In this delicious family recipe for stuffed cabbage leaves, tender cabbage leaves are encased in a substantial steak and rice filling and finished with a homemade tomato sauce. This meal has the ideal balance between the tang of vinegar and the hints of spices. Although not quite as spicy, they make me think of eating at a Lebanese food festival. Serve with warm pita and a Greek or tabouli salad for the ideal snack!
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 26 |
| Yield: | 3 1/4 cups |
Ingredients
- 2 heads garlic, peeled
- 1 tablespoon salt
- 3 tablespoons lemon juice
- 3 cups canola oil
Instructions
- Put garlic cloves in a food processor with the cutting blade in place. Pulse until smooth. Add salt. Use a spatula to push garlic into the middle of the bowl. Pulse again on low. Use the spatula to push down garlic again.
- Using the drizzle adapter in the food processor, slowly pour in 1 1/2 tablespoons lemon juice on low speed. Pour in 1 cup oil; spread will emulsify and start to turn white. Turn off the processor and scrape down the sides. Add remaining lemon juice on low speed. Slowly add remaining 2 cups oil, processing until spread is thick and creamy.
- Transfer garlic spread to a storage bowl with a lid and refrigerate until ready to use.
- Don’t use olive oil. Its flavor alters the flavor of the spread.
- The recipe calls for 2 heads of garlic. Depending on the size of your garlic cloves, you’ll be looking for 15 to 25, enough to cover the bottom of your processor. You might not need the full 2 heads.
Reviews
This is the only recipe for toum that I use, and it turns out perfectly every time. I buy the pre-peeled garlic now to make it easier. Just make sure to drizzle that oil in slowly while the food processor is on and be patient. Your patience will be rewarded with the most amazing toum that is the perfect accompaniment for your chicken tawook kabobs! It’s also amazing on fresh, warm pita bread. I measure a cup of garlic cloves, since sizes can vary, and use canola oil because it’s on hand. I’ve been told the toum will last 3-4 months in the fridge, as it does make a ton. I’ve never had it last that long (sometimes I give some away, sometimes we eat it all ourselves), so I cannot confirm. Make it and enjoy!