Salsat toum
A bowl of salsat toum with a pestle
Region or stateMiddle East
Main ingredientsGarlic

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

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

References

  1. ↑ Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.{{cite web}}: CS1 maint: numeric names: authors list (link)
  2. ↑ Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Archived from the original on 18 August 2016. Retrieved 1 March 2015.
  3. ↑ "Toum Lebanese Dipping Sauce". The Spruce Eats. Retrieved 2022-10-11.
  • Toum at the Wikibooks Cookbook subproject
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.