is a garlic sauce common to the Levant and Egypt. Similar to the Provençal aioli
, it contains garlic
, 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 villages, such as Zgharta, where mint is added; this version is called "zeit and toum" (oil and garlic).
Toum is used as a dip, especially with French fries and chicken, and in Levantine sandwiches, especially those containing chicken.
Toum has the following nutrition content per serving of 50 g: Calories: 334
Total fat (g): 36