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just because toum is a superior poultry condiment doesn't mean there isn't room for exploration, and that isn't chef mohammad's style anyway. this toum is his first ever fun take on our cult-favorite classic toum, where he combines it with a premium chipotle to create the ultimate union of its potent, garlic-y goodness with a sweet heat. granted, chipotle probably isn't what people would associate with garlic, and it's safe to say that toum is pretty perfect on its own, right? there's definitely a consensus of sorts; toum is amazing on its own. but for those that lean adventurous with their culinary experiences, chipotle toum often becomes a favorite (or super close second) very quickly.
your pairing options are essentially endless too, because it generally goes great with anything that regular toum works well with. some of the chef's favorites that we definitely recommend would be to pair it as a dip with roasted potatoes or fries, or slather it on fried chicken sandos and po boys (when you're not eating shawarma), and any sandwich under the sun really.
chipotle toum can be purchased on its own here, or as part of our popular sauce trio, as well as a part of our new toum trio. and if you're looking for a fun way to try it, check out chef mohammad's recipe below.
chipotle toum deviled eggs
you know what they say about deviled eggs? that they're absolutely delicious.
deviled eggs might not be loved by everyone, but if you do like them (you would be correct), you have to try chef mohammad's chipotle toum spin on a classic recipe. it's not only a testament to how good deviled eggs are (is it obvious that we like our deviled eggs yet?), but more importantly how versatile our chipotle toum really is.
this recipe takes that complex, smoky, chipotle umami flavor and infuses it seamlessly into a simple and classic party food, which really shows how your pairing options are pretty endless with this sauce.
ingredients:
6 each eggs
2 tbl chipotle toum
1 tbl yogurt
1 tsp salt
½ tsp black pepper
½ each lemon (juice)
2 tbl diced bread and butter pickles
½ tsp mustard of choice
pinch aleppo salt
preparation
step 1. boil eggs: put the eggs in a pot and cover with cold water, then place on high heat and bring to a boil. once the water is boiling, immediately turn the heat off, cover the pot with a lid, and let it sit for 12 minutes before taking them out.
step 2. wait until the eggs cool down, then peel them, cut them in half, and separate the yolks from the whites.
step 3. in a bowl, add the yolks and all the other ingredients (except the aleppo salt) and give it a mix with a whisk to create the creamy filling for the deviled eggs.
step 4. now, just pipe the filling into the egg white halves and top with a pinch of aleppo salt for garnish, and there you go. ready to enjoy!
we hope this reignites the love for deviled eggs in you if you've been away from them for a while (like us), or it just ignites a new love for them if you were previously against or apathetic about them. we won't hold it against you either way, unless of course you don't try this deviled eggs recipe.
this might be a turning point in your sauce life.
peace, love, and toum,
the shawarmaji family
