Toum

This article is about the garlic sauce. For the language, seeToum language.

Salsat toum

A bowl of salsat toum with a pestle
Region or state	Middle East
Main ingredients	Garlic
Cookbook: Salsat toum

Salsat toum(Arabicfor'garlic sauce'), also known astoumyaor simplytoum(Arabic:تُومْ'garlic'), is agarlic saucecommon tothe Levant.It is similar to theProvençalaioli,but the proportion ofgarlicis much higher. There are many variations, a common one containing garlic, salt,olive oilorvegetable oil,andlemon juice,traditionally crushed together using a woodenmortar and pestle.There is also a popular variation in Lebanon wheremintis added;it is calledzeit wa toum('oil and garlic').

Salsat toum is used as adip,especially withfrench fries,chicken, andartichoke,and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes, and can be served with almost any meat dish.

See also

• Garlic sauces:
  • Aioli– West Mediterranean sauce of garlic and oil
  • Agliata– Savory and pungent garlic sauce and condiment in Italian cuisine
  • Mujdei– Spicy Romanian sauce made mostly from garlic and vegetable oil
  • Skordalia– Thick garlic sauce in Greek cuisine
• List of Middle Eastern dishes
• List of dips
• List of garlic dishes
• List of sauces

External links

• Toumat the Wikibooks Cookbook subproject