Toum or toumya is a garlic sauce common to the Levant, Egypt, and Iraq. 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, where mint is added; it 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.
- Skordalia, a Greek garlic sauce
- Mujdei, a Romanian garlic sauce
- Aioli, a garlic sauce typical of the Western Mediterranean
- ^ Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.
- ^ Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Retrieved 1 March 2015.