Came to your Substack to find your banana bread post but got distracted by this one! 🤩 oh my thank you for inspiring me to make it again! I used to make toum a lot but it’s been a long time. I used my friend’s mom’s recipe that was very similar to this one, but not the last step so I’ll have to try that! I remember finding out that the tiny hole in the cup thingy (??) at the top of my food processor was meant for oil drizzling was a game changer. I’m a very bad oil drizzler. It’s still a careful process but that’s my “secret” tip 😆
I love toum, although I never knew that specific term for it. First got it at Damascus Bakery in Brooklyn, next to Sahadi. Now I live in an area with several Lebanese restaurants, so it's easy to find. However, your recipe looks tempting to try; thanks for sharing it.
If you have a chance while you're in DC this weekend, the Toum at Gypsy Kitchen is great!
Came to your Substack to find your banana bread post but got distracted by this one! 🤩 oh my thank you for inspiring me to make it again! I used to make toum a lot but it’s been a long time. I used my friend’s mom’s recipe that was very similar to this one, but not the last step so I’ll have to try that! I remember finding out that the tiny hole in the cup thingy (??) at the top of my food processor was meant for oil drizzling was a game changer. I’m a very bad oil drizzler. It’s still a careful process but that’s my “secret” tip 😆
I love toum, although I never knew that specific term for it. First got it at Damascus Bakery in Brooklyn, next to Sahadi. Now I live in an area with several Lebanese restaurants, so it's easy to find. However, your recipe looks tempting to try; thanks for sharing it.