A FEW THINGS YOU’LL WANT TO KNOW
Can I use regular coconut oil?
No—you must use the liquid kind. Regular (solid) coconut oil will harden and break the emulsion.
Will it taste like coconut?
Not at all. If you use liquid coconut oil, there’s no smell or taste of coconut—just classic Toum flavour.
Why did my Toum curdle?
This usually happens when the oil is added too quickly. Toum needs time to emulsify—if you rush it, the mixture can split and lose its texture. Make sure the oil is drizzled in very slowly while the processor is running. I use a squeeze sauce bottle to help control the flow.
What do I serve this with?
Toum is perfect with grilled meats, wraps, roast vegetables, or alongside chicken and lamb. It’s especially good with my Chicken Shawarma and Herb Grilled Lamb Backstrap.
What’s the best way to drizzle the oil?
The key to fluffy, well-emulsified Toum is adding the oil super slowly. The easiest way is to pour your oil into a traditional plastic sauce bottle—the kind used for tomato or barbecue sauce. It gives you better control and helps avoid curdling.
If your oil bottle has a plastic cap, here’s a handy tip: I heat the tip of a metal skewer on the stove and use it to carefully pierce a small hole through the lid. This creates a slow, steady stream—exactly what you want for Toum. You can see how I do this in my classic Toum recipe where I use this same method with seed oil.
Can I make this without citric acid?
Yes, you can still make Toum without citric acid—it’s not essential for flavour or texture. However, citric acid does help preserve the Toum and gives it a longer fridge life. It also adds a touch of sharpness that balances the garlic and lemon beautifully. If you’re skipping it, just use fresh lemon juice and enjoy it within a few days for best results.
