Toum

Toum is a popular Levantine garlic sauce or dip. It is characterized by its intense garlic flavor and incredibly smooth, mayonnaise-like texture. The preparation typically involves emulsifying raw garlic with a significant amount of oil, usually a neutral vegetable oil like canola or sunflower, and lemon juice. Salt is added for seasoning. The process often uses a food processor or blender to achieve the desired creamy consistency. The emulsification is key, transforming the pungent raw garlic into a surprisingly palatable and rich sauce.

The flavor of toum is potent and can be quite spicy due to the raw garlic. The lemon juice adds a bright, acidic counterpoint that cuts through the richness of the oil and mellows the garlic's sharpness. It is a versatile condiment, commonly served alongside grilled meats such as shawarma, kebabs, and chicken. It can also be used as a spread in sandwiches or as a dip for vegetables and falafel. Due to its strong flavor, it is often served in small quantities. Different regions or households may have slight variations in their recipes, sometimes adding a pinch of pepper or using different types of oil, but the core ingredients remain consistent.