job is teaching. I think when you're trying a new food or cuisine, there's so many uncertainties or techniques you might not be aware of, so it's good to explain in depth with as many visual cues as possible. That way people are less anxious to make the dishes and they are certain to get it right. Thanks for watching!
Agreed!
@@MiddleEats That explains why you're so thorough in your videos. A lot of people do gloss over the details that may be considered "small and unimportant" but to others, the information presented can be extremely helpful.
As a lebaneese and one who has done this garlic recepie a thousand times i can assert without a doubt its success. Ur amazing explaining every step of it! Thank you. I usually skip removing the germ and it works perfectly too.
Another easier and quicker variation for the garlic sauce is - if you wish not to add that much oil- :
for about 5 gloves or garlic, finely grounded with salt, you add one table spoon of lemon juice and one table spoon of oil (no need to do it slowly here) after u mix well u add LABNE (its plain strained yogurt) the more labne you add the less strong ur sauce will be, so add to your taste. (if you dont have labne you could add mayonnaise....some like it even better that way)
Sa7tein! Bon appétit
Thank you for this less oily version.
Thx for the tip!
You mean LABAN not Labneh 🤔😊
@@joeamil2749 no i mean Labneh. Laban means yogurt. Labne is yogurt+salt, minus the water. Usually its strained using a bag made from cotton...
Wow thank you! I actually wanted to make thoumiyyah in a much less quantity!
I had tried and failed several times in the past to make toum. Every time I failed, I told myself that this would be my last attempt simply because it's not meant for me.
This video lifted my spirits and made me realize the mistakes I made in the past. Without any hesitation I attempted to make this yesterday and to my surprise, it came out really well. Thanks to the hacks! That feeling of achievement is something! I actually stood staring at toum giggling in my bowl for a while😍.
Many thanks Obi! May your channel grow up to new heights!!
Hey Sijith, AMAZING. I too struggled with this for a while, but it all came down to a few simple mistakes that make all the difference. One tip I wanted to include but ran out of time for, is to put the oil in the fridge. Cold oil can emulsify better, especially in hot days. Glad it all worked out and I 100% understand your pride at it. Hope you make many more batches of Toum in the future! Thank you
czcams.com/video/x3zyGq296Pc/video.html
when you can't stop tasting it, you know you've made a good job
Indeed, it was so delicious.
indeed -- I've eaten a good portion of it but haven't actually put it on anything!
The amount of details and knowledge on this video is mind-blowing. I can't wait to try it myself!
Thank you, I really felt like the videos out there glossed over some important details. There's even more things you can do to get a successful emulsion, but this video was already pushing it.
Exactly! Loved it!
I want to thank you soo much. I'm a Chef and I got the " it tastes like home" "it taste like the one my mom makes in Syria" compliment. It was so gratifying.
I only did some adjustments adding a bit of tahini and a pinch of black pepper at the end.
Perfect.
Thanks for sharing the knowledge 🙏👍
I watch A LOT of recipe videos and your "POTENTIAL PITFALLS" section is not only genius but generous ❤️🙏 thank you 🥂
I love how he kept the plate raised infront of him as he spoke
Finally after 13 years of failure and quest of authentic Arabic food I've finally found the most excellent and redefining yet intricate instructions and perfect narrative of an Arabic food channel. Finally I'm blessed with this fantastic channel after 13 years.... Thanks a million!!!!!!!!
This is consultant like approach, recommendation, dos and don't, options and lots of hand holding step by step.
The special thing about this video is that it makes feel capable of doing this .. just like IKEA assembly instructions
That's a nice way of putting it 🙂
I have made countless batches of failed garlic soup. I was defeated and unwilling to spend another dime on this venture and just buy it from a local market. But I couldn't remain defeated! I found this video and the instructions were EXCELLENT! Every other video glanced over important things like timing, the importance of pureeing the garlic at the beginning and what things should look like. I was tired of three minute videos describing a ten minute process. I poured a gin (not part of the instructions), put on some calming music in an effort to set a stress free environment, and followed these instructions to a tee. It worked! It worked so well I had to try it again immediately! And guess what? It worked AGAIN! My dear Pakistani friend is absolutely thrilled now that we have successfully made this sauce as I saw him die a little inside every time my previous attempts resulted in an oily garlic soup. He then suggested I try making the chili sauce. I think I'll wait and float on my cloud of toum success for a while first. Thank you for the great video and I will certainly be following for more.
Hahaha, Tracey, thanks for taking me along the ride, and I'm glad to hear it worked out! Hope you have many great garlicky meals
We have a similar garlic sauce in Romania called "mujdei" but instead of using a food processor we use a pestel and mortar and instead of lemon juice we use vinegar
i fell in love whilst living in Abu Dhabi, years ago, I still make it today. Divine use of Garlic.
