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Side Dish

Fattoush Salad

Fattoush Salad

I love salad, I truly do but when you pair salad with bread, it's a combination that can't be beat! We grew up eating this delicious salad, Fattoush. Spiced with sumac spice, crunchy bread and crunchy fresh vegetables it's almost a meal on it's own. 

Fattoush has many variations throughout the Middle East, this version is one my family makes. One rule though, you get to eat it with your HANDS! Yes, those crunchy pita bread bits make it hard to fork, so dig in and use those clean fingertips to pickup every delicious bite of toasted pita, lettuce, radish, cucumbers and peppers. 

To Prepare

While it's best to eat the salad as soon as you mix the bread in, I have a few tricks for you to prepare ahead and have ready to go when you want to enjoy.

The first step is creating your dressing at the bottom of your bowl, once that is ready, layer your veggies starting with your lettuce then add everything else on top and finally top with your crunchy pita bread pieces. When you are ready to eat, mix to ensure each bite is coated with the delicious lemony sumac. The bits of red sumac really make this salad so beautiful and special. Feel free to sub in any veggies you like or opt any out you don't enjoy. It truly is versatile and perfect for a crowd! 

Check out this simple recipe and add it to your next dinner! As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

XOXO,
Cosette

Fattoush Salad
Print Recipe
 Fattoush Salad
Fattoush salad
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword salad
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Fattoush salad
Instructions
  1. In a large bowl, using a mortar, smash your garlic until finely minced.
  2. Add in your sumac, oil, salt and lemon juice, whisk.
  3. Add in your chopped romaine lettuce, begin layering your other chopped veggies.
  4. Finally add in your toasted pita bread. Place thin pieces of pita in your oven to broil until golden brown, remove and break into small pieces. Add to top of salad.
  5. Once ready to eat, mix to incorporate dressing. Enjoy!
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Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Tangy baked cauliflower with tangy lemon and tahini sauce.

 

There are days I can't remember where I put my keys or what I ate for breakfast. Is it the 3 kids that made me lose my memory or just getting older? I'm not sure but I do know that there are some memories that are hard to forget. Like Sunday meals with the family growing up. Sundays were one of the only days my dad didn't open the shop. It was also the day where we had a big meal, often chicken and toum, grape leaves and side dishes of hummus and baba ganoush. Not too long ago, I remembered a dish my mom used to make, fried cauliflower. Fried bites of cauliflower with tangy, delicious tarator sauce. But let's be honest, I don't like frying much. So I thought recreating this well loved recipe by roasting the cauliflower, resulting in a delicious side dish or appetizer perfect for Sunday supper or an appetizer or side dish at your holiday gathering. 

 

Baked not Fried

Arnabeet Mekleh (translated to fried cauliflower) is a common Lebanese snack. Cauliflower florets dredged and fried into morsels of goodness, drizzled with the classic tarator sauce (tahini garlic sauce). Don't get me wrong, I LOVE these bites, they are everything you dream of. But I do NOT like frying, especially savory foods. I'll fry a donut any day of the week, but savory foods tend to evoke more of a smell when frying. And let's be honest, anything baked is 10x healthier for you. Do you prefer baked foods versus fried? Truth be told, my kids aren't cauliflower fans, until they tried these delicious bites. Roasted to perfection with a healthy coating of toum to really caramelize and glaze the bites, tangy lemon squeezed on top and garlicky tarator to dip. These simple ingredients truly transform the simple, humble cauliflower to the perfect snack. 

cauliflower, tahini, lebanese, appetizer

A squeeze of lemon on the hot charred cauliflower.

 

cauliflower, tahini, lebanese, appetizer

Classic taratore sauce (tahini, garlic and lemon) take these from ordinary to extraordinary.

 

Health Benefits

Cauliflower has been the CRAZE lately, cauliflower rice, cauliflower pizza (which I beg to disagree on). Truth is, cauliflower is a superfood that we all should be eating more of. It's an excellent source of fiber, high in Vitamin C and an anti-inflammatory. I always appreciate new ways of enjoying vegetables, with this dish being both vegan and gluten free, it's a winner for anyone looking for a delicious, nutritious dish. 

As always, I hope you enjoy this dish and love seeing your creations. Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo,
Cosette

cauliflower, tahini, lebanese, appetizer

Enjoy as an appetizer or side dish for any meal.

 

cauliflower, tahini, lebanese, appetizer

Lebanese Cauliflower Bites, Pin for later.

