Toum

A Lebanese garlic sauce documented in Beirut and Mount Lebanon kitchens by the 19th century, though garlic-and-oil emulsions go back to medieval Andalusian cookery (the same root produces Provençal aïoli). The egg-free version — held together purely by garlic's sulfur compounds and mechanical force — is specifically Lebanese and is what distinguishes toum from aïoli or Greek skordalia.

Lebanese garlic emulsion documented in 19th-century Beirut and Mount Lebanon kitchens; same medieval Andalusian root as Provençal aïoli, but egg-free — held together purely by allicin and other thiosulfinates acting as natural emulsifiers. A whole head of garlic per cup of oil is the floor; less and the emulsion can't hold.

A snow-white emulsion of garlic, oil, lemon juice and salt — no egg, no dairy. Texture between mayonnaise and meringue: stiff peaks, pure-garlic burn that fades over a couple of seconds rather than lingering raw. Served the size of a small scoop next to charcoal-grilled chicken (shish taouk) or shawarma. A teaspoon is enough; full tablespoon will own the meal.

It works without egg because garlic's allicin and other thiosulfinates act as natural emulsifiers — they have both polar and nonpolar regions, like a phospholipid. Oil must drizzle in at near-thread thinness while the processor runs, and lemon juice alternates in to keep the pH and viscosity moving. Break it once and it splits permanently. A whole head of garlic per cup of oil is the floor; less and the emulsion can't hold.