The Hirshon Toum Lebanese Garlic Condiment – الثوم

Citizens, our “week of garlic” rolls on with this fantastic Lebanese garlic condiment called “toum” or الثوم. In fact, الثوم is actually just Arabic for “garlic”, so you’re getting serious truth in advertising here!

Fluffy and white like beaten egg whites, toum is very much similar to the French aïoli, but without using eggs as an emulsifier. This is hardcore, pure garlic and not to be trifled with!

Salsat toum (Arabic for ‘garlic sauce’), also known as toumiya (Arabic: ثوميه) or simply toum (ثوم ṯūm ‘garlic’), is a garlic sauce common to the Levant. It is similar to the Provençal aioli. There are many variations; a common one contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a popular variation in Lebanon where mint is added; it is called zeit wa toum (‘oil and garlic’).

As noted on tastingtable.com:

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.

Eatnaya.com has this to say about toum:

Toum has been a staple in Lebanese cuisine for centuries, with roots in the Levant region. Traditionally, this garlic sauce was made by hand to enhance simple ingredients like garlic, oil and lemon juice. Today, it remains a beloved condiment in Lebanese households, often served alongside grilled meats and vegetables. Modern recipes may use avocado oil or a mix of vegetable oils like grapeseed oil and canola oil, making the sauce both traditional and adaptable.

The Power of Garlic: Health Perks of Toum
Sure, toum tastes amazing but it’s also packed with health benefits, thanks to its star ingredient—garlic. Fresh garlic boosts immunity, supports heart health and provides antioxidants. Adding toum to your meals, whether it’s a wrap, bowl or salad, not only enhances flavor but also brings those health benefits to your plate.

Let’s dive into some of garlic’s potential health benefits:

Immunity Boosting:
Garlic, the main ingredient in toum, helps protect against colds and infections.

Supporting Heart Health:
Garlic may lower blood pressure and cholesterol levels, promoting cardiovascular health.

Antioxidant Rich:
Garlic’s antioxidants combat oxidative stress, reducing the risk of chronic diseases.

Reduces Inflammation:
Garlic’s anti-inflammatory properties can help alleviate symptoms of inflammatory conditions.

By incorporating toum into your diet, you’re not only embracing a rich culinary tradition but also adding a burst of flavor and wellness to your everyday meals.

Salsat toum is used as a dip, especially with french fries, chicken, and artichoke, and in Levantine sandwiches, especially those containing chicken. It is also commonly served with grilled chicken dishes, and can be served with almost any meat dish. Toum goes by many names in Arabic, including, in addition to the above: مثومة (muṯawama) and ثومية (ṯūmiyya).

Toum is traditionally prepared with a mortar and pestle, but food processors are often used instead. In its most basic form, toum is made from 3 ingredients: fresh garlic, table salt, and a neutral oil. To make toum, the garlic is ground until it turns into paste and oil is slowly streamed into the mix. The mixture is pulsed until it emulsifies, with lemon juice or other ingredients often added to help with the emulsion.

Vegan and non-vegan versions of toum exist, and it is typically eggless.

Traditionally served with shawarma, meats and French fries, toum is a fantastic garlic treat – just make sure EVERYONE eats some, Citizens! 😉 TFD prefers to use Meyer lemon juice in this recipe, as it is less assertive and more flavorful than regular lemon juice.

Battle on – The Generalissimo

The Hirshon Toum Lebanese Garlic Condiment – الثوم

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• Author: The Generalissimo

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Ingredients

Units USM Scale 1x2x3x

• 3 heads worth of the freshest peeled garlic you can get your hands on, preferably local garlic from a farmers market - if it still has the roots, it's local. If not, it's been shipped from China
• 1 1/4 tsp. kosher salt
• 4-5 cups or more grapeseed or sunflower oil, or more as needed - don't use olive oil as it can make the result too heavy or bitter
• Lemon juice from 1 Meyer lemon (TFD modification, original recipe uses regular lemon)

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Instructions

1. Split the garlic cloves lengthwise and remove and discard any green sprouts, which can make the sauce taste bitter.
2. Place the garlic and salt in a food processor and process until the garlic is *totally* puréed. Scrape down the sides of the bowl once or twice or more as necessary.
3. At this point, turn the processor back on and keep it going until the end.
4. Start adding the oil to the processor at a very slow rate, in a very thin stream, ½ cup at a time.
5. After adding the first ½ cup, you will start seeing the garlic emulsify and turn into a paste.
6. Now add ½ tsp. lemon juice very slowly, in a thin stream.
7. Wait a few seconds until the lemon juice is well absorbed.
8. Then go back to repeating the same process of slowly adding ½ cup of oil, waiting a few seconds, then adding ½ tsp. of lemon juice until you’ve used all ingredients. This process should take about 6-8 minutes.
9. The resulting garlic paste should be creamy white and fluffy, like beaten egg whites. If not, keep the motor running and add more oil to achieve the right color and consistency.
10. Transfer to a container with a tight-fitting lid; seal and refrigerate for a few hours before using, and up to 3 weeks.