 

 


Print Recipe


Lebanese Cauliflower Bites ~ Arnabeet

cauliflower, tahini, lebanese, appetizer

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

Course Appetizer, Side Dish
Cuisine Lebanese
Keyword fall, lebanese

Prep Time 10 minutes
Cook Time 25 minutes

Servings


Ingredients
Baked Cauliflower

Tarator (tahini sauce)

cauliflower, tahini, lebanese, appetizer


Instructions
Baked Cauliflower
  1. Preheat oven to 500 degrees.

  2. Prepare cauliflower by cutting into florets.

  3. Spread florets on baking sheet and coat with toum and salt, be sure each floret is coated.

  4. Bake for 20-25 minutes tossing halfway to ensure all pieces are browning evenly.

  5. Once browned and caramelized, remove from oven and squeeze liberally with lemon.

  6. Plate and enjoy with taratore sauce.

Tarator Sauce
  1. With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking. Add additional water or lemon juice to thin if too thick.


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Loobieh bi Zeit (Green Beans with Oil)

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Tender green beans are tossed with lemon, garlic and olive oil.

Simple Times

If I close my eyes and visualize my childhood it always, always includes a bounty of food. Afternoons sitting in the kitchen with my mom helping her peel garlic, stream oil while she makes toum or clip the ends of green beans. Despite the tough times my parents had while growing up, there was never a shortage of food. Whatever my mom made us, was a meal fit for a king or queen. I think her gift, and that of my people, is taking the simplest ingredients and creating food that is flavorful, delicate and always made with love. 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Simple ingredients and high quality Carapelli Olive Oil elevate this dish.

From simple cuts of meat, vegetables, garlic, lemon and olive oil, a meal can be enjoyed by many. It is the process of taking quality ingredients and cooking techniques that brings out the best in each dish. Using the highest quality olive oil is so important in Lebanese cuisine. It is often the glue that creates a cohesive dish, marrying all the flavors together. Carapelli Organic Extra Virgin Olive Oil is soft, balanced and fruity in flavor. The delicate flavor of Carapelli Olive Oil is achieved by harvesting high-quality olives at the optimal time, in the most delicate manner. It is the perfect accompaniment to Loobieh where olive oil is the star of the dish.

olive oil, lebanese, cooking, taste, italian

With 3 distinct olive oils, choose the one that fits your dish!

Loobieh bi Zeit

In Arabic, "Loobieh" translates to green beans and "Zeit" translates to oil. Loobieh can be prepared in two ways, one is a braised green bean dish that is filled with tomatoes and often meat. The other version is a dish where greens beans are cooked tenderly, then tossed with garlic, lemon and the most delicate olive oil. Both dishes can be enjoyed as a meal on their own or as part of a mezze platter. This recipe highlights the simple garlic and olive oil Loobieh, enjoy with pita bread warm or cold. Carapelli Organic Extra Virgin Olive Oil truly elevates this dish with the balanced classic flavor of the olive oil and tender sweet greens beans.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Carefully crushing the green beans with a pestle ensures the flavors of olive oil, garlic and lemon come through each piece.

 

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

High Quality olive oil is essential to create the most flavorful dish.

I hope you enjoy this simple recipe! As always, I love to see your creations, be sure to tag me on Instagram or Facebook if you give this a try. You can find more inspiration using Carapelli Olive Oil by visiting CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

Xoxo
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan

Pin recipe for later! Tender green beans are tossed with lemon, garlic and olive oil.


Print Recipe
 Loobieh bi Zeit (Green Beans with Oil)
Recipe as written is for a full-sized meal. Can be halved for an appetizer.
green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan
Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Appetizer, Main Dish, Side Dish
Cuisine Lebanese
Keyword dinner, lebanese, salad, side dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
green beans, lebanese, olive oil, fresh, easy, vegetarian, vegan
Instructions
  1. Prepare your green beans by removing the ends and washing.
  2. In a large pot, add your green beans and fill with water. Set burner to high and let beans boil for about 20-25 minutes until tender.
  3. Meanwhile, in a bowl, smash your garlic using a pestle or garlic press. Squeeze your lemon and set aside.
  4. Once green beans are tender. Drain and add to bowl with garlic. Begin smashing the beans into the garlic, add in your lemon and olive oil while warm.
  5. Combine breaking the beans apart to allow all the flavor to come through. Season with salt and any additional lemon (to taste).
  6. Serve warm or cold with pita bread. Enjoy!
Recipe Notes

**If making as a side dish, I would cut the recipe in half. The recipe as shown, is meal-sized. 

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Friendsgiving

The Story of Thanksgiving

16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

 

Friendgiving

Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I've found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Find special pieces to decorate your table to make it special for each guest.

