From Wikipedia, the free encyclopedia
Jump to: navigation, search

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.[1] 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).[2]

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

See also[edit]


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

External links[edit]