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'''Salsat toum''' or '''toumya''' ([[Arabic]] pronunciation of {{lang|ar|تُومْ}}{{spaces|2}}'garlic') is a [[garlic]] sauce common to [[Levant|the Levant]]. Similar to the [[Provencal cuisine|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]].<ref>{{cite web|url=http://allrecipes.com/recipe/toum/|title=Toum|author=Sahaj108|work=Allrecipes.com|access-date=1 March 2015}}</ref> There is also a variation popular in many places, such as the town of [[Zgharta]], in [[Lebanon]], where [[mentha|mint]] is added;<ref>{{cite web|url=http://mideastfood.about.com/od/dipsandsauces/r/toum_recipe.htm|title=Toum Lebanese Dipping Sauce - Recipe|author=Saad Fayed|work=About.com Food|access-date=1 March 2015|archive-date=18 August 2016|archive-url=https://web.archive.org/web/20160818120748/http://mideastfood.about.com/od/dipsandsauces/r/toum_recipe.htm|url-status=dead}}</ref> it is called {{transl|ar|zeit wa toum}} ('oil and garlic'). |
'''Salsat toum''' or '''toumya''' ([[Arabic]] pronunciation of {{lang|ar|تُومْ}}{{spaces|2}}'garlic') is a [[garlic]] sauce common to [[Levant|the Levant]]. Similar to the [[Provencal cuisine|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]].<ref>{{cite web|url=http://allrecipes.com/recipe/toum/|title=Toum|author=Sahaj108|work=Allrecipes.com|access-date=1 March 2015}}</ref> There is also a variation popular in many places, such as the town of [[Zgharta]], in [[Lebanon]], where [[mentha|mint]] is added;<ref>{{cite web|url=http://mideastfood.about.com/od/dipsandsauces/r/toum_recipe.htm|title=Toum Lebanese Dipping Sauce - Recipe|author=Saad Fayed|work=About.com Food|access-date=1 March 2015|archive-date=18 August 2016|archive-url=https://web.archive.org/web/20160818120748/http://mideastfood.about.com/od/dipsandsauces/r/toum_recipe.htm|url-status=dead}}</ref> it is called {{transl|ar|zeit wa toum}} ('oil and garlic'). |
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Salsat toum (garlic sauce) is used as a [[dip (food)|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. |
Salsat toum (garlic sauce) is used as a [[dip (food)|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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== Variants and similar == |
== Variants and similar == |
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A bowl of salsat toum with a pestle
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| Region or state | Middle East |
|---|---|
| Main ingredients | Garlic |
Salsat toumortoumya (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 oilorvegetable 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, and can be served with almost any meat dish.
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.
Food portal
Toum at the Wikibooks Cookbook subproject|
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