 

The Food ~ New Seasons Market

The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

Pumpkin & Beer-Cheese Bisque

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Charcuterie Board

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Pistachio and Citrus Quinoa Salad

 

Tablescape ~ Sur La Table

You know what's funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can't take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful Sur La Table tableware

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful wine glasses by Sur La Table

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous tableware pieces elevate any event

 

Cookware ~ Finex

Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you're preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous turkey cooked in 12" Finex Grill Pan

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Stuffing cooked in 12" Finex skillet

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful spread of side dishes prepared in Finex

 

Pulling it Together

Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don't miss out signing up for my newsletter. I'll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

xoxo
Cosette

friendsgiving, thanksgiving, dinner, turkey, family, friends

Cheers to an amazing group of friends celebrating Friendsgiving

Blogger attendees, please check out the attendees for more delicious inspiration:

Lena Gladstone
Judiaann Woo
Carly Diaz
Sue O'Bryan
Erin Lynch
Karlee Flores
Candice Walker
Kristel Matousek
LaRae Burk

This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

Print Recipe
 Turkey
friendsgiving, thanksgiving, dinner, turkey, family, friends
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
friendsgiving, thanksgiving, dinner, turkey, family, friends
Instructions
  1. Prepare the turkey 1-2 days in advance.
  2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
  3. Pat dry the turkey using paper towels.
  4. In a small bowl, mix your softened butter ¼ cup of your herbes de provence + 2 teaspoon salt.
  5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
  6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
  7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
  8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
  9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
  10. Place your turkey in your roasting pan (or grill pan).
  11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
  12. Add 1 cup of broth or water to the pan.
  13. Cook turkey based on weight: 6 to 10 pounds - 1 ½ to 2 hours 10 to 18 pounds - 2 to 2 ½ hours 18 to 22 pounds - 2 ½ to 3 hours 22 to 24 pounds - 3 to 3 ½ hours
  14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
  15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
  16. Carve and enjoy!
Recipe Notes

**Make your own herbes de provence if you can't locate: 
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

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Mediterranean Rice Salad

rice, salad, wine

Delicious flavors of sumac, mint and lemon paired with fresh vegetables pack a punch in this tasty salad.

One of my all-time favorite salads is fattoush. Fattoush is a Lebanese salad that is loaded with veggies, boasts a lemony flavor and the pièce de résistance, toasted pita bread! The problem with fattoush is shortly after the salad is made, the bread gets soggy and that's it for me, I don't do soggy bread. I wanted to create a recipe that had all the delicious flavor of fattoush but held up to time. This Mediterranean Rice Salad is packed with flavor, loaded with veggies and a perfect meal or side dish.

Sumac

Sumac is one of the mostly widely used spices in Lebanese cooking. Sumac trees are plentiful in Lebanon and yield a fruit that is ground into the reddish powder we know as sumac. With a bold lemon, tangy flavor, it packs a punch and brightens any dish. Sumac, with the addition of lemon and mint create a unique flavor that is light and refreshing in this salad. 

Wine Pairing

Tomatoes, cucumbers, radishes and peppers along with black rice are the basics to this recipe. Of course mixing and matching veggies and varieties of rice are totally doable to suit your preferences. I love how these hearty veggies can hold up to the rice and flavor of the sumac, lemon and mint. The salad is also a perfect companion to a Dry Riesling. Pacific Rim Dry Riesling ($12) is a perfect Columbia Valley wine to go with this meal. The wine is crisp, dry and lush, quite a bit different than your standard Rieslings. Aged in stainless steel, it has a crisp, sharp flavor that holds up to the lemony, tangy flavor of the sumac and lemon in the rice salad. 

wine, pacific rim, riesling

This dry riesling is the perfect pairing with this Mediterranean Rice Salad

Whether you are planning a BBQ, family dinner, school or work lunches, this salad will sure to please a crowd.

#PacificRimWine
#TheresARieslingForThat

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

rice, Mediterranean, riesling, wine

Dry Riesling is perfect with this bold lemony salad.


