Open Access Articles- Top Results for Toum
Journal of Food Processing & TechnologyPhysicochemical Characterization of Gum of Some Guar (Cyamposis tetragonoloba L. Taup) Lines
Journal of Food Processing & TechnologySensorial Assessment of Beef Sausage Processed by Wheat Germ Flour
Molecular Biology: Open AccessMolecular Detection of Hepatitis B Virus DNA in Human Immunodeficiency Virus Infected Patients in Khartoum, Sudan
Epidemiology: Open AccessA Case of Neuromyopathy Due to Synthetic Antimalarial Drugs
Toum or toumya is a garlic sauce common to the Levant and Egypt. 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 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.
- Sahaj108. "Toum". Allrecipes.com. Retrieved 1 March 2015.
- Saad Fayed. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Retrieved 1 March 2015.
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