|Region or state||the Levant|
Toum or Toumya (Levantine Arabic: ْتُوم "garlic") is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains 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).
Toum is used as a dip, especially with French fries and chicken, and in Levantine sandwiches, especially those containing chicken.
- Agliata – A savory and pungent garlic sauce and condiment in Italian cuisine
- Aioli – Mediterranean sauce made of garlic and olive oil, optionally egg yolks and seasonings
- Garlic sauce
- List of dips
- List of garlic dishes
- List of sauces
- Mujdei – A spicy Romanian sauce made mostly from garlic and vegetable oil
- Skordalia – A thick purée in Greek cuisine using crushed garlic with a bulky base and olive oil
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