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.
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How to Make Garlic Sauce aka "Toum" #shorts
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Eating Dumplings with Toum
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How To Make Garlic Sauce - Toum - Easy Recipe
Transcription
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
- ^ Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Archived from the original on 18 August 2016. Retrieved 1 March 2015.
- ^ "Toum Lebanese Dipping Sauce". The Spruce Eats. Retrieved 2022-10-11.
External links
Toum at the Wikibooks Cookbook subproject
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This page was last edited on 9 May 2024, at 10:02