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The Washington Post

Garlic Paste (Toum)

Garlic Paste (Toum) 4.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick; tableware from CB2

Plate Lab Jun 6, 2014

Requirement: Must love garlic.

This is one of the more versatile condiments to have on hand. It can outlast the sprouting fresh garlic in your pantry and is at the ready for marinades, dips and sauces and as a spread for any savory sandwich. Its flavor will mellow only slightly over several weeks.

If you have access to a high-powered, commercial-grade food processor, the paste will turn out even fluffier and lighter than if you use a standard food processor.

Make Ahead: The garlic paste can be refrigerated in an airtight container for up to 3 weeks.

Where to Buy: The garlic paste that chef Joseph Chemali makes each week is available at Shemali's Market (across from the cafe in Foxhall Square).


Servings:
4 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 cups

Ingredients
  • Scant 2 cups peeled garlic cloves (from about 7 heads)
  • 1/2 teaspoon kosher salt
  • 3 cups soybean or canola oil, or more as needed
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons)
  • 1/3 cup water

Directions

Combine the garlic cloves and salt in a food processor. Puree until as smooth as possible, stopping to scrape down the sides of the work bowl as needed.

With the motor running (for the next 4 steps), gradually add 1 1/2 cups of the oil in the thinnest possible stream; do not rush the process or the mixture will separate. Stop to scrape down the bowl.

Gradually add 1/2 cup more of the oil in the same manner; the mixture should begin to set up a bit, with the consistency of creamy cooked grits.

Gradually add the lemon juice. The mixture will become lighter and whiter.

Add 1/2 cup more of the oil in the same gradual fashion as before, then slowly add the water. The mixture will loosen but should not be runny.

Gradually add the remaining 1/2 cup of oil. The resulting garlic paste should be creamy white and fluffy, like beaten egg whites. If not, keep the motor running and add more oil to achieve the right color and consistency.

Transfer to a container with a tight-fitting lid; seal and refrigerate for a few hours before using, and up to 3 weeks


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Recipe Source

From Joseph Chemali, chef-owner of Shemali's Cafe and Market in Northwest Washington.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (20)

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Nutritional Facts

Calories per tablespoon: 100


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 10mg 0%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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