Toum or toumya is a garlic sauce common to the Levant and Egypt. 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. There is also a variation popular in many villages, such as Zgharta, where mint is added; this version is called "zeit and toum" (oil and garlic).
Toum is used as a dip, especially with French fries and chicken, and in Levantine sandwiches, especially those containing chicken.
- ^ http://allrecipes.com/recipe/toum/
- ^ http://mideastfood.about.com/od/dipsandsauces/r/toum_recipe.htm