Toum or Toumya is a garlic sauce as prepared in Syria, the Levant, and Egypt similar to the European aioli. It contains garlic, salt, olive oil or vegetable oil, and lemon juice crushed using a wooden mortar and pestle. There is also a variation popular in many villages, such as Zgharta, where mint is added, called “Zeit and Toum” (oil and garlic).
Toum is used as a dip, especially with French fries and chicken, and in Levantine sandwiches, especially chicken ones.
- 3-4 cloves garlic, peeled and crushed
- ¼ cup of vegetable or olive oil (or less depending on garlic used)
- 1 lemon, juiced
- ¼ teaspoon salt
- Start by crushing the garlic cloves until a smooth consistency. Add salt and mix further. Once garlic and salt are of a desired, smooth consistency, gradually add oil.
- Add lemon juice and mix. The finished product should be smooth, paste-like, and creamy.
- Serve immediately or chill in the refrigerator.