Toum
 | This article needs additional citations for verification. (August 2021) |
 A bowl of salsat toum with a pestle | |
| Region or state | Middle East |
|---|---|
| Main ingredients | Garlic |
Salsat toum or toumya (Arabic pronunciation of ْتُوم 'garlic') is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, 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 ('oil and garlic').
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[edit]
- List of Middle Eastern dishes
Food portal- Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
- Garlic sauce – Sauce with garlic as a main ingredient
- List of dips
- List of garlic dishes
- List of sauces
- Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
- Skordalia – Thick purée in Greek cuisine using crushed garlic with a bulky base and olive oil
References[edit]
- ^ Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.
- ^ Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Retrieved 1 March 2015.
External links[edit]
Toum at the Wikibooks Cookbook subproject
.svg){kind=small}
| Sauces |
|  |
|---|---|---|
| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Salad dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
.jpg){kind=small} | This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it. |