Used to work in a Lebanese shawarma place during college days, made this twice a week as well as the Chili sauce.. so addictive
Just for the record. I watch these for the cooking. Because it is in the same neighborhood as my cooking in terms of the range of ingredients and general spicing but you've got different influences. So you give me new ideas and knowledge that apply directly to what I do every day. And I also watch these because you seem like a fundamentally decent human being and goodness only knows we need all of that we can get. Thanks for these and I'll keep watching.
Looks like I have died and gone to flavor heaven... this channel is a gem!
Thank you!
Since COVID, I've really dived into the world of home cooking. I've really been getting into African and Middle Eastern cuisine especially. I discovered your video in my recommended videos section and after this one video, you got my subscription. Thank you so much for adding in the bit about emulsification, I had trouble with it when I first started, I wish I saw the tutorial you included. I look forward to watching more videos and testing out more of your recipes, cheers!
Thanks Michael, I hope this turns out good on your first attempt!
The pitfalls were the best part, thanks for boosting my confidence in trying these.
I LOVE middle eastern food. I've been wanting to diversify my cooking skills and this channel will definitely help!
I finally got to make toum using your instructions. My breath will be a national security threat but the taste is amazing. Thank you!
Highly skilled 🇱🇧 Chef & Cook!
Impressive amount of details and thank you for sharing your great cooking secrets and knowledge!
SUBSCRIBED!!! How I wish I could have tasted that with you.
Thank you for sharing as I start my journey into my grandma's cooking culture.
You make the videos about the food and about teaching and via these skills come across so well others try so hard to make it about themselves ,teach nothing about food after watching so many food blogs from around the world and taking cookery classes in Thailand/ Vietnam/Switzerland and being a chef myself I can tell you , this is how it should be done. Bravo 👏👏
Thank you. Happy to hear you found the recipes are well communicated. I hope you try some out and let me know how they taste!
I like his chemistry approach to food. How refreshing!
even a 10 yr old will prepare this sauce thru ur vid.. incredible explanation .. love it
Cheat garlic sauce we make is with mayo.
Mash puree 1/2 a garlic some fresh lemon juice add to mayo. Mix well let it sit a little. And its great with shawarma. Goes well with grilled veg and potato wedges too.
I haven't given quantities because we always make a small fresh batch. When we need it. You only want light garlic flavour though. It can be easily adjusted too to your taste.
I tried Toum for the first time when I went to a Zankou Chicken location. This sauce has changed my life since. I had no confidence in making it from scratch but now that I've seen this video, might as well try it out.
Finally made the garlic sauce, I couldn’t wait for fresh garlic season. I cut the recipe in half and it turned out great.
I aint ever seen your channel but middle eats is a fireeee name choice
I just love all of your recipes. And the way you explain and present them. Just makes you feel at ease. Doesn't make the process feel daunting. Just easy and of course the end result is delicious!!! Thank you for sharing all these wonderful yummy recipes.
wow!! thanks so much for this. I am Filipino and I grew up in Abu Dhabi so I absolutely love the middle-eastern style of garlic sauce. We just usually buy it from the grocery 😁 Since I am now living in Philippines, that style of garlic sauce isn't readily available but thanks to your video, i will be able to do it. Shukran 🙏
No problem, hopefully it's just as good as the one you used to buy at the store! Thanks for watching!
@D F just shut up man it's not like its a different regions if you read some history and take just a little look at the map you'll know that some part of arabia was considered levantine it's not like russia and america
Kuya san po ito masarap ipair
Anong food po ito pwede gamitin salamat
I don’t know what the argument is about but you are right near a good point. The term Arabia depending on the time period changed. For a long time syria (which besides turkey and parts of iran and Armenia) are the northern most west Asian country. That’s why it is stupid when people get called Arabians because it is neither a race nor a consistent region. The area has always been in constant contact with the levant since phonecia/Canaan was a thing and has been in contact with North Africa since the days of the Egyptian dynasty.
@@joeygavino2901 usually sa gulay at flat bread, pero pwede mo naman subukan sa ibang putahe. Ang sawsawan naman kahit ano pwede diyan
LOVE toum! Aioli has become the hipster condiment of the moment, but I just keep hoping they'll grow up & start demanding toum, so I can find it everywhere...
From my experience supermarket toum is an inferior product, but it would be pretty convenient.
OK I guess I didn't realize how lucky I am for being able to buy this by the tub from any of the Middle Eastern restaurants around the neighbourhood lol.
i know its so delicious!!!
I love how much detail and explanation went into this. Super helpful and I can't wait to try both of these!
