Salsat toum

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

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').

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[edit]

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[edit]

• 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 saucePages displaying short descriptions of redirect targets
• 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[edit]

External links[edit]

• Toum at the Wikibooks Cookbook subproject