I’ve tried so many Toum recipes over the years, but my beautiful friend Ibtisam shared hers with me recently, and I was SOLD. It’s a game-changer—it does not fail. I’ve made it several times, and it’s a winner every single time. So fluffy, so good, and it won’t curdle if you follow the process. The trick? Starting with ice to keep the garlic cool and help the emulsion come together perfectly. Stick to the exact recipe and the steps in the video and be patient. It only takes 15 minutes. Save it,