That was really nice video. Thank you so much
I made it and it was very good, I used avocado oil and the taste was perfect. I used the sauce bin the shawarma sandwich, YUM!
Man, you are brilliant!!! 😄 Your presentation, instruction, and camera work are great! I am loving your channel!
Thanks so much!!!!! 🙏
From hundreds of video recipes I’ve watched, and after wasting tens of gallons of oil, now this is the most explaining and delicious recipes and how to make, I’ve ever seen. Thank you 😊
I love this stuff! Thanks!
I love your passion and dedication in educating people about these dishes
Sending love your way my brother ❤️
Thanks so much for the recipes 🌸 I’m half Algerian and can’t cook anything Algerian. I know most of the food you make isn’t eaten in Algeria but as it is kind of the same spice palate I feel closer to my heritage when making your recipes 🌸
Aww no problem at all. I'm glad I can help you reconnect with your culinary heritage, and I will be sure to do some Algerian dishes soon! Thank you
Because Algeria is not in the Middle-east! That's simple! North Africa is too different in their tongue, traditions, food.... Middle Eastern food like libanese, Syrian, Jordan, Turkish food ressemble to the Greek food (we call it East Mediterranean kitchen) and north africa share their kitchen with iberian and South Italian, Maltese, corsica (West Mediterranean kitchen)...
Thank you very much for sharing your amazing recipes !!!!🙏🙏🙏👍👍👍👍👍
What a great video, insightful and well produced - looking forward to making this!
The effort and editing done in this video are splendid! I am glad the algorithm brought me here. The little trick with garlic germ is amazing! I have a friend who often eats at my place, and she dislikes garlic for its bitterness. I will be doing this from now on when I cook for her. Thank you!
I just tried making the toum and it came out perfect on the first attempt. Thanks so much for posting this in so much detail, because I would have definitely rushed the process and screwed it up otherwise.
Once again, your Toum and Shatta recipes are the best! 😊❤
Thank you, Obi! You’re awesome!
Wash your hands in vegetable oil then washing up liquid this will stop the chilli burn. This really does work
Yea, had to do that once. Problem is you need to wash with hot water to open your pores to get the chili oils out, but your hands feel like molten lava when you do. Don't get to this point and just use nitrile gloves.
Toum is my absolute favourite. I love it with potatoes and chicken particularly. Thanks for your delicious recipe! :)
Love it! Thanks for sharing.🙏🏼👍
Very well produced video! Thanks
So cute! I love the tasting in the end as much as the recipe! I been looking for the garlic sauce for a long time. I will try to make it! Thank you!
Hope you like it!
Top notch content as always. You deserve so many more views!
Thank you, I really appreciate it. Maybe one day I'll be able to do it full time, I have so many ideas of things I'd like to cook and different series I'd like to try out
Bless you! I have been searching for this recipe for ages, that reminded me of my childhood. It came out absolutely amazing! Keep up the good work! Subscribed! 🙌🏼
Thank you for sharing!
I subscribed to you a few months ago and clicked on this video because it seemed interesting, not even just because I was already subbed. These sauces looks awesome and your production value has gone up massively. You can tell that you're passionate and explaining small details that make or break a dish that most people wouldn't think about is great. Keep up the great work man, this channel is going to go far
Thank you, glad the difference is noticeable. Trying my best to improve with each and every video, I appreciate you being here from the start!
What an amazing tip with the plastic cup and drizzling the oil slowly ! Every mayonaise or aioli or other oil based sauce I make fails, but I may try it again using this recipe.
Just subscribed, I love how you explain the process. I'm picking up peppers to try this tomorrow!!!
Love how thorough you are with these recipes. Now I just wish I had a food processor 🤤😩 definitely bgoing to make that chilli sause yumm
Omg this is the garlic sauce I've been looking for, for years
Looking forward to watching lots of your videos now that I found Middle eats
Thank you! Glad you've found it and hope you try it out!
Great instructions will definitely give this a try!
Thank you! Glad you enjoyed it
Clear and informative. Thank you.
So great! Great instructions, personality, everything. I love this guy! So glad I found him.
Obi I absolutely love your recipes and your thorough methodical way of teaching. I think you could teach cooking so successfully to children . You have a knack for explaining,reminding me of the way a speech therapist is explaining choosing your words so carefully. Thank you for your wonderful recipes
I completely agree! Would be so good for young people! I teach middle school and I could see them really getting into this. My students all love spicy things and would appreciate your relaxed, clear style.
Thanks, that's very kind of you to say. All I want is for people to be able to replicate the dishes to s good level. And I'm glad the instructions are helping
This video just popped up on my feed a few days ago. I’m not subscribed. Though I realized I had all the ingredients for both recipes and now I am subscribed and this man is GENIUS! THEY. WERE. AMAZING!! Thanks so much!