Print Recipe
 Mediterranean Rice Salad
rice, salad, wine
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
Course Side Dish
Cuisine Lebanese
Keyword fall, rice, salad, side dish, summer, wine
Servings
servings
Ingredients
rice, salad, wine
Instructions
  1. Prepare your rice according to package directions. Let cool overnight in the fridge.
  2. In a large bowl, pound your cloves of garlic using a mortar. Add in your sumac and dried mint. Add your lemon, olive oil and salt and whisk mixture all together. Add your rice to your dressing mixture.
  3. Prepare your vegetables, chopped in small pieces and add to salad.
  4. Mix salad to incorporate dressing and vegetables well.
  5. Enjoy as is or top with chicken, salmon or other protein to create a full meal.
Recipe Notes

**You may need to add a bit more olive oil the next day as the rice absorbs the liquid. Adjust as needed. 

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Baba Ganoush

 

It's been over 20 years since I have made a trip to Lebanon to visit family. Yikes! I didn't realize how long it had been until I calculated the years. Kind of like me thinking 30 years ago was in the 70s, but actually it was the 90s...how did this happen??? Anyway, my last trip to Lebanon I was 17 years old. Young, excited, rebellious! My grandfather, may he rest in peace, I'm sure had a blast with the shenanigans I pulled. Even though I was young(er), the sense of livelihood and excitement was there for everyone. Huge gatherings with friends and family that occurred regularly, always centered around food. 

mezze platter, charcuterie board, baba ganoush

Some labnah, olives and parsley salad with sumac

In Middle Eastern countries, we celebrate everything with food! Mezze, is the equivalent to a MASSIVE charcuterie board here in the United States. When you walk into a home, food is immediately offered and you are expected to eat. Mezze is a spread of many different appetizers and usually enjoyed with a drink such as arak. Some common dishes include hummus, labneh, fresh pita bread, olives, baba ganoush, chicken, grape leaves, cheeses, veggies and more. A table is spread with endless food options but yet, no one eats a large meal. It's just small bites you can enjoy leisurely. That's the thing, everything is slower and not rushed in Lebanon. People take the time to enjoy each other's company, enjoy the food, dance, talk and spend hours enjoying the afternoon or evening. 

I read this article a while back in the NY Times, it was titled, How to Throw a Relaxed Parisian Dinner Party.  As I read it, I thought to myself, this was what life was like in Lebanon. Dining with friends and family and enjoying every moment. Being in the moment. Talking, eating, enjoying life and the company of friends and family. The best conversations and friends come around a table to enjoy food. 

Now in my 30s, full family, lots of friends, one of my favorite things to do is entertain. I love to feed people, just like my parents do, just like their parents did and all my aunts and uncles still do. It's not me, it's cultural. It's a way of a life, a way we grew up learning to share what we have, especially food. For me, being Lebanese is not just where my parents came from, it's a link to my culture, my history, my family. 

As I continue to grow and learn about food, culture and the art of entertaining, I continue to circle back to my amazing heritage. This month, a group of amazing bloggers are celebrating the art of Arab food by using the hashtag #AprilisforArabFood . Follow along to see all the amazing creations from various Arab countries all over the world. The most amazing part is each post not only shares food, but stories and memories. 

mezze, appetizer, baba ganoush, charcuterie board

Silky, creamy baba ganoush

Today I'm sharing my recipe for baba ganoush and pita bread that you can add to your OWN mezze platter. Baba Ganoush, is an eggplant dip with many variations similar to hummus. I personally like my baba ganoush very smooth and creamy versus the traditional thick style. Running the eggplant through a food processor helps to get it silky and smooth. This easy recipe will have you making it weekly along with amazing fresh from the oven pita bread! You can click to find other Lebanese Recipes on the blog to add to your mezze platter. Find the recipes for baba ganoush and fresh pita bread below. 

