Easy20 min
Where it comes from
Rooted in Levantine cuisine, particularly prevalent in Lebanon, toum is a testament to the region's love for bold garlic flavors, often served as a companion to grilled meats and kebabs.
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On the Palate
What goes into it
How it's made
- 1
Peel and crush the garlic cloves into a paste.
- 2
Add a pinch of salt to enhance the flavor.
- 3
Slowly drizzle in olive oil while blending to emulsify.
- 4
Incorporate lemon juice gradually, maintaining consistency.
- 5
Continue blending until the mixture is smooth and creamy.
