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leave it to our chef mohammad to take a controversial holiday side dish (i.e. homemade or canned) and squash the beef by creating something completely new out of it - cranberry toum.
cranberry sauce's conception and origins are tricky to place, but cranberries are indigenous to north america, and cranberry sauce has been attributed to native americans who have been growing and eating the fruit for centuries. there are accounts that go as far back as 1672 that mention how both native americans as well as the european settlers paired cranberries with their meat. the 1796 cookbook "american cookery", written by amelia simmons, sites one of cranberry sauce's earliest mentions as a pairing with roast turkey. fast forward to today, and after the invention of canned cranberry sauce, it's one of america's most sought after holiday items annually.
it goes without saying that we think toum is the best condiment for poultry. we would argue that that's a fact. and with cranberry sauce being the chef's favorite part of the holiday table, fusing them was almost a natural progression and evolution of both condiments for this uniquely american occasion. this holiday twist with the addition of tangy, fresh cranberry sweetness creates a balance of savory and sweet, and gives you a unique addition to your holiday meals. the smooth, garlicky base with a burst of cranberry tang makes it versatile and great for pairing with turkey, roasted veggies, sandwiches, or even as a dip for your favorite crackers.
all of our toums are distinct, and each one has its optimal pairings; cranberry toum is no different. once you experience how the cranberry sweetness melds harmoniously with the rich, punchy garlic umami, cranberry sauce may become a thing of the past for you. we know that might be hard to imagine, so you have to let us know how it goes.
spread this toum (pun intended) and share the love before the holidays are over.
peace, love, and toum,
the shawarmaji family
