Toum
In today's world, Toum has become a topic of great relevance and interest to a wide variety of people. Whether due to its impact on society, its cultural relevance or its influence on different aspects of daily life, Toum has captured the attention of millions of individuals around the world. From its emergence to the present, Toum has been the subject of debate, analysis and study by experts in different fields, which demonstrates its importance in the current context. In this article, we will explore different aspects related to Toum and its impact on current society, in order to provide a broader and more complete vision of this very relevant topic.
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 A bowl of salsat toum with a pestle | |
| Region or state | Middle East |
|---|---|
| Main ingredients | Garlic |
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. There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; 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"). 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
| Sauces |
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| Dips | ||
| Pickles and preserves | ||
| Spreads and pastes | ||
| Oils and liquids | ||
| Spices and powders | ||
| Salads | ||
| Dressings | ||
| Ketchups | ||
| Mustards | ||
| Vinegars | ||
| List articles | ||
| Accoutrements | ||
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