This month for Eat the World Recipe Challenge from CulturEatz we were given the opportunity to focus on the American holiday of Halloween. A night where ghosts, ghouls, goblins, witches, and vampires roam freely and cause turmoil for us human inhabitants. Legend has it that garlic will keep away at least some of the scary monsters out there. I've never tried it on vampires personally, but I know it works great to ward off dentists, co-workers, and loved ones.
Toum, pronounced tomb, is a Lebanese dish comprised of mainly garlic. Then a little lemon juice and oil, but really it's mostly garlic. And it's delicious. It's also, by far, the most pungent thing I have ever eaten. And I like kimchi. Like, seriously, those people it can keep away? They might not even be in the same city as you. A little goes a long way.
We tried it as a dip because we were having a party and while I liked it that way, not everyone was up to the challenge. But a little drizzled on shawarma or tossed with potatoes and roasted was a different story. That went over really well.
4 heads of garlic
1 Tbsp. ice water
1 1/4 c. canola or other neutral oil
3 Tbsp. lemon juice
2 tsp. kosher salt
Remove the cloves from the head discarding any paper. Trim the dark parts on the ends and cut the cloves in half. Place the garlic and half of the salt in a high powered blender or food processor and process until well chopped. Allow to sit for 5 minutes.
Scrape the sides of the blender and add 1 tablespoon of the lemon juice. Puree the garlic and lemon until a smooth paste forms.
With the blender still running slowly drizzle in 1/2 cup of the oil. You want this stream to be thinner than a pencil. When it is all blended in drizzle in 1 tablespoon of the lemon juice.
Leave the blender running through the entire process. Add another 1/2 cup of the oil, then the remaining lemon juice. Drizzle in the water and then the remaining oil. Almost done!
Taste and add the salt if needed, blend it in if it does. Once everything is added let the blender run for another 3 - 4 minutes. Remove from the blender and let chill at least 8 hours.
Check out all the wonderful Halloween around the World recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Amy: Pan de Muerto (Mexican Day of the Dead Bread)
Evelyne: Thai Sweet Potato Curry Cricket Recipe
Claudia: Panellets de Pinyons Cookies
Wendy: Blood Orange Prosecco Cocktail
Simply Inspired Meals: Halloween Soul Cakes
Sue: Pumpkin Crescent Moon Empanadas