Toum

Salsat toum or toumya (Levantine Arabic ْتُوم  'garlic') is a garlic sauce common to the Levant. The word toum is how the Arabic word for garlic (ثوم) "thoum" is pronounced in the dialect of the people from the Levant region. Similar to the Provençal aioli, there are many variations with a common one containing 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;[2] it is called zeit wa toum (lit. ‘olive and garlic’).

This article is about the garlic sauce. For the language, see Toum language.
Salsat toum
Salsat toum
Region or stateLebanon
Main ingredientsgarlic

Salsat toum (garlic sauce) is used as a dip, especially with French fries, chicken and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes.

See also
  • Agliata – A savory and pungent garlic sauce and condiment in Italian cuisine
  • Aioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings
  • Garlic sauce
  • List of dips
  • List of garlic dishes – Wikipedia list article
  • List of sauces – Wikipedia list article
  • Mujdei – A spicy Romanian sauce made mostly from garlic and vegetable oil
  • Skordalia – A thick purée in Greek cuisine using crushed garlic with a bulky base and olive oil

References
  1. Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.
  2. Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Retrieved 1 March 2015.
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