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Tasty Toum Hybrid

k
krissywats Jul 18, 2005 09:13 PM

I sauteed chicken breasts tonight with salt, garlic and onion powder, cinnamon, clove, and nutmeg sprinkled on. Sliced them up and put them on a pita. Normally I make a tahini sauce with yogurt but decided to try the Toum recipe that was posted the other day:

http://www.lebaneseproducts.com/recip...

I sauteed one small red potato (peeled) in olive oil with six cloves of garlic (skin still on). (As a side note, my stomach responds more favorably to garlic that is at least partially cooked so I just throw it whole into a bit of oil, take off the peel and pop it into the food processor for use). Threw the whole thing in the food processer with the lemon and turned it on while I added olive oil. Then salt, a dash of cayenne, cumin and about two tablespoons of tahini. I let it blend but it wasn't gettig completely smooth so I added about three tablespoons of water and let it blend for about five minutes. It's incredibly smooth, and creamy. Very tart but perfect with the chicken.

I'm going to try a more authentic version next time (without the tahini).

I swear I'll get a digital camera one of these days and start taking pics.

  1. s
    Sharuf Jul 19, 2005 07:07 AM

    Sounds a lot like the Greek Greek dip/sauce Skordalia, made with potatoes, garlic and olive oil.

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