Toum

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Salsat toum

A bowl of salsat toum with a pestle
Region or state	Lebanon
Main ingredients	Garlic
Cookbook: Salsat toum

Salsat toum or toumya (Levantine 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[]

• 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 – Wikipedia list article
• 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[]

External links[]

• Toum at Wikibook Cookbooks

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