Home Cooking 7

Toum, like Shish prepares it

Enso | Jan 7, 201209:33 AM

I've tried a couple of times to recreate this, which is one of the most addictive condiments I have ever tasted in several decades of eating around the world.

Of course, there's a bunch of recipes online, but so far I haven't discovered the secret to coming as close as possible to duplicating the taste/texture--not even whether it lies with the ingredients or the preparation.

Any theories/ideas?

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