Salsat toum or toumya (Arabic pronunciation of تُومْ 'garlic') is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, a common one containing 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, in Lebanon, where mint is added;[2] it is called zeit wa toum ('oil and garlic').
 A bowl of salsat toum with a pestle | |
| Region or state | Middle East |
|---|---|
| Main ingredients | Garlic |
Salsat toum (garlic sauce) is used as a dip, especially with french fries, chicken and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes.
Variants and similar
In the Lebanese city of Zagarta, fresh mint leaves are often included, and it is called zeit wa tum ("oil and garlic").[3] Toum sauce differs from aioli in the proportion of garlic added, which is much higher in the case of toum.
See also
- List of Middle Eastern dishes
Food portal- Aioli – West Mediterranean sauce of garlic and oil
- Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
- Garlic sauce – Sauce with garlic as a main ingredient
- List of dips – Type of sauce
- 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
References
External links
Toum at the Wikibooks Cookbook subproject