Toum

Toum

Toum
Region or state	Lebanon
Main ingredients	garlic
Cookbook: Toum

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. 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 (lit. ‘olive and garlic’).

Toum is used as a dip, especially with French fries, chicken and artichoke, and in Levantine sandwiches, especially those containing chicken.

See also

• Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
• Aioli – West Mediterranean sauce of garlic and oil
• Garlic sauce – Sauce with garlic as a main ingredient
• List of dips – Type of saucePages displaying short descriptions of redirect targets
• List of garlic dishes
• List of sauces
• Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
• Skordalia – Thick garlic sauce in Greek cuisine