Toum

This article is about the garlic sauce. For the language, see Toum language.

Salsat toum (Arabic for 'garlic sauce'), also known as toumiya (Arabic: ثوميه) or simply toum (ثوم  'garlic'), is a garlic sauce common to the Levant. It is similar to the Provençal aioli. There are many variations; a common one contains garlic, salt, olive oil or vegetable 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').

Salsat toum

A bowl of salsat toum with a pestle
Region or state	Middle East
Main ingredients	Garlic
Cookbook: Salsat toum

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.

See also

• Food portal

• Garlic sauces:
  • Aioli – West Mediterranean sauce of garlic and oil
  • Agliata – Savory and pungent garlic sauce and condiment in Italian cuisine
  • Mujdei – Spicy Romanian sauce made mostly from garlic and vegetable oil
  • Skordalia – Thick garlic sauce in Greek cuisine
• List of Middle Eastern dishes
• List of dips
• List of garlic dishes
• List of sauces