baba ganoush, charcuterie board, mezze

Baba ganoush, silky and smooth

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

Print Recipe
 Baba Ganoush & Pita
Find these two delicious recipes to add to your own mezze platter.
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Course Appetizer, Side Dish
Cuisine Lebanese
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Baba Ganoush
Pita Bread
Instructions
Baba Ganoush
  1. Set your oven to 450 degrees or light your grill.
  2. Prepare eggplant by washing and rubbing with a touch of olive oil.
  3. Place eggplants on a large baking sheet to roast in the oven or place directly on flames of grill on medium-high heat.
  4. Allow eggplants to roast turning every 5 minutes or so to allow each side to char and roast. You'll want to roast for about 15-20 minutes until eggplants are very soft.
  5. Once soft, remove from grill or oven and place on a roasting pan, cover with plastic wrap for about 5 minutes to allow the steam to create for easy removal of skin.
  6. Once steamed up, remove plastic wrap and begin to remove the skin, it should come off very easily at this point.
  7. Place the flesh of the eggplant in a colander and allow to drain excess liquid for about 5 minutes.
  8. Place drained eggplant and garlic in food processor and allow to process. Add in your tahini, lemon and salt. Adjust to taste, drizzle with olive oil and enjoy with fresh pita.
Pita Bread
  1. Preheat your oven and baking steel or pizza stone on 550 degrees and allow to heat for about an hour.
  2. In the bowl of your stand mixer fitted with dough hook add your flour and salt to the bowl.
  3. In a small measuring cup, add your yeast + sugar and fill with 1 cup warm water (110 degrees). Set aside and allow to bloom for about 5 minutes.
  4. With the mixer on low, add your yeast mixture to the flour mixture. Add an additional ¼ cup warm water if needed to create a cohesive dough.
  5. Allow mixer to work the dough for about 5 minutes.
  6. Cover bowl with warm damp towel and allow dough to rise for about an hour in a warm space.
  7. Once dough has risen, begin to make pita.
  8. Take a small piece of dough and roll very thin (as thin as you can go without tearing) on a well floured surface. Place on a pizza peel and place on steel or stone.
  9. Pita will only need to bake for about a minute, watch closely as it puffs and once fully puffed, remove from oven and place on a plate covered with a towel.
  10. Repeat until dough is done, make approximately 1 dozen pita.
  11. Store in a ziplock bag to stay fresh. Best used the day of or heat slightly before using.
Eggplant Oven Instructions
  1. Preheat oven to 450 degrees
  2. Prepare eggplants by trimming tops and bottoms and using a vegetable peeler, peel just part of the skin, making stripes.
  3. Cut eggplants into 1" cubes and place on large baking sheet.
  4. Drizzle with olive oil (2-3 tsp) and a sprinkling of salt (about ½ tsp)
  5. Using clean hands, mix to coat all pieces and make a single layer on baking sheet.
  6. Roast for 25 minutes, mixing halfway through baking. Remove from oven and let cool slightly.
  7. Place cooled eggplant and garlic in food processor and allow to process. Add in your tahini, lemon. Adjust to taste with any additional salt or lemon, drizzle with olive oil and enjoy with fresh pita.
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Creamy Hummus

Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

Tahini ~ Sesame Paste

The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

Traditional Method

There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

Canned Beans

You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

Instant Pot

My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

Tips and Tricks

A few things to consider when making hummus that will ensure you have the BEST results!

  1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
  2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
  3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
  4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
  5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
    More about the degassing process (oligosaccharides) from Taste of Home

I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

FeedFeed
Catch me make this delicious hummus on Afternoon Live
  • Chickpeas soaking
    Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
  • Boiling garbanzo beans
    Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
  • Garbanzo Beans
    Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
  • Garbanzo Beans, hummus
    Once your beans are super soft and skimmed, drain. It should be very soft.
  • Garbanzo beans, hummus
    Let your beans cool to room temperature.
  • garbanzo beans, hummus
    Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

Recipes to try:

Lamb Skewers with Hummus
Fasolia bi Zeit (Beans with Olive Oil)
Baba Ganoush

If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

Print Recipe
 Creamy Hummus
Creamy Hummus
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Course Appetizer, Side Dish
Cuisine Lebanese
Keyword lebanese, side dish, snack
Prep Time 20 minutes
Cook Time 1 hour
Passive Time 8 hours
Servings
cups
Ingredients
Creamy Hummus
Instructions
Preparing the beans
  1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
Making Hummus
  1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
  2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
  3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
  4. Continue this process for 45 minutes to an hour on medium-high heat.
  5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
  6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
  7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
  8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
  9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
Recipe Notes

*Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

*Instant Pot method:

  1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
  2. Set your Instant Pot to high pressure, beans for 45 minutes.
  3. Quick release after 5 minutes and check the texture of your beans. 
  4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
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Sumac Carrot and Feta Salad

Carrots for Sumac Carrot Salad

When Rebecca from Square Meal Round Table invited me to collaborate on their 4th ingredient collaboration, carrots, I was totally on board and knew that I wanted to take the delicious sweet carrot and pack a bit of punch to it. I'm joined by many talented bloggers for this fun event. You can find a list of them below in recipe notes, you can also follow our hashtag on Instagram #24carrotgoals for so much inspiration! 

One of my favorite things is taking day to day ingredients and infusing them with the flavor and spices of my culture and heritage. A largely popular spice in Lebanese cuisine is sumac, the sumac bush produces vibrant red berries which are then dried and ground into a coarse powder. The sumac spice has a lemony, salty and slightly acidic flavor profile. It really packs a punch and also creates complex flavor. The best part of sumac is the vibrant pop of color it can give food with its bright maroon/red color. Sumac is most commonly used in salads, za'atar and to top various dips (hummus, baba ganoush, labneh) but don't let it fool you, it can be used for most any dish from chicken to beef to potatoes. It is best used to top food with AFTER it has been cooked to really make the flavor pop. 

