Toum's exact origins are unknown; however, it's been prepared in Lebanon for several centuries. The name hails from Arabic, translating to garlic. Such a nomenclature showcases the sauce's malleable character — a multitude of variations exist throughout Lebanon as well as the Middle East. In Lebanon, specifically, the city of Zagarta is noted for its rendition of toum with mint. And in Egypt, a nearly identical garlic condiment is called Tooma. Other similar sauces are prepared elsewhere throughout the Mediterranean, too, including Greece and Italy.
Today, toum is often crafted by hand on Sundays, with recipes passed down through generations. It's both an everyday staple, and a revered condiment — integrated as a base for delicious Lebanese soups, sauces, and marinades. Toum requires both patience and a careful technique to ground and emulsify. Such a labor-intensive preparation lends it an esteemed reputation, especially when prepared well.
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August 08, 2023 at 06:00AM
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Lebanese Toum Is The Garlic Sauce You Should Know - Tasting Table
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