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Salsat toum (Arabic for 'garlic sauce'), also known as toumya or simply toum (Arabic: تُومْ 'garlic'), is a garlic sauce common to the Levant originally from Lebanon. It is similar to the Provençal aioli, but the proportion of garlic is much higher. There are many variations, a common one containing garlic, salt, olive oilorvegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle.[1] There is also a popular variation in Lebanon where mint is added;[2] it is called zeit wa toum ('oil and garlic').
A bowl of salsat toum with a pestle
| |
| Region or state | Middle East |
|---|---|
| Main ingredients | Garlic |
Salsat toum 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, and can be served with almost any meat dish.
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