Sumac Carrot and Feta Salad

Sumac Carrot and Feta Salad

Carrots have to be one of the most loved root vegetables. Sweet, crisp, delicious raw or cooked, gorgeous color, they are perfect. I wanted to let carrots shine in a very simple side dish. Roasted carrots + spinach + feta and the all loving sumac come together to create a fresh and vibrant new side dish that is vegetarian, gluten free and most importantly, delicious. Easily eaten as is or topped with grilled chicken or steak to make a complete meal. This dish takes no longer than 20 minutes to prepare but will impress at any dinner party or on your table this evening. Enjoy and be sure to check out the other amazing bloggers for more carrot-spiration! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Roasted Carrots

Roasted Carrots with olive oil, pinch of salt & pepper

 

Carrots, spinach and sumac

Roasted carrots tossed with fresh spinach + sumac

 

Toasted pine nuts

Toasted pine nuts to top the warm salad.

 

Sumac Carrot and Feta Salad

Sumac Carrot and Feta Salad

 


Print Recipe


Sumac Carrot and Feta Salad

Sumac Carrot and Feta Salad

Course Side Dish
Cuisine Lebanese

Prep Time 10 minutes
Cook Time 15 minutes

Servings


Ingredients

Course Side Dish
Cuisine Lebanese

Prep Time 10 minutes
Cook Time 15 minutes

Servings


Ingredients

Sumac Carrot and Feta Salad


Instructions
  1. Preheat oven to 400 degrees Fahrenheit.

  2. Clean, peel and cut carrots into long slender slices. I typically half the carrot then cut each half diagonally 1-2 times.

  3. Place sliced carrots on a sheet pan and drizzle with olive oil, salt and pepper. Toss to coat evenly.

  4. Roast carrots in pre-heated oven for about 15 minutes. You want carrots to be roasted but yet still firm.

  5. Remove hot tray from oven and immediately toss in spinach and sumac with carrots. Toss over and over until the spinach is coated and slightly wilted. Taste and add any additional sumac, salt or pepper to taste.

  6. In a small pan, place a teaspoon of olive oil in a pan with the pine nuts. Roast on medium heat for about 5 minutes. Be sure to shake pan to ensure the nuts are browned evenly.

  7. Plate spinach + carrot mixture, top with pine nuts and crumbled feta and a squeeze of lemon. Enjoy!


Recipe Notes

*Sumac can be found at most Middle Eastern grocery stores or in your nature section of your grocery store. 
*Top the salad with chicken or steak to complete your meal. 

*Find a list of all the participating bloggers: 

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worthy Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spiral

Lady and Larder’s Carrot Crudite Board with Z'atar Hummus

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Butter Loves Company’s Iced Carrot Cake Cookies

Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Flotte Lotte’s Carrot Apple Pie

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) https://smartinthekitchen.com/2018/02/red-curry-carrot-ginger-soup/

Pizanna’s Vegan Carrot Birthday Cake

Mom’s Kitchen Handbook’s Salad with Miso Ginger Carrot Dressing

What’s Karen Cooking’s Spiced Cornbread w/ Carrots, Pecans & Chili Butter

Sweet Pillar Food’s Carrot and Date Salad with Tahini Vinaigrette

Feed the Swimmers’ Air Fried Rainbow Carrot Chips with Tzatziki

Blossom to Stem’s Caramelized Carrots with Fennel, Ricotta, and Walnuts

Been There Tried It’s Carrot Latkes with Cranberry Aioli (Paleo)

Dirty Whisk’s Carrot and Herbed Ricotta Tart

Farm and Coast Cookery’s Carrot & Herbed Ricotta Phyllo Tart

Seed and Mill’s Carrot Cake with Tahini Caramel Frosting


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Twisted Mashed Potatoes

Conferences.

Today I spent the morning learning about my three little munchkins. It's hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it's only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can't stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos' teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they're a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don't know if it's the times with fast paced technology at your fingertips or just how this generation is growing up. I know they'll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude "No School November". 

Thanksgiving. 

Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you're hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don't do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let's give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn't eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won't be disappointed. 

Potatoes.

With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it's a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Garlic Mashed Potatoes
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
  3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
  4. Bake for 15-20 minutes until fork tender.
  5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
  6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
  7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
Recipe Notes

**Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

**Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

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Toum - Lebanese Garlic Sauce

toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
Toum has the consistency of mayonnaise but the flavor of nothing you ever tasted!

The only sauce you'll ever need!

Before I started this blog, heck before I started cooking, Toum has been a vital part of my life. Toum (toum translates to garlic in Arabic) is the mayo to your burger, the ranch dressing to your chicken, truly and ultimately the best condiment you will ever use or taste.

