Toum
 Toum | |
| Region or state | the Levant |
|---|---|
| Main ingredients | garlic |
Toum or Toumya (Levantine Arabic: ْتُوم "garlic") is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle.[1] There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; it is called "zeit wa toum" (oil and garlic).[2]
Toum is used as a dip, especially with French fries and chicken, and in Levantine sandwiches, especially those containing chicken.
See also
- Agliata, an Italian garlic sauce
- Aioli, a garlic sauce typical of the Western Mediterranean
- Garlic sauce
- List of dips
- List of garlic dishes
- List of sauces
- Mujdei, a Romanian garlic sauce
- Skordalia, a Greek garlic sauce
References
- ↑ Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.
- ↑ Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Retrieved 1 March 2015.
External links
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Wikibooks Cookbook has a recipe/module on |
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