Toum (Lebanese Garlic Sauce)
Toum or thoum is a garlic sauce used in Lebanon. The method below is the traditional way toum is prepared in most parts of Lebanon.
Source and licence
"Toum (Lebanese Garlic Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Toum_(Lebanese_Garlic_Sauce), revision 4519034), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Toum_(Lebanese_Garlic_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4519034
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Use a pestle (traditionally wooden) to smash the garlic with salt until very smooth; you can add the salt at the beginning or after the garlic is well smashed.
- Gradually mix in the oil—start by adding one drop at a time and stirring the oil into the garlic with the pestle. After you've added about 1 tbsp of oil and it's been well incorporated, you can drizzle the oil in rather than adding it drop by drop. After half of the oil is added, alternate a bit of lemon juice with a bit of oil. Don't stop for long while mixing; it's necessary to keep stirring, stopping only for very brief periods. When finished the toum will have a similar consistency to thick mayonnaise.