Glad to hear that Jamie! I appreciate you trying it out and I hope you give some more of the recipes a try.
@@MiddleEats You can count on it!
Thank you so much for sharing, the toum turned out super delicious :)
OMG! That looked amazing. Definitely going to make both your recipes. Thank you for sharing.
Thank you so much for this recipe. I'm always disappointed when I go to get garlic sauce and they cut it with eggs or mayo. This is the real deal!
Wow, what an excellent teacher you are, sir! Clear concise instructions with no unnecessary waffle. Really good tips that help a novice understand what might go wrong. You will be encouraging many people to give this a try. Keep up the good work.
Thank you! That's very kind! I hope it turns out well when you try it!
I like how you broke down the subtleties of different types of garlic. Thank you !
Can't wait to try this! thanks for sharing!
take a shot every time he says garlic
Oh god, even worse eat a clove of garlic
@@MiddleEats probably that's what he meant. take a shot of your garlic sauce each time you say garlic. kinda like shucking oysters, but instead shucking garlic sauce, yum. enjoy the bloat
Hello! This looks amazing! Are there any peppers you’d suggest as a substitute for the fresh paprika and fresh cayenne?
You've got to love someone who can show that they're human & give solutions to common errors. AWESOME!
This looks delicious my friend. Thanks for sharing your tips.
Those both look amazing, must've been really laborious to make toum before food processors were created. Probably peeling the garlic is the most tedious part :) Thanks for a great video!
Pestle and mortar, so yeah it was a long process. The garlic peeling can be spread up by smashing the whole head.
Thank you! I can’t wait to try your garlic sauce, it’s very similar to mine. As soon as you started using grams to measure I know you were going to be good :) as soon as I find some chilies I will be making your sauce it’s looks so delicious! Please keep up the good work!
Nice, hope you like it. The chilli sauce is just mind blowing, you'll permanently have it on rotation if you're a chilli fan.
I’m very happy this channel has been recommended to me by CZcams because these sauces are a must try, lots of love and support from Australia!
Where have you been all my life?
We love the food and especially sauces at our local Lebanese restaurant, and this video finally gave me the kick to try and make some myself.
Thanks so much!
I could feel my nose burning as you worked on the habaneros. 😣
Thank you for sharing your recipes.
That's that good good working its way in. No problem, thanks for watching
Came from your shawarma vid (from reddit). Great recipes and awesome production to match! Just wondering, how long does the chilli/garlic sauce last in the fridge?
Thank you. It should last a full month if kept covered.
Awesome content!
Awesome! Thank you for sharing 🤩🥰🙏🏻
You're brilliant man . both look perfect and appetizing .can't wait to try them
Thanks, do let me know how they turn out. Would love to hear your opinion!
These look amazing! Definitely having a go at the garlic sauce this week. Unfortunately in Japan, finding fresh chili's is like finding the holy grail.
Just use wasabi and soy sauce instead.
Just made the toum. It was sooooo good! Thanks so much for posting!!
I must say these are the best recipes on you tube 👌🏻👏🏻
These sauces look amazing! I'm ordering my food for the week online now and I've got everything for the garlic dip but cannot for the life of me find the fresh chilis in the UK. BTW we have the exact same food processor so I'm hoping it goes well :)
The chillies might need a visit to your local Turkish or Asian grocery store. If you're in London, I highly recommend Turkish food centre, they've got quite a few branches. Good luck, hope it all goes well!
The food processor is not the main thing for this sauce
Erica, please advise me of the food processor name. I would like to get exactly the same one. Thanks
Yes. Me too.
So Toum is literally an Aioli as it's originally done? Easy peacy, with a hint of lemon squeezy 👍
Pretty much, but with a very fluffy texture.
I just made my own shawarma using your recipe as well as the two sauces. Im absolutely blown away. My white English palate has never experienced such flavour before. Highly recommend to anyone watching this. Also huge props to you for explaining every step so well. I will be definitely make more of your recipes. Thank you!!!💙
I am so glad I've found your channel
“You’ll end up as big as me” 😂😂
Looks great. I love your style and organized directions. Especially including possible fails on that toum. Took me over a year to perfect mine and over 6 months to learn to emulsify. Can't wait to try it your way. And that paper towel hack 👌❤️
Thank you! I think toum is one of those dishes that some people get really lucky with and it works every time, and some people are really unlucky and struggle a lot. Hopefully this helps lots more people to make it!
I tried these when you first put this tutorial out. Its been months and I continue to LOVE them. these are home runs.
Thank you SO much for such detailed instructions. So helpful! Subscribed