Toum is no stranger to Middle Eastern cuisine, it's been around for centuries from the time of using a mortar and pestle to make the creamy sauce. Grandmothers all over Lebanon and surrounding countries have made Toum for chicken on Sundays since the dawn of time. It's quintessential and one of the best kept secrets to create the most flavorful food.

I remember sitting in our church hall before a large event peeling garlic with allllllll the ladies! You see, that is how we all started our cooking journey is by peeling garlic. I peeled so much garlic my fingers were sore and obviously smelled of garlic by the end. But it was the start of something incredible and delicious that we Lebanese can't live without.

Tradition

Traditionally Toum is used as a dipping sauce, mostly with chicken (Boom, Boom, Chicken + Toum) a little chant we used to sing growing up. As I began cooking more and more for my family, I realized heck...I'm going to throw Toum into pretty much everything I make.

  • Marinading chicken - add toum
  • Roasting potatoes - add toum
  • Making salad dressing - add toum
  • Making hummus  - add toum

I began using it in place of chopped garlic for a few reasons. Since Toum is an emulsified garlic sauce the balance of garlic and oil is sometimes less pungent in cooking. It also acts as your oil when marinading foods, so truly it kills two birds with one stone. I love the creamy texture that it creates when making a salad dressing, all from adding a bit of Toum. 

toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
Garlic in it's purest form creates a magical sauce

Trader Joe's and Others

Sure, the market has become saturated with Toum. First one that comes to mind is Trader Joe's Garlic Sauce. With the same ingredients as traditional Toum (garlic, oil, salt, citric acid to stabilize) it's mass produced Toum. Now some folks have told me that it has a different taste than the Toum they have made. Well, of course it does! Does your mama's homemade spaghetti sauce taste the same as the one in the jar? Probably not. Once products go to market, they are altered and even dulled down for the American pallet, which many food producers don't feel can handle the intense garlic taste. Is it ok to use? Sure thing! But if you want true, traditional, in-your-face Toum, try this recipe, I promise it won't disappoint and will cost you a fraction of the prepared stuff. 

toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
Lebanese Toum sauce for all your garlic cravings.

How to Make Toum

Okay, I know you can't wait to start peeling garlic so here are the steps to making the perfect Toum. But be warned, it's a tricky condiment that will *sometimes* separate. Anything emulsified can be a bit delicate. Don't fret, even if it separates, it is still usable. Check out my full FAQ section below to troubleshoot and other burning questions. 

Peel the garlic: 

The hardest part of making Toum is peeling all the garlic!! Be sure your garlic is FRESH! There should be no green stems inside or coming out, if there is, your garlic is probably not fresh and your Toum may not come together. Trim the tops of each piece to remove the bit of brown stem that was attached. 

Measure: 

You'll need 1 cup of peeled garlic to make 4 cups of Toum (about 2 lbs). It seems like a lot but believe me, if you're going to use it for cooking and as a condiment, you'll be happy you made the full batch. You can always half the recipe too. I measure my garlic in a dry measuring cup. Once you have your 1 cup peeled and trimmed, add enough water to fill the cup with the garlic in there. The water helps to cut the extremely sharp garlic flavor. Certain times of year, garlic can be much stronger in flavor resulting in a stronger Toum. You can always add a bit more water before processing if you know your garlic is extremely strong. 

Mix:

Add your garlic & water mixture to your food processor (this is the one I use) and process until a smooth paste forms, about 1-2 minutes. Slowly begin to stream your 4 cups of oil into the processor. I don't recommend using olive oil as it has a very strong flavor, you want something that is neutral. Avocado oil works fantastic, check out FAQs for other questions.

Final steps:

Just as you finish your oil, your Toum mixture should be thickening up. At the very end, add a teaspoon of kosher salt and finally a squeeze of lemon. That's it! Remove and enjoy. Remember, if your Toum did not thicken up like mayonnaise, it is still delicious and useful! Try again next time and hopefully you'll get the knack. 

I have Toum, what can I do with it? 

Keep refrigerated, some separation is natural, just mix together before use. Good for at least 1 month.

*marinade ~ add some toum, olive oil, S&P
*salad dressing ~ toum + lemon juice + olive oil + S&P
*garlic bread ~ smear on bread + cheese and bake
*spread ~ spread on sandwiches, wraps, etc
*dip ~ use as a dip with chicken/beef
*base ~ use as a garlic base for any meal you’d use chopped garlic
*possibilities are endless...share your favorite way to use Toum in the comments!

FAQ:

I've had many people ask questions regarding Toum from how to use it (see above), how much to use and alternative oils to use. I've listed some here and I'll continue to add as I receive more. Please leave your comments below for others to read with adjustments and modifications. That is the best way for information to be shared. 

