Toum

Toum is a traditional Lebanese garlic sauce often used in Middle Eastern cuisine. It is primarily made from garlic, salt, olive oil, and lemon juice, each of which plays a key role in its flavor profile.

A bowl of toum

Ingredients

The main ingredient in Toum is garlic, which gives the sauce its strong, pungent flavor. Salt is used to enhance the garlic flavor, while olive oil is added to create a creamy, emulsified texture. Lemon juice is used to balance the flavors and add a touch of acidity.

Preparation

To prepare Toum, the garlic and salt are first crushed into a paste. The olive oil is then slowly added to the paste while continuously mixing to create an emulsion. Finally, the lemon juice is added and the mixture is blended until it reaches a creamy consistency.

Uses

Toum is often used as a condiment or dipping sauce in Middle Eastern cuisine. It is commonly served with grilled meat, chicken shawarma, and falafel. It can also be used as a spread on pita bread or mixed into other dishes to add a garlic flavor.

Variations

While the traditional recipe for Toum only includes garlic, salt, olive oil, and lemon juice, there are many variations of the sauce. Some recipes may include potatoes or mayonnaise to create a thicker consistency. Others may add herbs or spices to alter the flavor.

See also

• Aioli
• Garlic bread
• Garlic butter
• List of garlic dishes
• List of sauces

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