Toum (Lebanese garlic sauce)

What is the origin of toum?

Translating as garlic in Arabic, toum is an iconic Middle Eastern street food that packs a flavourful punch. Commonly known as Lebanese garlic sauce, or ‘tooma’ in Egypt, it’s traditionally served with several dishes including warm pita bread, kebabs and roast meats, particularly chicken shawarma. It also doubles as a garlic dip and marinade, so is perfect for backyard barbecues and picnics. While similar sauces can be found around the world, from Spain’s aioli to Italy’s agliata and Greece’s skordalia, none compare in terms of sheer unbridled garlickiness.

A staple in Middle Eastern cuisine since ancient times, garlic was given to workers on the pyramids of Giza to increase stamina and ward off disease. It was also believed to have mystical significance – amidst the gold and gemstones found in Tutankhamun’s tomb were perfectly preserved bulbs of garlic. It's unclear who made the wonderful discovery that garlic would taste even better when whipped with oil and lemon, but we are glad someone did!

Diverse, rich in flavour and spice, and great for sharing, Middle Eastern food is celebrated in these easy Middle Eastern recipes. If you're after delicious hommus, tabouli, falafel wraps or more ideas, we've got you covered.

How to make garlic sauce like a pro

While the ingredients are simple enough, it’s what you do with them that counts. Traditionally, this tangy homemade garlic sauce was made with a mortar and pestle. The ease of modern-day food processors produces a fluffier and less labour-intensive version, but it’s important to stick to your garlic sauce recipe exactly. It’s all in the chemistry – the emulsification process, to be exact – and a slow, steady stream of oil alternated with lemon juice is key.

How to make toum? For best results, choose the freshest garlic and ideally, split each clove in the middle and remove the sprout to prevent any bitterness. While it may be tempting to use olive oil, in this case, a more neutral oil is called for to preserve the full garlic toum flavour. For a less intense flavour, mix it with a little yoghurt or tahini before serving. Or add a subtle layer of cool sweetness by incorporating fresh mint leaves – a popular variation on the classic toum recipe, from the Lebanese town of Zgharta.

Tips for how to serve your creamy garlic sauce

Highly versatile, toum can accompany all your favourite Middle Eastern dishes and will be right at home with an assortment of Lebanese dips on a grazing board or entertaining platter. Simply garnish with chopped parsley, mint or coriander. Try drizzling on roast vegetables, dolloping on a jacket potato with a sprinkle of cayenne pepper, and spreading over focaccia fresh from the oven for lazy garlic bread. Or wrap in lavash or pita bread with grilled meat, homemade falafel and your favourite fillings. And forget the garlic mayo, toum is perfect for dipping fries!