  • Can I use another oil instead of canola/vegetable? 
    The biggest thing is to make sure you are using a neutral oil. The garlic is what you want to shine, not the taste of oil. Other neutral oils to consider are: avocado and sunflower. A very light olive oil may not be terrible but it will definitely change the taste. 
  • I only use Coconut Oil, will that work?
    I have had one person use liquid coconut oil to stream into her Toum and she did have success. However, since coconut oil solidifies in the fridge, the Toum also hardened. Not a huge deal, just needs to warm up to soften back to the correct texture. 
  • How much should I be using when cooking? 
    Really this is a personal question. When I'm using it as a marinade I'll tend to use a bit more, for example grilling 2 pounds of chicken breast, I'll probably use close to a ¼ cup. If I'm making a salad dressing, just a teaspoon or so. Roasted potatoes, full sheet pan full, probably a few tablespoons. Once you start using it you'll know your preference and what works best for you. But also remember you're using this as BOTH flavoring and your oil to saute or coat your food. 
  • Do I need any other seasonings? 
    Again, I think that is a personal preference. If I'm cooking with Toum, I'll use it as my garlic for my dish but sure, I'll add other spices based on what I'm making. If I'm using it for garlic bread, I'll smear on my bread and just top with cheese. Personal preference. 
  • 4 cups of oil is a lot, is this healthy?
    Is anything really healthy for you in large quantities? No, everything in moderation! This recipe with 4 cups of oil yields about 2-2.5 pounds of Toum. That's a quite a lot! Think 2 containers of mayonnaise you'd buy at the store. You're not eating it like yogurt, you're using in smaller quantities for larger meals. Again, everything in moderation, but do what is best for your family. 
  • Raw garlic, great health benefits
    Toum is raw garlic emulsified, so yes, there are a TON of amazing health benefits associated with it. I'm not a doctor or a nutritionist but in the words of my wise Lebanese family, garlic heals most everything. Consider this an elixir to help with anything from the common cold to digestive issues. 
  • Pre-peeled Garlic
    I've had many folks ask about pre-peeled garlic. I personally do not recommend it. Generally when garlic is peeled and packaged it comes to the store not as fresh and often preservatives are added to keep fresh. Since you are using RAW garlic, you want the utmost freshness.
  • Food Processor vs Blender
    I personally only have experience using a food processor with Toum, but I have had many other folks share that their Vitamix blender worked well.

With a little bit of garlic, oil, salt and lemon, you will have a most amazing sauce! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.
xoxo,
Cosette

toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
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toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment

Toum - Lebanese Garlic Sauce

★★★★★ 5 from 9 reviews
  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Category: condiment
  • Method: no cook
  • Cuisine: Lebanese
Print Recipe

Description

Toum, Lebanese Garlic Sauce

Ingredients

Units Scale
  • 1 cup of peeled garlic (measure using dry measuring cup) about 2 full heads
  • water to fill measuring cup with garlic in place
  • 4 cups of neutral oil (canola, vegetable or avocado are preferred)
  • 1 tsp kosher salt
  • 1 tsp fresh lemon juice

Instructions

  1. Begin by peeling your garlic, to get a full cup you'll need to peel about 2 large heads of garlic. Be sure there are no green stems. Sprouting is an indicator of old garlic. 
  2. Trim the tops of each piece where they were attached to the head
  3. Add your garlic pieces to a dry 1 cup measuring cup
  4. Fill the measuring cup with water to displace the garlic. The amount of water varies to your garlic size, so just fill to the top of your measuring cup with garlic in there for an accurate amount.
  5. Pour garlic + water into bowl of food processor (see FAQs about using other machines)
  6. Process for 1-2 minutes until garlic is smooth.
  7. Then begin slowly streaming your oil with machine running. You want to stream as slowly as possible, this is what creates the emulsification. 
  8. At the very end, add your salt and lemon juice to stabilize. If you find your Toum has already thickened, just mix in without the machine on to ensure you don't process too long. 
  9. That's it! Place in a sealed container and refrigerate. Good for up to a month.

Nutrition

  • Serving Size: 2 pounds

Keywords: garlic, toum, condiment, marinade, sauce

Print Recipe
 Toum - Lebanese Garlic Sauce
toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
Course Side Dish
Cuisine Lebanese
Servings
Course Side Dish
Cuisine Lebanese
Servings
toum, garlic sauce, garlic, Lebanese, marinade, dip, condiment
Recipe Notes

*Toum should be stored in the refrigerator. It has a long life, can be stored for several months in the fridge. 

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