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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.[1] 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).[2]

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

See also[edit]

  • Skordalia, a Greek garlic sauce
  • Mujdei, a Romanian garlic sauce
  • Aioli, a garlic sauce typical of the Western Mediterranean


  1. ^ Sahaj108. "Toum". Retrieved 1 March 2015. 
  2. ^ Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". Food. Retrieved 1 March 2015. 

External links[edit]