Toum

Toum

A bowl of toum

Toum is a traditional Levantine garlic sauce that is popular in Lebanese cuisine. It is known for its strong garlic flavor and creamy texture, often used as a condiment or dip.

Ingredients

The primary ingredients of toum are:

• Garlic
• Vegetable oil
• Lemon juice
• Salt

Some variations may include egg whites to help stabilize the emulsion, although traditional recipes typically do not use eggs.

Preparation

Toum is made by emulsifying garlic with oil and lemon juice. The process involves crushing garlic cloves into a paste, then slowly adding oil while continuously mixing to create a thick, creamy sauce. Lemon juice and salt are added to taste. The key to a successful toum is achieving a stable emulsion, which can be done using a mortar and pestle or a food processor.

Uses

Toum is commonly served as a condiment with grilled meats, such as shawarma, kebabs, and chicken. It is also used as a dip for pita bread and vegetables. Its strong flavor complements a variety of dishes, making it a versatile addition to many meals.

Cultural Significance

In Lebanon, toum is a staple in many households and is often made fresh for family meals. It is a beloved part of the culinary tradition, reflecting the importance of garlic in Levantine cooking.

Related pages

• Lebanese cuisine
• Garlic sauce
• Shawarma
• Kebab

References

• "Toum: The Lebanese Garlic Sauce That Goes With Everything." Serious Eats. Retrieved from [1].
• "Lebanese Garlic Sauce (Toum)." The Mediterranean Dish. Retrieved from [2].