oh boy. waiting for lebanese rant.
oh boy. waiting for lebanese rant.
It happens. Toum is hard to make. When this happens to me at that point I just give up and take some of that Toum soup and mix it with labneh+mayo.
It was my first time making it too. The only way is up.
In cases like these, my mom would heat up some cornstarch with water and then mix it with the toum. Works like a charm
Shawarma is one of those dishes that you gotta eat outside, doesn’t hit right at home.
If it's on a plate, makes no difference. But if it's a wrap, real street food, then I especially want a table and a whole bunch of tissues
(extremely broken) toum
FWIW, some cultures don't even bother with emulsifying. In my Romania, garlic sauce usually isn't. In home cooking, you'll often see people just mix minced garlic with sparkling water (so that it zings more), salt, and add a splash of oil just for the sake of it (it does pick up some garlic aroma, I suppose).
Kiiinda desirable, in some ways. You can dip fried fish in it without getting an overwhelming load of garlic sauce on it. Stuff like OG aioli isn't as dipable.
This makes me feel somewhat better